10,000 oat bran recipes

Hearty oatmeal bread with caraway seeds, made from a yeasted dough with quick oats for a chewy crumb and rustic texture. Makes two loaves.

Classic English trifle with raspberry-jam-soaked sponge cake, brandy, sherry, silky vanilla custard, and whipped cream. A showstopping layered dessert served in a glass bowl for maximum visual drama.

Oysters Bingo are lightly breaded fresh oysters sauteed golden in butter, then drizzled with a creamy pan sauce of white wine, oyster juice, lemon, and shallots.

Creamy strawberry milkshake made with fresh berries, vanilla ice cream, and cold milk. This classic summer treat is ready in minutes.

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.

Easy chocolate cheese pie: a no-bake chocolate cream cheese pie filling whipped together in one bowl and chilled in a crumb crust. Six ingredients, no oven required.

Cinnamon raisin French toast soaked in a buttermilk-egg custard with vanilla and nutmeg, pan-fried in butter until crisp and golden. Served with date-nut butter and powdered sugar.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Two-layer chocolate cheesecake with a dark chocolate base and creamy vanilla top in a chocolate cookie crust. The Kraft Philly classic with no springform required.

Let your garden become a part of your baking skills with these rich biscuits.

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Skewered lamb grilled on bamboo skewers with a silky roasted red pepper and tomato dipping sauce brightened with fresh coriander. Served over aromatic rice for a weeknight-friendly twist on kebabs.

Loosely related to a dessert from the English-speaking islands of the West Indies, this makes a wonderful - and legal - winter fruit pudding. Despite its richness, it has next to no fat and, if you use eggs modified with omega 3 oil, it couldn't be more nutritionally sound.