10,000 oat bran recipes

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.

Anything made with pumpkin,to me,is the all time best.These cookies are very good and be warned you cannot eat just one,so make them small.

From the Recipe Talk Forums. I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.

Chewy peanut butter bars stacked in three layers: a buttery cookie base, a gooey marshmallow middle, and a crunchy peanut butter, rice cereal, and peanut topping. A potluck and bake-sale crowd-pleaser.

Almost instant chocolate mousse from a Jewish Holiday cookbook.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

A rice pudding style custard dessert from Louisiana.

Chocolate cinnamon cake with almond cream layers a tender whipped-egg-white cake spiced with cinnamon and unsweetened chocolate, topped with a tangy almond-scented sour cream and whipped cream finish.

Three-layer espresso jellies stack coffee gelatin, a dark chocolate Marsala layer, and vanilla-bean whipped cream in tall glasses. A tiramisu-inspired make-ahead dessert with restaurant presentation.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Handmade chocolate-covered cherries soaked overnight in kirsch brandy, then wrapped in a rich truffle mixture of milk and unsweetened chocolate. Rolled in a cocoa-powdered sugar coating for an elegant homemade confection.

Steak Habanero: pounded flank steak seared and simmered in a fiery sauce of roasted poblanos, onion, garlic, habanero, and cilantro. Served with warm tortillas for dunking. Bold heat in about 20 minutes.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.