old fashioned recipes

Newfoundland Cherry Cake is a big local favourite especially during the Holidays. The secret in this recipe is undiluted evaporated milk for added richness.

Newfoundland Style Cherry Cake – A Traditional Christmas Favorite

cherries flour

butter

sugar

eggs

tsp vanilla extract

tsp almond extract

flour

½ tsp baking powder

lukewarm, undiluted evaporated milk

Newfoundland Style Cherry Cake – a traditional Christmas favorite

Rinse the cherries in a colander to remove...

Rinse the cherries in a colander to remove any syrup that they may have been stored in. Pat them day between layers of paper towels.This step helps prevent the cherries sinking into the batter as well. Depending on their size, cut them into halves or quarters and set aside for later. They will get tossed in 1/4 cup of flour later but not until just before they are folded into the batter.

Cream together the butter and sugar well.

Add the eggs, one at a time, beating...

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Beat in the vanilla and almond extracts.

Sift together the 3 cups of flour and...

Sift together the 3 cups of flour and baking powder.

Fold dry ingredients into the creamed mixture alternately...

Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.

Fold in the chopped glace cherries that have...

Fold in the chopped glace cherries that have been tossed at the last minute in the 1/4 cup flour.

Bake in greased and floured spring form pan,...

Bake in greased and floured spring form pan, tube pan or two 9x5 inch loaf pans, lined with parchment paper. ( If you like, you can make this recipe in 3 disposable 8x4 inch pans by adjusting the ingredient amounts. See NOTES section below for the correct ingredients amounts, which are about 1/3 more than the standard recipe amounts.)

Bake at 325 degrees F for 45 minutes...

Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your cake pan/s. (Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your pan.

Baking times vary greatly on this recipe so...

Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.

Let the cake cool in the pan/s for...

Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.

Homemade Tomato Soup - quick and easy to make, even using good quality canned tomatoes. Makes an ideal, warm, comfort food lunch accompanied by a perfectly crispy and gooey grilled cheese sandwich.

Homemade Tomato Soup

white onion,

garlic,

olive oil

vegetable stock, (Low

Tbsp honey

tsp white pepper, (up to 1 tsp; to taste)

oregano

Add the olive oil, onion and garlic to...

Add the olive oil, onion and garlic to a dutch oven or large saucepan and sauté over medium low heat until the onions have fully cooked and softened.

Add the rest of the ingredients and simmer...

Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.

Remove the bay leaves and purée with an...

Remove the bay leaves and purée with an immersion blender until smooth. You can also use a regular blender during the soup in 2 or 3 batches as necessary. Be sure that the lid to the blender is vented or pressure can build up inside and the cover will blow off, creating a very messy kitchen. Not that that's ever happened to me.  ;)

Rum Raisin Pie. An old fashioned recipe with a flavourful twist. You can also make it as a plain raisin pie without the alcohol if you prefer.

Rum Raisin Pie

brown sugar

salt

ice water

tsp vinegar

raisins

water

Tbsp flour

evaporated milk, straight

Tbsp butter

tsp salt

cinnamon

tsp nutmeg

Soak the raisins in the rum for a...

Soak the raisins in the rum for a couple of hours or overnight. Cover with plastic wrap and toss the raisins in the rum several times while soaking.

Add the soaked raisins to a pot with...

Add the soaked raisins to a pot with the 1 cup water. (If not using the rum use 1 1/2 cups water, there is no need to pre-soak the raisins in water but you can if they are particularly dry. See note below)

Slowly simmer for 5 minutes over low heat.

In a separate saucepan combine the brown sugar,...

In a separate saucepan combine the brown sugar, flour, milk, butter, salt, cinnamon and nutmeg.

Cook this mixture over medium low heat until...

Cook this mixture over medium low heat until it thickens, stirring constantly. (see video)

When thickened, add the raisin mixture & vanilla....

When thickened, add the raisin mixture & vanilla. You can add a couple of extra tablespoons of rum at this point if you like.

Cook for another minute or two over low...

Cook for another minute or two over low heat, then set aside to cool completely.

Using a food processor or a pastry blender...

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

Pour the vinegar into ice cold water then...

Pour the vinegar into ice cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2...

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round...

Roll the dough into a 12 inch round and place in the bottom of a 9 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate.

Pour filling into the bottom crust.

Roll the remaining dough round into 12 inch...

Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top.

Add the lattice top and tuck the ends...

Add the lattice top and tuck the ends of the dough under the edge of the bottom crust. Crimp edges. Lightly brush with an egg wash if you like. I did.

Chill the pie in the fridge for about...

Chill the pie in the fridge for about 20 minutes to a half hour before placing it in a preheated 375 degree F oven.

Bake for 45 minutes at that temperature. (Cover...

Bake for 45 minutes at that temperature. (Cover the edges of the pie with strips of aluminum foil to prevent them from burning if they are getting too brown. You can decrease the oven earlier if they brown quickly too.)

Reduce heat to 350 degrees F and bake...

Reduce heat to 350 degrees F and bake for an additional 15 minutes or so or until the top crust is a nice golden brown.

Allow to cool on a wire rack at...

Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.

NOTE: If your lattice crust begins to get...

NOTE: If your lattice crust begins to get too brown after you have covered the edges with aluminum foil but before the filling is bubbling, you can place a sheet of aluminum foil over the top during the last of the baking time if needed.

A real old fashioned version of a Vanilla Custard Pie, this time with a graham cracker crumb crust and topped with fresh raspberries.

Old Fashioned Vanilla Custard Pie

milk

tbsp butter

vanilla extract, vanilla bean

raspberries,

graham cracker crumbs

tbsp sugar

Mix together the graham cracker crumbs, sugar and...

Mix together the graham cracker crumbs, sugar and melted butter well and press into a lightly greased 10 inch deep dish pie plate or into the bottom and sides of a 9 or 10 inch spring form pan that has the bottom lined with parchment paper.

Bake for 10 minutes at 350 degrees F...

Bake for 10 minutes at 350 degrees F and allow to cool completely before adding the custard.

Scald the milk in the microwave or on...

Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine the flour, sugar...

Meanwhile, in a saucepan combine the flour, sugar and salt.

Over medium low flame slowly add 1 cup...

Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.

As you notice the filling beginning to thicken,...

As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.

Add the final cup of scalded milk, stirring...

Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.

At this point remove from heat and pour...

At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.

Pour the egg mixture immediately back into the...

Pour the egg mixture immediately back into the pot, continuing to constantly stir.

Cook for an additional two or three until...

Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Stir in the butter and vanilla extract.

Cool almost to room temperature, stirring occasionally, before...

Cool almost to room temperature, stirring occasionally, before pouring into the baked pie shell. Chill for at least 3 hours or overnight.

When completely cool, cover the top of the...

When completely cool, cover the top of the pie with the fresh raspberries or any other berry or fresh fruit of your choice.

The Best Homemade White Bread - nothing says home baked comfort food goodness like a perfectly baked crusty loaf of homemade bread, fresh from the oven. This recipe is well over 40 years old and turns put perfectly every time.

The Best Homemade White Bread

(approximately) all purpose or bread flour

dry yeast

tsp fine salt

whole milk

Dissolve 1 tbsp of the sugar in the...

Dissolve 1 tbsp of the sugar in the half cup of lukewarm water. Sprinkle the yeast over the surface of the water and let stand for about 15 minutes until the yeast foams well, then stir it up.If you prefer to use instant yeast, just add it to the flour mixture in the instruction below.

Combine 3 cups of the flour along with...

Combine 3 cups of the flour along with the 2 tbsp sugar and 2 tsp salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.

Add the prepared yeast, melted butter and warm...

Add the prepared yeast, melted butter and warm milk.

Using a wooden spoon or the regular paddle...

Using a wooden spoon or the regular paddle of your electric mixer mix for 4-5 minutes until the mixture is smooth with no lumps.

If using an electric mixer, switch to the...

If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 3 1/2 cups of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. (Note: You may need to use a little more flour. Depends on the time of year and humidity sometimes. If you have a to add another 1/2 cup or so, don't worry. Add only enough flour to form a dough that releases from the sides of the bowl and remains slightly tacky but able to be handled with your bare hands.)

Turn the dough out onto the counter top...

Turn the dough out onto the counter top or bread board to knead.

Knead the dough for an additional 10 minutes...

Knead the dough for an additional 10 minutes either in the electric mixer or using your hands on a bread board or counter top.

Cover dough and leave to rest and rise...

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Grease 2 medium loaf pans. Divide the dough...

Grease 2 medium loaf pans. Divide the dough into 4-6 equal portions. Form each division into a ball. Place 2 or 3 balls of dough in each loaf pan.

Cover with a clean tea towel and allow...

Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature.

(NOTE: At this stage, the bread dough can...

(NOTE: At this stage, the bread dough can be cold proofed overnight in the fridge if you want to serve it freshly baked early the next day or just want to save time in advance. Just cover the pans with a clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough balls from becoming too dry if you like but this is not really necessary with the humidity in most fridges. Just remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim as shown in the photo above, which could be another 1-2 hours and bake as directed below.)

Bake in a preheated oven at 350 degrees...

Bake in a preheated oven at 350 degrees F for 30-40 minutes depending on the size of the pans that you are using. The loaves should have a golden crust and sound hollow when tapped to be fully baked.

When baked, turn loaves out onto a wire...

When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

Salisbury Steak with Mushroom Gravy. A budget friendly, very tasty 70&#x27;s throwback comfort food recipe that deserves to make a big comeback!

Salisbury Steak with Mushroom Gravy

button mushrooms

garlic

red onion, finely diced

flour butter

Worcestershire Sauce

day old white bread

beef

nutmeg

dry thyme

pepper

Pull the bread apart with your fingers into...

Pull the bread apart with your fingers into large breadcrumbs. Pour the milk over the breadcrumbs and let stand for 5 minutes, then gently combine the soaked crumbs with the ground beef, nutmeg, thyme salt and pepper. Form into 8 oval shaped patties.

Add a little canola oil to a hot...

Add a little canola oil to a hot cast iron pan and brown the patties well on both sides, about 2- 3 minutes per side on medium high heat. Remove the browned patties and add them to a covered casserole dish or small covered roasting pan.

Drain any excess fat from the cast iron...

Drain any excess fat from the cast iron pan, add the 3 tbsp butter and brown the mushrooms for a few minutes. Add those to the steak patties in the casserole dish.

Next, add the onions and garlic to the...

Next, add the onions and garlic to the cast iron pan, reduce the heat to medium and cook until the onions have softened. Add to the pan along with the steak patties and mushrooms.

Heat the beef stock to almost boiling. Cook...

Heat the beef stock to almost boiling. Cook the flour and butter together in the cast iron pan over medium low heat until foamy, about 2 minutes. Slowly pour in the hot stock whisking constantly add the Worcestershire Sauce salt and pepper. This will create a thin gravy which is then poured over everything else in the casserole dish or roasting pan. Cover and cook in a 325 degree oven for about an hour. Serve with mashed potatoes and steamed vegetables.

Old fashioned recipe from my great-grandmother to my grandmother to me to you! The elegance and decadence invoke warm memories of family gatherings, special celebrations, and Sunday lunches when special company was coming. Make someone feel loved and special by whipping up this old-fashioned layered coconut cake just because!

Top 15 old fashioned recipes recipes from across the web

The most viewed old fashioned recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Newfoundland Style Cherry Cake – A ...

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Salisbury Steak with Mushroom Gravy

Old-Fashioned Layered Coconut Cake

The Best Sponge Cake

Apple Cobbler

Brown Sugar Fudge, the old fashione...

Chocolate Cherry Upside Down Cake

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Newfoundland Figgy Duff

Nutella Fudge Crumble Bars

The Best Caramel Cake

Top 15 old fashioned recipes recipes from across the web

The most viewed old fashioned recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Newfoundland Style Cherry Cake – A ...

Homemade Tomato Soup

Rum Raisin Pie

Old Fashioned Vanilla Custard Pie

The Best Homemade White Bread

Salisbury Steak with Mushroom Gravy

Old-Fashioned Layered Coconut Cake

The Best Sponge Cake

Apple Cobbler

Brown Sugar Fudge, the old fashione...

Chocolate Cherry Upside Down Cake

Orange Creamsicle Pie

Newfoundland Figgy Duff

Nutella Fudge Crumble Bars

The Best Caramel Cake

The most viewed old fashioned recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine