traditional recipe

This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.

Sticky Buns Recipe

sugar

unsalted butter (at room temperature)

salt

egg (slightly beaten)

vanilla extract

bread flour

instant yeast

+ 2 tablespoons whole milk (at room temperature)

cinnamon

brown sugar

corn syrup

pecans

Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.

Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.

Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.

Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.

Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

Traditional Polish paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.

Paczki (Polish Doughnuts)

whole milk, warmed to 110 degrees F

active dry yeast (2 packages)

unsalted butter

Peanut oil (canola oil

Fruit preserves (for filling)

Powdered and granulated sugars (for coating)

Pour warm milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 to 10 minutes, or until it has become bubbly.

Add 2 cups of flour to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture should have risen and be very bubbly.

In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth.

Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the melted butter and mix to combine. Gradually add 3 more cups of flour to the mixture and continue to knead until a very soft dough comes together. (It will not clean the sides of the bowl or form a ball; it will be rather slack and a bit sticky.) If necessary, add up to another 1 cup of flour, a spoonful at a time, until the dough forms.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.

Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, push down the dough into an even layer. Sprinkle flour on the dough and roll it out to ½-inch thickness. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.

Use a 3-inch biscuit cutter to cut out rounds of dough. Transfer the dough rounds to parchment-lined baking sheets. Gather scraps of dough and again roll out and cut until you have used up all of the dough. Cover the baking sheets loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.

Meanwhile, heat at least 1½ inches of oil in a heavy-bottomed pot or deep skillet (I used a 12-inch cast iron skillet) over medium heat to 350 degrees F. Carefully lower about six paczki into the oil at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried.

Allow the paczki to cool until you are able to handle them easily. Using a filling tip, pipe fruit preserves into the sides of the paczki, then roll in sugar. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

https://content.jwplatform.com/videos/qnJWAyfZ.mp4

Traditional Polish paczki – yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.

A recipe for Panettone, Italian Christmas bread, with a brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied orange peel.

Panettone [Italian Christmas Bread]

raisins

light rum

water

all-purpose flour

dry yeast

lemon zest

vanilla bean (split in half lengthwise)

eggs (at room temperature)

honey

unsalted butter (well softened)

unsalted butter (melted)

unsalted butter (chilled)

Panettone molds

12- inch metal skewers

In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.

In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.

Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.

Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.

Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.

Preheat oven to 370 degrees F.

Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).

Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week. (I have not tried freezing the bread, but I believe it would freeze well, wrapped in plastic, then foil, then placed in a resealable bag.)

A recipe for making lamb gyro meat at home. It's easy and tastes like some of my favorite take-out places!

Lamb Gyros Recipe

lamb

black pepper

oregano leaves

onion

garlic (sliced)

bacon

Pocketless pita bread

Tzatziki Sauce

Tomato (coarsely chopped)

Yellow onion (thinly sliced)

Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.

Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.

Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.

Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. (I did this in two batches, as I couldn't fit all of the sliced meat on one baking sheet.) Be sure to keep an eye on it, as the broiler works quickly!

Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.

https://embed.mediavine.com/videos/bmsump5egah9cnmupuyz

Authentic-tasting gyros made with lamb meat and served with traditional tzatziki sauce.

Greek Lamb Gyros

My grandma's recipe for banana nut bread - a classic banana bread recipe packed full of mashed bananas and chopped walnuts. A family favorite!

Grandma's Banana Nut Bread

baking soda

vegetable oil

eggs

bananas (mashed (about 1⅓ cups or 303 grams))

walnuts

Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.

In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.

Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.

https://embed.mediavine.com/videos/ymifybq85vq25gxa791v

My grandma’s recipe for banana nut bread – a classic banana bread recipe packed full of chopped walnuts that bakes up super moist and dense. A family favorite!

Grandma's Banana Bread

This delicious 3 ingredient traditional recipe from Calabria is fast and easy to make! An authentic Italian recipe that is perfect for weeknights!

Pasta with Tropea onions and Lardo alla Toranese

320-400 g elicoidali pasta ((12-14 ounces) or rigatoni, penne, etc)

lardo

Tropea onions (or other sweet red onions)

Pecorino cheese ((2 ounces))

(for

black pepper. (to taste)

tbsp extra virgin olive oil.

peperoncino flakes

Peel the onions and cut into fine slices. Cut the lardo into small pieces.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Prepare ingredients

Fry the chopped lard and the onions together in a little olive oil (You don’t need much as the lardo will render fat too) until the onions are translucent and the lardo has started to melt.

Cook the pasta al dente according to instructions on the packet. When ready, save a cup of the cooking water and drain. Add the pasta to the sauce with a little of the cooking water.

Mix well then add some grated pecorino cheese. Mix again and serve immediately with a sprinkling of ground black pepper, more pecorino and some peperoncino for a little spice if desired.

Make your pasta alla Toranese

Traditional pastitsio is a Greek bake of lamb or beef mince in a tomato-based sauce, layered with macaroni and bechamel. We’ve taken a few liberties with tradition, but not taste, to create this speedy version.

Quick pastitsio

tbsp olive oil,

garlic

lamb mince

tsp allspice

tsp cinnamon

(1/3 cup) tomato paste

can crushed tomatoes

fettuccine

grated parmesan

feta

fresh ricotta

If it's your first foray into kugel, this is an excellent place to start! 

Cinnamon Kugel

milk

cottage cheese (16 oz)

sour cream

white granulated sugar

butter (one stick), melted

oz cream cheese, room temperature

vanilla

Grease a 9x13 baking dish and preheat oven to 350 degrees F.

In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, white sugar, melted butter, cream cheese, salt, and vanilla.

Once the mixture is thoroughly combined, stir in the cooked noodles and transfer to the prepared baking dish.

In a small bowl, mix together the remaining white sugar, brown sugar, and cinnamon. Evenly sprinkle sugar mixture on the top of the noodles.

Bake for 1 hour or until top begins to brown.

Soft potato silesian dumplings - Polish traditional gluten free potato dumplings recipe.

Soft potato silesian dumplings

potatoes

0.25 (a quarter) portion of potato starch (see instructions)

Black Urad dal Dosa

Idli Rice

Whole Black Urad dal

Gingelly Oil

Salt

Fenugreek Seeds

Wash and soak the 4 cups of Idli rice and one cup of black urad dal for about 7 - 8hours. Soak a tsp of fenugreek seeds in a small bowl for 2 hours.

Clean the wet grinder and add the washed dal along with fenugreek seeds. Grind dal for half an hour by sprinkling water to it. It will raise up much more than the deskinned urad dal.

Remove from grinder and follow with washed Idli rice. Ground until they are in a smooth consistency.

Mix the dal and rice batter together along with salt. Let it rest to ferment for 8 hours or overnight.

Heat a dosa pan and spread a ladle of the batter in a circular motion. Drizzle with gingelly oil and allow it to cook.

Flip over the other side and cook for another 2 mins. Serve hot with any spicy chutney of your choice. We had Coconut- Garlic Chutney.

This traditional Italian Easter Bread is flavored with orange and anise, brushed with icing and decorated with sprinkles.

Nana Latona's Italian Easter Bread Recipe

oranges (zested & juiced)

(2 envelopes) active dry yeast

margarine, melted

½ teaspoon anise oil

unsalted butter (melted (for brushing))

Sprinkles (if desired)

Make the Dough: Place the flour in a large mixing bowl; set aside.

Heat the milk in a small saucepan over low heat, stirring occasionally, until it is warm to the touch, but not hot. If you have an instant-read thermometer, the temperature of the milk should be between 110 and 115 degrees F.

While the milk is warming, place the sugar in a small bowl and add the orange zest. With your fingertips, rub the zest into the sugar until it is completely incorporated and the sugar is moistened.

Once the milk reaches the correct temperature, stir in the sugar and zest mixture, stirring to dissolve the sugar. Add the yeast, stir, and let sit for 10 minutes.

Add the milk and yeast mixture to the flour and begin to mix it into a dough (it will be shaggy at this point).

Next, add the melted margarine and continue to mix. Then, add the orange juice to the dough and mix to combine.

In a small bowl, use a fork to lightly beat together the eggs, salt, and anise oil. Add to the dough and continue mixing.

At this point, you may need to add more flour to the dough, depending on how much juice you get out of your oranges. (I added quite a bit more to get the dough to come together.) Once you have a sticky ball of dough formed, turn it out onto a floured surface and knead for about 5 minutes, adding a small amount of flour at a time as needed, or until the dough is soft and elastic. It will remain slightly tacky.

Place the dough in an oiled bowl, turning to coat, and cover the bowl loosely with plastic wrap. Place in a draft-free area and allow to rise until doubled in volume, about 1 hour. Meanwhile, line two baking sheets with parchment paper and set aside.

Shape the Bread: Turn the dough out onto a clean surface and divide in two. Divide each half into two (you will have four pieces of dough). We will work with one pair, and then the other. Roll two pieces of dough into 24-inch long ropes. Loosely twist the ropes together. Transfer the braided rope to one of the prepared baking sheets and bring the ends together to form a ring, twisting and pinching the ends together to seal. Repeat with the remaining two pieces of dough so that you have two circular, braided loaves. Brush the tops of each with the melted butter, loosely cover with plastic wrap, and let rise until nearly doubled in size, about 45 minutes to 1 hour.

While the dough is rising, preheat the oven to 350 degrees F. Bake one at a time (unless you have the oven capacity to correctly bake both at the same time) until golden brown on top, 30 to 40 minutes. Remove from the oven and transfer to a cooling rack to cool completely.

Glaze the Bread: Once the breads are cooled to room temperature, you can glaze them (if you desire). In a small bowl, whisk together the powdered sugar and the milk until smooth. Use a pastry brush to brush the glaze onto the top and sides of the bread, and decorate with sprinkles. The bread is best served at room temperature. If you have leftovers, wrap well in plastic wrap and store at room temperature for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1613063654/ihYmsXvdV.mp4

This traditional Italian Easter Bread is an old family recipe; it’s flavored with orange and anise, brushed with icing and decorated with sprinkles.

Italian Easter Bread

This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!

Banoffee Pie Recipe

graham cracker crumbs ((approximately 14 whole graham crackers))

bananas (peeled and sliced ¼-inch thick)

dulce de leche

heavy cream

espresso powder

hazelnuts

chocolate

Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Place in the freezer for at least 15 minutes.

Assemble the Filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas using an offset spatula or back of a spoon.

Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Add the sugar and vanilla and, using an electric hand mixer or stand mixer with whisk attachment, whip on medium speed until frothy and beginning to thicken (2 to 3 minutes). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, until still peaks form (the cream should look billowy and there should be distinct trails left by the whisk in the whipped cream). 

Spread the whipped cream over the filling and garnish with chopped hazelnuts (or peanuts) and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Light and crispy shells filled with a sweet, creamy ricotta filling make this homemade cannoli recipe an old family favorite.

Top 16 traditional recipe recipes from across the web

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

Top Tags

Sticky Buns Recipe

Paczki (Polish Doughnuts)

Panettone [Italian Christmas Bread]

Lamb Gyros Recipe

Grandma's Banana Nut Bread

Pasta with Tropea onions and Lardo ...

Quick pastitsio

Cinnamon Kugel

Soft potato silesian dumplings

Black Urad dal Dosa

Nana Latona's Italian Easter Bread ...

Banoffee Pie Recipe

Homemade Cannoli

Crispy Fried Catfish for Your Perfe...

French Silk Pie

Chicken Cotoletta As Made By Anna O...

Top 16 traditional recipe recipes from across the web

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

Top Tags

Sticky Buns Recipe

Paczki (Polish Doughnuts)

Panettone [Italian Christmas Bread]

Lamb Gyros Recipe

Grandma's Banana Nut Bread

Pasta with Tropea onions and Lardo ...

Quick pastitsio

Cinnamon Kugel

Soft potato silesian dumplings

Black Urad dal Dosa

Nana Latona's Italian Easter Bread ...

Banoffee Pie Recipe

Homemade Cannoli

Crispy Fried Catfish for Your Perfe...

French Silk Pie

Chicken Cotoletta As Made By Anna O...

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