Hello, holiday foodies and retro romantics! We’re taking a delicious time-travel journey to give some of our all-time-greatest-old-fashioned desserts a much-needed revival during the holidays. These are not here-today-gone-tomorrow desserts that are gone in January, these are authentic classics that unite generations and turn your dessert table into a memory lane buffet.
Picture your guests’ faces glowing when they lay eyes on glistening Jell-O molds, layered trifles, and button candies of every color. These classic treats are dessert, naturally, but memory food, as well. We’re embarking on a trip down the path of nostalgia for them all, from creamy puddings to rich cookies, so grab your apron. It’s time to unearth the magic.
1. Retro Jell-O Mold Treats
Jell-O molds are the real stars of retro dessert tables. Their gem-colored, gelatinous bites piled atop floating fruit and light as air wiggle are all it takes to turn any table into a celebratory flashback. The time and effort that go into creating one whisks you back in time layering the flavor, allowing it to patiently wait, and then at last revealing a multi-colored, perfumed marvel that glows like stained glass.
Halloween Jell-O Shots
Equipment
- 1 Medium Saucepan
- 3 Medium Heatproof Bowls For blooming gelatin and mixing layers
- 1 9x13 inch Baking Dish
- 1 Handheld Mixer or Whisk For whipping cream and mixing gelatin
- 1 Piping Bag with Large Star Tip For whipped cream garnish
Ingredients
Main
- One 1/4-ounce packet unflavored powdered gelatin
- Nonstick cooking spray
- 3/4 cup sweetened condensed milk
- 1 1/2 cups vodka
- One 6-ounce box orange-flavored gelatin such as Jell-O
- 2 cups boiling water
- One 6-ounce box lemon-flavored gelatin such as Jell-O
- 1/2 cup heavy whipping cream
- 1 teaspoon sugar
- 3 tablespoons orange and black Halloween sprinkles
Instructions
- Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water.
- Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes.
- Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes.
- Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook’s Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook’s Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes.
- Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook’s Note).
- Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter.
- Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately.
Notes
There is the pleasure of seeing the bright surface shine in the light, then the thrill when it slide out of the mold so elegantly. Tradition can be preserved, but room can also be made for innovation like trying new flavors or adding new shapes. It is the biggest give-and-take between keeping things as they always were and messing around with what they might be.
2. Trifle Recipes that are Nostalgic
It’s elegant, tasty, and garnished with panache to present. Sherry-infused sponge cake, custard, and fruit preserves in a bowl of crystal are not only stunning, but also so comforting, the warm, soft glow of candlelight flickering across the glass.
Each biteful a tale, infused with vanilla, berries, whipped cream, and just-a-sweetness-enough that all hands are reaching out for more. Top with maraschino cherries or almonds for the most majestic finale. It’s a one never to fail.
3. Homemade Candy Buttons
Candy buttons aren’t disappearing, and they’re every bit as much fun now. All of those rows of pastel polka dots on paper are a very real reminder of the good old days. They’re simple to create, colorful to behold, and sweetly satisfying.
Whipping up a batch involves mixing powdered sugar, egg whites, and food coloring, piping sparingly on parchment paper in drop form. It’s a labor of love so well worth it with an old-time sweet dessert. Serve them on old-time plates for the added touch of vintage flair.
4. Vintage-Style Fudge Flavors
Nothing can substitute for a little old-fashioned fudge to bring on the warm fuzzy feelings. Chocolate, vanilla, or peanut butter, these old-fashioned squares melt in the mouth and scented fill the air with the comforting aroma of warmth.
Old-Fashioned Apple Crisp
Equipment
- 1 9x14-inch Oval Baking Dish Or similar sized oven-safe dish.
- 1 Electric Mixer With paddle attachment, for crumb topping.
- 1 Large Mixing Bowl For combining apple mixture and topping ingredients.
- 1 Vegetable Peeler & Corer Or a sharp chef's knife for apple preparation.
- 1 Baking Sheet To place under the baking dish to catch any spills and ensure even baking.
Ingredients
Main
- 5 pounds McIntosh or Macoun apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter diced
Instructions
- Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
- To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
- Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Notes
Garnish with chopped walnuts, caramel swirls, or a dust of marshmallow. Wrap in wax paper or wrap into tins for the perfect do-it-yourself gift. It’s a tasty reminder that some recipes never have to be fussed over.
5. Retro Pie Presentations
Pies are as much about looks pies are all about looks. Think tiered stands, lace doilies, and antique china in golden crusts and scented fillings centered. A pie bird adds whimsy and authenticity.
Use simple flavors like cherry, chocolate cream, or lemon meringue, and don’t forget toppings: whipped cream or an ice cream scoop will suffice. It’s a flavorful flashback that makes each serving a memory to recapture.
6. Antique Cookie Samplers
Something vintage on a tray of antique cookies is simply adorable. Add shortbread, oatmeal raisin, and pecan sandies to a silver tray marked with doilies. Add crystal bowls of sugar cookies, light iced, and some meringues for whimsy.
Serve them with tea or hot cocoa in flowered teacups for the greatest impact. It’s a warm, tasty way to pass snacks and memories together.
7. Retro Pudding Parfaits
Pudding parfaits are decadent, heavenly textures of bliss. Picture vanilla custard, broken cookies, and whipped cream piled high in a tall glass each bite a feast for the senses. The color contrast alone is breathtaking.
Making them from the ground up, spoon by spoon, layering it up, is a quiet nod to the past. Serving them to your guests, you’re not just serving dessert you’re giving your guests a time-out for a break to enjoy the ride.
8. Reimagined Ambrosia Salad
Ambrosia salad is bright, light, and in the game again. Fresh fruit, marshmallows, coconut, and nuts combine to create something poppy and playful. It’s offbeat, a twist, and utterly tasty.
Mango, kiwi, or even lime juice are haute additions to the classic. And the kicker? It’s simple to prepare. Stir, chill, serve it’s side dish, dessert mashup, prepared to stun and awe.
9. Pineapple Upside-Down Cake Classic
Few desserts are as dramatic as a pineapple upside-down cake. Cherries and pineapple wedges caramelized on yellow cake flip over to become an instant centerpiece. It’s half-baking, half-circus, and utterly tasty.
Pineapple Upside-Down Cake
Equipment
- 1 Square Baking Pan 8x8x2-inch
- 1 Electric Mixer
- 1 Fine-Mesh Sifter
- 1 Serving dish
- 1 Paring Knife
Ingredients
Main
- 3 tablespoons butter
- 1/2 cup light brown sugar packed
- 9 slices canned pineapple in juice drained
- 5 maraschino cherries
- 1 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup solid vegetable shortening
- 2/3 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 2/3 cup milk
Instructions
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
- Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
- Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
Notes
Moistened into the cake is still tender, juicy fruit. Sprinkled over the top with powdered sugar adds only a hint of glamour. It’s retro, it’s cheerful, and it always gets a place at the table.
10. Lemon Meringue Pie Nostalgia
Zesty lemon, buttery crust, and clouds of toasted meringue lemon meringue pie is pure sunshine in dessert form. It’s tart and sweet, creamy and crisp, and every bite is full of personality.
The Best Lemon Meringue Pie
Equipment
- 1 Food Processor Essential for tender pie crust
- 1 9-inch Pie Dish
- 1 Stand Mixer With whisk attachment for meringue
- 1 Medium Saucepan For lemon filling and meringue base
- 1 Offset Spatula For spreading meringue and creating peaks
Ingredients
Main
- 1 1/4 cups all-purpose flour plus more for dusting (see Cook's Note)
- 2 tablespoons cold vegetable shortening
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon apple cider vinegar
- 6 tablespoons very cold unsalted butter cut into small pieces
- 3 to 6 tablespoons ice water
- 1 cup sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon fine salt
- 1/2 cup fresh lemon juice plus 2 teaspoons gently packed lemon zest
- 4 large egg yolks
- 3 tablespoons unsalted butter cut into small pieces
- 5 large egg whites
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- Pinch fine salt
- 1/2 teaspoon pure vanilla extract
Instructions
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
Notes
This pie isn’t just making a comeback it’s reminding us how satisfying a well-balanced dessert can be. Whether you’ve made it before or are trying it for the first time, it’s one of those treats that instantly feels familiar.
11. Cinnamon Rice Pudding
Comforting, creamy rice pudding is softly subdued. Cooking rice in milk and sugar scents the kitchen with the warm smell of a sweet, spiced scent. Sprinkle it with cinnamon or drizzle with honey, serve hot or cold, and let it speak for itself.
Instant Rice Pudding with Cinnamon, Cardamom and Blueberries
Equipment
- 1 Medium Saucepan For simmering the pudding ingredients.
- 1 Whisk or stirring spoon Essential for frequent stirring to prevent sticking and ensure creaminess.
- 1 Measuring Cups For accurate liquid and solid ingredient measurements.
- 1 Measuring Spoons For precise spice measurements.
- 4 Serving bowls For individual portions of the finished pudding.
Ingredients
Main
- 1 cup cooked rice
- 1 cup milk
- 1/3 cup sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon plus more for garnish
- 1/4 cup dried blueberries plus more for garnish
Instructions
- In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon.
Notes
It is unassuming, but that is its charm. It doesn’t scream, but it arrives in the interest of flavors, texture, and forms of comfort food we all yearn for this time of year.
12. Red Velvet Cake Revival
Red velvet cake is almost as delicious as it is beautiful. Rich, dark red luscious cake gets mixed with subtle cocoa and cream cheese frosting in an effort to make a holiday centerpiece. It’s rich, creamy, and thoroughly a retro classic.
Southern Red Velvet Cake
Equipment
- 3 Round Cake Pans 9 by 1 1/2-inch
- 1 Standing Mixer
- 2 Large Mixing Bowls
- 1 Sifter For flour and confectioners' sugar
- 1 Offset Spatula or Palette Knife For frosting
Ingredients
Main
- Vegetable oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring 1 ounce
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting recipe follows
- Crushed pecans for garnish
- 1 pound cream cheese softened
- 4 cups sifted confectioners' sugar
- 2 sticks unsalted butter 1 cup, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Notes
No matter if you’re sharing it with a crowd of dozens or a single serving in your home kitchen, this cake never goes out of style. It’s a whispered shriek of celebration without screaming and we just can’t get enough.
