Home Recipes Cooking Style Baking
Katie BandurskiUpdated: Jan. 29, 2024
Old-world recipes from grandma's kitchen have a special place in our hearts. Find sweet favorites from Poland, Germany, Italy and more.
Oma’s Apfelkuchen
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My husband’s German family calls thisOma’s apfelkuchen, which translates to “Grandma’s apple cake.” They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio
Check out the step-by-step instructions for this old-fashioned apple cake.
Jewish Chocolate Chip Mandel Bread
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This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
Baklava
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Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. —Judy Losecco, Buffalo, New York
Ice Cream Kolachkes
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These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Lingonberry-Cardamom Cake
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Our family is Scandinavian, and we love using almonds, cardamom and lingonberries in desserts, as in this cardamom cake. If lingonberry jam is difficult to obtain, you can use pureed cranberry sauce with a little lemon juice to get a similar sweet-tart flavor. Whipped cream is a perfect topping for this Scandinavian-inspired dessert. —Barbara Kvale, Cologne, Minnesota
Baki's Old-World Cookies
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My uncles have always called these "cupcake cookies" because of the unique, pretty way they're baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio
Welsh Cakes
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My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It’s a very special memory for us. —Wendy Masters, East Garafraxa, Ontario
Cuccidati
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The compliments from family and friends make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York
French Butter Cookies
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The Brittany region of France is known for its use of butter. These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich, crisp and has a hint of salt. You won't be able to resist having a second—or third. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Raspberry Custard Kuchen
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Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Melomakarona
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Growing up in Cyprus, we would see this melomakarona cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It’s just not the holidays without them. —Paris Paraskeva, San Francisco, California
Old-World Ricotta Cheesecake
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I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina
German Apple Strudel
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This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon
Bohemian Kolaches
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This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
Chocolate Babka
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I love this chocolate babka. It’s a rewarding recipe for taking the next step in your bread baking. Even if it’s slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
Spumoni Slices
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My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee
Gingerbread
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My grandmother first used this recipe for gingerbread more than 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! —Ellouise Halstead, Union Grove, Wisconsin
Italian Sprinkle Cookies
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Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Bee Sting Cake
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This bee sting cake (aka bienenstich) may look daunting, but it’s well worth the effort. Take each step at a time, and you’ll be surprised how easy it is to make. —Taste of Home Test Kitchen
Chocolate Almond Pizzelles
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If you love fun baking gadgets, you'll enjoy making these crispy, almond-flavored cookies, which get their unique waffle design from a pizzelle maker. They bake up golden brown in only a few minutes. Feel free to double the chocolate drizzle if you'd like to cover the cookies more generously. —Hannah Riley, Norwalk, Ohio
Swedish Cream Apple Rings
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My mother made this classic coffee cake for every important holiday… Thanksgiving, Christmas and Easter. Now, I carry on the tradition. As I make them, I remember my mom, who was a lot like this recipe: soft and tasteful but full of surprises. The overnight rise let’s you make the dough in advance so your morning won’t be hectic.—Heather Hood, Hillsboro, Oregon
Palmiers
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It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Creamy Rice Pudding
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I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. —Laura German, North Brookfield, Massachusetts
Cinnamon-Sugar Peach Kuchen
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My comforting cinnamon peach kuchen showcases fresh summer fruit. You can use other stone fruits, too, such as plums or nectarines. This is one of those homey desserts that is perfect with a scoop of ice cream on top! —Mary Bilyeu, Ann Arbor, Michigan
Grandma's Scottish Shortbread
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My Scottish grandmother was renowned for baked goods, and these chunky shortbread bars are an example of why. —Jane Kelly, Wayland, Massachusetts
Hazelnut Almond Biscotti
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Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona
Torcetti
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Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. These cookies are melt-in-your-mouth good without being overly sweet. —Joy Quici, Upland, California
Swedish Almond Rusks
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Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee...and travel well in care packages, too!
Chocolate Amaretti
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These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Mashed Potato Kolachkes
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My husband's Bohemian mother brought a kolachke recipe with her when she came to America. So these rolls are a part of our family's heritage. Other traditional fillings are prune, poppy seed and cottage cheese. —Jan Wagner-Cuda, Deer Park, Washington
Italian Cornmeal Spritz Cookies
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A chef at a local culinary school gave me this recipe, and I've been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They're not too sweet, and the glazed cherries add just the right touch. — Kristine Chayes, Smithtown, New York
Apricot Raisin Rugelach
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Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Rose Water Rice Pudding
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Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. —Michael & Mathil Chebat, Layla’s Lebanese Restaurant, Lake Ridge, Virginia
Hazelnut-Almond Zimtsterne
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These nutty, nicely spiced cutouts dusted with sugar are a German tradition. Serve them with cups of tea or coffee for dunking.
Swedish Apple Pie
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This decadent Swedish apple pie serves up homemade flavor in every bite. This is a perfect snack with coffee or as an after-dinner treat. —Sarah Klier, Grand Rapids, Michigan
Finnish Pinwheels
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When my sister was hosting an exchange student from Finland, she served these cookies I'd made to her guest. The young lady instantly recognized what they were. So I know they're still being made in our ancestors' country. —Ilona Barron, Ontonagon, Michigan
German Apple Cake
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With the long, cold winters we have here, this German apple cake recipe has warmed many a kitchen. The cake is perfect for breakfast, dessert or as an evening snack. I’ve made it for many parties, and I’ve always received compliments on it. —Grace Reynolds, Bethlehem, Pennsylvania
Italian Sesame Cookies
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These nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds. They're the ideal accompaniment to a freshly brewed cup of coffee or tea. —Sarah Knoblock, Hyde Park, Indiana
Chocolate Cherry Crepes
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One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen
Originally Published: September 15, 2021
Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.