10,000 oat bran recipes

Bath buns: lemon-scented English tea buns dotted with raisins and candied citron, brushed with sugared cream for a sweet, glossy crust. A traditional cousin to the rock cake.

The ultimate chocolate chip cookie with brown sugar, butter-flavored shortening, and pecans. Choose your style: bake 8 minutes for soft and chewy or 13 minutes for golden and crisp.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.

Coffee lovers will enjoy these scrumptious cookies that are perfect for that coffee break at work!

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Rich fudge frosting made by boiling cocoa, sugar, and milk for 2 minutes, then beating in butter and powdered sugar. Glossy, thick, and intensely chocolate.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.

Banana pie topped with a crunchy macadamia nut streusel.

Raw Fruit Pie or Tart with Apple-Juice Glaze recipe

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Airy chocolate-mint mousse folded with whipped cream in a graham cracker crust. No-bake French-inspired pie that chills to perfection.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.