10,000 oat bran recipes

Overnight cinnamon buns made with frozen rolls, brown sugar, vanilla pudding mix, and butter in a Bundt pan. Prep before bed, bake in the morning for a gooey, no-knead breakfast.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Applesauce jello salad -- A delicious jello salad, taken from The Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was the president of the club which put that cookbook together.

Yogurt fruit shakes blended with plain yogurt, orange juice, banana, and your choice of fresh or frozen fruit. A creamy, naturally sweetened smoothie base you can customize endlessly.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

These scrumptious appetizers are made with cheddar cheese, prepared mustard and a hot roll mix.

Filled cookies sandwich a sweet raisin filling between two rounds of tender vanilla shortbread, sealed with fork tines and baked golden. Old-fashioned American lunchbox classic, like a homemade fig newton.

Whole rainbow trout stuffed with chopped onion and tomatoes, spritzed with lemon juice, wrapped in foil, and grilled for 20 minutes. Five ingredients. Campfire-simple and stream-to-table fresh.

Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.