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Photo of: Nana's Christmas Stollen

Nana's Christmas Stollen

Submitted by: Christine L.
A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother. 

Photo of: Good Old Fashioned Pancakes

Good Old Fashioned Pancakes

Submitted by: Verona
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite. 

Dresdner Stollen

Submitted by: Michelle Chen
This fruity, yeast bread is very addictive. It is good for breakfast, tea time, and after dinner snacks. 

Photo of: Old Fashioned Crumb Cake

Old Fashioned Crumb Cake

Submitted by: Carole Allen
This tender crumb cake smells wonderful and tastes even better. 

Old Fashioned Cream Scones

Submitted by: Bonnie
Very different from the other scones I've had, but just as good, or better! Add variety by putting in raisins, currants, chocolate chips or dried cranberries. These are also good if split open and filled with jam or butter. 

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Photo of: Christmas Stollen

Christmas Stollen

Submitted by: Jenny Nichols
Provided by: Taste of Home
This is my favorite bread during the holidays. I've made it many times to give as Christmas gifts, and I always receive compliments on it. 

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Old Fashioned Stack Cake

Submitted by: Jeanie Bean
This is a tall, lopsided old-fashioned family favorite. Dried fruit is soaked and spiced to make the filling. The cake layers are baked on top of the round cake pans, not inside. Make sure the dough is well chilled. Any type of dried fruit may be used. We love apple! 

Photo of: Grandmother's Old Fashioned Butter Roll

Grandmother's Old Fashioned Butter Roll

Submitted by: Donna Young
If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning. 

Old Fashioned Oatmeal Cookies

Submitted by: B. Stoltson
These are the best oatmeal cookies I have ever eaten. 

Old Fashioned Pound Cake II

Submitted by: Sylvia Zumpano
This is my Mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking. 
 
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