10,000 oat bran recipes

Mama Bear roll is a dense, hearty milk bread made in the bread machine, with a tight, sturdy crumb that toasts up beautifully. A simple, no-fuss loaf for thick, golden slices of toast.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

English muffins baked as a loaf with yeast, baking soda, and cornmeal-dusted pans. No kneading, no shaping, no griddle. Slice, toast, and get those signature nooks and crannies.

Parslied buttermilk biscuits baked at 500F for a golden crust and fluffy, tender center. No rolling pin, no cutting, just hand-shaped drop biscuits with fresh parsley in under 30 minutes.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Creamy sweet potato soup with hot pepper relish and chicken broth, pureed smooth and topped with sour cream. Just five ingredients for a warming, spiced bowl.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Broiled banana chocolate pudding with instant chocolate pudding topped with sliced bananas and brown sugar caramelized under the broiler. A 4-ingredient, low-fat dessert.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

Authentic tandoori marinade with drained yogurt, fresh ginger, garlic, cumin, coriander, turmeric, cardamom, and hot chilies. Draining the yogurt first is the step most recipes skip.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.