18 Classic Old Fashioned Recipes Delicious

Venture into the heart of comfort cooking with our roundup of 18 Classic Old Fashioned Recipes Delicious. Whether you’re craving the warmth of homemade bread or the rich flavors of a slow-cooked stew, these timeless dishes promise to bring joy to your kitchen. Perfect for any home cook looking to add a dash of nostalgia to their meals, this list is your ticket to delicious, heartwarming classics. Keep reading to discover your next favorite recipe!

Old Fashioned Beef Stew

Nothing warms the soul quite like a hearty bowl of Old Fashioned Beef Stew, especially when it’s been simmering to perfection while you debate whether it’s too early to eat dessert first. This classic dish is like a cozy blanket for your taste buds, packed with tender beef, vibrant veggies, and a broth that’s richer than your uncle’s Thanksgiving stories.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for maximum tenderness)
• 3 tbsp olive oil (or any neutral oil, because we’re not picky)
• 1 large onion, diced (because size matters in flavor town)
• 3 carrots, peeled and sliced into 1/2-inch pieces (no one likes a floppy carrot)
• 3 stalks celery, sliced (the unsung hero of the stew world)
• 3 cloves garlic, minced (adjust to taste, but let’s be real, more is better)
• 4 cups beef broth (homemade if you’re fancy, store-bought if you’re human)
• 2 tbsp tomato paste (for that umami kick)
• 1 tsp Worcestershire sauce (try saying that five times fast)
• 1 bay leaf (the stew’s little black dress)
• 1 tsp dried thyme (or fresh if you’re feeling extra)
• Salt and pepper to taste (because seasoning is not optional)
• 2 cups potatoes, cubed (because what’s stew without potatoes?)
• 1 cup frozen peas (for a pop of color and sweetness)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes. This is where the magic begins.
2. Add beef cubes in batches, browning on all sides, about 3 minutes per batch. Don’t crowd the pot unless you enjoy steaming your beef.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until onions are translucent, about 5 minutes, stirring occasionally.
4. Stir in garlic and cook for 1 minute until fragrant. Your kitchen should smell amazing right now.
5. Return beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours. Patience is key here.
6. Add potatoes and continue to simmer for another 30 minutes, or until potatoes are tender.
7. Stir in frozen peas and cook for 5 more minutes. They’ll thaw faster than you can say “seconds, please.”
8. Remove bay leaf. Season with salt and pepper to taste. Remember, tasting as you go is the chef’s privilege.

Just like that, you’ve got a stew that’s hearty, flavorful, and begging to be served with a side of crusty bread for dipping. The beef is so tender it practically melts in your mouth, while the veggies add just the right amount of crunch and sweetness. Serve it up in a hollowed-out bread bowl for an edible dish that’ll impress even your mother-in-law.

Grandma’s Old Fashioned Apple Pie

Just like the gentle hum of a summer afternoon, Grandma’s Old Fashioned Apple Pie brings a sense of warmth and nostalgia. Each slice is a tender reminder of simpler times, with its flaky crust and sweet, spiced apple filling.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup
• Ice water – 6 tbsp
• Apples – 6 cups, sliced
• Sugar – ¾ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Divide the dough in half. Roll out one half on a floured surface to fit a 9-inch pie plate.
5. Place the rolled dough into the pie plate, trimming the edges to leave a 1-inch overhang.
6. In another bowl, combine apples, sugar, cinnamon, and nutmeg. Tip: Use a mix of apple varieties for a more complex flavor.
7. Pour the apple mixture into the pie crust.
8. Roll out the remaining dough and place it over the filling. Seal and crimp the edges. Cut slits in the top for steam to escape.
9. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Out of the oven, the pie’s crust is irresistibly flaky, while the apples inside are perfectly tender with a hint of spice. Serve it warm with a scoop of vanilla ice cream for a comforting dessert that feels like home.

Old Fashioned Buttermilk Pancakes

Look no further for the fluffiest, most delightful stack of pancakes that’ll make your Sunday mornings legendary. These Old Fashioned Buttermilk Pancakes are like little clouds of joy, ready to soak up all the syrup and butter you dare to pour on them.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 3 1/2 tsp baking powder (the secret to sky-high fluffiness)
• 1 tsp salt (because even pancakes need a little attitude)
• 1 tbsp white sugar (or honey for a subtle twist)
• 1 1/4 cups buttermilk (shake the carton well before measuring)
• 1 egg (room temperature blends better)
• 3 tbsp melted butter (plus extra for the griddle)
• 1 tsp vanilla extract (optional, but oh so good)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar to ensure no lumps.
2. In another bowl, beat the egg lightly, then stir in the buttermilk, melted butter, and vanilla extract if using.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay (overmixing is the enemy of fluffy pancakes).
4. Heat a griddle or large skillet over medium heat (350°F is ideal) and lightly butter it.
5. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes with a spatula and cook until golden brown on the other side, about 1-2 minutes more.
7. Repeat with the remaining batter, adding more butter to the griddle as needed.

Oh, the joy of biting into these golden beauties! Their tender crumb and slight tang from the buttermilk make them irresistible. Serve them stacked high with a drizzle of maple syrup and a side of crispy bacon for the ultimate breakfast indulgence.

Classic Old Fashioned Meatloaf

Hold onto your aprons, folks, because we’re diving fork-first into the comfort food hall of fame with a dish that’s as unpretentious as it is delicious. This isn’t just any meatloaf—it’s the kind of recipe that’ll have you whispering sweet nothings to your oven.

Ingredients

• 1.5 lbs ground beef (80/20 blend for juiciness)
• 1 cup breadcrumbs (panko for extra crunch)
• 1 large egg (because it’s the glue that holds dreams together)
• 1/2 cup ketchup (plus extra for glazing)
• 1 tbsp Worcestershire sauce (the secret umami bomb)
• 1 small onion, finely diced (no one likes a chunky surprise)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan. This is your meatloaf’s cozy bed.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, onion, garlic powder, salt, and pepper. Mix with your hands until just combined—overmixing is the enemy of tenderness.
3. Transfer the mixture to the prepared loaf pan, shaping it into a neat loaf. Pro tip: A slight indentation down the center prevents a domed top.
4. Spread a thin layer of ketchup over the top for that classic glossy finish. It’s not just pretty—it adds a tangy sweetness.
5. Bake for 55-60 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing—patience rewards you with juiciness.

Fantastically moist with a slightly crispy crust, this meatloaf is a hug in food form. Serve it with a side of mashed potatoes and a tall tale about how it’s your grandma’s secret recipe.

Old Fashioned Chicken and Dumplings

Ah, the comfort of a bowl of chicken and dumplings on a lazy Sunday—it’s like a hug from the inside out, but with more carbs and way better flavor. This old-fashioned recipe is your ticket to cozy-town, population: you and your soon-to-be-stuffed belly.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tbsp baking powder (the fluffier, the better)
• 1 tsp salt (because bland is banned)
• 1 cup milk (whole milk for maximum richness, or any you have)
• 2 tbsp unsalted butter (melted, because we’re fancy like that)
• 1 whole chicken (about 3-4 lbs, or pre-cooked chicken to save time)
• 6 cups chicken broth (homemade if you’re extra, store-bought if you’re sane)
• 1 large onion (diced, unless you’re into big onion surprises)
• 2 carrots (chopped, for a pop of color and health)
• 2 celery stalks (chopped, because crunch is crucial)
• 2 cloves garlic (minced, or more if you’re fighting vampires)
• 1 tsp black pepper (freshly ground, or shake it like you mean it)
• 2 tbsp vegetable oil (or any neutral oil, really)

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add onion, carrots, and celery, sautéing until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute, stirring constantly to avoid burning.
3. Pour in chicken broth and bring to a boil. Add the whole chicken, reduce heat to low, cover, and simmer for 1 hour.
4. Remove chicken from pot, let cool slightly, then shred the meat, discarding bones and skin.
5. Return shredded chicken to the pot. Season with salt and pepper.
6. In a mixing bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until a dough forms.
7. On a floured surface, roll out dough to 1/4-inch thickness and cut into 1-inch squares.
8. Bring the chicken mixture back to a simmer. Drop dumplings in one at a time, stirring gently to prevent sticking.
9. Cover and simmer for 15 minutes, or until dumplings are cooked through and fluffy.

Perfectly pillowy dumplings swimming in a rich, savory broth with tender chicken—this dish is the definition of comfort. Serve it in a big bowl with a side of crusty bread for dipping, or go rogue and top it with a sprinkle of fresh herbs for a pop of color and freshness.

Homemade Old Fashioned Bread

Gather ’round, bread enthusiasts and carb lovers alike, because we’re about to dive into the comforting world of homemade old fashioned bread. This isn’t just any loaf; it’s a fluffy, golden masterpiece that’ll have your kitchen smelling like a bakery and your taste buds doing a happy dance.

Ingredients

• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1 packet (2 1/4 tsp) active dry yeast (check the expiration date for best results)
• 1 tbsp granulated sugar (to wake up the yeast)
• 1 tsp salt (because flavor matters)
• 1 cup warm water (110°F, like a cozy bath for the yeast)
• 2 tbsp unsalted butter, melted (or olive oil for a twist)

Instructions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. This is where the magic starts.
2. Add the warm water and melted butter to the dry ingredients. Stir until a shaggy dough forms. Tip: If the dough feels too sticky, add a sprinkle of flour; too dry, a splash of water.
3. Knead the dough on a lightly floured surface for about 8 minutes, until smooth and elastic. Think of it as a mini workout.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size. Patience is key here.
5. Punch down the dough (take out all that pent-up energy), shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat your oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: For an extra glossy crust, brush the top with melted butter before baking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Resist the urge to cut into it immediately—good things come to those who wait.

This old fashioned bread boasts a tender crumb and a crust that’s just the right amount of chewy. Slather it with butter, dunk it in soup, or toast it for breakfast—this loaf is your canvas, so get creative!

Old Fashioned Pot Roast

Zesty and comforting, this Old Fashioned Pot Roast is like a warm hug from your grandma, if your grandma was a master chef with a penchant for tender, fall-apart beef. Perfect for those days when you want to impress without the stress, this dish is a no-fuss, all-flavor kind of deal.

Ingredients

• 3 lbs chuck roast (the fattier, the better for tenderness)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1 large onion, chopped (because size matters here)
• 4 carrots, peeled and cut into 2-inch pieces (no one likes a floppy carrot)
• 3 celery stalks, cut into 2-inch pieces (for that crunch)
• 4 cloves garlic, minced (adjust to taste, but why would you?)
• 2 cups beef broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tbsp Worcestershire sauce (the secret umami bomb)
• 1 tsp dried thyme (or fresh if you’re feeling extra)
• Salt and pepper to taste (but be generous, life’s too short for bland food)

Instructions

1. Preheat your oven to 325°F because low and slow is the way to go.
2. Season the chuck roast generously with salt and pepper on all sides. This is your flavor foundation, so don’t skimp.
3. Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast until a golden crust forms, about 4-5 minutes per side. This is where the magic (flavor) happens.
4. Remove the roast and set aside. In the same pot, add the onion, carrots, and celery. Cook until the onions are translucent, about 5 minutes, stirring occasionally.
5. Add the garlic and cook for 1 more minute until fragrant. Pro tip: Don’t let the garlic burn, or you’ll be sad.
6. Return the roast to the pot. Add beef broth, Worcestershire sauce, and thyme. The liquid should come about halfway up the sides of the roast. If not, add a bit more broth or water.
7. Cover and transfer to the oven. Cook for 3-4 hours, or until the meat is fork-tender. Patience is key here.
8. Remove from the oven and let the roast rest for 10 minutes before slicing. This keeps all those juicy juices inside.

Fall-apart tender with a rich, savory depth, this pot roast is begging to be served over a heap of creamy mashed potatoes or nestled into a crusty baguette for the ultimate comfort food sandwich. Either way, it’s a win.

Traditional Old Fashioned Cornbread

Ready to dive into a slice of Southern comfort that’s as easy to whip up as it is to devour? Our Traditional Old Fashioned Cornbread is the golden, buttery hero your dinner table didn’t know it was missing—until now.

Ingredients

• 1 cup cornmeal (the star of the show, go for stone-ground for extra texture)
• 1 cup all-purpose flour (because even cornbread needs a little backup)
• 1 tbsp baking powder (the unsung hero that makes it rise)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1 cup buttermilk (or milk with a splash of vinegar, in a pinch)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)
• 1 large egg (the glue that holds our delicious masterpiece together)
• 1/4 cup sugar (optional, for those with a sweet tooth)

Instructions

1. Preheat your oven to 425°F (220°C). A hot oven is key to that perfect golden crust.
2. Grease a 9-inch cast iron skillet or baking pan with a bit of butter or oil. This isn’t just for non-stick purposes—it’s for flavor.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. No lumps allowed—this is a smooth operation.
4. In another bowl, mix the buttermilk, melted butter, egg, and sugar (if using) until well combined. Pro tip: Let the melted butter cool a bit so you don’t end up scrambling the egg.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
6. Pour the batter into the prepared skillet or pan, smoothing the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Trust the toothpick—it never lies.

This cornbread is the perfect mix of crispy edges and tender, moist crumb. Serve it warm with a drizzle of honey or a slab of butter melting into its nooks and crannies for a truly decadent experience.

Old Fashioned Banana Pudding

Prepare to be transported back to grandma’s kitchen with this Old Fashioned Banana Pudding that’s as comforting as a hug from your favorite relative. Packed with layers of creamy goodness and ripe bananas, it’s the dessert equivalent of a cozy blanket on a chilly evening.

Ingredients

• 1 box (5.1 oz) instant vanilla pudding mix – because we’re all about that quick and easy life
• 2 cups cold whole milk – for that rich, creamy texture we’re after
• 1 can (14 oz) sweetened condensed milk – the secret weapon for sweetness and creaminess
• 1 tbsp vanilla extract – because vanilla makes everything better
• 1 container (8 oz) whipped topping, thawed – for that fluffy cloud-like finish
• 1 box (11 oz) vanilla wafers – the crunchy foundation of our pudding palace
• 4 ripe bananas, sliced – the star of the show, so make sure they’re just right

Instructions

1. In a large bowl, whisk together the instant vanilla pudding mix and cold whole milk until smooth, about 2 minutes. Let it sit for 5 minutes to thicken – patience is key here.
2. Stir in the sweetened condensed milk and vanilla extract until fully combined. This is where the magic starts to happen.
3. Gently fold in the whipped topping until the mixture is uniform. Think of it as folding in clouds of joy.
4. In a serving dish, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat until all ingredients are used, ending with a pudding layer. This is your edible art project.
5. Cover and refrigerate for at least 4 hours, or overnight if you can resist. The longer it sits, the more the flavors become best friends.

When it’s time to serve, you’ll be greeted with a dessert that’s creamy, dreamy, and packed with banana bliss. For an extra touch of whimsy, top with a few extra wafers and banana slices right before serving to make it Instagram-worthy.

Classic Old Fashioned Pecan Pie

Craving a slice of Southern comfort that’ll have your taste buds doing the two-step? Look no further than this Classic Old Fashioned Pecan Pie, a dessert so rich and nutty, it’s practically wearing a cowboy hat.

Ingredients

• 1 cup granulated sugar (because life’s sweet, but not too sweet)
• 3 large eggs (room temperature, please—no cold shoulders here)
• 1 cup light corn syrup (the secret handshake of pecan pie)
• 2 tbsp unsalted butter, melted (because everything’s better with butter)
• 1 tsp vanilla extract (the vanilla bean’s greatest hit)
• 1.5 cups pecans, chopped (or leave ’em whole for a chunky personality)
• 1 unbaked 9-inch pie crust (homemade or store-bought, we won’t tell)

Instructions

1. Preheat your oven to 350°F (175°C)—no peeking until it’s hot and ready.
2. In a large bowl, whisk together the sugar, eggs, corn syrup, melted butter, and vanilla extract until smoother than a jazz solo.
3. Stir in the pecans, then pour the mixture into the unbaked pie crust. Spread the pecans evenly—no favoritism here.
4. Bake for 60 to 70 minutes, or until the pie is set and the crust is golden brown. A little jiggle in the center is fine; it’s just the pie’s way of saying hello.
5. Let the pie cool on a wire rack for at least 2 hours. Yes, waiting is the hardest part, but patience makes perfect.

Rich, gooey, and packed with pecans, this pie is a showstopper that pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it at your next gathering and watch it disappear faster than a magic trick.

Old Fashioned Strawberry Shortcake

Just when you thought strawberries couldn’t get any more delightful, here comes Old Fashioned Strawberry Shortcake to prove you wrong. This dessert is like a summer picnic in bite form, minus the ants and with way more whipped cream.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/4 cup granulated sugar (because life’s too short for unsweetened shortcake)
• 1 tbsp baking powder (the secret fluff-maker)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter, cold and cubed (keep it chilly for the best texture)
• 2/3 cup whole milk (or any milk you have, but whole makes it richer)
• 1 lb fresh strawberries, hulled and sliced (the star of the show)
• 1/4 cup granulated sugar (for the strawberries, because they deserve it)
• 1 cup heavy cream (whipped to soft peaks, for cloud-like topping)

Instructions

1. Preheat your oven to 425°F (220°C). This is where the magic starts.
2. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Tip: Sifting the flour can prevent lumps.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter cold.
4. Pour in the milk and stir just until the dough comes together. Overmixing is the enemy of fluffy shortcake.
5. Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut into 6 squares or use a round cutter for classic shapes.
6. Place the shortcakes on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown. Tip: They’re done when they sound hollow when tapped.
7. While the shortcakes bake, toss the sliced strawberries with 1/4 cup sugar in a bowl. Let them sit to release their juices.
8. Whip the heavy cream to soft peaks. No sugar needed, the strawberries are sweet enough.
9. Once the shortcakes are cool enough to handle, split them in half. Layer with strawberries and their juices, then top with whipped cream and the other shortcake half.

Look at that! You’ve just made a dessert that’s crispy, creamy, and bursting with berry goodness. Serve it with extra strawberries on the side or a drizzle of balsamic glaze for a fancy twist.

Old Fashioned Chocolate Chip Cookies

These aren’t just any cookies; they’re the kind of cookies that make you forget you’re an adult with responsibilities, if only for a bite. Perfectly chewy, with just the right amount of chocolatey goodness, they’re a nostalgic trip to simpler times.

Ingredients

• 1 cup unsalted butter, softened (room temp is key for that perfect mix)
• 3/4 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 3/4 cup packed brown sugar (for that deep, molasses kiss)
• 2 large eggs (farm-fresh if you can swing it)
• 1 tsp vanilla extract (the real deal, please)
• 2 1/4 cups all-purpose flour (spooned and leveled, no packing!)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (balances the sweet like a good friend)
• 2 cups semisweet chocolate chips (or go wild with dark or milk)

Instructions

1. Preheat your oven to 375°F (190°C). This is your cookie’s first warm hug.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. About 3 minutes should do the trick—patience is a virtue here.
3. Beat in the eggs one at a time, then stir in the vanilla. Each egg deserves its moment in the spotlight.
4. In another bowl, whisk together the flour, baking soda, and salt. This is where the magic dry team assembles.
5. Gradually blend the dry ingredients into the wet mixture. Don’t overmix—just until they’re friends.
6. Fold in the chocolate chips. The more, the merrier, but 2 cups is the sweet spot.
7. Drop by rounded tablespoon onto ungreased baking sheets. They need their personal space to spread.
8. Bake for 9 to 11 minutes, or until golden brown. Watch them like a hawk at the 9-minute mark.
9. Let them cool on the baking sheets for 2 minutes, then transfer to wire racks. They’re delicate when hot!

Every bite of these cookies is a chewy, chocolatey masterpiece, with edges that crisp up just enough to make you reach for another. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Old Fashioned Macaroni and Cheese

Howdy, comfort food lovers! Let’s dive into a dish that’s like a warm hug from your grandma, if your grandma was a carb-loaded, cheese-covered deity of deliciousness. Old Fashioned Macaroni and Cheese is the ultimate showdown of simplicity and flavor, and today, we’re making it the star of your dinner table.

Ingredients

• 8 oz elbow macaroni (because those little tubes are perfect for holding onto all that cheesy goodness)
• 2 cups shredded sharp cheddar cheese (the sharper, the better—no wimpy cheese allowed)
• 1/2 cup grated Parmesan cheese (for that salty, nutty kick)
• 3 tbsp butter (because butter makes everything better)
• 3 tbsp all-purpose flour (the unsung hero of creamy sauces)
• 2 cups whole milk (skim milk is for salads, not mac and cheese)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re fancy)
• 1/4 tsp paprika (for a smidge of color and warmth)

Instructions

1. Preheat your oven to 350°F (175°C)—this is where the magic happens.
2. Cook the macaroni according to the package instructions until al dente, then drain and set aside. Tip: Salt the water like the sea for flavor-packed pasta.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux—it should smell nutty but not burnt.
4. Gradually whisk in the milk, ensuring no lumps remain. Cook until the mixture thickens, about 5 minutes. Tip: Constant whisking is your best friend here.
5. Remove from heat and stir in the cheddar and Parmesan cheeses until melted and smooth. Season with salt, pepper, and paprika.
6. Combine the cheese sauce with the cooked macaroni, then transfer to a baking dish. Tip: A quick stir ensures every nook and cranny is cheesed up.
7. Bake for 20 minutes, or until bubbly and golden on top. Let it stand for 5 minutes before serving—patience is a virtue.

So there you have it—a mac and cheese that’s creamy, dreamy, and everything in between. Serve it straight from the dish for that rustic charm, or fancy it up with a breadcrumb topping for extra crunch. Either way, it’s guaranteed to disappear faster than you can say “cheese please!”

Old Fashioned Lemonade

Ah, the sweet, tangy embrace of homemade lemonade—nothing says summer quite like it. Whether you’re lounging by the pool or hosting a backyard BBQ, this Old Fashioned Lemonade is your ticket to refreshment town, population: you.

Ingredients

• 1 cup freshly squeezed lemon juice (about 4-6 lemons, depending on size)
• 1 cup granulated sugar (adjust to taste for sweetness)
• 4 cups cold water (divided, for optimal dilution control)
• Ice cubes (as many as your heart desires)
• Lemon slices and mint leaves for garnish (because we eat with our eyes first)

Instructions

1. In a small saucepan, combine 1 cup of water with 1 cup of granulated sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved—this is your simple syrup, and it’s the secret to no-grit lemonade.
2. Remove the simple syrup from heat and let it cool to room temperature. Patience is a virtue, especially when it prevents melted ice.
3. In a large pitcher, combine the freshly squeezed lemon juice, cooled simple syrup, and the remaining 3 cups of cold water. Stir well to marry the flavors.
4. Taste and adjust the sweetness or tartness by adding more water or lemon juice, respectively. Remember, you’re the boss of your lemonade.
5. Fill glasses with ice cubes, pour the lemonade over the ice, and garnish with lemon slices and mint leaves for that Instagram-worthy finish.

Great news: this lemonade is as versatile as it is delicious. Serve it straight up for classic vibes, or spike it with a splash of vodka for an adult twist. Either way, the bright, citrusy flavor and just-right sweetness will have you coming back for seconds (or thirds, no judgment here).

Old Fashioned Pumpkin Pie

Howdy, pie enthusiasts! If you’re ready to dive fork-first into a slice of autumnal bliss, this Old Fashioned Pumpkin Pie is your golden ticket. It’s like a hug from grandma, if grandma was a spiced, creamy delight wrapped in a flaky crust.

Ingredients

• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar (because life’s sweet, but not too sweet)
• 1/2 teaspoon salt (to balance the sweetness, like a good life coach)
• 1 teaspoon ground cinnamon (the spice of life, literally)
• 1/2 teaspoon ground ginger (for a little kick, like your favorite dance move)
• 1/4 teaspoon ground cloves (a tiny but mighty flavor bomb)
• 2 large eggs (the glue holding our pie dreams together)
• 1 12-ounce can evaporated milk (for that creamy, dreamy texture)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 425°F (220°C). This is where the magic begins, so don’t skip the warm-up.
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smooth. Tip: A little arm workout never hurt anyone.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This is teamwork at its finest.
4. Gradually stir in the evaporated milk until the mixture is smooth and homogenous. Think of it as making a cloud in a bowl.
5. Pour the filling into the unbaked pie crust. Smooth the top with a spatula for that Instagram-worthy finish.
6. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. Tip: The pie is done when a knife inserted near the center comes out clean.
7. Let the pie cool on a wire rack for at least 2 hours. This is the ultimate test of patience, but trust us, it’s worth it.

Perfectly spiced and irresistibly creamy, this pumpkin pie is a fall fantasy come true. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra ‘wow’ factor. Either way, it’s bound to disappear faster than you can say ‘seconds, please!’

Old Fashioned Biscuits and Gravy

Mmm, nothing says ‘good morning’ like a plate of Old Fashioned Biscuits and Gravy, the kind that makes you want to slap your grandma (just kidding, she’d slap you back). This hearty, soul-warming dish is the ultimate comfort food, perfect for those mornings when you need a little extra love on your plate.

Ingredients

• 2 cups all-purpose flour (for fluffier biscuits, sift it!)
• 1 tbsp baking powder (the secret to rise and shine)
• 1/2 tsp salt (because life’s bland enough)
• 1/4 cup cold butter, cubed (keep it chilly for flaky layers)
• 3/4 cup whole milk (the richer, the better)
• 1 lb breakfast sausage (go spicy if you’re feeling adventurous)
• 1/4 cup all-purpose flour (for thickening the gravy)
• 2 1/2 cups whole milk (yes, more milk for that creamy dreaminess)
• Salt and pepper to taste (but seriously, taste as you go)

Instructions

1. Preheat your oven to 450°F. This is where the magic starts, so don’t rush it.
2. In a large bowl, whisk together 2 cups flour, baking powder, and salt. This is your dry team, ready for action.
3. Add the cold butter cubes to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs. Pro tip: The less you handle it, the flakier your biscuits will be.
4. Pour in 3/4 cup milk, stirring just until the dough comes together. Overmixing is the enemy of fluffy biscuits.
5. Turn the dough onto a floured surface, knead gently 2-3 times, then pat or roll to 1-inch thickness. Cut into rounds with a biscuit cutter or glass.
6. Place biscuits on an ungreased baking sheet and bake for 10-12 minutes, or until golden brown. Keep an eye on them; they’re sneaky.
7. While the biscuits bake, brown the sausage in a large skillet over medium heat, breaking it into crumbles. No need for oil; the sausage has enough fat to do the job.
8. Sprinkle 1/4 cup flour over the cooked sausage, stirring to coat. Cook for 1 minute to remove the raw flour taste.
9. Gradually whisk in 2 1/2 cups milk, bringing the mixture to a simmer. Cook, stirring constantly, until the gravy thickens, about 5 minutes. Season with salt and pepper. Tip: If the gravy gets too thick, just add a splash more milk.
10. Split the warm biscuits in half and smother with the sausage gravy. Serve immediately, because patience is overrated when it comes to biscuits and gravy.

Rich, creamy gravy meets fluffy, buttery biscuits in a match made in breakfast heaven. For a twist, try topping with a fried egg or a sprinkle of sharp cheddar for an extra kick. Either way, it’s a dish that’ll have you coming back for seconds before you’ve even finished your first plate.

Old Fashioned Fried Chicken

There’s something undeniably magical about biting into a piece of Old Fashioned Fried Chicken—crispy, juicy, and packed with flavor that takes you straight to comfort food heaven. Whether it’s a lazy Sunday or you’re just craving some serious crunch, this recipe is your golden ticket to fried chicken nirvana.

Ingredients

• 4 cups all-purpose flour (for that perfect crispy coat)
• 1 tbsp garlic powder (because garlic makes everything better)
• 1 tbsp paprika (for a smoky kick)
• 2 tsp salt (adjust to taste, but don’t be shy)
• 1 tsp black pepper (freshly ground for the best flavor)
• 1 cup buttermilk (the secret to ultra-juicy chicken)
• 1 large egg (to bind the coating)
• 4 lbs chicken pieces (mix of thighs and drumsticks for variety)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper. This is your dry mix—make sure it’s well combined for even flavor.
2. In another bowl, beat the egg into the buttermilk. This wet mix will ensure your chicken stays moist and tender.
3. Dip each piece of chicken into the wet mix, then dredge in the dry mix, pressing lightly to adhere. For extra crunch, double dip by repeating the process.
4. Heat oil in a deep fryer or large pot to 350°F. A candy thermometer is your best friend here to maintain the perfect temperature.
5. Fry the chicken in batches to avoid overcrowding, about 15-18 minutes per batch, until golden brown and the internal temperature reaches 165°F.
6. Let the chicken rest on a wire rack for 5 minutes before serving. This keeps the crust crispy by allowing excess oil to drain.

Golden and glorious, this Old Fashioned Fried Chicken boasts a crust that shatters with every bite, revealing succulent meat beneath. Serve it with a drizzle of honey or sandwiched between two fluffy biscuits for a twist on classic Southern flavors.

Old Fashioned Carrot Cake

So, you’ve decided to embark on the noble quest of baking an Old Fashioned Carrot Cake, a dessert that’s as packed with personality as it is with carrots. Let’s dive into this veggie-filled adventure with a recipe that’s sure to make your taste buds do a happy dance.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 2 teaspoons baking soda (because we’re not messing around with flat cakes)
• 1 teaspoon salt (the unsung hero of flavor)
• 1 1/2 teaspoons ground cinnamon (or more, because who’s counting?)
• 1 cup granulated sugar (for that sweet, sweet happiness)
• 1 cup brown sugar (packed, like your schedule during the holidays)
• 4 large eggs (room temperature, unless you enjoy playing the waiting game)
• 1 cup vegetable oil (or any neutral oil, because we’re flexible like that)
• 3 cups grated carrots (the more, the merrier, and the healthier?)
• 1 cup chopped walnuts (optional, but highly recommended for that crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Because nobody likes a cake that sticks around too literally.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. This is where the magic starts, folks.
3. In another bowl, beat the granulated sugar, brown sugar, and eggs until the mixture is lighter than your mood on a Friday. This should take about 2 minutes.
4. Gradually add the oil to the sugar-egg mixture, beating until it’s as smooth as your pickup lines.
5. Stir in the dry ingredients to the wet ingredients, mixing just until combined. Overmixing is the enemy of fluffy cakes, so show some restraint.
6. Fold in the grated carrots and walnuts (if using), because folding is not just for laundry.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out cleaner than your kitchen after you’ve ‘cleaned’ it.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially when cake is involved.

Finally, this carrot cake is a masterpiece of moist texture and rich flavor, with a hint of spice that makes it unforgettable. Serve it with a dollop of cream cheese frosting or, for a twist, a scoop of vanilla ice cream. Because why choose between cake and ice cream when you can have both?

Conclusion

You’ve just explored a treasure trove of 18 Classic Old Fashioned Recipes, each brimming with timeless flavors and simple joys of home cooking. Whether you’re craving comfort or a dash of nostalgia, these dishes promise to delight. Don’t forget to whip up your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!