18 Delicious Old Fashioned Homemade Recipes Traditional

Yearning for the comforting embrace of traditional homemade dishes? You’re in the right place! Our roundup of 18 Delicious Old Fashioned Homemade Recipes is a treasure trove of timeless classics that promise to bring warmth, joy, and a dash of nostalgia to your table. From hearty stews to sweet, buttery desserts, these recipes are a celebration of simplicity and flavor. Let’s dive into the delicious past together!

Grandma’s Homemade Apple Pie

Mastering the art of the perfect apple pie begins with selecting the finest ingredients, a tradition passed down through generations. This recipe, reminiscent of cozy afternoons in grandma’s kitchen, combines tender, cinnamon-spiced apples with a buttery, flaky crust for a dessert that’s both heartwarming and irresistibly delicious.

Ingredients

• 2 1/2 cups all-purpose flour, sifted for lightness
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice-cold water
• 6 cups Granny Smith apples, peeled and thinly sliced
• 3/4 cup granulated sugar, for a sweet balance
• 1 tbsp ground cinnamon, for warmth
• 1/4 tsp freshly grated nutmeg, for depth
• 1 tbsp fresh lemon juice, to brighten the flavors
• 1 egg, beaten, for a golden glaze

Instructions

1. In a large bowl, combine the sifted flour and chilled butter. Use your fingertips to blend until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
3. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.
4. Preheat your oven to 375°F (190°C) and position a rack in the center for even baking.
5. In another bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
6. Roll out one disc of dough on a floured surface to fit a 9-inch pie plate. Transfer carefully, trimming any excess.
7. Fill with the apple mixture, mounding slightly in the center.
8. Roll out the second disc, place over the apples, and crimp the edges to seal. Cut slits in the top for steam to escape.
9. Brush the crust with beaten egg for a glossy finish. Tip: For extra crunch, sprinkle with a little sugar before baking.
10. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

When the pie emerges from the oven, the aroma of baked apples and cinnamon fills the air, promising a slice of comfort. The crust, golden and crisp, gives way to a tender, spiced apple filling that’s perfectly balanced between sweet and tart. Serve warm with a scoop of vanilla ice cream for a classic pairing, or enjoy a slice with a sharp cheddar cheese for a nod to tradition.

Classic Homemade Bread

Yearning for the comforting embrace of freshly baked bread? This classic homemade loaf, with its golden crust and tender crumb, is a testament to the simple pleasures of baking. Perfect for beginners and seasoned bakers alike, it promises a rewarding experience and even more delightful results.

Ingredients

• 4 cups of high-quality bread flour, for a sturdy yet soft texture
• 1 1/2 cups of warm water (110°F), to activate the yeast perfectly
• 2 teaspoons of fine sea salt, for a balanced flavor
• 1 tablespoon of golden honey, to subtly sweeten the dough
• 2 1/4 teaspoons of active dry yeast, for reliable rising
• 2 tablespoons of unsalted butter, melted, for a rich, tender crumb

Instructions

1. In a large mixing bowl, combine the warm water, honey, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Gradually add the bread flour and sea salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: Use the windowpane test to check if the dough is sufficiently kneaded.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough to release air bubbles, then shape into a loaf and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat the oven to 375°F. Brush the loaf with melted butter for a golden finish.
7. Bake for 30-35 minutes, until the crust is deep golden and the loaf sounds hollow when tapped. Tip: For an extra crisp crust, place a pan of water in the oven to create steam.
8. Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing. Tip: Resist cutting into the bread too soon to prevent a gummy texture.

Fresh from the oven, this bread boasts a crisp exterior giving way to a soft, airy interior, with a buttery richness that’s irresistible. Serve warm with a drizzle of honey or as the foundation for your favorite sandwich, elevating any meal with its homemade charm.

Old Fashioned Beef Stew

On a brisk evening, nothing comforts the soul quite like a bowl of Old Fashioned Beef Stew, with its tender chunks of meat and hearty vegetables swimming in a deeply flavorful broth. This classic dish, simmered to perfection, is a testament to the timeless appeal of slow-cooked meals.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups beef broth, homemade or high-quality store-bought
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 3 medium Yukon Gold potatoes, peeled and diced into 1-inch pieces
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Transfer the browned beef to a plate and set aside.
4. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Return the beef to the pot along with any accumulated juices.
7. Add the beef broth, carrots, potatoes, tomato paste, black pepper, salt, thyme, and bay leaf, stirring to combine.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
9. Remove the thyme sprigs and bay leaf before serving. Tip: For an extra layer of flavor, let the stew rest for 10 minutes off the heat before serving.

Best enjoyed piping hot, this stew boasts a melt-in-your-mouth texture and a rich, savory depth that only hours of slow cooking can achieve. Serve it with a crusty loaf of bread to soak up every last drop of the luxurious broth.

Homemade Chicken Pot Pie

Venturing into the realm of comfort food, this Homemade Chicken Pot Pie stands as a testament to the timeless appeal of hearty, home-cooked meals. With its flaky, golden crust and a creamy, savory filling, it promises to be a centerpiece that warms both the kitchen and the heart.

Ingredients

• 2 cups of all-purpose flour, sifted for lightness
• 1 teaspoon of fine sea salt, for a subtle depth
• 1 cup of unsalted butter, chilled and cubed for perfect flakiness
• 6 tablespoons of ice-cold water, to bind the dough
• 1 pound of boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 cup of carrots, peeled and diced into crisp, colorful cubes
• 1 cup of celery, finely chopped for a fresh crunch
• 1/2 cup of unsalted butter, for a rich, velvety sauce
• 1/2 cup of all-purpose flour, to thicken the filling
• 2 cups of chicken broth, homemade or high-quality store-bought
• 1 cup of heavy cream, for luxurious creaminess
• 1 cup of frozen peas, thawed for a sweet pop of green
• 1 teaspoon of freshly ground black pepper, for a warm, aromatic kick
• 1 egg, beaten, for a glossy, golden crust

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, combine the sifted flour and sea salt. Add the chilled, cubed butter, using your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes to relax the gluten.
5. In a large skillet over medium heat, cook the diced chicken until no longer pink, about 5-7 minutes. Remove and set aside.
6. In the same skillet, melt the butter, then stir in the flour to create a roux. Cook for 2 minutes until golden, stirring constantly to prevent burning.
7. Slowly whisk in the chicken broth and heavy cream, bringing the mixture to a simmer until thickened, about 5 minutes. Tip: A smooth, lump-free sauce starts with a well-incorporated roux.
8. Add the cooked chicken, carrots, celery, peas, and black pepper to the sauce, stirring to combine. Remove from heat.
9. Roll out one disk of dough to fit a 9-inch pie dish. Pour the filling into the crust, then roll out the second disk to cover. Crimp the edges to seal, and cut slits in the top for steam to escape.
10. Brush the top crust with the beaten egg for a shiny finish. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.

Just out of the oven, this Homemade Chicken Pot Pie boasts a contrast of textures—from the crisp, buttery crust to the tender chicken and vegetables enveloped in a creamy sauce. Serve it alongside a crisp green salad for a meal that balances richness with freshness.

Traditional Homemade Pancakes

There’s something undeniably comforting about a stack of traditional homemade pancakes, their golden surfaces lightly crisped to perfection, ready to soak up pools of maple syrup. This classic breakfast staple, with its fluffy interior and buttery edges, promises a delightful start to any morning.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3 1/2 teaspoons baking powder, for that perfect rise
• 1 teaspoon fine sea salt, to enhance flavors
• 1 tablespoon granulated sugar, for a hint of sweetness
• 1 1/4 cups whole milk, creamy and rich
• 1 large farm-fresh egg, beaten until smooth
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract, for aromatic depth

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, and sugar until well combined.
2. Create a well in the center of the dry ingredients and pour in the whole milk, beaten egg, melted butter, and vanilla extract. Gently stir until just combined; a few lumps are okay to avoid overmixing.
3. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes with a wide spatula and cook for another 1-2 minutes, until golden brown and cooked through.
6. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Best served immediately, these pancakes boast a tender crumb and a buttery richness that pairs wonderfully with fresh berries or a drizzle of honey. For an extra indulgent twist, layer them with slices of ripe banana and a sprinkle of cinnamon sugar before serving.

Homemade Macaroni and Cheese

Macaroni and cheese, a timeless comfort dish, transforms into an exquisite culinary experience when crafted with care and premium ingredients. This homemade version promises a velvety cheese sauce enveloping perfectly al dente pasta, creating a dish that’s both indulgent and nostalgically satisfying.

Ingredients

• 8 ounces elbow macaroni, preferably bronze-cut for superior texture
• 2 cups whole milk, gently warmed to avoid curdling
• 2 tablespoons unsalted butter, for a rich, creamy base
• 2 tablespoons all-purpose flour, to thicken the sauce to silky perfection
• 2 cups sharp cheddar cheese, freshly grated for optimal meltability
• 1/2 teaspoon mustard powder, for a subtle depth of flavor
• 1/4 teaspoon freshly ground nutmeg, to elevate the cheese’s richness
• Salt, to season the pasta water and sauce

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook for 7 minutes, or until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, until golden and fragrant, to create a roux.
3. Gradually whisk in the warmed whole milk, ensuring no lumps form, and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
4. Reduce the heat to low and stir in the sharp cheddar cheese, mustard powder, and freshly ground nutmeg until the cheese is completely melted and the sauce is smooth. Season with salt to taste.
5. Drain the cooked macaroni and immediately fold it into the cheese sauce until evenly coated. Serve hot, allowing the cheese to slightly pool around the pasta for an inviting presentation.

Rich and creamy with a comforting chew from the pasta, this macaroni and cheese is a testament to the magic of simple ingredients done right. For an extra touch of elegance, top with a sprinkle of smoked paprika or serve alongside a crisp green salad to balance the dish’s richness.

Old Fashioned Meatloaf

Few dishes evoke the comforting embrace of home quite like a classic meatloaf, with its hearty texture and rich, savory flavors that meld together in perfect harmony. This Old Fashioned Meatloaf recipe pays homage to tradition while elevating the humble dish with carefully selected ingredients and meticulous preparation.

Ingredients

• 1 1/2 pounds of ground beef (80% lean for optimal juiciness)
• 1 cup of fresh, finely diced yellow onion
• 1/2 cup of whole milk (preferably organic for richness)
• 1 large, farm-fresh egg (lightly beaten)
• 1/2 cup of panko breadcrumbs (for a light, airy texture)
• 2 tablespoons of ketchup (a tangy, sweet base for the glaze)
• 1 tablespoon of Worcestershire sauce (deep, umami flavor)
• 1 teaspoon of finely ground black pepper (for a subtle heat)
• 1 teaspoon of sea salt (to enhance all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even cooking.
2. In a large mixing bowl, combine the ground beef, diced onion, milk, beaten egg, breadcrumbs, Worcestershire sauce, black pepper, and sea salt. Mix gently with your hands to avoid overworking the meat, which can lead to a dense loaf.
3. Transfer the mixture to a lightly greased loaf pan, shaping it into an even loaf. Tip: For easier removal, line the pan with parchment paper before adding the meat mixture.
4. Spread the ketchup evenly over the top of the meatloaf to create a glossy, caramelized glaze as it bakes.
5. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer. Tip: Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.
6. Serve slices of the meatloaf with a side of creamy mashed potatoes or roasted vegetables for a complete meal. Tip: Leftovers make excellent sandwiches the next day, layered with crisp lettuce and a smear of mayonnaise.

Hearty and flavorful, this Old Fashioned Meatloaf boasts a tender crumb and a savory-sweet glaze that’s irresistibly delicious. For a twist, try serving it with a drizzle of balsamic reduction or atop a slice of toasted artisan bread for an open-faced sandwich that’s anything but ordinary.

Homemade Chocolate Chip Cookies

Craving a timeless treat that combines the comfort of home with the indulgence of gourmet baking? These Homemade Chocolate Chip Cookies are a symphony of textures and flavors, featuring a golden, buttery exterior that gives way to a soft, chewy center studded with melty chocolate morsels.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 3/4 cup packed dark brown sugar, moist and fragrant
• 2 large eggs, farm-fresh and at room temperature
• 2 teaspoons pure vanilla extract, rich and aromatic
• 2 1/4 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, fresh and potent
• 1/2 teaspoon fine sea salt
• 2 cups semi-sweet chocolate chips, high-quality and generously sized

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for an effortless release.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy, about 3 minutes on medium speed.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for depth of flavor.
4. In a separate bowl, whisk together the sifted flour, baking soda, and sea salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough for a perfect chocolate-to-cookie ratio.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 9 to 11 minutes, or until the edges are golden brown but the centers are still soft, for that ideal chewy texture.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Every bite of these cookies offers a delightful contrast between the crisp edges and the tender, chocolate-laden middle. Serve them slightly warm with a glass of cold milk for a classic pairing, or crumble over vanilla ice cream for an decadent dessert twist.

Traditional Homemade Biscuits

There’s something undeniably comforting about the aroma of freshly baked biscuits wafting through the kitchen, a testament to the timeless appeal of this classic American staple.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tablespoon baking powder, for that perfect rise
• 1 teaspoon salt, to enhance the flavors
• 1/4 cup cold unsalted butter, cubed for easy blending
• 3/4 cup whole milk, creamy and rich

Instructions

1. Preheat your oven to 450°F (232°C), ensuring it’s fully heated for optimal baking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky layers in your biscuits.
4. Gradually pour in the whole milk, stirring gently until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and knead it 3-4 times to bring it together. Then, pat it into a 1-inch thick circle.
6. Using a 2-inch round cutter, cut out the biscuits and place them on an ungreased baking sheet, leaving a little space between each. Tip: For higher rise, push the cutter straight down without twisting.
7. Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top. Tip: Rotate the baking sheet halfway through for even browning.

Delightfully flaky and buttery, these traditional homemade biscuits are best served warm, slathered with honey or your favorite jam for a touch of sweetness. Their light, airy texture makes them the perfect companion to a hearty breakfast or a comforting dinner side.

Homemade Pumpkin Pie

Amidst the crisp embrace of autumn, nothing quite captures the essence of the season like a homemade pumpkin pie, with its velvety filling and spice-kissed aroma promising comfort in every slice.

Ingredients

• 1 3/4 cups pure pumpkin puree, smooth and vibrant
• 3/4 cup granulated sugar, fine and sweet
• 1/2 teaspoon salt, finely ground
• 1 teaspoon ground cinnamon, warm and aromatic
• 1/2 teaspoon ground ginger, spicy and pungent
• 1/4 teaspoon ground cloves, deeply fragrant
• 1/4 teaspoon ground nutmeg, sweetly woody
• 2 large eggs, farm-fresh and golden
• 1 can (12 fl oz) evaporated milk, rich and creamy
• 1 unbaked 9-inch pie crust, flaky and buttery

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it reaches the perfect temperature for a golden crust.
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg until the spices are evenly distributed.
3. Beat in the eggs one at a time, blending thoroughly after each addition to create a smooth, homogenous mixture.
4. Gradually stir in the evaporated milk, mixing until the filling is silky and well-combined.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even bake.
6. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours, letting the filling set to the perfect consistency.

Your pumpkin pie emerges from the oven with a custard-like center, enveloped in a tapestry of warm spices, ready to be adorned with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of elegance.

Old Fashioned Potato Salad

Mastering the art of the perfect Old Fashioned Potato Salad begins with selecting the finest ingredients, a harmonious blend of creamy, tangy, and crisp textures that evoke nostalgia with every bite.

Ingredients

• 2 pounds of waxy potatoes, such as Yukon Gold, peeled and cubed into 1-inch pieces
• 1 cup of high-quality mayonnaise, rich and creamy
• 2 tablespoons of Dijon mustard, with its sharp, tangy flavor
• 1/4 cup of apple cider vinegar, for a subtle fruity acidity
• 1/2 cup of finely chopped celery, for a refreshing crunch
• 1/4 cup of sweet pickle relish, adding a hint of sweetness
• 4 large farm-fresh eggs, hard-boiled and chopped
• 1/2 teaspoon of finely ground black pepper, for a mild heat
• 1 teaspoon of sea salt, to enhance all the flavors

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
2. Drain the potatoes well and transfer them to a large mixing bowl. While still warm, drizzle with apple cider vinegar and gently toss to coat. This step helps the potatoes absorb the vinegar’s flavor.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, sea salt, and black pepper until smooth.
4. Pour the dressing over the slightly cooled potatoes. Add the chopped celery and hard-boiled eggs, then fold everything together gently to combine, being careful not to break the potatoes.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together beautifully.

Gloriously creamy with a delightful contrast of textures, this Old Fashioned Potato Salad is a testament to simple ingredients coming together in perfect harmony. Serve it atop a bed of crisp lettuce for an elegant presentation or alongside grilled meats for a classic summer barbecue side.

Homemade Cornbread

Golden and inviting, homemade cornbread is a quintessential comfort food that brings warmth to any table. Its crumbly texture and sweet, buttery flavor make it a versatile side that pairs beautifully with everything from chili to honey butter.

Ingredients

• 1 cup stone-ground yellow cornmeal, for a rustic texture
• 1 cup all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, for a subtle sweetness
• 1 tbsp baking powder, to ensure a perfect rise
• 1/2 tsp fine sea salt, to enhance flavors
• 1 cup whole milk, for richness
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 400°F (204°C) and generously grease an 8-inch cast-iron skillet or baking pan with butter, ensuring an even golden crust.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, blend the milk, egg, and melted butter until smooth, creating a homogenous liquid mixture.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; avoid overmixing to keep the cornbread tender.
5. Transfer the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the skillet for 5 minutes before slicing, letting it set for the perfect texture.

Moist and crumbly, this cornbread boasts a delightful contrast between its crispy edges and soft center. Serve it warm with a drizzle of honey or a pat of butter for an irresistible treat that complements any meal.

Traditional Homemade Gravy

Elevating the simplest of meals to something extraordinary, traditional homemade gravy is a cornerstone of comfort food, blending rich flavors and velvety textures into a versatile sauce that complements any dish.

Ingredients

• 1/4 cup unsalted butter, creamy and golden
• 1/4 cup all-purpose flour, finely sifted
• 2 cups chicken stock, simmering and aromatic
• 1/2 tsp kosher salt, perfectly measured
• 1/4 tsp freshly ground black pepper, robust and fragrant

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter until it bubbles gently, ensuring it doesn’t brown for a smooth base.
2. Whisk in the all-purpose flour vigorously to create a roux, cooking for 2 minutes until it turns a light golden hue, which is key for eliminating the raw flour taste.
3. Gradually pour in the chicken stock, whisking constantly to prevent lumps, and bring the mixture to a simmer for a silky consistency.
4. Season with kosher salt and freshly ground black pepper, adjusting the heat to maintain a gentle simmer, and cook for 5 minutes until the gravy thickens to coat the back of a spoon.
5. For an extra smooth texture, strain the gravy through a fine-mesh sieve, a chef’s secret for removing any potential lumps.

Achieving the perfect balance of richness and depth, this gravy boasts a luxurious texture that drapes beautifully over mashed potatoes or roasted meats. Its savory notes can be enhanced with a splash of cream or a sprinkle of fresh herbs for an elegant finish.

Homemade Banana Bread

On a day when the air carries the promise of warmth and the kitchen beckons, there’s no better companion than a loaf of homemade banana bread, its aroma weaving through the home like a sweet embrace.

Ingredients

• 3 ripe bananas, their skins speckled with brown, yielding to the touch
• 1/2 cup unsalted butter, softened to a creamy consistency
• 3/4 cup granulated sugar, sparkling like morning dew
• 2 farm-fresh eggs, beaten until just blended
• 1 tsp pure vanilla extract, with its warm, aromatic depth
• 1 1/2 cups all-purpose flour, sifted to airy lightness
• 1 tsp baking soda, for that perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1/2 cup sour cream, adding a subtle tang and moisture
• 1/2 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it reaches the perfect temperature for even baking.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving small chunks for texture.
3. Cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, to incorporate air for a lighter bread.
4. Beat in the eggs one at a time, then stir in the vanilla extract, blending thoroughly for a uniform flavor.
5. In a separate bowl, whisk together the sifted flour, baking soda, and salt, ensuring the leavening is evenly distributed.
6. Alternately add the dry ingredients and sour cream to the banana mixture, mixing just until combined to avoid overworking the batter.
7. Gently fold in the chopped walnuts, distributing them evenly throughout the batter for a nutty bite in every slice.
8. Pour the batter into a greased 9×5 inch loaf pan, smoothing the top with a spatula for an even bake.
9. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is perfectly done.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring the structure sets properly.

A slice of this banana bread reveals a moist, tender crumb, speckled with walnuts, offering a harmonious blend of sweetness and nuttiness. Serve it warm with a dollop of whipped cream or a drizzle of honey for an indulgent twist.

Old Fashioned Coleslaw

Just as the summer sun reaches its zenith, there’s no side dish more refreshingly crisp and delightfully tangy than a well-crafted coleslaw. This Old Fashioned Coleslaw, with its perfect balance of creaminess and crunch, is a testament to the timeless appeal of simple, quality ingredients.

Ingredients

• 1/2 cup mayonnaise, rich and creamy
• 2 tablespoons apple cider vinegar, with a bright acidity
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon celery seeds, offering a hint of earthy bitterness
• 1/2 teaspoon fine sea salt, to enhance flavors
• 1/4 teaspoon freshly ground black pepper, for a mild spice
• 1 small green cabbage, about 2 pounds, finely shredded for texture
• 1 large carrot, peeled and grated, adding a pop of color and sweetness

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, sea salt, and black pepper until the mixture is smooth and homogenous.
2. Add the shredded cabbage and grated carrot to the bowl. Using a spatula, gently fold the vegetables into the dressing until evenly coated. Tip: For the best texture, let the coleslaw sit for at least 30 minutes before serving to allow the flavors to meld.
3. Cover the bowl with plastic wrap and refrigerate for 1 hour. Tip: Chilling not only enhances the flavors but also crisps the vegetables slightly.
4. Before serving, give the coleslaw a quick stir to redistribute the dressing. Tip: For an extra crunch, sprinkle with additional celery seeds or a handful of toasted slivered almonds.

Garnished with a sprinkle of celery seeds or served alongside grilled meats, this Old Fashioned Coleslaw offers a creamy texture punctuated by the crispness of fresh vegetables. Its harmonious blend of tangy and sweet flavors makes it a versatile companion to any summer feast.

Homemade Beef Jerky

This summer, elevate your snack game with homemade beef jerky, a timeless treat that combines robust flavors with a satisfying chew. Perfect for picnics, road trips, or a protein-packed pick-me-up, this recipe promises a gourmet twist on a classic favorite.

Ingredients

• 2 lbs lean beef top round, thinly sliced against the grain
• 1/2 cup soy sauce, rich and aged for depth of flavor
• 1/4 cup Worcestershire sauce, tangy and complex
• 1/4 cup brown sugar, packed for a caramelized sweetness
• 2 tbsp smoked paprika, for a subtle smoky undertone
• 1 tbsp garlic powder, finely ground for aromatic warmth
• 1 tsp onion powder, for a hint of savory sharpness
• 1 tsp freshly ground black pepper, for a mild spicy kick
• 1/2 tsp cayenne pepper, optional for a fiery touch

Instructions

1. In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper until the sugar is fully dissolved.
2. Add the thinly sliced beef to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight, for the flavors to meld.
3. Preheat your oven to 175°F and line baking sheets with parchment paper. Arrange the marinated beef slices in a single layer, avoiding overlap.
4. Bake for 4 to 6 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable. Tip: For even drying, rotate the baking sheets halfway through the cooking time.
5. Remove from the oven and let cool on the baking sheets. The jerky will continue to firm up as it cools. Tip: For extra crispiness, leave in the oven with the door slightly ajar after turning off the heat.
6. Once cooled, store in an airtight container at room temperature for up to 2 weeks. Tip: For longer storage, keep in the refrigerator to maintain freshness.

Perfectly crafted, this homemade beef jerky boasts a harmonious blend of smoky, sweet, and spicy notes, with a texture that’s tender yet resilient. Serve alongside artisanal cheeses and crackers for an elegant charcuterie board, or pack in individual portions for a wholesome on-the-go snack.

Traditional Homemade Soup

Kneading the essence of comfort into every spoonful, this Traditional Homemade Soup embodies the heartwarming simplicity of home cooking, elevated with a touch of culinary finesse. Its rich, aromatic broth and tender, wholesome ingredients promise a soul-soothing experience, perfect for any season.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 6 cups homemade chicken stock, simmering
• 2 cups shredded cooked chicken
• 1 cup small pasta shells
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Stir in the carrots and celery, cooking until slightly softened, about 3 minutes.
4. Season with black pepper and sea salt, stirring to evenly distribute the spices.
5. Pour in the simmering chicken stock, bringing the mixture to a gentle boil.
6. Add the shredded chicken and pasta shells, reducing the heat to a simmer for 10 minutes, or until the pasta is al dente.
7. Tip: For a deeper flavor, let the soup simmer uncovered for an additional 5 minutes.
8. Tip: Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
9. Tip: Adjust seasoning with a pinch more salt or pepper if desired, but remember the broth will concentrate as it cooks.
10. Remove from heat and stir in the fresh parsley just before serving.

This soup boasts a harmonious blend of textures, from the al dente pasta to the tender vegetables, all enveloped in a deeply flavorful broth. Serve it with a crusty loaf of artisan bread for dipping, or garnish with a sprinkle of grated Parmesan for an extra layer of richness.

Homemade Blueberry Muffins

Golden mornings call for the comforting aroma of freshly baked goods, and these Homemade Blueberry Muffins rise to the occasion with their tender crumb and bursts of juicy berries. Perfectly balanced with a hint of vanilla and a golden, slightly crisp top, they’re a delightful way to start any day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3/4 cup granulated sugar, for a delicate sweetness
• 1/2 tsp salt, to enhance flavors
• 2 tsp baking powder, for the perfect rise
• 1/3 cup vegetable oil, for moist texture
• 1 large farm-fresh egg, at room temperature
• 1/3 cup whole milk, creamy and rich
• 1 tsp pure vanilla extract, aromatic and warm
• 1 cup fresh blueberries, plump and juicy

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal.
2. In a large bowl, whisk together the sifted flour, sugar, salt, and baking powder until well combined.
3. In a separate bowl, beat the egg lightly, then mix in the vegetable oil, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; overmixing can lead to tough muffins.
5. Fold in the fresh blueberries carefully to distribute them evenly without crushing.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Heavenly when served warm, these muffins boast a moist interior dotted with sweet blueberries, encased in a lightly crisp exterior. For an extra indulgent touch, drizzle with a simple glaze or serve alongside a dollop of clotted cream.

Conclusion

These 18 Delicious Old Fashioned Homemade Recipes Traditional bring the warmth and comfort of yesteryear into your kitchen today. Whether you’re craving the simplicity of homemade bread or the rich flavors of a classic stew, there’s something here for every home cook. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share the love by pinning this article on Pinterest!

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