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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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Apples Bars Birthday Cake Casserole Chicken Chocolate Chocolate Chips Christmas Coffee cookbook Cookies Dessert dip Eggs Fall family recipes Fish Fruit Hamburger Holiday Hotdish Juicy Lucy Lemon Marshmallow Mint Molasses No Bake Pasta Pasta Salad Peanut Butter Pie Pineapple Potato Potluck Pudding Pumpkin Rhubarb Rice Krispies Salad Shortbread Strawberry Summer Tater Tot Hotdish Thanksgiving

Packing up for tomorrow’s event @millcitymuseum an Packing up for tomorrow’s event @millcitymuseum and channeling my grandmas and mom. 🩷🩵💛💚🩶

I’ve been bringing these teacups from their china sets to every book event. It’s a small way to feel their presence and carry a little piece of them with me as I share the stories and recipes they helped inspire!💕
I absolutely love this time of year when there is I absolutely love this time of year when there is an abundance of rhubarb so I can get reunited with these bars! 💕

The recipe is a twist on a family-favorite recipe for apple bars from my cousin-in-law Becci and her mom Linda. It’s one they have made over and over again, perfected it over time, and one that is always in demand at their family gatherings!

This version replaces the apples with chopped rhubarb (and maybe a few strawberries if you have them on hand) that is sandwiched in between a buttery pie crust (made with Crisco of course), and topped with a sweet glaze! Yum!

This is one of four rhubarb recipes in “Dish & Tell: Recipes from the Heart” and if you come to my event this Saturday,* you can sample them for yourself!🤗

*I’ll be at Mill City Museum this Saturday. from 1-2 pm, in the Baking Lab. I will talk about my book and give a demo of the recipe for rhubarb pie bars! Cost is included in the price of admission to the museum. Hope to see you there!
My book events are winding down before I take a li My book events are winding down before I take a little break!

I hope you’ll come see me at Mill City this weekend. On Saturday, I’ll be baking up rhubarb pie bars—one of the family-favorite recipes from “Dish & Tell: Recipes from the Heart.” The demonstration takes place in the Baking Lab on the lower level (just follow your nose!) and is free with museum admission. 

Then, on June 20, I’m excited to head north to Park Rapids for the 3rd Street Festival (formerly Author Fest), where I’ll be joining fellow authors to meet readers and sign books. I’ll also have bookmarks and recipe cards for anyone who stops by to say hello!

I hope to see some familiar faces at one—or both—of these events. Let me know if I can expect to see you! 😘
How about some fresh, homemade donuts dipped in su How about some fresh, homemade donuts dipped in sugar for National Donut Day (and every day!)?
 
Grandma Olson’s Buttermilk Donuts are one of the recipes  in the “Morning Sweets and Coffee Treats” chapter of my cookbook.
 
I loved talking with Jami about her memories of making donuts with her grandma, aunts, and other family members, and how she has carried on the tradition to make them with her own daughter, Eliza.💕
 
Did your mom or grandma ever make homemade donuts when you were growing up? I’d love to hear about your favorite donut memories!
Every year, I send a batch of our family’s favorit Every year, I send a batch of our family’s favorite Rice Krispie bars along on my husband’s annual fishing trip. It’s a recipe from my mom and includes two unexpected ingredients: peanut butter and butterscotch chips melted right into the marshmallow mixture (you can find that recipe called Carol’s Krispies on my website).

I need to make them gluten-free for Jaye, but after striking out on my usual gluten-free crispy rice cereal, I spotted a box of Cocoa Dyno-Bites on the shelf and decided to experiment.
 
The result? Chocolate crispy rice cereal, peanut butter, and chocolate chips combined to create what just might be a new family favorite! 🤎
 
Here is the recipe below:
 
—3 tablespoons butter
—2 tablespoons peanut butter
—1/2 cup chocolate chips (semi sweet)
bag marshmallows
—6 cups Cocoa Pebbles or Cocoa Dyno-Bites (if making gluten-free)
 
Melt the butter and peanut butter in a large saucepan over low heat. Add 1/2 cup of chocolate chips; stir until melted.
 
Add 1 bag of marshmallows, stirring constantly until all the ingredients melt together. Remove from heat.
 
Mix in cereal; spread in 9 x13 pan. Cool and cut into squares.
Last week, I got to take the Dish & Tell event wag Last week, I got to take the Dish & Tell event wagon to the Lyon County Museum in Marshall, Minnesota—and what fun it was! Thanks to everyone who came out, especially those who shared their own food memories and cherished family recipes, from sour cream raisin pie to krumkake to homemade ice cream and banana split ice cream birthday cake (which I WILL be making very soon!).🎂
 
The museum itself was the perfect setting for this event, with interactive exhibits that share the history of the region, including some very fun areas that showed what a 1940s home would have been like. My favorite room was obviously the head-to-toe PINK kitchen where I took a few minutes to “play house,” straightening up and opening drawers and cupboards that revealed charming vignettes filled with vintage utensils, community cookbooks, and even old Schwan’s milk bottles. It felt like stepping right into the pages of the stories I love to share.💕
 
Swipe through for a peek at the event, some familiar faces, and one of the most charming museum kitchens I’ve ever seen. ❤️
 
P.S. The local paper even shared a story recapping the event! I’ll drop a link to the article in my Stories.
Do you remember Finger Jell-O aka Jell-O Jigglers? Do you remember Finger Jell-O aka Jell-O Jigglers? 

My childhood neighbor-mom-next-door, Sharon, introduced our family to this delicacy in the 80s. ❤️ As kids it felt so wild to eat Jell-O this way!

When I came across her handwritten recipe the other day, I knew I would be making this nostalgic treat! However, I also couldn’t help but wonder would happen if I used my @nordicwareusa Bundt tea cake pan….

What do you think?! 

Mini Jell-O Bundts Recipe:

4 envelopes Knox gelatin
3 (3 oz.) boxes Jell-O
4 cups boiling water

—Prep pan by spraying a thin layer of Pam or non-stick cooking spray

—Bring water to boil

—Meanwhile, in a separate bowl mix together the gelatin and Jell-O before dissolving in the boiling water.

—Pour into the tea cake pan. (I first poured the mixture into my liquid measuring cup to make easier to portion/pour in the molds)

—Cool and put in fridge to set for at least 4 hours. 

—To unmold, gently loosen edges with a toothpick, knife or small spatula and lift out of pan.
As the Julia Child exhibit at the @minnesotahistor As the Julia Child exhibit at the @minnesotahistorycenter comes to a close, I felt compelled to go one more time and bid adieu to one of my favorite culinary icons of all time!❤️

Have you been to it yet?! I especially loved all the photos from Julia’s life, the interactive components that made you feel like you were cooking alongside Julia in her kitchen and how the exhibit included areas devoted to Minnesota’s own food community—the community cookbooks, the nods to the region’s food manufacturers and the very special wall that celebrates local cooks and cookbook authors.❤️

What an honor to see my book sit alongside so many amazing Minnesota cookbooks and be a part of this extraordinary exhibit! Thank you to the @mnhspress for including me and thanks to @minnesotahistorycenter for bringing Julia to Minnesota!❤️
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