Old Fashioned Fresh Apple Cake Recipe

We did it! Recipe Tested and updated! 9/11/2020

Please join me in the Facebook Group Vintage Recipe Test and Share. It’s a small but growing community working together to test vintage recipes so I can preserve them by sharing here. This is our first recipe tested as a community and I hope it’s the start of many more!

Vintage recipe card. Large chicken image makes up the body of the card. Recipe for Fresh Apple Bread is typed.

This recipe card is probably one of my favorites. The design is adorable and bright. Folding in half like that really makes it easier to use! Oh how I wish I could find cute cards like this for myself! Do you use recipe cards still or find everything online? What size do you prefer? Locally I can only ever find the modern, larger 4×6 size so it’s what I use. Once I make one of the vintage recipes I copy it to save in my collection and return the card to the box it came in.

I wish I knew who Erma is. This recipe was in the box I purchased at an estate sale in Michigan. I always think of the mystery lady who’s collection I purchased. She kept a very organized box (like Grandma R) and I love to look through the different categories for inspiration.

Baked apple cake.
Photo from River V.

A huge thank you to Jennifer C and River V for testing this recipe and sharing your pictures and thoughts. I appreciate your help and support in making it so vintage recipes like this Fresh Apple Cake are preserved for years to come!

Thick dough for apple cake before baking.
Jennifer C’s Fresh Apple Cake before being baked.

As you can see Erma was not kidding when she said the dough will be thick!

Reviews for Old Fashioned Fresh apple Cake from testers

From Jennifer C: My entire house smells ahhhhh-mazing and I can’t wait to just blow my “diet” and eat it.  It took half the amount of time to cook. Was done in about 32 minutes. It has a weird texture and consistency. Very dense, more like a bread or brownie, texture is chewy and top is crunchy. Flavor is amazing though.

River V: It was ready after 45 minutes instead of an hour. This was my first time making it but I will definitely be making it for fall and winter holidays in the future cause of its simplicity.

Super Cat: I made this for a picnic last weekend and it was a hit! While making it, I was very surprised at how thick the dough was, but it came out very moist and was most similar to a coffee cake

Tips for making Fresh Apple Cake

  • Chop your apples very small. This extra effort will improve the taste and texture of your cake.
  • Be sure that your butter is soft or at room temperature.
  • Check to see if it is done at 30 minutes. A knife or toothpick should come out clean when it is done.
Baked apple cake with almost brownie texture.
Jennifer C’s baked Apple Cake.
I think room temperature butter and even smaller apples would help the texture to be more like a coffee cake than a brownie. Delicious any way!

Old Fashioned Fresh Apple Cake

  • Servings: 10-12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

An easy cake using fresh apples. Perfect for Fall.


Credit: YourEverydayHeirlooms.com

Ingredients

  • 2 Cups unsifted flour
  • 2 Cups granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 Cups finely diced, pared raw apple about 1/2 pound
  • 1/2 Cup chopped walnuts
  • 1/2 Cup soft butter or oleo
  • 2 eggs
  • Confectioners sugar to dust

Directions

  1. Preheat oven to 325 F. Grease a 13x9x2 pan.
  2. Into a large bowl sift flour with granulated sugar, baking soda, cinnamon, nutmeg, and salt.
  3. Add apple, nuts, butter, and eggs. Beat until just combined. It will be thick.
  4. Turn into prepared pan and bake 1 hour or until top springs back.
  5. Cool slightly in pan on a wire rack. Sprinkle with confectioners sugar if desired.
  6. Serve warm, cut into squares. Top with whipped cream or ice cream if desired.

Nutrition

Per Serving: 332 calories; 11.7 g fat; 55.3 g carbohydrates; 4.5 g protein; 27 mg cholesterol; 398 mg sodium.

Other recipes that need testing are Loretta Yoder’s Meatballs, 3 Sourdough Recipes that aren’t bread, and Spoon Cornbread.

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Auntie Gay’s Traditional Spice Cake Recipe

This vintage spice cake recipe is full of comforting fall flavors but, not overwhelming. Just right for fall and the winter holidays. It would go perfect with a glass of mulled cider. You won’t believe how easy it is to make this spice cake from scratch! Just like Auntie Gay did! So much better than from a mix.

Vintage recipe card for Spice Cake. Very worn and stained.

For my father in laws birthday I decided to make him his present. I just love giving gifts that I’ve made whether it is something I’ve knit or crocheted, a quilt, or food! Who doesn’t love a homemade gift? I knew for sure I’d make him Hamburger Pie, his favorite thing his mother used to make but, of course I couldn’t just stop there! I started looking in his mom’s, Grandma R’s, recipe box for inspiration.

I had intended to make him a German Chocolate Cake but didn’t plan ahead so, I not only was missing the right size cake pans but also the right chocolate. Time to rummage through the recipe boxes, one of my most favorite things to do! As soon as I saw this traditional spice cake recipe I knew it was what I was going to make. Clearly it was well loved! Look how worn this recipe card is!

Several of Grandma R’s recipes are attributed to “Mrs. Gay”, I wasn’t sure exactly who she was! Not to spoil my surprise after I gave my father in law his food gifts I asked him. Growing up he called Mrs. Gay Auntie Gay. Not because she was an aunt but a close family friend. Auntie Gay lived on the same street as his grandparents and parents so she was one of the adults he saw often but because he was a child didn’t know well. He remembers that she always made popcorn balls for Halloween. Yum!

My inlaws declared this cake tastes exactly what they remembered! So many of these recipes aren’t of things I’ve ever tasted before so I worry they aren’t just right. It’s so reassuring when I hear they are like they should be. It’s such a joy to have and try all these family recipes.

Close up of Traditional Spice Cake with cream cheese frosting.

How to make spice cake

This is a really easy spice cake recipe! No fancy appliances or ingredients needed!Add all ingredients in order mixing as you go, pour into 9×13, and bake! That’s it! The recipe wasn’t super clear on exactly how to mix this up so that’s what I did and it turned out great. From now on you will always make your spice cake from scratch! I’ll insert the whole recipe as a printable card below.

Spice Cake Tips

It surprised me to see this recipe call for 1/2 to 2/3 Cup eggs instead of saying how many eggs to use. I have never seen that before! So just to be sure I cracked them into a measuring cup and needed 3 large eggs. 2 was just under and 3 was slightly over. Use your best judgement! Next time I’ll likely skip measuring and call 3 close enough.

Spice cake additions

  • Try adding a Tablespoon of molasses for a deeper flavor.
  • Substitute brown sugar for half or more of the sugar.
  • Add 1/2 tsp to 1 tsp of ginger.
  • Frost with cream cheese frosting. This recipe is so easy and my favorite!

To me the combination of cinnamon, nutmeg, and cloves just screams fall! Starting about the middle of August I’m ready for the season change and all the goodness that comes along with it. Fine cooking really sums up how I feel about this classic spice trio.

Separately or together, cinnamon, nutmeg, and cloves work magic in baking and desserts, heightening flavors and aromas. What would apple pie be without cinnamon? Rice pudding would taste flat without its pinch of nutmeg, and pumpkin pie just couldn’t thrill without clove’s special zing. Used alone, each of these spices announces its presence in a dish. When used together, the personality of each is subdued, but in turn, the combination is greater than the sum of its parts.

A Spice Trio by Fine Cooking

Auntie Gay's Traditional Spice Cake Recipe

  • Servings: 15
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

This vintage spice cake recipe is full of comforting fall flavors but, not overwhelming. Just right for fall and the winter holidays.


Credit: YourEverydayHeirlooms.com
1/2 to 2/3 Cup eggs is equal to approximately 3 large eggs.

Ingredients

  • 1 1/3 Cup sugar
  • 1/2 Cup shortening
  • 1/2 to 2/3 Cup eggs for me that was 3 large eggs
  • 2 Cups sifted flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 Cup milk
  • 1 teaspoon vanilla

Directions

  1. Add ingredients to a large mixing bowl in order, mixing between each one.
  2. Pour into a greased 9×13 baking pan. Bake at 350 for 35 to 40 minutes.
  3. Let cool completely and frost with cream cheese frosting or your favorite.

Nutrition

Per Serving: 295 calories; 18.9 g fat; 25.3 g carbohydrates; 7.5 g protein; 182 mg cholesterol; 231 mg sodium.

If you enjoy this Spice Cake Recipe you will want to be sure to check out this Chocolate Wacky Cake recipe. Another vintage family recipe!

I’d like to invite you to join me in my Vintage Recipe Test and Share group on Facebook. We are working together to make and preserve more vintage recipes here! I can’t make them all myself and would love your help!

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Be sure to find me on Pinterest! I save all my recipes there and share others that I can’t wait to try!

You also can connect with me on Facebook, Twitter, and Instagram! I’d love to hear about your families recipes!

Grandma S’s Cheesy Potatoes Recipe

This is the recipe that must be present at every single family event. Having a cookout? Make cheesy potatoes. Christmas or Thanksgiving. Gotta have homemade cheesy potatoes. They are a family tradition! Even though this recipe is from my husband’s grandma its now a staple at events with my side of the family too!

Handwritten Cheesy Potatoes Recipe. Also called Potatoes Deluxe or Cheesy Hash Brown Casserole.

This recipe was in both Grandma R’s and Grandma S’s recipe boxes! They were friends so often I will spot Grandma S’s handwriting in Grandma R’s box and vice versa. However one recipe called for 1 pound of hash browns and the other called for 2. It’s 2! I was pretty sure it would be because that is how big a frozen bag of hash browns are. Thankfully this was easy to test because I know how they are supposed to look and can just start with half the bag.

I know that the recipe calls them Potatoes Deluxe but that’s not the name that stuck! You know how that goes, you pick the perfect name for your child, and grandpa starts calling them Stinkpot and it sticks. That’s pretty much what we did with Cheesy Potatoes. To be even more confusing I say Cheesy Potato Casserole if I am baking them like I did this time but, if they are in the crock-pot they are just Cheesy Potatoes.

To further dishonor this recipe there are never any onions used. I have a theory it’s because my mother in law just can’t stand them so over time they have just gotten left out. I’m sure it would be delicious with the onions as written. I also almost never put anything on top. Sorry Grandma!

This is one of those recipes that I just make without measuring because I make them so much I don’t need to any more. Just to be sure for sharing I actually followed the recipe this time!

Cheesy potatoes. A cheesy hash brown casserole in a baking dish. Also a single serving on a plate.

This picture is one of those extra sentimental ones I love. It’s Grandma S’s Cheesy Potatoes looking pretty on one of her vintage table cloths. I wish the Fiestaware had a history that I knew but it is just from my collection.

Grandma S's Cheesy Potatoes

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Our family's must have side dish. Cheesy potatoes go great with everything but are especially good on holidays.

Optional: Add 1 cup of chopped onion. Top with corn flakes or crushed potato chips.


Credit: YourEverydayHeirlooms.com

Ingredients

  • 2 lbs frozen hash browns thawed
  • 1 lb sour cream
  • 1 stick of butter melted
  • 8 oz shredded cheese
  • salt and pepper

Recipe Instructions

  1. Combine all ingredients in a large bowl. Mix well.
  2. Spread evenly in a lightly greased 9×13 pan.
  3. Bake at 350 for 1 hour or until golden brown.

Nutrition

Per Serving: 307 calories; 26.2 g fat; 12.5 g carbohydrates; 7.2 g protein; 57 mg cholesterol; 205 mg sodium.

Optional Ingredients and Tips

  • Mix in 1 cup chopped onions.
  • Top with crushed potato chips or corn flakes.
  • You can use frozen hash browns just add about 1/2 hour to the cook time.
  • This also can be made in the crock pot. Just mix it all together and about 4 hours on high or 6 on low.
Close up of Cheesy Potatoes in the baking dish. Top is golden and edges are dark and crispy.
Those crispy edges are the best part! We all fight for a corner piece!

Need a main dish to go with these homemade cheesy potatoes? They go extra well with chicken! This recipe for Buttermilk Fried Chicken will walk you though all the steps to make perfectly crispy fried chicken. Looking for something a bit more healthy? Check out this Air Fryer Chicken recipe. There are also instructions for oven frying.

Don’t forget to make dessert! This super easy chocolate Wacky Cake recipe is good frosted or just sprinkled with powered sugar. Don’t want to bake? These no bake Canadian Cottage Cookies are packed with coconut, chocolate, and oat meal.

I’d love to connect with you on Facebook and Twitter!

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Image for saving on Pinterest with Cheesy Potatoes.

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Apricot Bread

I love this easy apricot quick bread recipe! This apricot bread has a lightly citrus flavor and is deliciously fruity. With it’s light golden color and bits of apricot throughout it looks gorgeous!

This recipe was in the recipe box I found at an estate sale. I really wish I knew more to share with you about this apricot quick bread. It’s something I’d never even tasted before. As soon as I saw it in the box I knew I had to make it. When Costco had dried apricots on special it was finally time. I wish it hadn’t taken me so long.

You may have noticed that I am a fan of quick breads. These easy to make recipes are just perfect and remind me so much of my Grandma. As they bake quick breads really make your house smell so good, better than your favorite candle!

Grandma D made the most delicious lemon poppy seed quick bread I’ve ever had. Unfortunately I don’t have her recipe. I’ve tried several over the year but haven’t came close. If you have one please let me know.

Other Quick Bread REcipes You might enjoy

So far for the blog I’ve made Banana Bread and Cranberry Bread. We love them both! I’m pretty sure my teen son lets bananas go brown just so I’ll make him some Banana Bread! I think the Cranberry Bread is especially we suited for fall.

Apricot Bread

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A light citrus flavored quick bread.


3/4 C chopped nuts may also be added when mixing in the apricot.

Credit: youreverydayheirlooms.com

Ingredients

  • 1 Cup snipped dried apricots
  • 2 Cups warm water
  • 1 Cup sugar
  • 2 Tbsp butter or margarine, softened
  • 1 egg
  • 3/4 Cup orange juice
  • 2 Cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt

Directions

  1. Soak apricots in warm water for 30 minutes.
  2. In a mixing bowl cream the sugar, butter, and egg. Stir in orange juice.
  3. Combine flour, baking powder, baking soda, and salt. Stir into the creamed mixture just until combined.
  4. Drain apricots well, add to batter. Pour into a greased loaf pan.
  5. Bake at 350 for 55 minutes or until a toothpick inserted comes out clean.
  6. Cool 10 minutes in pan before removing to a wire rack.

Nutrition


Recipe Notes

As usual I didn’t add nuts. If you enjoy them add 3/4 cup when you mix in the apricot pieces. I set my timer for 50 minutes but it needed the 55 like the recipe says! It smells so good while baking I kept thinking it should be done. I baked as a traditional loaf but if you want to try using your mini loaf pan be sure to adjust the baking time. I’d check it at about 35 minutes.

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This easy apricot quick bread would make a great addition to any dessert tray. The color is just gorgeous making it to pretty not to share. When I start my Christmas cookie extravaganza I’ll be making this to add to tins as well.

Have more apricots to use up? Check out this recipe for Chicken Breasts Stuffed with Apricots.

Soft and Fluffy Snickerdoodle Cookie Recipe

Everything you read is completely 100% biased because Snickerdoodles are my most favorite cookie ever! This recipe makes a very soft and fluffy cookie. Probably the best snickerdoodle cookie I have ever had. Not only are they delicious this snickerdoodle recipe is easy to make! No cream of tartar needed! All ingredients are basic pantry items, nothing to run out and buy here.

This recipe was in Grandma R’s recipe box. She kept her recipes neatly stored and very well organized. I really should try that out for myself! As I make these vintage recipes I rewrite them to store in my own recipe box. Or at least I intend to rewrite them and neatly store them

Snickerdoodle cookie history

The silly name had me wondering about where it came from. The Joy of Baking tells us a little snickerdoodle history.

Snickerdoodles are also called Snipdoodles or Cinnamon Sugar Cookies. Recipes for this cookie started to appear in the late 1800s, and most agree they probably originated in New England and are of either German or Dutch descent. This crinkly topped cookie with its coating of cinnamon sugar is often overlooked. Maybe it is because they are more plain looking than today’s creations or maybe it is because they do not use exotic ingredients.

Read more: https://www.joyofbaking.com/Snickerdoodles.html#ixzz6UjestQXl

Grandma R was of German ancestry so I wonder if that is why she had this snickerdoodle recipe or just because it’s a classic, easy to make cookie.

Interesting they also talk about why they don’t seem to be as popular. I’ve wondered that myself! Cinnamon and sugar is such a classic combination it’s a shame these wonderful cookies aren’t more widely loved.

Soft and Fluffy Snickerdoodle Cookies

  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Grandma's classic snickerdoodle cookie recipe. Soft, fluffy, and easy to make



Credit: youreverydayheirlooms.com

Ingredients

  • 2 eggs
  • 1 1/2 Cups sugar
  • 1 Cup shortening
  • 1/2 tsp salt if using oleo
  • 2 3/4 Cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda sugar
  • 2 tsp cinnamon
  • 1 Tbsp sugar

Directions

  1. Mix: eggs, sugar, shortening, and salt.
  2. Sift together: flour, baking powder, and baking soda
  3. In a bowl combine cinnamon and sugar.
  4. Mix together. Chill for 1 hour. Roll into balls the size of a walnut. Roll into cinnamon and sugar mix. Place on lightly greased cookie sheet.
  5. Bake at 350 for 8 minutes

Desserts are my favorite thing to make! Here are some of my other cookie recipes you will want to check out:

4 Ingredient Peanut Butter Cookies these cookies are so easy to make and only use 4 ingredients. They also just so happen to be gluten free. Not one of those normally yummy recipes that have been modified to exclude gluten either.

Perfect for summer these Canadian Cottage Cookies are a different version of the classic no bake cookie. No oven needed1

Potato Chip Cookies are the perfect combination of sweet and a tiny bit salty. Everyone raves about these unusual treats.

If you are in the mood for Dessert Bars check out this post. It has links to all the vintage dessert bar recipes I have tried so far.

I’m so glad you are here! Please sign up to my newsletter to be alerted when new recipes are posted. You can also find me on Facebook, Instagram, and Twitter.

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Chicken Tetrazzini

I had this recipe set aside in my to make soon pile for way to long! Chicken Tetrazzini is such a great creamy pasta dish I knew my family would love it. I tried to tempt my son with his choice of frozen entrees at the grocery store but he wasn’t interested. “Can’t you just make something”? Ok fine, of course. Now I do appreciate that he loves my cooking but sometimes you just want to go the easy route.

Chicken Tetrazzini isn’t a hard recipe to make but it’s not super quick. The directions for this one were very unclear too. I did some quick research, went with my cooking intuition and it turned out really delicious!

This recipe was in the wooden recipe box I purchased at an estate sale. I really am so glad to have this treasure but it always makes me feel bad that it wasn’t something any of her family wanted. Its a beautiful box crammed full of neatly sorted recipes. Don’t worry Mrs. I’m loving and sharing them.

While this was a delicious dinner that we all enjoyed it really wasn’t super photogenic so I apologize for the less than flattering photographs. I’m working on a new set up and that should really kick them up a notch. It doesn’t help that when I share a main course like this it’s my families dinner so they are all waiting while I play photographer! My pretty Fiestaware dishes do help!

Stuffed Manacotti and Coffee Cake Muffins are two other uglies but goodies! We always joke that if something turns out looking ugly it will likely be especially yummy!

Chicken Tetrazzini Recipe Notes

If you don’t want to read my whys and hows just scroll down to the recipe card! I’ve added all the changes there for you!

Just a few notes before we jump right in to the recipe. Like I said before the directions on this card were not very clear. This is just the way I made it and it came out great. I didn’t put in green pepper because my son won’t eat it. I’m sure that and onion would be great in it. For the mushrooms I drained them and sauteed just a bit for extra flavor. Next time I will try it with fresh.

Since I was not making this the day before I went ahead and did everything except boiling the pasta and cooking the chicken in my large dutch oven. It worked great but you could use a large sauce pan and transfer to a baking dish. I love using the dutch oven so I use it whenever I can!

The chicken can be prepared however you prefer, or use a rotisserie chicken. I pressure cooked frozen chicken breasts in my Ninja Foodie. Super fast and easy. Especially handy when you forget to plan ahead! Mine were frozen in a solid lump so it took 15 minutes on high. If you freeze yours individually it would be 12 minutes. Some day I will repack them and not just come home from Costco and toss them in the chest freezer. Or maybe even remember to thaw the day before.

As written this recipe was extremely bland. You will want to be sure to taste and season the sauce a bit more. My chicken broth was salt free (it’s all there was) so it needed a significant amount of more salt. I used at least 2 tsp of chicken bouillian. I also added about 1/8 C more sherry and extra pepper. I will be changing those measurements in the recipe card bellow.

Parmesan cheese gives such a good flavor I decided to ignore the recipe and add some to the sauce as well. Can’t go wrong with extra cheese!

My timing was off when boiling the spaghetti noodles so I drained them, rinsed, and then gave them another quick rinse before mixing them in.

Chicken Tetrazzini

  • Servings: 6-8
  • Print

A classic chicken and pasta dish.

This also freezes very well! Prepare as directed, transfer to freezer safe dish, cover and freeze. Or make the day before.


Ingredients

  • 2 C chopped or shredded chicken
  • 6-8 oz spaghetti noodles
  • 6 oz can of drained mushrooms or fresh
  • 1 C Parmesan cheese
  • 1/4 C butter plus 2 TBSP to saute mushrooms
  • 1/2 C flour
  • 2 3/4 C reduced sodium chicken broth
  • 1 C half and half
  • 1/3 C dry sherry
  • 2 tsp chicken bouillon or salt more to taste
  • large dash of pepper

Directions

  1. Preheat oven to 350. Bring a large pot of salted water to a boil, for spaghetti noodles. In a dutch oven or large saucepan, melt 2 tablespoons butter. Add mushrooms season to taste with salt and pepper. Cook until lightly browned, about 10 minutes, transfer to a dish and set aside for later. Cook pasta about 2 minutes less than directed, drain, and rinse.
  2. For the sauce: In same pan you used to brown the mushrooms, melt remaining 4 tablespoons butter over medium heat. Add flour, whisk for about 3 minutes until browning slightly. Whisking constantly, very slowly add half and half, broth, and sherry. Bring to a boil; reduce to a simmer, and add 1/2 C Parmesan, chicken bouillon, and pepper. Add more pepper and bouillon (or salt) to your tastes.
  3. Add, chicken and mushrooms to the sauce. Stir well. Mix in the spaghetti noodles. If using a dutch oven sprinkle with remaining Parmesan. Or transfer to a baking dish and then top with Parmesan. Bake until browned, about 30 minutes.

This recipe is great to make the day before or to make and freeze. You could easily double the recipe and just freeze half.

I hope you enjoy this recipe! We really did. The super picky teen appreciated the classic creamy sauce.

Check out my other pasta recipes: Cavatini, a classic pasta with red sauce. Super easy to customize to your families preferences. Grandma S’s Baked Stuffed Manacotti cheesy stuffed shells.

Summertime Favorites: Try These Recipes for Your Next BBQ

I just love taking a dish to pass to a BBQ, cookout, potluck, family event, whatever you want to call it I want to bring something! Maybe it’s a little bit to show off but I really do enjoy cooking for others. I’ve gather up some of the best BBQ side dish recipes I could find to share with you! Let me know what you decide to make.

Usually I like to make a side dish or salad and a dessert. I have already made a post with my Favorite Dessert Bar recipes so I won’t repeat those here. Dessert bars are especially well suited for sharing. Be sure to check that post out!

Salad Recipes

Summer time cookouts always have me wanting something cool and fresh! Here are some of my favorite salad recipes for you to try:

This Broccoli Salad recipe is one of my personal favorites. It’s a vintage recipe that I’m sure you have had at some point. The combination of sweet and tangy is perfect for summer. Make this one at least a few hours before but its best if it can sit overnight. My hubby wanted me to skip the raisins because “that’s weird” but as usual I didn’t listen and he liked it just fine. Don’t let the odd combination scare you!

Dairy Free Balsamic Blueberry & Broccoli Salad is fresh take on the more traditional Broccoli Salad I’ve made. Using dairy free yogurt instead of mayonnaise keeps this allergy safe for those with a dairy allergy. It’s not necessary but is better for this to be made at least an hour ahead of when you plan to serve it.

Summer Pickled Cucumbers might be my Mom’s favorite food! Simple and fresh they are perfect for your summer parties. Not only great as a BBQ side dish these go great on hamburgers or hotdogs. Double or triple this if you have an excess of cucumbers from your garden.

Corn & Black Bean Salad is an easy and colorful salad that happens to be both vegan and paleo! Not only is a great for a cookout recipe it will also make a great side dish for your favorite Mexican meal. You could even bulk it up on a bed of spinach or greens and have it for Meatless Monday.

For something a bit different that everyone will love try this Refreshing Mango Salsa Salad. I think this would go especially well with fish or chicken.

Cookie and sweet treat Recipes

You can’t go wrong taking something sweet! Who doesn’t like dessert? I’ve made a point to only share easy recipes here. Two just happen to be gluten free! And one has a surprise ingredient. We haven’t forgotten our vegan friends either. Too hot to turn on your oven? Don’t worry I’ve got a no-bake cookie recipe for you too!

Potato Chip Cookies are the perfect combination of sweet and salty. Everyone loves this vintage recipe and is surprised to find out what makes them so good is that they have potato chips in them! This might be one to make after your cookout with mostly gone bag of chips that always seem to be leftover!

Too hot to bake? No problem! Try these Canadian Cottage Cookies. The addition of shredded coconut and nuts really makes these easy no bake cookies tasty. Don’t care for nuts? No problem just leave them out and use a bit more shredded coconut.

These are my number one most often made cookie. Why? They only take 4 ingredients!!! Peanut butter, egg, sugar, and vanilla. That’s it! Heck you could even skip the vanilla if you wanted! I hope you will give these 4 Ingredient Peanut Butter Cookies a try! These also happen to be gluten free!

If you want to take just a little something Grandma S’s Butterscotch Brownies would be an excellent choice. They make a small 8×8 pan.

Gotta have cake? This chocolaty cake from the depression era is just what you need. Wacky Cake uses no eggs or oil. Like the Butterscotch Brownie recipe this only makes a 8×8 pan. Perfect for a smaller gathering. Another one of those old fashioned recipes that happens to meet special diet rules, Wacky Cake is vegan.

I hope you have found a new favorite summer time recipe. This truly is a collection of the best of the best! Find me on Facebook or Twitter and tell me what you made!

A special thank you to my talented friends at Foodie Home Chef and Not Quiet Super Mom for letting me share a couple of their best recipes with you! Be sure to check them out