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banana bread

  • May 2, 2026VintageDishandDell

    The Dish: What happens when two best friends, banana bread and coffee cake, invite blueberries to the party! The Tell: There are many weekend mornings…

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Packing up some of my vintage cookbooks today to t Packing up some of my vintage cookbooks today to take to a “Dish & Tell” event. Do you recognize any of these?
I believe some of the best stories come out over c I believe some of the best stories come out over coffee and sweet treats! 

That’s the spirit I’m hoping to bring to my upcoming Dish & Tell events, and I’d love for you to pull up a chair and join me. Swipe to see where I’ll be this month.
 
After a book signing in Duluth this weekend, I’ll be heading back to northwest Minnesota for a series of visits with @lakeagassiz library locations.
 
I’ll be bringing treats to sample from my cookbook, along with some of my favorite vintage linens and grandmas’ dishes to make things feel extra cozy and welcoming. And I invite YOU to “dish & tell,” too! Bring your cherished family cookbooks, handwritten recipe cards and favorite food memories to share.
 
Hope to see you around the table! ❤️
 
 
October 17 | Time 12-2 p.m.
Bookstore at Fitgers
Duluth
 
October 27 | 6 p.m.
Bagley Public Library
Bagley
 
October 28 | 2 p.m.
Fosston Public Library
Fosston
 
October 29 | 2 p.m.
Fertile Public Library
Fertile
 
October 29 | 6 p.m.
Climax Public Library
Climax
Soups! Woke up to cooler temps today (FINALLY) so Soups!  Woke up to cooler temps today (FINALLY) so of course I have soup on the brain. We actually made Hamburger Soup last night and I plan to make a few more soups this week to stock up!
 
Did you know there are four great soups in my cookbook? Yep! I devoted a chapter to “Sentimental Soups and Grandma Bread,” as so many families I talked to have a special soup they hold near and dear to their heart! And what’s better than fresh baked bread (like grandma used to make) to go with it?!
 
For our family, hamburger soup it the one we turn to when we want a hot and tasty meal that is familiar, flavorful, and well-loved. But there are three other amazing family-favorite soups that others were so gracious to share in the book including:
 
—Chile Cheese Soup: A comforting,  cheesy soup with chopped carrots, celery, and green chiles (best served with a side of grandma bread from Grandma Linda—a recipe that’s also in the book).💕
 
—Kimchi Jjigae:  This version of a popular Korean stew was honed by my friend Kim and includes her own special “Kim twists” including potato starch noodles, rice cakes, and scrambled egg! 😋
 
—Get Well Chicken Soup with Grandma Ev’s Homemade Noodles: My neighbor Carol’s perfect pick-me-up chicken soup full of flavor and love. And I adore the way she packages it up to share with others! 🥰
 
If you make one of these soups, or have a special soup recipe in your family, I would love to hear about! Leave a comment or tag me in post! Happy soup season!
When I came across a recipe for Popcorn Cake in a When I came across a recipe for Popcorn Cake in a vintage cookbook last fall, I could not stop thinking about it! I loved the idea of a popcorn ball in cake form and had just gotten a square tube pan I was looking for ways to use.

The original recipe called for gumdrops and peanuts mixed into the popcorn held together with a buttery, marshmallow mixture. 

For this version, I swapped out the gumdrops for candy corn and threw in some M&Ms! 🤎🧡💛

Halloween Popcorn Cake 
Recipe adapted from “Recipes from Minnesota with Love” by Betty Malisow

Ingredients:
1/2 cup butter (melted)
1 package (10-ounce) mini marshmallows 
4 quarts popped popcorn
1 cup candy corn
1 cup M&Ms (I used brown and orange)
1 cup peanuts

Directions:
Melt butter and marshmallows in saucepan over low heat. Pour over popcorn, candy corn, M&Ms, and peanuts; gently mix together. 

Put into buttered Bundt or 10 x 4-inch tube pan. Pat down gently. Invert cake pan to release cake, then slice to serve.
Have you ever found a rogue egg rolling around in Have you ever found a rogue egg rolling around in your fridge and wondered how long it’s been there? Asking for a friend! 

Here’s an old-fashioned kitchen tip I came across in a vintage church cookbook:

Simply place an egg in a bowl of cold water with a bit of salt. If it sinks and lies flat, it’s relatively fresh. If it stands upright, it’s getting older. And if it floats to the top? It’s an older egg, so you’ll want to check it carefully before using.

The verdict for my eggs? Both passed the freshness test! 🙌
It’s getting spooky around here! Give a girl a glu It’s getting spooky around here! Give a girl a glue gun and some vintage hankies and she is going to make little ghosts 👻to hang all over the house!

I made these by covering a small styrofoam ball with a hankie (attaching with a bit of glue), adding googly eyes and looping some thread through the top.🖤🧡🖤
I never get tired of looking at old family photos, I never get tired of looking at old family photos, especially ones of women in their kitchens or families enjoying a meal together. 💕

Here’s my Grandma Hilma at the helm in her kitchen, a place I knew well even though this photo was taken long before I was born!

I remember sitting at her kitchen table, right in the middle of all the action. I wonder what she was serving that day and what her sister Edna was tending to on the stove?! 

I’d love to see some of YOUR family kitchen pictures if you have them!

Do you have an old photo of your mom, grandma or another special someone in their kitchen? Share it in the comments or in a post or story and tag me, or send it my way in a DM! I’d love to see the faces and kitchens behind your family’s favorite recipes. And with your permission, I may even feature some of your treasured photos in a future Dish & Tell post! 😘
I found this sweet recipe card in my collection a I found this sweet recipe card in my collection a while ago and was immediately smitten with its timeworn beauty—stains and all! 
 
Sometimes these vintage recipes can be tricky to interpret….it took me a minute to realize there was a typo and it should read “pare down about 1/4 way FROM stem” and I still wasn’t exactly sure if I was doing it right but the end result was apples that came out of the oven looking like a work of art with a beautiful subtle pink hue and slight shrivel. And the luxurious, deep red sauce that happens from simmering the brown sugar, cinnamon sticks, cloves and port wine (I think any sweet red wine would do) is as stunning to look at as it is to experience with a bite of warm apple and vanilla ice cream! YUM!

Have you ever made baked apples?!
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