10 Best Old Fashioned Recipe Classics That Never Go Out of Style

Apple Pie

This old fashioned apple pie recipe creates a classic American dessert that has been beloved for generations. Follow these detailed steps to make the perfect homemade apple pie.

Ingredients:

For the Pastry Crust:

• 2½ cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1 teaspoon salt
• 1 tablespoon sugar
• 6-8 tablespoons ice water

For the Apple Filling:

• 8-10 medium apples (Granny Smith or Honeycrisp), peeled and sliced
• ¾ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions:

1. Make the pastry crust: In a large bowl, combine flour, salt, and sugar. Add cold butter cubes and cut into the flour mixture using a pastry cutter or two knives until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together.
2. Prepare the dough: Divide dough in half, shape into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Prepare the filling: In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and salt. Toss until apples are evenly coated.
4. Preheat oven: Preheat your oven to 425°F (220°C).
5. Roll out the crust: On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Place in pan and trim edges, leaving 1-inch overhang.
6. Add filling: Pour apple mixture into the prepared crust and dot with butter pieces.
7. Add top crust: Roll out second disk of dough and place over filling. Trim edges and crimp to seal. Cut several slits in top crust for steam vents.
8. Apply egg wash: Brush top crust with beaten egg for a golden finish.
9. Bake: Place pie on a baking sheet and bake for 45-50 minutes until crust is golden brown and filling is bubbling.
10. Cool and serve: Let cool for at least 2 hours before serving to allow filling to set properly.

This traditional apple pie recipe captures the essence of old-fashioned home cooking and makes the perfect dessert for any occasion.

Chocolate Chip Cookies

This old-fashioned chocolate chip cookie recipe creates the perfect balance of crispy edges and chewy centers, just like grandma used to make.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (about 3-4 minutes).
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract until well combined.
5. Combine wet and dry ingredients: Gradually mix in the flour mixture until just combined. Don’t overmix.
6. Fold in chocolate chips: Gently stir in chocolate chips until evenly distributed throughout the dough.
7. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 9-11 minutes, or until golden brown around the edges but still soft in the center.
9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips: For extra chewy cookies, slightly underbake them. For crispier cookies, bake for an additional 1-2 minutes. Store in an airtight container for up to one week.

Old Fashioned Meatloaf

Ingredients:

• 2 lbs ground beef (80/20 blend)
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup milk
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup ketchup (for topping)
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line a baking sheet with parchment paper.
2. Prepare the mixture: In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes until breadcrumbs absorb the liquid.
3. Add vegetables: Sauté diced onion and garlic in a small pan until softened, about 3-4 minutes. Let cool slightly.
4. Mix ingredients: Add ground beef, eggs, cooked onion and garlic, Worcestershire sauce, salt, pepper, and thyme to the breadcrumb mixture. Mix gently with your hands until just combined – don’t overmix.
5. Shape the loaf: Transfer mixture to prepared loaf pan and shape into a loaf. If using a baking sheet, form into a free-form loaf shape.
6. Prepare glaze: In a small bowl, mix ketchup, brown sugar, and apple cider vinegar.
7. Bake: Bake for 45 minutes, then brush with half the glaze. Continue baking for 15-20 minutes until internal temperature reaches 160°F (71°C).
8. Rest and serve: Let rest for 10 minutes before slicing. Serve with remaining glaze on the side.

Prep Time: 20 minutes | Cook Time: 1 hour | Serves: 6-8

Chicken Noodle Soup

This old-fashioned chicken noodle soup recipe creates a warming, healing dish that has been comforting families for generations. Follow these detailed steps to make this classic comfort food.

Ingredients:

• 1 whole chicken (3-4 lbs) or 2 lbs chicken thighs with bones
• 12 cups water
• 2 bay leaves
• 1 large onion, diced
• 3 celery stalks, diced
• 3 large carrots, sliced
• 3 garlic cloves, minced
• 8 oz wide egg noodles
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the broth: Place the whole chicken in a large pot with 12 cups of water and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until chicken is tender and easily falls off the bone.
2. Remove and shred chicken: Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve and return to the pot. Once chicken is cool enough to handle, remove skin and bones, then shred the meat into bite-sized pieces.
3. Sauté vegetables: In the same pot with the strained broth, heat olive oil over medium heat. Add diced onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
4. Add seasonings: Add minced garlic, thyme, and dried parsley. Cook for another minute until fragrant.
5. Simmer the soup: Bring the broth to a gentle boil. Add the shredded chicken back to the pot and season with salt and pepper. Reduce heat and simmer for 15 minutes.
6. Cook the noodles: Add egg noodles to the soup and cook according to package directions (usually 6-8 minutes) until tender but not mushy.
7. Final touches: Remove bay leaves, taste and adjust seasonings as needed. Stir in fresh chopped parsley just before serving.
8. Serve: Ladle the hot soup into bowls and serve immediately. This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

Tips: For the richest flavor, use a whole chicken with bones. If you prefer, you can cook the noodles separately and add them to individual bowls to prevent them from becoming too soft when storing leftovers.

Old Fashioned Biscuits and Gravy

Ingredients:

For the Buttermilk Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk

For the Sausage Gravy:

• 1 pound breakfast sausage (pork or turkey)
• 1/3 cup all-purpose flour
• 3-4 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Pinch of cayenne pepper (optional)

Instructions:

For the Biscuits:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.
4. Make a well in the center and pour in cold buttermilk. Gently stir with a fork until dough just comes together. Don’t overmix.
5. Turn dough onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle.
6. Using a floured round cutter or glass, cut straight down without twisting. Place biscuits on an ungreased baking sheet with sides touching.
7. Bake for 15-17 minutes until golden brown on top.

For the Sausage Gravy:

1. In a large skillet over medium-high heat, cook and crumble the breakfast sausage until browned and cooked through, about 8-10 minutes.
2. Sprinkle flour over the cooked sausage and stir constantly for 1-2 minutes to cook out the raw flour taste.
3. Gradually add milk, starting with 3 cups, whisking constantly to prevent lumps.
4. Bring to a simmer and cook, stirring frequently, until gravy thickens to desired consistency, about 5-8 minutes.
5. Add more milk if gravy becomes too thick. Season with salt, pepper, garlic powder, and cayenne if using.
6. Taste and adjust seasoning as needed.

To Serve:

1. Split warm biscuits in half and place on serving plates.
2. Ladle generous amounts of hot sausage gravy over the biscuits.
3. Serve immediately while hot.

Tips: Keep biscuits covered with a clean kitchen towel to stay warm. The gravy will continue to thicken as it cools, so add more milk if needed. This hearty breakfast serves 4-6 people and is perfect for weekend mornings or when you need a filling meal to fuel your day.

Pot Roast

Ingredients:

• 3-4 pounds beef chuck roast
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 carrots, cut into chunks
• 4 large potatoes, quartered
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 tablespoons flour
• 2 tablespoons butter

Instructions:

1. Prepare the roast: Season the beef chuck roast generously with salt and pepper on all sides.
2. Sear the meat: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
3. Sauté vegetables: In the same pot, add chopped onions and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
4. Add liquids: Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
5. Season and return meat: Add bay leaves, thyme, and rosemary. Return the seared roast to the pot.
6. Slow cook: Bring to a simmer, then cover and transfer to a preheated 325°F (163°C) oven. Cook for 2-2.5 hours.
7. Add vegetables: Add carrots, potatoes, and celery to the pot. Cover and continue cooking for another 1-1.5 hours, or until the meat is fork-tender and vegetables are cooked through.
8. Make gravy: Remove the roast and vegetables to a serving platter. Strain the cooking liquid and return to the pot. Mix flour and butter to form a paste, then whisk into the liquid. Simmer until thickened, about 5 minutes.
9. Serve: Slice the pot roast and serve with the vegetables and gravy. This traditional Sunday dinner is perfect for bringing families together around the dinner table.

Total cooking time: 3.5-4 hours | Serves: 6-8 people

Banana Bread

This old-fashioned banana bread recipe transforms overripe bananas into a deliciously moist and sweet treat that has been a beloved homemade staple since the Great Depression era.

Ingredients:

• 3 very ripe bananas (the browner, the better)
• 1/3 cup melted butter
• 3/4 cup sugar (can reduce to 1/2 cup for less sweetness)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
2. Mash the bananas in a large mixing bowl until smooth. The riper the bananas, the sweeter and more flavorful your bread will be.
3. Mix wet ingredients: Stir the melted butter into the mashed bananas. Add sugar, beaten egg, and vanilla extract. Mix well.
4. Add dry ingredients: Sprinkle baking soda and salt over the mixture. Add flour and stir until just combined. Don’t overmix – this keeps the bread tender.
5. Optional add-ins: If using nuts or chocolate chips, fold them in gently.
6. Pour and bake: Pour batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Let cool in the pan for 10 minutes, then turn out onto a wire rack. Slice and serve warm or at room temperature.

Tips: This bread actually improves in flavor after sitting overnight, wrapped in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 months.

Tuna Casserole

This classic Tuna Casserole is a beloved comfort food that brings together simple ingredients for a satisfying family meal. Perfect for busy weeknights, this budget-friendly dish combines the convenience of pantry staples with homestyle flavor.

Ingredients:

• 12 oz egg noodles (wide or medium)
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup frozen peas
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs or crushed potato chips
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook noodles according to package directions until al dente. Drain and set aside.
3. Prepare mixture: In a large bowl, combine drained tuna, cream of mushroom soup, frozen peas, milk, and garlic powder. Mix well.
4. Combine ingredients: Add cooked noodles and half of the shredded cheese to the tuna mixture. Season with salt and pepper. Stir until evenly combined.
5. Transfer to dish: Pour mixture into prepared baking dish and spread evenly.
6. Add toppings: Sprinkle remaining cheese on top, then add breadcrumbs or crushed potato chips. Drizzle with melted butter.
7. Bake: Place in preheated oven for 25-30 minutes, until heated through and golden brown on top.
8. Rest and serve: Let stand for 5 minutes before serving to allow casserole to set.

This nostalgic recipe serves 6-8 people and embodies the spirit of 1950s convenient cooking. The combination of creamy soup, tender noodles, and crispy topping creates the perfect comfort food experience.

Deviled Eggs

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1/2 teaspoon white vinegar
• 1/8 teaspoon salt
• Freshly ground black pepper to taste
• Paprika for garnish
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Boil the eggs: Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes.
2. Cool the eggs: Transfer eggs to an ice water bath and let cool for 5 minutes. This stops the cooking process and makes peeling easier.
3. Peel the eggs: Gently tap eggs all over to crack the shell, then peel under cool running water. Pat dry with paper towels.
4. Prepare the filling: Cut eggs in half lengthwise. Remove yolks and place in a medium bowl. Arrange egg white halves on a serving platter.
5. Make the mixture: Mash yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning as needed.
6. Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves. For a professional look, use a piping bag with a star tip.
7. Garnish and serve: Sprinkle with paprika and garnish with chopped chives or parsley if desired. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips:

• For easier peeling, use eggs that are at least a week old
• Store covered in refrigerator for up to 3 days
• Serve chilled for best taste and food safety

Old Fashioned Cornbread

This classic Southern cornbread recipe has been cherished for generations, delivering that perfect golden color and slightly sweet flavor that makes it a beloved staple.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs
• 2 tablespoons butter

Instructions:

1. Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet or baking pan in the oven while it preheats.
2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Prepare wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, and eggs until smooth.
4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix – a few lumps are okay.
5. Heat the pan: Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom and sides.
6. Pour and bake: Pour the batter into the hot, buttered skillet. It should sizzle when it hits the pan.
7. Bake: Place in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and serve: Let cool for 5-10 minutes before cutting into wedges. Serve warm with butter and honey.

Tips: The key to authentic cornbread is using a preheated cast iron skillet, which creates that coveted crispy crust. This cornbread pairs beautifully with chili, soup, or simply enjoyed on its own as a comforting side dish.

These 10 old fashioned recipes represent more than just food – they’re edible pieces of history that connect us to our culinary heritage. Each dish tells a story of resourcefulness, comfort, and the simple joy of sharing a homemade meal with loved ones. Whether you’re looking to recreate childhood memories or start new traditions, these time-tested recipes will never disappoint. Roll up your sleeves, gather your ingredients, and let these classic old fashioned recipes fill your home with the warmth and aroma of traditional cooking.