Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Grandma’s Old-Fashioned Sugar Cookies
- 2 Grandma's Old-Fashioned Sugar Cookies
- 3 Classic Old-Fashioned Gingerbread Cookies
- 4 Classic Old-Fashioned Gingerbread Cookies
- 5 Old-Fashioned Divinity Candy Recipe
- 6 Old-Fashioned Divinity Candy Recipe
- 7 Grandma’s Old-Fashioned Fudge
- 8 Grandma's Old-Fashioned Fudge
- 9 Old-Fashioned Peanut Brittle Holiday Treat
- 10 Old-Fashioned Peanut Brittle Holiday Treat
- 11 Classic Old-Fashioned Fruitcake Recipe
- 12 Classic Old-Fashioned Fruitcake Recipe
- 13 Grandma’s Old-Fashioned Pecan Pie
- 14 Grandma's Old-Fashioned Pecan Pie
- 15 Old-Fashioned Mincemeat Pie Recipe
- 16 Old-Fashioned Mincemeat Pie Recipe
- 17 Grandma’s Old-Fashioned Pumpkin Pie
- 18 Grandma's Old-Fashioned Pumpkin Pie
- 19 Old-Fashioned Sweet Potato Casserole
- 20 Old-Fashioned Sweet Potato Casserole
- 21 Grandma’s Old-Fashioned Green Bean Casserole
- 22 Grandma's Old-Fashioned Green Bean Casserole
- 23 Old-Fashioned Cornbread Dressing Recipe
- 24 Old-Fashioned Cornbread Dressing Recipe
- 25 Classic Old-Fashioned Dinner Rolls
- 26 Classic Old-Fashioned Dinner Rolls
- 27 Grandma’s Old-Fashioned Cranberry Sauce
- 28 Grandma's Old-Fashioned Cranberry Sauce
- 29 Old-Fashioned Ambrosia Salad Recipe
- 30 Old-Fashioned Ambrosia Salad Recipe
- 31 Grandma’s Old-Fashioned Wassail Drink
- 32 Grandma's Old-Fashioned Wassail Drink
- 33 Old-Fashioned Eggnog Recipe
- 34 Old-Fashioned Eggnog Recipe
- 35 Grandma’s Old-Fashioned Hot Cocoa
- 36 Grandma's Old-Fashioned Hot Cocoa
- 37 Old-Fashioned Popcorn Balls Holiday Treat
- 38 Old-Fashioned Popcorn Balls Holiday Treat
- 39 Grandma’s Old-Fashioned Thumbprint Cookies
- 40 Grandma's Old-Fashioned Thumbprint Cookies
- 41 Old-Fashioned Snickerdoodles Recipe
- 42 Old-Fashioned Snickerdoodles Recipe
- 43 Classic Old-Fashioned Peppermint Bark
- 44 Classic Old-Fashioned Peppermint Bark
- 45 Grandma’s Old-Fashioned Rum Balls
- 46 Grandma's Old-Fashioned Rum Balls
- 47 Old-Fashioned Shortbread Cookies Recipe
- 48 Old-Fashioned Shortbread Cookies Recipe
- 49 Grandma’s Old-Fashioned Glazed Ham
- 50 Grandma's Old-Fashioned Glazed Ham
- 51 Old-Fashioned Roast Turkey with Gravy
- 52 Old-Fashioned Roast Turkey with Gravy
- 53 Grandma’s Old-Fashioned Candied Yams
- 54 Grandma's Old-Fashioned Candied Yams
- 55 Old-Fashioned Christmas Pudding Recipe
- 56 Old-Fashioned Christmas Pudding Recipe
- 57 Grandma’s Old-Fashioned Fruitcake Cookies
- 58 Grandma's Old-Fashioned Fruitcake Cookies
- 59 Old-Fashioned Date Nut Bread
- 60 Old-Fashioned Date Nut Bread
Grandma’s Old-Fashioned Sugar Cookies
These buttery sugar cookies are just like the ones Grandma used to make every Christmas! They’re perfectly sweet, wonderfully tender, and hold their shape beautifully whether you’re cutting them into festive shapes or rolling them in sugar. This is the recipe you’ll pass down to your own kids someday.
Ann Clark 7-Piece Seasonal Cookie Cutters Set
Check PriceGrandma's Old-Fashioned Sugar Cookies
Ingredients
Method
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix!
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to ¼-inch thickness and cut with cookie cutters. Sprinkle with sugar if desired.
- Bake for 8-10 minutes, until the edges are just barely golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Classic Old-Fashioned Gingerbread Cookies
There’s nothing quite like the warm, spicy aroma of gingerbread baking in the oven during the holidays! These cookies are perfectly spiced with ginger, cinnamon, and molasses, giving them that classic flavor we all remember from childhood. They’re sturdy enough for decorating but tender enough to melt in your mouth.
Classic Old-Fashioned Gingerbread Cookies
Ingredients
Method
- Cream together the butter and brown sugar in a large bowl until fluffy, about 3 minutes.
- Beat in the egg and molasses until well combined.
- In another bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Divide the dough into two portions, wrap in plastic wrap, and chill for at least 2 hours or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll dough out on a floured surface to ¼-inch thickness and cut into desired shapes using cookie cutters.
- Bake for 10-12 minutes until edges are firm. Cool on the pan for 3 minutes, then transfer to a cooling rack. Decorate with royal icing when completely cool.
Old-Fashioned Divinity Candy Recipe
This fluffy, cloud-like candy is a true holiday classic that Grandma made every year without fail! Divinity is a little finicky (it needs just the right weather and careful attention), but when you get it right, the result is absolutely divine. The secret is using a candy thermometer and not making it on a humid day!
Old-Fashioned Divinity Candy Recipe
Ingredients
Method
- Line a baking sheet with waxed paper or parchment paper and set aside.
- In a medium heavy saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until sugar dissolves.
- Continue cooking without stirring until the mixture reaches 260°F on a candy thermometer (hard-ball stage).
- While the syrup is cooking, beat the egg whites and salt with an electric mixer on high speed until stiff peaks form.
- Once the syrup reaches 260°F, slowly pour it in a thin stream into the beaten egg whites while continuing to beat on high speed.
- Add vanilla extract and continue beating for 4-5 minutes until the mixture holds its shape and becomes slightly dull.
- Quickly fold in the nuts if using, then drop by tablespoonfuls onto the prepared baking sheet.
- Let the divinity set at room temperature for at least 2 hours or until firm. Store in an airtight container with waxed paper between layers.
Grandma’s Old-Fashioned Fudge
There’s nothing quite like the rich, creamy fudge that Grandma used to make every Christmas! This classic recipe has been passed down through generations and requires just a handful of simple ingredients. The secret is in the stirring—patience makes perfect fudge every time!
Grandma's Old-Fashioned Fudge
Ingredients
Method
- Line a 9x13-inch baking pan with aluminum foil and butter the foil lightly. Set aside.
- In a large heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a full rolling boil over medium heat, stirring constantly.
- Continue boiling for exactly 5 minutes, stirring constantly to prevent scorching. Remove from heat.
- Quickly stir in chocolate chips until completely melted and smooth.
- Add marshmallow creme, vanilla extract, and walnuts (if using). Beat with a wooden spoon until well combined and smooth.
- Pour immediately into prepared pan and spread evenly. Let cool completely at room temperature.
- Once set, lift fudge out using the foil, cut into 1-inch squares, and store in an airtight container.
Old-Fashioned Peanut Brittle Holiday Treat
Remember the satisfying crack of Grandma’s golden peanut brittle? This crunchy, buttery confection is a holiday staple that never goes out of style. It makes the perfect gift when wrapped in cellophane bags with a pretty ribbon!
Old-Fashioned Peanut Brittle Holiday Treat
Ingredients
Method
- Butter two large baking sheets generously and set aside. Have a candy thermometer ready.
- In a heavy 3-quart saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until sugar dissolves.
- Bring to a boil and clip candy thermometer to side of pan. Continue cooking without stirring until mixture reaches 280°F.
- Stir in peanuts and continue cooking, stirring frequently, until temperature reaches 305°F (hard crack stage) and mixture is golden brown.
- Remove from heat immediately and quickly stir in butter, baking soda, vanilla, and salt. The mixture will foam up—this is normal!
- Working quickly, pour onto prepared baking sheets and spread thin with a buttered spatula or wooden spoon.
- Let cool completely, then break into pieces. Store in an airtight container with wax paper between layers.
Classic Old-Fashioned Fruitcake Recipe
Yes, fruitcake can be absolutely delicious when made from scratch with Grandma’s time-tested recipe! Loaded with candied fruits, nuts, and warm spices, this moist cake actually improves with age. Make it a few weeks ahead and brush with brandy or rum for an extra-special treat that will convert even the fruitcake skeptics in your family!
Classic Old-Fashioned Fruitcake Recipe
Ingredients
Method
- Preheat oven to 275°F. Grease and flour two 9x5-inch loaf pans, then line with parchment paper.
- In a large bowl, toss candied fruits, raisins, and nuts with 1/2 cup flour until evenly coated. Set aside.
- In another bowl, whisk together remaining 2 1/2 cups flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- In a large mixing bowl, cream butter and brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Combine orange juice and molasses. Alternately add flour mixture and orange juice mixture to the butter mixture, beginning and ending with flour.
- Fold in the floured fruit and nut mixture until evenly distributed throughout the batter.
- Divide batter evenly between prepared pans, smoothing the tops. Place a shallow pan of water on the bottom oven rack.
- Bake for 2 1/2 hours, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if tops brown too quickly.
- Cool in pans for 30 minutes, then turn out onto wire racks to cool completely.
- If desired, brush with brandy or rum, wrap tightly in cheesecloth soaked in liquor, then wrap in plastic wrap and foil. Store in a cool place, brushing with additional liquor weekly for up to 4 weeks before serving.
Grandma’s Old-Fashioned Pecan Pie
Grandma's Old-Fashioned Pecan Pie
Ingredients
Method
- Preheat your oven to 350°F. Place the unbaked pie crust in a 9-inch pie pan and crimp the edges decoratively.
- In a large mixing bowl, beat the eggs until well combined. Add the corn syrup, sugar, melted butter, vanilla extract, and salt. Whisk everything together until smooth and fully blended.
- Gently fold in the pecan halves, making sure they're evenly distributed throughout the mixture.
- Pour the pecan mixture into the prepared pie crust, arranging any pecans on top for a pretty presentation.
- Bake for 60-70 minutes, or until the filling is set and slightly puffed. The center should jiggle just slightly when you gently shake the pan.
- Cool completely on a wire rack before slicing. Serve with a dollop of whipped cream or vanilla ice cream!
There’s nothing quite like the smell of Grandma’s pecan pie baking in the oven during the holidays! This classic recipe has been passed down through generations, and it creates that perfect balance of gooey, sweet filling with crunchy pecans on top. Trust me, once you make this pie, it’ll become your go-to recipe every holiday season!
Old-Fashioned Mincemeat Pie Recipe
Old-Fashioned Mincemeat Pie Recipe
Ingredients
Method
- Preheat your oven to 375°F. Line a 9-inch pie pan with the bottom crust and set aside.
- In a large bowl, combine the diced apples, raisins, currants, candied citron, brown sugar, cinnamon, nutmeg, and cloves. Mix everything together well.
- Add the apple cider (or brandy) and melted butter to the fruit mixture. Stir until all ingredients are thoroughly combined and the fruit is well coated.
- Pour the mincemeat filling into the prepared pie crust, spreading it evenly.
- Place the top crust over the filling. Trim excess dough, crimp the edges to seal, and cut several small slits in the top to allow steam to escape. Brush the top with beaten egg for a beautiful golden finish.
- Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil.
- Let the pie cool for at least 30 minutes before slicing. This pie is delicious served warm or at room temperature!
This traditional mincemeat pie is a true blast from the past and a staple at Grandma’s holiday table! While it might sound fancy, it’s surprisingly easy to make, and the warm spices fill your home with the most incredible holiday aroma. If you’ve never tried mincemeat pie before, this is your year to start a new tradition!
Grandma’s Old-Fashioned Pumpkin Pie
Grandma's Old-Fashioned Pumpkin Pie
Ingredients
Method
- Preheat your oven to 425°F. Place the unbaked pie crust in a 9-inch pie pan and set aside.
- In a large mixing bowl, whisk together the pumpkin puree and eggs until smooth and well combined.
- Add the sweetened condensed milk, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the mixture is completely smooth with no lumps.
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-45 minutes. The pie is done when a knife inserted near the center comes out clean.
- Cool the pie on a wire rack for at least 2 hours before serving. Refrigerate any leftovers, and serve with fresh whipped cream for the ultimate treat!
No holiday meal is complete without Grandma’s famous pumpkin pie sitting in the center of the dessert table! This recipe uses the perfect blend of warming spices and creates that silky-smooth filling we all crave. It’s been the star of our Thanksgiving dinners for as long as I can remember, and I know your family will love it just as much as mine does!
Old-Fashioned Sweet Potato Casserole
This is the sweet potato casserole that’ll have everyone going back for seconds! It’s creamy, perfectly sweet, and topped with those irresistible crunchy pecans and marshmallows that make it feel like a special treat. Grandma always said this wasn’t just a side dish—it was the star of the table!
Old-Fashioned Sweet Potato Casserole
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- Boil sweet potatoes in their skins until tender, about 30-40 minutes. Drain, cool slightly, peel, and place in a large bowl.
- Mash the sweet potatoes until smooth. Add granulated sugar, melted butter, eggs, milk, vanilla, and cinnamon. Mix until well combined.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine brown sugar, flour, and softened butter. Mix with a fork until crumbly, then stir in pecans.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30 minutes, then remove from oven and top with marshmallows.
- Return to oven and bake for 10-15 minutes more, until marshmallows are golden and toasted. Let cool for 5 minutes before serving.
Grandma’s Old-Fashioned Green Bean Casserole
Forget the canned soup version—Grandma made this green bean casserole from scratch, and once you taste the difference, you’ll never go back! It’s creamy, savory, and topped with those crispy fried onions we all love. This is comfort food at its finest, and it’s been gracing our holiday table for generations.
Grandma's Old-Fashioned Green Bean Casserole
Ingredients
Method
- Preheat oven to 350°F. Bring a large pot of salted water to a boil.
- Blanch green beans in boiling water for 5 minutes until bright green and crisp-tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms and onion, cooking until softened, about 6-7 minutes.
- Add garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and stir to coat.
- Gradually whisk in chicken broth and cream. Cook, stirring constantly, until the sauce thickens, about 3-4 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat and stir in green beans and 3/4 cup of the fried onions.
- Transfer mixture to a greased 9x13-inch baking dish. Bake for 20 minutes.
- Top with remaining fried onions and bake for 5 more minutes until onions are golden and crispy. Serve hot.
Old-Fashioned Cornbread Dressing Recipe
This is the cornbread dressing recipe that’s been passed down through our family for years, and honestly, it’s what makes the holidays feel like home. Made with homemade cornbread and packed with savory flavors, it’s moist, flavorful, and disappears faster than anything else on the table. Grandma always made a double batch because she knew everyone would be fighting over the leftovers!
Old-Fashioned Cornbread Dressing Recipe
Ingredients
Method
- Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- In a large bowl, combine crumbled cornbread and cubed white bread. Set aside.
- In a large skillet, melt butter over medium heat. Add celery, onion, and bell pepper. Sauté until vegetables are soft, about 8-10 minutes.
- Add garlic and cook for 1 minute more. Pour the vegetable mixture over the bread and toss to combine.
- In a separate bowl, whisk together broth, eggs, sage, thyme, salt, pepper, and poultry seasoning.
- Pour the broth mixture over the bread mixture and stir gently until everything is well moistened. The mixture should be wet but not soupy—add a bit more broth if needed.
- Transfer the dressing to the prepared baking dish and spread evenly.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 20 more minutes until the top is golden brown and crispy. Let stand 10 minutes before serving.
Classic Old-Fashioned Dinner Rolls
Classic Old-Fashioned Dinner Rolls
Ingredients
Method
- In a large mixing bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add melted butter, egg, and salt to the yeast mixture. Stir until well combined.
- Gradually add flour, one cup at a time, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and divide into 18 equal pieces. Shape each piece into a ball and place in a greased 9x13-inch baking pan.
- Cover and let rise for another 30 minutes. Preheat oven to 375°F.
- Bake for 16-18 minutes until golden brown. Brush tops with melted butter immediately after removing from oven. Serve warm.
These soft, pillowy dinner rolls are just like the ones Grandma used to make for every holiday gathering. There’s something so special about serving warm, homemade rolls straight from the oven—your family will absolutely love them! The secret is in the simple ingredients and a little patience while they rise.
Grandma’s Old-Fashioned Cranberry Sauce
Grandma's Old-Fashioned Cranberry Sauce
Ingredients
Method
- Rinse cranberries and remove any soft or damaged berries. Set aside.
- In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until sugar dissolves completely.
- Add cranberries to the boiling sugar water. Return to a boil, then reduce heat to medium.
- Cook uncovered for 10-12 minutes, stirring occasionally, until cranberries burst and the mixture thickens. You'll hear them pop!
- Remove from heat and stir in orange zest if using. The sauce will continue to thicken as it cools.
- Transfer to a serving bowl and let cool to room temperature. Refrigerate until ready to serve. Can be made up to 4 days ahead.
Forget the canned stuff—this homemade cranberry sauce is incredibly easy and tastes a million times better! With just three simple ingredients and about 15 minutes, you’ll have a beautiful, tangy-sweet sauce that’s perfect alongside turkey or ham. Plus, your kitchen will smell absolutely amazing while it’s cooking!
Old-Fashioned Ambrosia Salad Recipe
Old-Fashioned Ambrosia Salad Recipe
Ingredients
Method
- Make sure all canned fruits are thoroughly drained. Pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine sour cream and shredded coconut. Stir until well blended.
- Add mini marshmallows, pineapple chunks, mandarin oranges, and cherries to the bowl. Gently fold together until all fruit is evenly coated.
- If using pecans, fold them in at this point for a nice crunch.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to meld together beautifully.
- Give the salad a gentle stir before serving. Garnish with extra coconut or a cherry on top if desired. Keep refrigerated and enjoy within 3 days.
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This creamy, sweet fruit salad is a nostalgic holiday tradition that brings back so many wonderful memories! It’s loaded with juicy oranges, pineapple, coconut, and mini marshmallows all folded together in fluffy whipped cream. Kids and adults alike can’t resist this retro treat that’s been gracing holiday tables for generations.
Grandma’s Old-Fashioned Wassail Drink
There’s nothing quite like the warm, spicy aroma of wassail simmering on the stove to make your home feel festive! This traditional holiday punch was Grandma’s secret weapon for keeping everyone cozy during cold winter gatherings. One sip of this fragrant blend and you’ll be transported straight back to childhood holiday parties.
Grandma's Old-Fashioned Wassail Drink
Ingredients
Method
- Pour apple cider, orange juice, and lemon juice into a large pot or slow cooker.
- Stir in honey until completely dissolved.
- Add cinnamon sticks, cloves, and allspice berries. You can tie the cloves and allspice in a cheesecloth bag for easier removal, or strain before serving.
- Add orange and apple slices to the pot.
- Heat on low for 2 hours on the stovetop or on low setting in a slow cooker, stirring occasionally. Do not let it boil.
- Remove whole spices if desired, or leave them in for presentation. Serve warm in mugs with a cinnamon stick for stirring.
Old-Fashioned Eggnog Recipe
Forget the store-bought stuff—Grandma’s homemade eggnog is in a league of its own! This rich, creamy holiday classic takes just minutes to whip up and tastes like Christmas in a glass. Fair warning: once your family tries this version, they’ll never go back to the carton kind!
Old-Fashioned Eggnog Recipe
Ingredients
Method
- In a medium bowl, whisk together egg yolks and 1/2 cup sugar until light and creamy, about 2 minutes.
- In a medium saucepan, combine milk, heavy cream, nutmeg, and cinnamon. Heat over medium heat until it just begins to simmer, stirring occasionally.
- Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then pour the egg mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 160°F), approximately 5-8 minutes. Do not let it boil.
- Remove from heat and stir in vanilla extract. Strain through a fine-mesh sieve into a large bowl and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
- Just before serving, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the beaten egg whites into the chilled eggnog mixture. Serve immediately with a sprinkle of freshly grated nutmeg on top.
Grandma’s Old-Fashioned Hot Cocoa
This isn’t your average packet of instant cocoa—Grandma made hers from scratch with real chocolate and a secret ingredient that makes it extra special. It’s thick, velvety, and absolutely perfect for warming up little hands (and grown-up hands too!) after playing in the snow. Trust me, once you try making it this way, you’ll never want the powdered stuff again!
Grandma's Old-Fashioned Hot Cocoa
Ingredients
Method
- In a medium saucepan, whisk together cocoa powder, sugar, water, and salt over medium heat until smooth and combined.
- Bring the mixture to a gentle boil, whisking constantly for about 2 minutes until it forms a thick chocolate syrup.
- Reduce heat to low and gradually whisk in the milk, stirring constantly to prevent lumps.
- Add the chopped chocolate and continue stirring until completely melted and the cocoa is hot but not boiling.
- Remove from heat and stir in vanilla extract.
- Pour into mugs and top with whipped cream and mini marshmallows. For an extra special touch, add a sprinkle of cocoa powder or a candy cane stirrer!
Old-Fashioned Popcorn Balls Holiday Treat
Remember making these sticky, sweet treats with Grandma during the holidays? These classic popcorn balls are perfect for wrapping up in cellophane and giving as gifts, or just having fun making them with your own kiddos. They’re simple, nostalgic, and always a crowd-pleaser at holiday gatherings!
Old-Fashioned Popcorn Balls Holiday Treat
Ingredients
Method
- Pop your popcorn and remove any unpopped kernels. Place the popped popcorn in a large greased bowl and keep warm in a 250°F oven.
- In a medium saucepan, combine sugar, corn syrup, water, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Continue cooking without stirring until the mixture reaches 250°F on a candy thermometer (hard ball stage), about 5-7 minutes.
- Remove from heat and stir in butter and vanilla extract. Add food coloring if desired.
- Pour the hot syrup over the warm popcorn and stir quickly to coat evenly.
- When cool enough to handle, butter your hands generously and quickly shape the mixture into 3-inch balls, pressing firmly so they hold together.
- Place on wax paper to cool completely. Wrap in cellophane or plastic wrap for gift-giving or storage.
Grandma’s Old-Fashioned Thumbprint Cookies
These buttery little gems filled with jewel-toned jam were always on Grandma’s Christmas cookie tray! They’re incredibly simple to make, but look so elegant with that little dollop of jam in the center. Kids love pressing their thumbs into the dough (though you might want to supervise the jam-filling part!).
Grandma's Old-Fashioned Thumbprint Cookies
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the egg yolks, vanilla extract, and almond extract until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing just until combined.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie. Don't press all the way through!
- Fill each indentation with about ½ teaspoon of jam.
- Bake for 12-14 minutes, until the edges are just starting to turn golden. The centers should still look pale.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Old-Fashioned Snickerdoodles Recipe
Is there anything more comforting than a warm snickerdoodle fresh from the oven? These cinnamon-sugar classics have been warming hearts for generations, and Grandma’s version is perfectly chewy with just the right amount of tang from the cream of tartar. They’re actually super easy to make, even though they taste fancy!
Old-Fashioned Snickerdoodles Recipe
Ingredients
Method
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and 1½ cups sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix!
- In a small bowl, combine the ¼ cup sugar and cinnamon for rolling.
- Roll the dough into 1½-inch balls, then roll each ball in the cinnamon-sugar mixture until completely coated.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. They'll continue to cook on the pan.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy them warm with a cold glass of milk!
Classic Old-Fashioned Peppermint Bark
This timeless peppermint bark is one of those recipes that transports you straight back to Grandma’s kitchen during the holidays. It’s incredibly easy to make but looks so impressive on a cookie tray! The combination of creamy white chocolate and rich dark chocolate with crushed candy canes is pure nostalgia in every bite.
Classic Old-Fashioned Peppermint Bark
Ingredients
Method
- Line a 9x13 inch baking sheet with parchment paper and set aside.
- Melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring between each until smooth. Stir in 1/2 teaspoon peppermint extract.
- Pour the dark chocolate onto the prepared baking sheet and spread evenly to about 1/4-inch thickness. Refrigerate for 20 minutes until firm.
- Melt the white chocolate the same way as the dark chocolate and stir in the remaining 1/2 teaspoon peppermint extract.
- Pour the white chocolate over the hardened dark chocolate layer and spread evenly. Immediately sprinkle the crushed candy canes over the top, gently pressing them into the chocolate.
- Refrigerate for at least 1 hour until completely set. Break into irregular pieces and store in an airtight container in the refrigerator for up to 2 weeks.
Grandma’s Old-Fashioned Rum Balls
These no-bake rum balls were always the first thing to disappear from Grandma’s cookie platter! They’re perfect for making ahead since they actually get better after sitting for a day or two. Don’t worry if you’re not a fan of rum—the alcohol cooks off and you’re just left with that warm, rich flavor that makes these little treats so addictive.
Grandma's Old-Fashioned Rum Balls
Ingredients
Method
- In a large mixing bowl, combine the crushed vanilla wafers, 1 cup powdered sugar, chopped nuts, and cocoa powder. Mix well until evenly distributed.
- In a small bowl, whisk together the corn syrup and rum until well combined.
- Pour the liquid mixture over the dry ingredients and stir with a wooden spoon or your hands until everything is moistened and holds together when pressed.
- Roll the mixture into 1-inch balls using your hands. If the mixture is too sticky, lightly dampen your hands with water.
- Place additional powdered sugar in a shallow bowl and roll each ball until well coated.
- Store in an airtight container at room temperature for at least 24 hours before serving to allow flavors to meld. They'll keep for up to 3 weeks or can be frozen for up to 3 months.
Old-Fashioned Shortbread Cookies Recipe
There’s something so elegant and simple about classic shortbread cookies—they melt in your mouth and have that rich, buttery flavor that’s impossible to resist. Grandma always said the secret was using real butter and not rushing the process. These cookies are perfect for holiday gift-giving or enjoying with a cup of tea on a cold winter afternoon.
Old-Fashioned Shortbread Cookies Recipe
Ingredients
Method
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don't overmix—the dough should just come together.
- Turn the dough out onto a lightly floured surface and roll to 1/4-inch thickness. Cut into desired shapes using cookie cutters or cut into traditional rectangles or wedges.
- Place cookies on prepared baking sheets about 1 inch apart. Prick each cookie several times with a fork for that classic shortbread look, and sprinkle with granulated sugar if desired.
- Bake for 18-20 minutes until the edges are just barely golden. The tops should remain pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
Grandma’s Old-Fashioned Glazed Ham
Grandma's Old-Fashioned Glazed Ham
Ingredients
Method
- Preheat your oven to 325°F. Remove ham from packaging and place in a large roasting pan, flat side down.
- Score the ham in a diamond pattern, cutting about 1/4 inch deep. If desired, stud with whole cloves at the intersections.
- In a medium saucepan, combine brown sugar, honey, Dijon mustard, pineapple juice, vinegar, and ground cloves. Heat over medium heat, stirring until sugar dissolves and mixture is smooth.
- Brush half of the glaze generously over the ham. Cover loosely with aluminum foil.
- Bake for 2 hours, basting with pan juices every 30 minutes.
- Remove foil and brush with remaining glaze. Increase oven temperature to 400°F and bake uncovered for 20-30 minutes, until glaze is caramelized and golden brown.
- Let ham rest for 15 minutes before slicing and serving.
This show-stopping centerpiece is what holiday memories are made of! Grandma’s secret is the sweet and tangy glaze that caramelizes to perfection, creating that gorgeous golden crust we all remember. It’s surprisingly simple to make, and your house will smell absolutely divine.
Old-Fashioned Roast Turkey with Gravy
Old-Fashioned Roast Turkey with Gravy
Ingredients
Method
- Preheat oven to 325°F. Remove turkey giblets and neck, then pat turkey completely dry with paper towels.
- Mix softened butter with sage, thyme, salt, and pepper. Gently loosen the skin over the breast and thighs, then spread herb butter underneath the skin.
- Stuff the cavity with onion quarters and lemon halves. Tie legs together with kitchen twine and tuck wing tips under the body.
- Place turkey breast-side up on a rack in a large roasting pan. Pour 2 cups of stock into the bottom of the pan.
- Roast for 3 to 3.5 hours, basting every 30 minutes with pan drippings. If skin browns too quickly, tent loosely with foil. Turkey is done when internal temperature reaches 165°F in the thickest part of the thigh.
- Transfer turkey to a cutting board and let rest for 30 minutes before carving.
- For gravy: Pour pan drippings into a fat separator or measuring cup. Skim off fat and reserve 1/4 cup. Heat reserved fat in a saucepan over medium heat, whisk in flour and cook for 2 minutes. Gradually whisk in defatted drippings and remaining 2 cups stock. Simmer, stirring, until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Nothing says holiday dinner like a perfectly roasted turkey, and Grandma’s method guarantees a moist bird with crispy golden skin every single time. The secret? Starting with a butter-herb mixture under the skin and basting regularly. Trust me, this will become your go-to turkey recipe!
Grandma’s Old-Fashioned Candied Yams
Grandma's Old-Fashioned Candied Yams
Ingredients
Method
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- Peel sweet potatoes and cut into 1/2-inch thick rounds. Arrange in the prepared baking dish in overlapping layers.
- In a medium saucepan, combine brown sugar, butter, water, cinnamon, nutmeg, and salt. Bring to a boil over medium-high heat, stirring until sugar dissolves and butter melts.
- Remove from heat and stir in vanilla extract. Pour the syrup evenly over the sweet potatoes.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil and baste sweet potatoes with the syrup from the bottom of the pan. Continue baking uncovered for 25-30 minutes, basting every 10 minutes, until potatoes are tender and glazed.
- If using marshmallows, sprinkle them over the top during the last 5 minutes of baking until golden and puffy. Let stand 5 minutes before serving.
These aren’t your average sweet potatoes—they’re the sticky, sweet, utterly irresistible version that everyone fights over at the dinner table! Grandma’s recipe uses real butter, brown sugar, and just a hint of cinnamon to create that perfect caramelized coating. Fair warning: you might want to make a double batch!
Old-Fashioned Christmas Pudding Recipe
There’s nothing quite like the warm, spiced aroma of Grandma’s Christmas pudding filling the house on a cold winter day. This rich, moist dessert has been a holiday staple for generations, and it’s surprisingly easy to make. Serve it warm with a dollop of hard sauce or whipped cream for a truly nostalgic holiday treat!
Old-Fashioned Christmas Pudding Recipe
Ingredients
Method
- Grease a 1½-quart pudding mold thoroughly with butter and set aside.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine molasses and hot water, stirring until well mixed.
- Add the molasses mixture to the dry ingredients and stir until just combined.
- Fold in raisins, currants, candied citron, and melted butter until evenly distributed.
- Pour batter into the prepared pudding mold and cover tightly with the lid or aluminum foil.
- Place mold on a rack in a large pot and add enough boiling water to come halfway up the sides of the mold.
- Cover pot and steam for 3 hours, adding more boiling water as needed to maintain water level.
- Remove from heat and let cool for 10 minutes before unmolding onto a serving plate.
- Serve warm with hard sauce, whipped cream, or vanilla custard.
Grandma’s Old-Fashioned Fruitcake Cookies
If you love fruitcake but want it in a more portable form, these cookies are about to become your new holiday favorite! They have all the wonderful spices and candied fruit of traditional fruitcake, but in a soft, chewy cookie that’s perfect for cookie exchanges or afternoon tea. Plus, they actually get better after a day or two in an airtight container!
Grandma's Old-Fashioned Fruitcake Cookies
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in milk.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in candied cherries, candied pineapple, raisins, and pecans until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.
Old-Fashioned Date Nut Bread
This moist, slightly sweet quick bread was a staple on Grandma’s holiday table, and once you taste it, you’ll understand why. It’s studded with tender dates and crunchy walnuts, making it perfect for breakfast, afternoon snacks, or even dessert. Slice it thin and spread with a little cream cheese for an extra special treat!
Old-Fashioned Date Nut Bread
Ingredients
Method
- Preheat oven to 350°F and grease a 9x5-inch loaf pan.
- Place chopped dates in a bowl and sprinkle baking soda over them. Pour boiling water over dates and let stand for 15 minutes to soften.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour and salt.
- Add the date mixture to the butter mixture and stir until combined.
- Gradually fold in the flour mixture until just moistened, being careful not to overmix.
- Gently fold in chopped walnuts.
- Pour batter into prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Wrap tightly and store at room temperature for up to 5 days, or freeze for up to 3 months.
