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keijay-blog · 5 years

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Our Favorite Healthy Oatmeal Cookie Recipe

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Old-Fashioned Peanut Butter Cookies

My mother insisted that my grandmother write down one recipe for her when she got married in 1942. That was a real effort because Grandma was a traditional pioneer-type cook who used “a little of this or that ’til it feels right.” This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin

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Gran’s Apple Cake

My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this dessert a treasured recipe. Even though I’ve lightened it up, it’s still a family favorite. —Lauris Conrad, Turlock, California

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Pina Colada Icebox Cake

This icebox cake has all of the flavors of a piña colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

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Caramel-Pecan Apple Pie

You’ll love the smell in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny’s table. —Jean Castro, Phoenix, Arizona

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Grandma’s Carrot Cake

My Grandma was very special to me. She had a big country kitchen that was full of wonderful aromas anytime we visited. This was one of her prized cake recipes, which continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan

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Peanut Butter Chocolate Chip Zucchini Cake

Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist, but doesn’t get int the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin

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Cherry Coconut Treats

My great-grandmother created this recipe more than 100 years ago, so it’s made many appearances at family parties. Make the treats even more fun for the holidays by using both red and green maraschino cherries. —Anne Mullen, Windsor, Ontario

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Nana’s Chocolate Cupcakes with Mint Frosting

My Nana used to make these cupcakes at Christmas every year. Even though she is no longer with us, the cakes have special meaning and it brings me joy to bake them. For a more indulgent version, double the frosting and pile it high on top of each cupcake. —Chekota Hunter, Cassville, Missouri

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Apple Pie

I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested, “Maybe a slice of my homemade apple pie will make you feel better.” One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington

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Blackberry-Orange Cake

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that’s always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas

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Fudge Nut Brownies

There’s no brownie recipe or mix I’ve ever tried that’s better than this! And it’s so easy—you can mix it in one bowl in just a few minutes. My husband’s grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio

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Carrot Cake

This wonderful recipe for carrot cake dates back to my great-grandmother! My family and I make sure to bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

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Irresistible Coconut Cream Pie

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma

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Shoofly Cupcakes

These moist old-fashioned molasses cupcakes were my grandmother’s specialty. To keep them from disappearing too quickly, she used to store them out of sight. Somehow, we always figured out her hiding places! —Beth Adams, Jacksonville, Florida

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Cookie Jar Gingersnaps

My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They’re still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas

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Banana Bread Pudding

When I visited my grandmother in summer, I always looked forward to the comforting pudding she’d make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio

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Sugar Cream Pie

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it “Hoosier” sugar cream pie. —Laura Kipper, Westfield, Indiana

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7UP Pound Cake

My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California

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Glazed Strawberry Cookies

I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York

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Grandma’s Tandy Kake

My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania

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Italian Lemon Cookies

Christmas wouldn’t be the same without my grandmother’s cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio

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Buttermilk Pecan Pie

This is the treasured “Golden Oldie” that my grandmother made so often whenever we’d come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we’d be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas

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Chocolate Cupcake Cones

I experimented with these cupcakes when my girls were young. Now, I’m a grandmother of nine, and these are still our favorites. They’re a great treat for kids to bring to school.—Betty Anderson, Sturgeon Bay, Wisconsin

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Banana Skillet Upside-Down Cake

My grandmother gave me my first cast iron skillet, and I’ve been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

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Iced Orange Cookies

I usually make these bite-size cookies at Christmastime, when oranges in Florida are plentiful. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida

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Apple Roly-Poly

Apple Roly-Poly isn’t very fancy, but it’s genuine Down East fare. It came from my grandmother. With 13 children plus the men at Grandpa’s sawmill, she had to do lots of cooking each day! —Megan Newcombe, Cookstown, Ontario

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Pinwheel Mints

Both my grandmother and my mom used to make these eye-catching confections as a replacement for ordinary mints. When I offer them at parties, guests tell me the candies are wonderful, and then ask how I created the pretty swirl pattern. —Marilou Roth, Milford, Nebraska

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Crisp Sugar Cookies

My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland

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Moist Chocolate Cake

This cake reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

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Martha Washington Candy

Passed down by my grandmother and mother, this recipe is a cherished family tradition. We’ve even had each grandchild and great-grandchild take a turn stirring the candy mixture! —Cindi Boger, Ardmore, Alabama

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Lemon Custard Cake

This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It’s a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin

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Caramel-Apple Skillet Buckle

My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I’ve adapted her recipe because I love the combination of apple, pecans, and caramel. —Emily Hobbs, Springfield, Missouri

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German Black Forest Cake

As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada

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Date Swirl Cookies

My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie—including these crisp and chewy treats. —Donna Grace, Clancy, Montana

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Winnie’s Mini Rhubarb & Strawberry Pies

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California

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Grossmutter’s Peppernuts

Before Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. —Marilyn Kutzli, Clinton, Iowa

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Apple Cornbread Crisp

With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It’s absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland

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Pennsylvania Dutch Funny Cake

I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma’s. —Diane Ganssle, Bethlehem, Pennsylvania

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Upside-Down Apple Cake

Baked in a bundt pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother’s. —Shaunda Wenger, Nibley, Utah

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Peppermint Brownies

My grandmother encouraged me to enter these mint brownies in the county fair many years ago—and they earned top honors! They’re a chewy treat to serve during the holidays. —Marcy Greenblatt, Redding, California

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Oma’s Apfelkuchen (Grandma’s Apple Cake)

My husband’s German family calls this Oma’s apfelkuchen,, which translates to “Grandma’s apple cake.” They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio

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Coconut Creme Chocolates

I’m a proud wife, mom of three and grandma of many. I’ve cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas

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Apricot Pinwheel Cookies

My grandmother always made these cookies for the holidays. The recipe has been passed down through generations to me, and now from me to you. — Robert Logan, Clayton, California

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Nanny’s Fruitcake Cookies

My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect any time, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut

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Chocolate Pear Hazelnut Tart

As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family’s grandmother Miette arrived and asked if I’d like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough…the art of baking transcends language. —Lexi McKeown, Los Angeles, California

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Buttery Orange Sugar Cookies

My husband’s grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois

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Caramel Rhubarb Cobbler

I came up with this recipe after hearing a friend fondly recall his grandmother’s rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina

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Mint Chocolate Wafers

My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It’s best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana

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Icebox Cookies

This cookie recipe from my 91-year-old grandmother was my grandfather’s favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona

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Apple Crumble Pie

The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it’s the chunky apple filling. Either way, it’s a family tradition. —Vera Brouwer, Maurice, Iowa

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Chocolate Chip Red Velvet Whoopie Pies

Baking a fun treat is a must when my four grandchildren come for “Grandma Camp.” This year I’ll recruit the oldest, Henry, to help pipe the cake batter. —Linda Schend, Kenosha, Wisconsin

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Cranberry-Almond Apple Pie

My grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire

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Red Velvet Marble Cake

I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas

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Meringue Snowballs In Custard

My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida

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Lime & Spice Peach Cobbler

This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania

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Gingerbread Meringue Bars

The best of both worlds, I combined my grandmother’s gingerbread recipe with my aunt’s special brown sugar meringue to make these lovable bars. —Eden Dranger, Los Angeles, California

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Granny’s Spice Cookies

Granny always had a batch of these delicious, crispy cookies waiting for us at her house. When I miss her more than usual, I make these cookies and let the aroma fill my house and heart. —Valerie Hudson, Mason City, Iowa

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Lebkuchen

It’s tradition for my family to make these German treats together. The recipe came from my great-grandmother’s cookbook, and judging from the amount of requests I get, it has certainly stood the test of time.—Esther Kempker, Jefferson City, Missouri

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Triple Ginger Cookies

My dad loved ginger cookies. I’ve tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizzazz. —Trisha Kruse, Eagle, Idaho

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Six-Layer Coconut Cake with Lemon Filling

I found this recipe when going through my grandmother’s old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. —Angela Leinenbach, Mechanicsvlle, Virginia

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Minty Chocolate Cream Cheese Bars

I always looked forward to my grandma’s gooey bars when I was growing up. This chocolate version includes mint, which is one of my favorite flavor add-ins. —Jill Lutz, Baldwin, Wisconsin

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Italian Pineapple Trifle

My grandmother made this rich, tempting trifle every year for our family’s Christmas Eve celebrations. Now I make it to carry on her special tradition. It’s an easy, delicious no-bake dessert everyone will love. —Ann-Marie Milano, Milton, Massachusetts

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Gingersnap Crumb Pear Pie

This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite. I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas

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Banana Butter Pecan Kabobs

Desserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, Colorado

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Lemon Slice Sugar Cookies

Here’s a refreshing variation of my grandmother’s sugar cookie recipe. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington

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Pumpkin Chip Cake with Walnuts

My grandmother gave me this family recipe. After a few changes, I made the treat even healthier and tastier. Holidays wouldn’t be the same without it!—Amy Bridgewater, Aztec, New Mexico

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Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert you actually forget you’re eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

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Frosted Spice Cookies

This recipe has been handed down through many generations of my husband’s family. The cookies were always in his grandmother’s cookie jar when he’d visit. Today, he enjoys them more than ever—and so I do. —Debbie Hurlbert, Howard, Ohio

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Cherry Nut Cake

My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri

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Mexican Chocolate Sugar Crisps

My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California

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Triple Berry Shortcake

My great-great grandmother handed down her shortcake recipe. I’m sharing it because it’s way too fabulous to keep it a secret! —Sara Kingsmore, Vadnais Heights, Minnesota

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Honey-Lime Almond Cookies

Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania

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Dipped Chocolate Logs

When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies and the chocolate logs are always on the top of our list.—Deanna Markkos, Western Springs, Illinois

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Anise & Wine Cookies

My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona

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Raisin Pecan Pie

I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee

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Grandma’s Pecan Rum Bars

My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. —Deborah Pennington, Decatur, Alabama

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keijay-blog · 6 years

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New Post has been published on https://cookingtipsandreviews.com/i-tried-vinegar-pie-heres-what-i-thought/

I Tried Vinegar Pie! Here's What I Thought.

Almond Torte

Layers of airy meringue and creamy custard float above the cake plate, slivered almonds adding flavor and crunch. Towering meringue cakes were popular in the 1970’s, but similar European cakes date back much farther.

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Meringue Snowballs In Custard

Known as “floating islands,” this exotic dessert sends a fluffy meringue sailing across a sea of custard. Our version of the recipe is over 100 years old, an heirloom handed down from a reader’s Russian great-grandmother.

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Mango Gelatin Salad

Hearken back to the 50’s and 60’s, when gelatin and sugar-stuffed molds were considered “salad.” Carry this quivering orange mold into the dining room and watch guests’ jaws drop. It’s delicious served alongside meat (really), or as a dessert, perhaps with some cool whipped topping.

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Mocha Baked Alaskas

Though historical, with roots in an 1830’s dessert called Omelette Norwegge, baked Alaska nevertheless feels like the height of 1950’s kitsch. It’s also delicious. Meringue, ice cream, sauce…what’s not to like?

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Shoofly Cupcakes

Flies will bother you if you make this pie. It’s filled with ooey molasses and topped with delicious crumble topping. It was invented around the 1880’s by the Pennsylvania Dutch, who ate the pie for breakfast alongside strong coffee. Our recipe borrows the flavor of the classic pie and turns it into that 2000’s favorite: the cupcake.

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Charlotte’s Green Tomato Pie

Vintage recipes often called for ingredients that modern cooks might throw away. Here, green tomatoes transform into a sweet-tart dessert pie that’ll have guests guessing what exotic fruit you used.

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Strawberry Ice Cream Charlotte

Charlottes are elegant and old. They’re thought to be named for Queen Charlotte, the wife of George III of England, who ruled in the late 18th century. They’re not very common any more, possibly because they appear quite fiddly. Really, they rely on careful construction more than baking prowess. Our modern version is a refreshing ice cream charlotte with some very anachronistic ingredients, including marshmallow creme.

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Grandma’s Divinity

Meringue meets nougat in this classic dessert, which dates back to the early 20th century. One of its five ingredients is corn syrup, and historians believe the candy was invented by Karo to promote its brand-new product.

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Cherry Gelatin Supreme

Popular midcentury ingredients like gelatin, cherry pie filling, mayonnaise, mini marshmallows, and crushed pineapple merge to form a delightfully tacky, decidedly delicious dessert.

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Lemonade Icebox Pie

Icebox cakes and pies go back to the 1920’s, when home refrigeration was just becoming mainstream. Recipes were often printed on the backs of pudding and cake mix packages.

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Skillet Blueberry Slump

Don’t let the homey, almost unappetizing name “slump” fool you. Easier than pie, these baked summer fruit desserts are topped with tasty biscuits.

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Figgy Apple Brie Tart

Carols sing of figgy pudding, a British steamed dessert stuffed with raisins and currants (but not figs), doused with brandy, and set on fire. That’s all fine and dandy, but modern times call for a more relaxed dessert. This figgy tart pairs fruit with cheese, adhering to the old tradition of blending savory ingredients into desserts.

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Old-Fashioned Honey Baked Apples

Easy to make and (relatively) healthy, baked apples should be a go-to dessert for busy families today. They’re almost certainly ancient, as all you really need to make them are apples and fire. In the 18th century, baked fruits were typically stuffed with meat and eaten savory rather than sweet.

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Marzipan Cups with Currant Jelly

A staple in European kitchens, marzipan is a delicious almond paste used in pies, tarts and pastries. Here we pair it with a nice sharp jelly and a tender pastry crust. The petite treats evoke old-world cafes, but aren’t too hard for real cooks to make.

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Burnt Custard

OK, officially creme brulee often appears on the dessert menu at restaurants. Consider making it at home, as it’s satisfying to melt sugar into a hard caramel cap for your creamy custard.

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Apple Roly-Poly

Roly-poly is a cozy English dessert as fun to say as it is to eat. Biscuit dough tucked around fresh fruit and topped with a quick caramel sauce, it’s a fun alternative to pie.

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Grandmother’s Corn Pudding

Puddings date back to the 1300’s, though back then they were more often savory, even including meats. This tasty pudding is a traditional American dessert perfect for late summer.

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Old-Fashioned Rice Pudding

Soft, creamy, and mildly flavored, rice pudding is a delicious vehicle for most fruits, jams and sauces. It’s also incredibly cozy and warming in winter months. We won’t tell anyone if you reheat leftovers and eat them for breakfast.

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Crunchy Candy Clusters

Homemade candies and confections are often considered too fussy for modern cooks. This recipe for crunchy clusters is simple and fantastic for giving as gifts around holidays.

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Lebkuchen

A traditional German Christmas cookie, lebkuchen means “life bread,” presumably because they keep so long, and even improve with age. Originally baked in monasteries, the cakes appear all over Germany around the holidays. The dough is heavily spiced with molasses, ginger, anise, allspice, cardamom, cloves, and brightened with citrus peels and dried fruits. Think of it as gingerbread’s sassy grandmother.

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Lemon Chiffon Cake

“Chiffon” conjures an antique southern afternoon. This high, airy cake is as elegant as a lady’s hat, but far more delicious.

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Homemade Butterscotch Pudding

Until the invention of boxed pudding mixes, homemade pudding was considered a simple family dessert. That’s how easy it is to make. This recipe calls for common pantry ingredients.

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Peach Bavarian

Another molded gelatin dessert! Bavarians emphasize creaminess and smoothness. Gelatin lightly sets the custard, so it’s moldable. Whipped cream is folded into the custard, creating a light and airy texture. Piled with fruit, the dessert makes a stunning centerpiece.

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Scotch Shortbread Cookies

A staple in Great Britain, shortbread is largely out-muscled in the US by sugar cookies. Big mistake. Shortbread is the ultimate fan letter to butter. Butter, flour, and a bit of sugar combine to form tender, melt-in-the-mouth cookies.

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Sticky Bread Pudding Cups

Bread pudding used to be a household staple, serving the practical purpose of using up stale bread. The dry husks of bread transform into a rich, rib-sticking pudding flavored with warming spices. You might want to let some bread go stale for this.

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Italian Holiday Cookies

This tower of fried dough makes a surprisingly lovely centerpiece for a holiday table. Frying up a simple batter used to be a go-to way to make dessert from minimal ingredients. Many cultures have recipes for fried dough confections, from Native American fry bread to bunuelos, elephant ears to beignets.

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Aunt Ione’s Icebox Cookies

Can’t have icebox cookies without an icebox. These cookies were invented around the time fridges went mainstream in the 1920’s and 30’s. Chilling dough allows the flour and ingredients to become fully hydrated before baking, yielding extra flavor and richness.

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Traditional Hot Cross Buns

On Good Friday, people around the world eat hot cross buns: sweet yeasted rolls flavored with spices and fruits. Baking lore says that a monk introduced the icing cross on the top in the 12th century. Baking the buns at home lets you enjoy them fresh from the oven, a real Easter treat.

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Southern Sweet Potato Pie

A classic of the American South. Reminiscent of pumpkin pie, sweet potato pie is packed with sweet, dense orange filing. Might sound strange, but give it a try. Many people prefer it to pumpkin pie, as sweet potatoes contain less water.

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Mincemeat Trifle

Mincemeat’s lack of popularity is no surprise. Its name evokes chopped raw meat…not exactly tempting. (In mediaeval times, mincemeat did indeed contain meat and fruit.) Today’s mincemeat is chopped up dried raisins, dates and other fruits, laced with a heady pour of booze. Ready to start baking now?

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Apple Dumplings with Sauce

Like fried dough, dumplings are an old, old food with cultural variations found around the world. They’re quite versatile little lumps of dough. They can be steamed, baked or boiled; stuffed with filling or not; sweet or savory; served alone, in a soup, or with a sauce. Our modern recipe makes large dumplings stuffed with apples and butter and topped with caramel sauce.

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Easter Pie

A classic Italian recipe, Easter pie is made with ricotta cheese, citrus peels, and pastry crust. Many traditional versions also call for wheat berries, since wheat is a symbol for spring’s rebirth.

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Grandma’s Polish Cookies

Khruchiki is a classic Polish cookie shaped into a bow tie and deep-fried. This rich, crunchy cookie lets the simple flavor of an eggy dough shine.

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Lemon Chess Pie with Berry Sauce

An English transplant, chess pie is now most associated with the American South. A recipe for the pie appeared in Martha Washington’s 1700’s “Booke of Cookery.”

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Peach Blackberry Pavlovas

Named for the Russian ballerina Anna Pavlova, this dessert is an airy meringue topped with fruits. Its simple elegance showcases the best summer fruits.

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Banana Pudding

Channel a southern grandmother with this banana pudding recipe. It’s homey comfort food at its finest.

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Apple Bavarian Torte

Classic European desserts, tortes are similar to cakes but made with much less flour. They usually boast a showy finish, as in this apple recipe, in which a golden brown pastry bowl surrounds a filling of apples and sliced almonds. In the afternoon, enjoy a slice with coffee and feel very continental.

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Mulled Wine Jelly Candies

This dessert combines two vintage classics. Mulled wine is an old European beverage of wine steeped in spices and served warm, often around holidays. Jelly candies are usually bought for children at candy shops, but give them a try at home. This recipe simply boils ingredients together and lets them set overnight.

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Maple Sugar Pumpkin Pie

A delicious east coast treat, maple sugar is a granular sugar made from (and tasting of) maple syrup. Its history is a political one: in the 18th century, it was marketed to northerners as an ethical alternative to cane sugar, which was harvested by slaves.

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Cranberry Ambrosia Salad

Ambrosia was once the food of Greek gods. Today, it’s a kitschy dessert made from fruit and whipped cream. Oranges and coconut are the classic pairing, but mix-ins like marshmallows, maraschino cherries, pineapple, and nuts work well, too.

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Rhubarb Fool with Strawberries

Fool recipes date back to the 1600’s, though the origins of the name are still mysterious. One bite of this creamy dessert, and you won’t care what it’s called. Tender stewed fruit (you can use whatever’s in season) mixed with whipped cream? Absolutely scrummy picnic fare that’s pretty enough to serve to guests.

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Honey and Spice Snack Cake

Though today we mainly eat gingerbread, spice cakes of all sorts were once commonplace. The dense doughs were often made with honey or other non-sugar sweeteners, because white sugar was a very expensive commodity not used in everyday baking.

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Banana Souffle

Souffles have a reputation for fussiness. Breathe too loudly, and they’ll collapse! Really they’re quite stable if you have a good recipe (like this one). Stick it in the oven after dinner; within a half hour you’ll have a glorious domed dessert to carry proudly to the table.

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Fresh Plum Crumb Dessert

For frugal cooks of yore, even bread crumbs were saved and used in savory and sweet dishes. This recipe is an old-fashioned dessert: fruit baked under a layer of crumble topping. Modern crumb toppings often use flour in place of bread crumbs, but if you’ve got a few slices of stale old bread, blitz them in the blender. Toss with butter and sugar, and enjoy the extra crunch.

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Makeover Sweet Kugel

Kugel is a traditional Jewish dish that turns egg noodles into a cozy sweet dessert that you’ll crave on cold nights. Our recipe adds a bit of cheese, sour cream, milk, and eggs, which form a custard around the noodles. Apples and spice add flavor. Perfect food for sharing, kugels are often baked in large trays and serve a crowd.

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Strawberry Angel Trifle

Ah, trifle: as British as cold summers and Paddington Bear. Trifles layer sponge cakes, whipped cream, and fruit into a frothy, light, delicious dessert. Served in a clear dish, they’re pretty enough to be the centerpiece of a party table.

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Sticky Toffee Pudding with Butterscotch Sauce

A relatively modern dessert, sticky toffee pudding was a popular British dessert in the 1970’s. Our version bakes a full cake instead of individual “puddings,” but preserves the best part: the heavy soak of butterscotch sauce.

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Pretzel Jell-O Dessert

A layer of siren-red jelly floats atop a crunchy bed of pretzels in this retro dessert. Traditionally, it’s called a “salad.” We’re not sure why, but it’s a good excuse to eat an extra portion.

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