Community Recipes | RecipeWorks

12 recipes

American

Chocly Cake

This vintage handwritten recipe yields an exceptionally light chocolate sponge cake, distinct for its use of oil and stiffly beaten egg whites rather than butter. The result is an airy, moist crumb that captures the nostalgic simplicity of classic home baking.

American

Grandeenie’s Butterscotch Sauce

by David

A homemade, handwritten butterscotch sauce recipe that's carefully cooked to the soft ball stage for perfect consistency. Rich, buttery, and sweet, it makes an excellent topping for ice cream or your favorite dessert.

Middle Eastern Fusion

Baked Salmon With Harissa and Cherry Tomatoes

by David

This vibrant tray bake brings together tender salmon fillets with a punchy, flavorful marinade featuring Tunisian harissa and a surprise hit of umami from soy sauce. The fish roasts alongside sweet cherry tomatoes and shallots, creating a saucy, aromatic dish that balances subtle heat with bright lemon and earthy spices.

Italian

Pizza Dough

by David

Adapted from the legendary Roberta’s in Brooklyn, this recipe yields a delicate, extraordinarily flavorful foundation for your home pizza creations. By combining finely ground "00" flour with all-purpose flour and allowing for a slow rise, it creates a dough with superior texture that can be stored in the refrigerator for up to a week.

French

Shirred Eggs

by David

Known as œuf cocotte in France, these elegant baked eggs feature whites set in butter and cream alongside gloriously runny yolks. Finished with savory Parmesan and fresh chives, this simple yet decadent dish is best enjoyed with crusty toast points for dipping.

French-American

Classic Beef Stew (with a touch of bourguignon)

by David

This rich, slow-simmered beef stew bridges the gap between a classic American comfort dish and a sophisticated French Beef Bourguignon with a generous splash of red wine. The standout technique features staggered cooking times, ensuring the beef becomes melt-in-your-mouth tender while potatoes, carrots, zucchini, and peas remain perfectly textured and vibrant.

American

Jackie Kennedy's New England Fish Chowder

by David

A classic New England style haddock chowder recipe attributed to Jackie Kennedy, featuring a clear broth base finished with milk and topped with crisp salt pork.

American

"Mother Folkins" Christmas Strawberry Turnovers

by David

A vintage handwritten recipe for fried turnovers filled with strawberry preserves. The dough is made with shortening, milk, and cream of tartar, mixed to a stiff consistency before being filled and fried.

American

Pineapple Cranberry Relish

by mousetrap

Add a brilliant dash of color and the perfect touch of tartness to your roasted poultry with this vibrant Pineapple Cranberry Relish. Served in scalloped orange cups for a festive presentation, it’s the ideal garnish to make your holiday table shine. Source: https://reddit.com/r/oldrecipes/test

Russian-American

Beef Stroganoff

by mousetrap

Straight from the galley of her beloved boat, the *Santana*, this hearty Beef Stroganoff was a personal favorite that Lauren Bacall prepared for Humphrey Bogart on the high seas. Discover the Hollywood legend’s go-to comfort meal, a rich and creamy classic perfected during her breaks from the silver screen. Source: https://www.reddit.com/r/oldrecipes/comments/1q88kth/lauren_bacalls_beef_stroganoff_recipe/

American

Clothespin Crullers

by David

A vintage fried pastry recipe where dough strips are wrapped around wooden clothespins to create a spiral shape, then fried and sugared. Attributed to 'Alaska's Kitchen'.

American-Italian

The Fort Collins High-Heat Pizza Project

by David

A modified New York-style pizza dough recipe specifically customized for high altitude (5,200 ft) and high-heat ovens (700°F+). It uses a specific 'Trifecta' flour blend and adjusts yeast, sugar, and oil levels to accommodate specific environmental conditions.