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Chocolate Mint

  • December 12, 2025VintageDishandDell

    If Russian Tea Cakes had a fancy cousin, it would be these cookies! The Dish Delightful little cookies to dazzle your treat trays, this vintage…

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Swedish Candy Cake: TikTok gave me the idea… Ruby Swedish Candy Cake: TikTok gave me the idea… Ruby gave me the reason 💕 Happy Birthday Ruby!!
Tune in to @thelift_wdio (in Duluth!) today at 4:3 Tune in to @thelift_wdio (in Duluth!) today at 4:30 p.m. to see my Aunt Ede’s Church Egg Dish make its official TV debut!! 🤗
 
I had the chance to stop by WDIO this week to demo this make-ahead egg bake from my cookbook, “Dish and Tell: Recipes from the Heart.” Featuring all the components of a hearty and comfort-food breakfast in one dish, it would be great for Easter morning if you’re having a brunch or something to hold over until the ham later in the day!

📷 Rachael White of @setthetablephotography
How about an Easter dessert idea straight from one How about an Easter dessert idea straight from one of my thrifted recipe boxes? 💗
 
The handwritten card tucked inside called it “Easter Popcake.” It’s a simple poke cake that starts with a cake mix, includes strawberry pop (yes, pop!) and is  topped with the fluffiest whipped frosting (I tinted mine pink!).
 
Pretty in pink in a 9x13 pan, this is one of those down-and-dirty, people-pleasing desserts that tastes amazing and brings a little surprise with every slice. Plus, I think it would be especially fun to get the kids involved…because did I mention—pop?!🤪
Have you ever heard of Easter Pies aka Hethones? T Have you ever heard of Easter Pies aka Hethones? This tradition began with Jeannie’s grandmother, Josephine, who brought her recipe from Italy. The calzone-like, half-moon pies are filled with a savory (or sweet!) egg and cheese mixture.
 
I loved talking with Jeannie about her memories of growing up making these special pies on the Levee along the Mississippi River—St. Paul’s own “Little Italy.” Side note: a picture of some of the women from Jeannie’s family from their days on the Levee hangs on the walls of Cosetta’s downtown St. Paul!
 
Today, Jeannie’s family continues to gather ahead of Easter for a day of baking to make this treasured heirloom recipe.
 
 “We all take part in this wonderful tradition… the whole gang! The youngest ones make the holes (steam vents) with one of Grandma’s thimbles, and the older ones take turns making a complete Hethone.”
 
You can read the full story behind this beautiful tradition and get the recipe in my cookbook “Dish & Tell: Recipes from the Heart.”
Do you ham it up for Easter? Hot take: I don’t l Do you ham it up for Easter? 

Hot take: I don’t love ham. Or least ham on its on own. However, serve it with some raisin sauce and a side of cheesy potatoes and I am in. I have recipes for both in my cookbook, “Dish and Tell,” along with ham-adjacent recipes for ham loaf and my personal favorite ham balls!! 

Do you do anything different with ham? Spiraled? Honey glaze? Ham gravy? I would love to hear about your Easter/ham traditions! 

📸 Rachael White of @setthetablephotography
It’s vintage bunny cake season! 🐰 I’ve always lo It’s vintage bunny cake season! 🐰
 
I’ve always loved these cute cakes covered in fluffy frosting with coconut. Last year, I learned about Leigh’s family’s tradition….to make this cake cute on the inside AND out! They divide and tint the cake batter in some spring hues, drop by the spoonful, and give it a swirl before baking! 💜💗💛 And, of course the bunny needs to sit atop of some green tinted coconut that looks like grass! 💚
 
You can get all the details and the recipe on my website: www.vintagedishandtell.com.
I am absolutely tickled pink to share this article I am absolutely tickled pink to share this article about “Dish and Tell: Recipes from the Heart” in today’s Star Tribune Taste section.😊
 
Thanks to @nicolehvid for so thoughtfully capturing the heart behind the book and for putting into words something I’ve always hoped readers would feel: that opening the book is “like stepping into a hug.”💕
 
Thanks also to @stephaniesdish and Liz Murphy (from @bettys.antiques.stp ) for sharing such kind words in the article and for your support throughout my book journey! 😘
Here’s a fun side dish for your Easter table. It’s Here’s a fun side dish for your Easter table. It’s a fruit “salad,” but like a lot of Midwestern salads, this is more of a dessert!
 
Call it what you want, this recipe from my Aunt Ede will have you licking your plate—and honestly, what leafy salad ever made you want to do that? Check out the splattered recipe card featuring her handwriting. You can tell this well-loved recipe has brought a lot of smiles to the table through the years!💕
 
Luxurious lemon pie filling is the base for a mix of fruit cocktail, pineapple chunks, bananas, and mini marshmallows. It’s like sunshine in a bowl!
 
Ingredients:
—1 (15-ounce) can Duncan-Hines Wilderness Lemon Pie Filling
—1 (15-ounce) can fruit cocktail, drained
—1 (20-ounce) can pineapple chunks, drained
—2 cups mini marshmallows
—4 bananas (sliced and added just before serving)
—optional (but highly recommended!): maraschino cherries
 
Directions:
—Mix the filling, drained fruit, and marshmallows.
—Chill in refrigerator overnight
—Just before serving, add bananas

📸 photos 1-3: Rachael White of @setthetablephotography
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