110 dalt recipes

Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.

Chocolate malt cake built on a full cup of malted milk powder, cocoa, butter, and half-and-half. A nostalgic 9x13 sheet cake with deep chocolate flavor and that unmistakable Whoppers-meets-fudge finish.

A fat-free whole wheat bread machine loaf with real popped popcorn kneaded right into the dough. Honey-sweetened with a subtle corn flavor and a surprisingly tender crumb.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

South Indian upma made with cream of wheat, mustard seeds, urad dal, cashews, green peas, and green chilies. A savory, spiced breakfast or snack that comes together quickly.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Bread machine focaccia loaded with kalamata olives, pine nuts, roasted red peppers, and Italian herbs. Toss everything in, press start, walk away. Mediterranean flavor with zero effort.

Big, bakery-style chocolate malted cookies loaded with both semi-sweet and milk chocolate chips plus malted milk powder and chocolate syrup. That old-fashioned malt shop flavor in cookie form.

Malted milk cookies stir malt powder into classic chocolate chip cookie dough for chewy results with the toasty, malty flavor of an old-fashioned milkshake.

Butternut squash dal simmers red lentils and sweet squash with onion, garlic, ginger, and curry until soft and creamy, then a light mash brings it together. A cozy, vegetarian one-pot Indian-style dal that's hearty and wholesome.

Parsi chicken curry with dried apricots, whole spices, and crispy potato straws. A sweet-tangy Indian dish with cinnamon, cumin, cardamom, and a vinegar-sugar balance that makes the sauce unforgettable.

Blanched cauliflower and cabbage tossed in a warm sweet-and-sour sauce with pineapple, water chestnuts, soy, malt vinegar, and sherry. A crunchy Asian-inspired side salad served cool.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.