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easter bunny

  • March 25, 2026VintageDishandDell

    The Dish: A vintage coconut bunny cake with fluffy frosting and a pretty pastel swirl surprise inside. The Tell: While gathering stories for my cookbook…

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Yesterday I had the chance to “Dish & Tell” with a Yesterday I had the chance to “Dish & Tell” with a very special guest, my six-year-old neighbor.💕
 
We talked about her favorite foods (marshmallows are at the top!), her most important food memories (all six years of them!), and baked a few desserts together, including a shortbread recipe she shared with me from a darling children’s book (The Hidden Book of Gnomes) that was quite possibly the best I’ve ever had.
 
She also taught me a few things! At one point, she asked if I had any coconut oil and then proceeded to show me how she uses it to keep her hands from getting chapped. And that you can eat it and you can’t do that with lotion now can you?! Brilliant!😂😂
 
A reminder that to “Dish & Tell” means to  share stories, recipes, and everyday wisdom, no matter your age and no matter who is sitting across the table.❤️
Is sandwich loaf ready for a comeback? (The answer Is sandwich loaf ready for a comeback? (The answer is YES!!)
 
Tune in TODAY (4/11) at 8:30 a.m. on @fox9 (and stations nationwide) to catch my segment all about it on @tastebudswithstephanie or watch it on @youtube!
 
This was such a treat to have Stephanie over to my house to talk about my passion for this iconic dish. It’s actually one of my most cherished recipes from my cookbook, “Dish and Tell: Recipes from the Heart,” and for good reason.
 
A staple at baby and wedding showers when I was growing up (up north), it’s a truly drop-dead gorgeous way to serve finger or ribbon sandwiches, with layers of chicken, ham, tuna, or egg salad, pimento cheese… or whatever your little sandwich-loving heart desires!
 
They’re so fun to make: building each layer, “frosting” it all with cream cheese, and decorating the exterior with whimsical designs using fresh veggies. 
 
I hope you enjoy watching the segment as much as we enjoyed filming it! Let me know what you think—and tell me: did you grow up with sandwich loaf too? Would you make one today?
Are you counting down the days to rhubarb season?🤗 Are you counting down the days to rhubarb season?🤗
 
Seeing my mom’s rhubarb meringue dessert in the Spring issue of @edible_minnesota has me eagerly awaiting the arrival of rhubarb!! This is one of THREE rhubarb recipes in my cookbook, “Dish and Tell: Recipes from the Heart,” out now……the others are for a refreshing rhubarb slush and to-die-for rhubarb pie bars!
 
This old-fashioned dessert has a buttery crust, a rhubarb custard filling, and is topped with meringue. It is one that would show up on Sundays in the early days of summer when we’d visit my grandparents, and the main course was dessert.
 
📸Rachael White of @setthetablephotography
I met a kindred spirit on Instagram… and now I’m o I met a kindred spirit on Instagram… and now I’m on her podcast.🥳
 
DEE-lighted to be interviewed for the podcast “Funeral Potatoes and Wool Mittens” with my friend Staci, who also writes the blog @randomsweets.
 
I met Staci on Instagram and quickly realized that we are cut from the same cloth! We share a deep love for family recipes, retro kitchenware, community cookbooks, and any excuse to talk about our grandmas’ kitchens.💕
 
She even contributed a couple of special recipes to my cookbook—her mother-in-law’s dill pickle pasta salad and her grandmother Janet’s white cookies—which makes this conversation feel even more full circle.
 
Talking with her is always such a treat. Pour a cup of coffee and join us as we’re talk about recipes from the heart, memories, and the people who made them matter!
 
Find the “Funeral Potatoes and Wool Mittens” anywhere you listen to podcasts—it’s in Season 4, Episode 5. 
 
Recipes, links, and photos: https://randomsweets.com/dish-tell-recipes-from-the-heart-with-sarah-peterson/
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.”
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