10,000 oat bran recipes

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Chocolate pistachio cake made with white cake mix, pistachio pudding, and orange juice with a chocolate syrup swirl. A marbled tube cake that looks impressive with minimal effort.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Hazelnut shortbread with toasted ground hazelnuts pressed into a buttery dough and drizzled with melted semi-sweet chocolate. A simple, elegant cookie with a Nutella-like flavor combination.

Sweet potato ginger rolls with fresh ginger, orange zest, and nutmeg in a soft yeast dough, egg-washed and topped with sesame seeds. Tender dinner rolls with warm, spiced flavor.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Pistachio butter cookies piped through a star tip and topped with chopped pistachios. Rich, buttery spritz-style cookies with a delicate crumb and elegant bakery presentation.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.

Spiced applesauce bread with whole wheat flour, brown sugar, cinnamon, nutmeg, and allspice. A moist, warmly spiced quick bread loaf with no butter needed.

Carrot snack cake made with cake mix, grated carrots, orange juice, cinnamon, and chopped nuts, topped with a homemade cream cheese frosting. Easy one-pan baking.

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Old-fashioned breakfast cake with a cinnamon-sugar streusel topping. A simple, not-too-sweet coffee cake made from pantry staples in about 40 minutes.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.