663 smelt recipes

Try this simple and scrumptious bread that tastes amazing toasted or used as a sandwich!

No-bake mocha chip cheesecake with a chocolate chip graham cracker crust, coffee-infused cream cheese filling, and mini chocolate chips folded throughout. Set with gelatin, not eggs.

Sweet cinnamon-spiced pears topped with a buttery sharp cheddar biscuit crust. This easy fruit cobbler brings the classic cheese and pear pairing right to your dessert table.

Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.

Old-fashioned chocolate buttermilk cake made with lard for an impossibly tender crumb, topped with glossy fudge frosting. A vintage recipe your great-grandma would recognize.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

A savory quick bread studded with spicy chorizo, cream cheese, Parmesan, and fennel seeds. Slice it warm from the oven for a rich, tender loaf that pairs with soups, stews, or stands on its own.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Grilled mahi-mahi with a Dijon mustard crust, buttered breadcrumbs, fresh herbs, and mustard seeds. Seared on a hot grill for marks, then finished in the oven until golden.

Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.

Cream cheese rugelach rolled with cinnamon-spiced walnuts. The flaky three-ingredient dough bakes into tender, buttery crescents in under 15 minutes.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Pumpkin pie cake is a fall dump-cake with creamy spiced pumpkin pie filling on the bottom, dry yellow cake mix on top, then melted butter and pecans. A no-crust pumpkin dessert hybrid.