39 Vintage Baking Recipes

From the Recipe Creator: My family often requests this easy old-fashioned cake for get-togethers—especially in the fall. —Beth Struble, Bryan, Ohio.

From the Recipe Creator: When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they’re perfect for breakfast.

From the Recipe Creator: This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It’s a great cold-weather treat. —Deanne Bagley, Bath, New York

From the Recipe Creator: The tattered recipe card for this buttermilk cornbread proves it’s been a family favorite for years. It’s my daughter’s top request. —Judy Sellgren, Grand Rapids, Michigan

From the Recipe Creator: Making scones is shockingly simple. I learned how when my wife and I hosted an English tea, and I wish I’d tried my hand at it earlier! —Chuck Hinz, Parma, Ohio

From the Recipe Creator: My mother’s family members all were excellent cooks and known for their great hospitality. A longtime family favorite, this old-fashioned black walnut cake was always expected at holiday dinners, special occasions and potlucks.

From the Recipe Creator: When this old-fashioned oat bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me after school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. —Gloria Murtha, West Mifflin, Pennsylvania

From the Recipe Creator: This is only one of many wonderful recipes that my mother handed down to me. With their flaky crust and scrumptious fruit filling, these delicious apple pie bars are the perfect way to serve apple pie to a crowd.—Janet English, Pittsburgh, Pennsylvania

From the Recipe Creator: I always requested banana cake with fudge frosting for my birthday. Mom’s recipe is attached to my fridge—and my heart. It’s funny how many memories live on in a stained handwritten recipe card. On a more practical note: It’s important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. —Jeanne Ambrose, Milwaukee, Wisconsin

From the Recipe Creator: This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin

From the Recipe Creator: I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey

From the Recipe Creator: This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky

From the Recipe Creator: In no time at all, these oatmeal date bars will be ready for your family. They'll be surprised at how light and tasty these treats are. —Helen Cluts, Eden Prairie, Minnesota

From the Recipe Creator: While I was growing up, the smell of this bread often greeted me as I walked in the door from school. I thought that everyone baked bread in a slow cooker. My grandmother, my mother and I—and now my daughters—all bake this. It’s comfort food at its best! —Bonnie Geavaras-Bootz, Chandler, Arizona

From the Recipe Creator: I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats. —Carol Nagelkirk, Holland, Michigan

From the Recipe Creator: Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho

From the Recipe Creator: I get compliments on this cake wherever I take it. It is very much an adult cake, with the hit of coffee and the warmth of the brown sugar and caramel.—Leigh Doutt, Pueblo West, Colorado

From the Recipe Creator: My Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho

From the Recipe Creator: A tasty mix of whole wheat and all-purpose flour and a small amount of mashed potatoes combine to give this golden bread its wonderful texture. The loaf is very moist and stays that way for days. —Sue Violette, Neillsville, Wisconsin

From the Recipe Creator: I found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

From the Recipe Creator: You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico

From the Recipe Creator: I get tired of people bad-mouthing fruitcake. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake—I dare you! —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

From the Recipe Creator: This historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas

From the Recipe Creator: When she got married, my mother insisted my grandmother write down one recipe for her. Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin

From the Recipe Creator: People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri

From the Recipe Creator: A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois

From the Recipe Creator: On Easter morning, our family always looked forward to a breakfast of dyed hard-boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California

From the Recipe Creator: This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. —Gloria Warczak, Cedarburg, Wisconsin

From the Recipe Creator: Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. —Collette Gaugler, Fogelsville, Pennsylvania

From the Recipe Creator: Here’s my go-to combination of ingredients for the best spice cookies. They’re a natural for fall, but I make them all year long. My mom says they’re her favorite! —Tamara Rau, Medina, North Dakota

From the Recipe Creator: I first made this cake for my father's birthday and now it is the only cake that he requests. This cake has complex flavors and is decidedly unique. —Cleo Gonske, Redding, California

From the Recipe Creator: This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best." —Rosemary Pryor, Pasadena, Maryland

From the Recipe Creator: My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland

From the Recipe Creator: Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico

From the Recipe Creator: Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan

From the Recipe Creator: I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington

From the Recipe Creator: When I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut