10,000 oat bran recipes

Old-fashioned feather muffins made with just six pantry staples for a light, tender crumb. A simple vintage recipe that bakes up in minutes.

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.

Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.

Mock chopped liver spread made with lima beans, hard-boiled eggs, sauteed onions, and ground nuts. A vegetarian Jewish deli classic that mimics the real thing without any liver at all.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

Frosty chocolate pudding boosted with melted unsweetened chocolate, topped with a scoop of vanilla ice cream and toasted coconut. A quick semi-homemade dessert with extra-rich chocolate flavor.

Mandarin orange topped sugar cookies with a sweet cream cheese and honey spread. Five ingredients, refrigerated cookie dough shortcut, ready in 30 minutes.

Creamy salmon chowder made with canned salmon, potatoes, milk, and cream simmered low and slow for an hour. A rich, comforting pantry-friendly chowder that uses the salmon juice for extra flavor.

Traditional Irish scones with butter, sugar, and optional raisins or walnuts, baked golden in the oven or cooked on a hot pan over an open fire. Kneaded dough gives these a denser, more biscuit-like texture.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.

Toffee squares with a buttery brown sugar shortbread base, melted chocolate on top, and chopped nuts. A sheet pan cookie bar that's rich, crunchy, and easy to make.

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

Pineapple drop cookies with crushed pineapple, chopped nuts, and a soft, cakey crumb. A tropical twist on classic drop cookies using just 9 pantry-friendly ingredients.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.