14 Traditional Dessert Recipes Passed Down Through Generations

When it comes to dessert, nothing beats the classics. For generations, families have passed down their cherished recipes, each one carrying its own special touch and flavor. These traditional desserts are more than just sweet treats—they are memories on a plate. From old-fashioned pies to timeless cakes, these recipes have been loved for years and continue to bring smiles to the table.

Apple Pie

A timeless dessert, apple pie brings the flavors of sweet apples and warm spices wrapped in a flaky crust. To make this classic, you’ll need about 6 peeled and sliced apples, ¾ cup of sugar, 2 teaspoons of cinnamon, ¼ teaspoon of nutmeg, and 2 tablespoons of flour. Mix the apples with sugar and spices, then place them into a pie crust. Top with a second crust, crimp the edges, and cut a few slits to vent. Bake at 375°F for 50-60 minutes until the crust is golden and the apples are tender. This dessert is best served warm with a scoop of vanilla ice cream.

Rice Pudding

Rice pudding is a creamy, comforting dessert that’s been passed down through many kitchens. For this recipe, combine 1 cup of white rice, 4 cups of milk, ½ cup of sugar, and a teaspoon of vanilla in a large pot. Bring the mixture to a boil, then simmer until the rice is tender and the pudding thickens, about 45 minutes. Stir in ½ teaspoon of cinnamon and ¼ cup of raisins if desired. Serve warm or chilled, topped with a sprinkle of cinnamon. It’s a simple yet rich dessert that’s always a family favorite.

Banana Bread

Banana bread is the perfect way to use ripe bananas, creating a moist, flavorful treat. In a bowl, mash 3 ripe bananas and mix in ½ cup of melted butter, 1 cup of sugar, and 1 teaspoon of vanilla extract. Add 2 beaten eggs, 1 teaspoon of baking soda, a pinch of salt, and 1½ cups of flour. Stir the ingredients together until combined, then pour the batter into a greased loaf pan. Bake at 350°F for about an hour or until a toothpick comes out clean. Let it cool before slicing, and enjoy this classic dessert with a smear of butter.

Peach Cobbler

Peach cobbler is a Southern classic that’s filled with juicy peaches and a buttery topping. To make it, slice 4 cups of fresh or canned peaches and toss them with ½ cup of sugar and 1 tablespoon of lemon juice. Pour the peaches into a baking dish and set aside. In a separate bowl, combine 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder, and a pinch of salt. Stir in ½ cup of milk and ¼ cup of melted butter, then spoon the batter over the peaches. Bake at 375°F for 40 minutes or until the top is golden brown. Serve warm with a dollop of whipped cream.

Bread Pudding

This rich and comforting bread pudding is a great way to use up day-old bread. Start by cutting 6 cups of cubed bread and placing them into a buttered baking dish. In a bowl, whisk together 2 cups of milk, 4 beaten eggs, ½ cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Pour the mixture over the bread, making sure it soaks evenly. Let it sit for 10 minutes, then bake at 350°F for 40-45 minutes until the top is golden and the center is set. This dessert is best served with a drizzle of caramel sauce or a dusting of powdered sugar.

Chocolate Cake

Chocolate cake is a beloved dessert passed down through generations for its rich, decadent flavor. To make it, you’ll need 1¾ cups of flour, 1¾ cups of sugar, ¾ cup of cocoa powder, 1½ teaspoons of baking powder, and a pinch of salt. Mix the dry ingredients together, then stir in 2 eggs, 1 cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Beat the batter until smooth and pour into a greased 9-inch round pan. Bake at 350°F for 30-35 minutes or until a toothpick comes out clean. Frost with your favorite chocolate frosting once cooled for the ultimate chocolate experience.

Lemon Bars

Lemon bars offer a bright, tangy dessert that’s been cherished for decades. For the crust, combine 1 cup of softened butter, 2 cups of flour, and ½ cup of powdered sugar until crumbly, then press into a baking dish and bake at 350°F for 20 minutes. For the filling, whisk together 4 large eggs, 1½ cups of sugar, ¼ cup of flour, and ½ cup of fresh lemon juice. Pour the mixture over the baked crust and bake for another 25 minutes. Once cooled, dust the top with powdered sugar. These bars are a perfect combination of sweet and tart.

Tiramisu

Tiramisu is an Italian classic known for its layers of coffee-soaked ladyfingers and creamy mascarpone filling. Start by mixing 1 cup of strong coffee with 2 tablespoons of sugar and 2 tablespoons of coffee liqueur. In a separate bowl, beat together 1 cup of mascarpone, 1 cup of heavy cream, and ½ cup of sugar until smooth. Dip the ladyfingers into the coffee mixture and layer them in a dish, then spread a layer of the mascarpone cream on top. Repeat the layers and finish with a dusting of cocoa powder. Refrigerate for at least 4 hours before serving to let the flavors meld together.

Pavlova

Pavlova is a delicate meringue-based dessert topped with fresh fruits and cream. To make the meringue, beat 4 egg whites until soft peaks form, then gradually add 1 cup of sugar, continuing to beat until the mixture is glossy. Stir in 1 teaspoon of vanilla and 1 teaspoon of vinegar. Spread the meringue onto a baking sheet lined with parchment paper, shaping it into a circle. Bake at 250°F for 1 hour and let it cool completely. Top with whipped cream and an assortment of fresh berries for a light yet decadent treat that has been enjoyed for generations.

Pumpkin Pie

A traditional holiday favorite, pumpkin pie is known for its smooth, spiced filling. In a large bowl, whisk together 1 can (15 oz) of pumpkin puree, 1 cup of evaporated milk, ¾ cup of sugar, 2 eggs, and 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of cloves, and a pinch of salt. Pour the filling into a prepared pie crust and bake at 425°F for 15 minutes. Lower the oven temperature to 350°F and bake for another 40-50 minutes, or until a knife inserted into the center comes out clean. Serve with whipped cream for a comforting, flavorful dessert.

Baklava

Baklava is a Middle Eastern dessert known for its flaky layers of phyllo dough, nuts, and sweet syrup. To make it, layer sheets of phyllo dough in a buttered baking dish, brushing each layer with melted butter. Every few layers, sprinkle a mixture of 2 cups of chopped walnuts, 1 teaspoon of cinnamon, and ¼ cup of sugar. Continue layering the dough and nuts until you’ve used 1 package of phyllo dough. Bake at 350°F for 45 minutes, then pour a syrup made from 1 cup of sugar, ½ cup of honey, and ½ cup of water over the hot baklava. Let it cool before cutting into squares.

Flan

Flan is a smooth, creamy custard dessert with a rich caramel sauce. Start by caramelizing 1 cup of sugar in a saucepan over medium heat until golden, then pour it into the bottom of a baking dish. In a blender, combine 4 eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 tablespoon of vanilla extract. Pour the mixture over the caramel and bake in a water bath at 350°F for 50-60 minutes, until set. Let it cool completely before inverting onto a plate to reveal the caramel topping.

Black Forest Cake

Black Forest Cake is a traditional German dessert layered with chocolate, cherries, and whipped cream. For the cake, mix 1½ cups of flour, 1½ teaspoons of baking powder, and 1 cup of cocoa powder. In another bowl, beat 3 eggs, 1 cup of sugar, and ½ cup of oil, then combine with the dry ingredients. Bake the cake at 350°F for 25-30 minutes. Once cooled, layer the cake with whipped cream and cherries soaked in cherry brandy. Top with more whipped cream and chocolate shavings for a show-stopping dessert that has been loved for years.

Custard Tart

Custard tarts are a simple yet indulgent dessert with a buttery crust and creamy filling. Start by baking a shortcrust pastry in a tart pan. In a saucepan, gently heat 2 cups of milk with a vanilla bean until it simmers. Whisk 4 egg yolks with ½ cup of sugar, then slowly pour in the warm milk. Strain the mixture back into the saucepan and cook over low heat until it thickens. Pour the custard into the tart shell and bake at 300°F for 25-30 minutes until set. Chill before serving to let the flavors develop.

This article originally appeared on RetailShout.

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