14 Old Fashioned Desserts Grandma Made That Still Disappear First at Every Potluck
These old fashioned desserts come straight from handwritten recipe cards, church cookbooks and grandma’s kitchen. Each one uses simple pantry ingredients and easy steps, and every slide below includes a short recipe so you can bake along at home. For more sweet ideas, browse our dessert galleries..
Old Fashioned Desserts Never Go Out of Style
There is something special about old fashioned desserts. They taste like Sunday dinners, church potlucks and holidays at grandma’s house. A golden lattice pie like this one was the star of many family tables, with sweet peaches bubbling under a flaky, sugared crust. The good news is that these recipes are still easy to make today, and they still disappear first wherever you bring them..
You will need: 2 pie crusts, 6 cups sliced peaches, 3/4 cup sugar, 1/4 cup flour, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, 1 egg and coarse sugar for the top.
How to make it: Toss the peaches with sugar, flour, lemon juice and cinnamon. Pour them into a crust lined pie dish. Cut the second crust into strips and weave a lattice on top. Brush with beaten egg, sprinkle with coarse sugar and bake at 400°F for 45 to 50 minutes until bubbly.
Grandma’s Soft Cinnamon Rolls
Few smells bring back childhood like cinnamon rolls baking on a weekend morning. Grandma made them from scratch with a soft yeast dough, lots of butter and a sweet cinnamon swirl. The tops bake golden while the centers stay pillowy, and a warm vanilla glaze finishes them off. Among all old fashioned desserts, this one never lasts past breakfast.
You will need: 4 cups flour, 1 packet yeast, 1 cup warm milk, 1/3 cup sugar, 1 egg, 1/2 cup soft butter, 3/4 cup brown sugar, 2 tablespoons cinnamon and 1 cup powdered sugar.
How to make it: Mix yeast, milk, sugar, egg and flour into a soft dough and let it rise for one hour. Roll it out, spread with butter, sprinkle with brown sugar and cinnamon, then roll up and slice. Let the rolls rise 30 minutes, bake at 350°F for 25 minutes and drizzle with powdered sugar mixed with milk.
Classic Chocolate Chip Cookies
The chocolate chip cookie has been an American favorite since the 1930s, and the classic recipe still wins today. These cookies have crisp golden edges, chewy centers and pools of melted chocolate in every bite. Keep a batch of dough in the fridge and you will always have warm cookies ready in minutes. Every list of old fashioned desserts needs this one.
You will need: 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup butter, 3/4 cup sugar, 3/4 cup brown sugar, 2 eggs, 2 teaspoons vanilla and 2 cups chocolate chips.
How to make it: Cream the butter and both sugars until fluffy. Beat in the eggs and vanilla. Stir in flour, baking soda and salt, then fold in the chocolate chips. Scoop rounded balls onto a lined tray and bake at 375°F for 9 to 11 minutes. Let them rest on the tray for two minutes before moving.
Moist Banana Bread
Banana bread became popular during the 1930s when home cooks refused to waste a single overripe banana. That thrifty habit gave us one of the most loved quick breads of all time. It is soft, sweet and full of warm banana flavor, and it tastes even better the next day. Toast a slice with butter for a simple treat that feels like home.
You will need: 3 very ripe bananas, 1/3 cup melted butter, 3/4 cup sugar, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking soda, a pinch of salt, 1 1/2 cups flour and 1/2 cup chopped walnuts.
How to make it: Mash the bananas in a bowl and stir in the melted butter. Mix in sugar, egg and vanilla. Sprinkle in baking soda and salt, then fold in the flour and walnuts until just combined. Pour into a greased loaf pan and bake at 350°F for 55 to 65 minutes.
Carrot Cake With Cream Cheese Frosting
Carrot cake has been a bakery classic for decades, and the homemade version is even better. The grated carrots keep the cake incredibly moist, while warm spices make every bite cozy. Thick cream cheese frosting and a few walnuts on top turn it into a true celebration cake. It is one of those old fashioned desserts that wins over even picky eaters.
You will need: 2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 1/2 cups sugar, 1 cup oil, 4 eggs, 3 cups grated carrots, 1 cup walnuts, 8 ounces cream cheese, 1/2 cup butter and 3 cups powdered sugar.
How to make it: Whisk the eggs, oil and sugar. Stir in flour, baking soda and cinnamon, then fold in carrots and walnuts. Bake in two round pans at 350°F for 30 minutes and cool. Beat cream cheese, butter and powdered sugar until smooth, then frost between the layers and on top.
Fudgy Homemade Brownies
Boxed mixes are handy, but nothing beats brownies made from scratch. These have a shiny crackly top and a dense, fudgy center that melts in your mouth. They were a must at every bake sale and church supper for good reason. Cut them into squares, stack them on a plate and watch how fast they vanish. Old fashioned desserts do not get more comforting.
You will need: 1/2 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt and 1/2 cup chocolate chips.
How to make it: Melt the butter and stir in sugar until glossy. Beat in eggs and vanilla. Add cocoa, flour and salt and mix until just combined, then fold in the chocolate chips. Spread into a lined 8 inch pan and bake at 350°F for 20 to 25 minutes. Cool completely before slicing.
Old Fashioned Glazed Donuts
Homemade donuts were a weekend tradition in many farmhouse kitchens. Grandma fried them in small batches and dipped them in glaze while still warm. Today you can top them with chocolate, sprinkles or a simple sugar glaze, just like a bakery box. They take a little patience, but the first warm bite makes every minute worth it.
You will need: 3 1/2 cups flour, 1 packet yeast, 1 cup warm milk, 1/4 cup sugar, 2 eggs, 1/3 cup butter, oil for frying, 2 cups powdered sugar and 1/4 cup milk for the glaze.
How to make it: Mix yeast, milk, sugar, eggs, butter and flour into a soft dough and let it rise for one hour. Roll it out and cut rings with a donut cutter. Let them rise 30 minutes, then fry at 350°F for one minute per side. Whisk powdered sugar and milk and dip each warm donut.
Apple Crumb Pie
Apple crumb pie is the easier cousin of the classic double crust apple pie, and many families like it even more. Instead of a top crust, a buttery brown sugar crumble bakes into a crunchy, golden layer over tender cinnamon apples. Serve it warm with a scoop of vanilla ice cream. This is one of the old fashioned desserts that fills the whole house with a sweet fall smell.
You will need: 1 pie crust, 6 cups sliced apples, 1/2 cup sugar, 1 teaspoon cinnamon, 2 tablespoons flour, plus 1 cup flour, 1/2 cup brown sugar and 1/2 cup cold butter for the topping.
How to make it: Toss the apples with sugar, cinnamon and 2 tablespoons flour and pile them into the crust. Rub the flour, brown sugar and cold butter together until crumbly and scatter it over the apples. Bake at 375°F for 50 to 55 minutes until golden and bubbling.
Strawberry Cream Cake
Strawberries and cream have been a summer favorite for generations. This light layer cake pairs a fluffy sponge with whipped cream and fresh berries for a dessert that feels fancy without being heavy. It is perfect for birthdays, garden parties and Mother’s Day. Make it the same day you serve it so the cream stays fresh and the berries stay bright.
You will need: 4 eggs, 3/4 cup sugar, 1 cup cake flour, 3 tablespoons melted butter, 2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla and 2 cups fresh strawberries.
How to make it: Beat the eggs and sugar until thick and pale. Fold in the flour, then the melted butter. Bake in a round pan at 350°F for 25 minutes and cool. Whip the cream with powdered sugar and vanilla. Slice the cake in half, layer with cream and sliced berries, then cover with cream and top with whole strawberries.
Southern Pecan Pie
Pecan pie is a holiday must in the South, and one slice explains why. A rich, gooey filling with a hint of caramel sits under a crunchy layer of toasted pecans. It is sweet, nutty and perfect next to a cup of coffee. Many old fashioned desserts were made for Thanksgiving tables, and this is still the one people fight over for the last piece.
You will need: 1 pie crust, 1 cup corn syrup, 3 eggs, 1 cup brown sugar, 1/3 cup melted butter, 1 teaspoon vanilla, a pinch of salt and 1 1/2 cups pecan halves.
How to make it: Whisk the eggs, corn syrup, brown sugar, butter, vanilla and salt until smooth. Stir in the pecans and pour into the crust. Bake at 350°F for 55 to 60 minutes until the center is just set. Let it cool for at least two hours so the filling firms up before slicing.
Lemon Meringue Pie
Lemon meringue pie was a diner and bakery icon in the 1950s, and it still looks stunning on any table. A bright, tangy lemon filling sits under clouds of toasted meringue. The balance of sweet and sour makes it a refreshing choice after a big meal. Bake it in the morning so it has time to set before dinner.
You will need: 1 baked pie crust, 1 cup sugar, 1/4 cup cornstarch, 1 1/2 cups water, 4 egg yolks, 1/2 cup lemon juice, 2 tablespoons butter, plus 4 egg whites and 1/2 cup sugar for the meringue.
How to make it: Cook sugar, cornstarch and water until thick. Whisk a little into the yolks, return everything to the pot and cook two more minutes. Stir in lemon juice and butter and pour into the crust. Beat egg whites with sugar to stiff peaks, spread over the hot filling and bake at 350°F for 12 minutes until golden.
Bakery Style Blueberry Muffins
Tall, golden blueberry muffins were a staple at church breakfasts and school bake sales. The secret to that bakery look is a hot oven and full muffin cups. Each one is packed with juicy berries and finished with a sprinkle of sugar for a light crunch. They freeze well, so bake a double batch and keep some for busy mornings.
You will need: 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup melted butter, 2 eggs, 3/4 cup milk, 1 teaspoon vanilla and 1 1/2 cups blueberries.
How to make it: Whisk the flour, sugar, baking powder and salt. In another bowl mix butter, eggs, milk and vanilla, then stir the wet into the dry until just combined. Fold in the blueberries. Fill a lined muffin tin to the top, sprinkle with sugar and bake at 400°F for 20 to 22 minutes.
Glazed Lemon Pound Cake
Pound cake got its name from the original recipe that used a pound each of butter, sugar, eggs and flour. This lemon version keeps that rich, tight crumb and adds bright citrus flavor. A thick lemon glaze drips down the sides and sets into a sweet shell. Slice it for afternoon tea or bring it to a picnic. It is one of the simplest old fashioned desserts to love.
You will need: 1 cup butter, 1 1/2 cups sugar, 4 eggs, 2 cups flour, 1/2 teaspoon baking powder, 1/2 cup milk, zest and juice of 2 lemons and 1 cup powdered sugar for the glaze.
How to make it: Cream the butter and sugar until light. Beat in the eggs one at a time with the lemon zest. Add flour and baking powder in turns with the milk. Bake in a loaf pan at 325°F for 60 to 70 minutes. Mix powdered sugar with lemon juice and pour over the cooled cake.
Creamy Rice Pudding
Rice pudding is proof that the best old fashioned desserts often come from the simplest pantry staples. Grandma cooked rice slowly with milk and sugar until it turned thick and creamy. A spoonful of cherry sauce on top adds color and a sweet tart finish. Serve it warm in winter or chilled in summer. It is gentle, cozy and loved by all ages.
You will need: 1/2 cup short grain rice, 4 cups whole milk, 1/2 cup sugar, a pinch of salt, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and cherry pie filling or jam for topping.
How to make it: Combine rice, milk, sugar and salt in a heavy pot. Simmer over low heat, stirring often, for 35 to 40 minutes until the rice is soft and the pudding is thick. Stir in vanilla and cinnamon. Spoon into bowls and top with warm cherry sauce before serving.
