10,000 oat bran recipes

Apple coffee cake with a sour cream batter layered with sliced apples and a cinnamon-brown sugar-nut streusel. A buttery brunch cake with a hidden ribbon of fruit inside.

Soft persimmon cookies spiced with nutmeg, cinnamon, and cloves, loaded with walnuts and raisins. A nostalgic fall baking recipe that puts ripe persimmon pulp to its best use.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Meatball paprikash with pork meatballs simmered in a smoky paprika and tomato sauce finished with sour cream, served over egg noodles. A Hungarian-inspired one-skillet dinner for four.

Ultra-tender shortbread cookies with a full pound of unsalted butter, sweetened condensed milk, and cornstarch for a melt-on-your-tongue crumble. Baked low and slow until barely golden.

A lighter, golden fruitcake with apricots, golden raisins, candied orange peel, and walnuts in a buttery brandy batter. Baked in decorative molds for a gorgeous holiday centerpiece.

A sour cream apple cake layered with pie filling and topped with a buttery cinnamon-nut crumble. Tender, fruity, and the kind of homemade cake folks will thank you for again and again.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

Peanut butter cookie pops made with a buttery peanut butter dough, rolled thin and cut into shapes, then sandwiched with candy melts on lollipop sticks. Great for kids' parties and bake sales.

Buttery Italian-style shortbread cookies made with powdered sugar, vanilla, and three-quarters of a pound of real butter. Chill the dough, roll it out, cut your favorite shapes, and bake until golden.

A Kentucky Derby-inspired tart with chocolate chips, pecans, bourbon, and melted butter baked in a pie shell until puffy and golden. Topped with bourbon whipped cream. Pure Southern indulgence.

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.

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.

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.