94 matt recipes

Chocolate malt cake with malted milk powder in both the batter and frosting, made with cocoa, half-and-half, and butter. A nostalgic malt shop flavor in cake form.

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

A very healthy dessert, malted milk powder, low-fat cheese, and very good chocolate, tasty and great.

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Homemade hamburger buns made in a bread machine for the dough, then baked into soft, pillowy rolls with sesame seed tops. Better than store-bought, and they freeze beautifully for burger night.

Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.

A frozen no-bake pie with crushed malted milk balls folded into vanilla yogurt and whipped cream on a graham cracker crust. Nostalgic malt shop vibes in every creamy, crunchy slice.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Homemade bread dough enhancer made with lecithin, dried whey, diastatic malt powder, and ascorbic acid. Mix once, store in a jar, and add a tablespoon to any bread recipe for softer, higher-rising loaves.

Golden Buck is a British cheese sauce of melted cheddar, malt liquor, butter, and egg yolk served over hot toast. Welsh rarebit's richer cousin with a silky yolk finish.

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

Homemade hamburger buns made in a bread machine, then shaped, proofed, and baked into soft golden rounds. Freezer-friendly and far better than store-bought.

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.