3,263 smelt recipes

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

All the flavors of a Reuben sandwich in soup form: corned beef, sauerkraut, potatoes, and caraway in a bacon-enriched broth with pumpernickel croutons and Swiss cheese.

Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.

Great chocolate cake built from cocoa bloomed in boiling water, cake flour, and butter for a deep, moist crumb. Topped with whipped cream, strawberries, and chocolate drizzle for shortcake.

Barbara's Lemon Bread uses triple lemon in the batter, then soaks the hot loaf with a lemon-sugar glaze poured through pierced holes. Rest it wrapped for 24 hours and the flavor deepens dramatically.

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.

Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.

Orange creamsicle pie: a frozen graham-crust pie blending vanilla ice cream with thawed orange juice concentrate. The childhood ice cream truck favorite, sliceable on a plate.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Apple pancakes folded with tart fresh apples, cinnamon, and nutmeg, finished with a homemade maple pecan butter for serious fall brunch energy. Buttermilk batter for fluffy, tender stacks.

Homemade crepes filled with a vanilla ricotta and cream cheese filling, baked golden, and topped with fresh mixed berries. These lighter cheese blintzes are brunch royalty.

Hearty apple cookies made with whole wheat flour, chopped fresh apples, raisins, and nuts, topped with a crunchy oat-brown sugar-cinnamon streusel. A wholesome drop cookie with real fruit baked right in.

Chocolate Kahlua cheesecake layers a chocolate-wafer crust, a triple-chocolate filling spiked with coffee liqueur, and a glossy Kahlua ganache top. Made in a springform pan and chilled until knife-sharp.

Enjoy this creamy and smooth cheesecake that doesn't have sugar added, but still tastes delicious.