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Old Fashioned Recipes, 313 Walt Nuzum Farm Road, Castile, NY (2026)

09/02/2026

Dolly Parton’s Milk Gravy

Ingredients

1/3 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/4–1/2 teaspoon freshly ground black pepper

2 1/2 cups whole milk

1/2 cup heavy whipping cream

Buttermilk biscuits, for serving

Sausage patties, for serving

Directions

1. In a saucepan or skillet, whisk together flour, salt, dried thyme, and black pepper.

2. Slowly whisk in whole milk and heavy cream until smooth.

3. Cook over medium heat, whisking often, for 10–12 minutes.

4. Continue cooking until the gravy thickens.

5. Taste and adjust seasoning if needed.

6. Serve warm over buttermilk biscuits with sausage patties.

09/02/2026

Dolly Parton’s Stampede Soup

Ingredients

1 can cream of potato soup, 10.5 oz

1 can diced tomatoes and green chilies, 10 oz

1 can whole kernel corn, 15 oz

1 lb ground beef

2 cups milk

2 cups shredded cheddar cheese

Directions

1. Brown ground beef in a skillet and drain excess grease.

2. Add cooked beef, cream of potato soup, diced tomatoes and green chilies, corn, and milk to the slow cooker.

3. Stir well to combine.

4. Cover and cook on LOW for 4–5 hours.

5. Stir in shredded cheddar cheese until melted and creamy.

6. Serve warm.

09/02/2026

Dolly Parton’s Country Ham and Biscuits

Ingredients

1 package biscuit mix

1 cup milk

1/2 cup butter

8 oz country ham, sliced

1/4 cup brown sugar

Directions

1. Preheat oven according to the biscuit mix package directions.

2. Prepare biscuit mix with milk as directed.

3. Bake biscuits until golden and fluffy.

4. Melt butter in a skillet.

5. Add sliced country ham and cook until warmed and lightly browned.

6. Sprinkle brown sugar over the ham and cook until slightly caramelized.

7. Slice biscuits in half.

8. Fill each biscuit with warm country ham.

9. Serve warm.

09/02/2026

Dolly Parton’s Cuppa-Cuppa Cake

Ingredients

1 box yellow cake mix

1 cup butter, melted

1 cup sour cream

1 cup granulated sugar

1 can crushed pineapple, 21 oz, undrained

1 can cherry pie filling, 21 oz

Directions

1. Preheat oven to 350°F.

2. Grease a baking dish.

3. In a large bowl, mix yellow cake mix, melted butter, sour cream, and granulated sugar.

4. Fold in crushed pineapple with its juice.

5. Spread mixture into the prepared baking dish.

6. Spoon cherry pie filling over the top.

7. Bake for about 40 minutes, until golden and bubbly.

8. Let cool slightly before serving.

09/02/2026

My husband said this was the best meatloaf he’d ever had in his life. We’ve been married 11 years. What have I been making all this time?!

CRACKER BARREL MEATLOAF

This old-fashioned meatloaf is tender, juicy, cheesy, and packed with flavor. Crushed Ritz crackers, sharp cheddar cheese, onion, and a sweet and tangy ketchup glaze come together to make a comforting family dinner everyone will love.

WOULD YOU TRY THIS CRACKER BARREL MEATLOAF?

Ingredients

For the Meatloaf:

• 2 large eggs
• ⅔ cup milk
• 32 Ritz crackers, crushed
• ½ cup chopped onion
• 4 ounces shredded sharp cheddar cheese
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1½ lbs ground beef

For the Topping:

• ½ cup ketchup
• ½ cup packed brown sugar
• 1 teaspoon mustard

Directions

Preheat the oven to 350°F.
In a large bowl, beat the eggs. Add the milk and crushed Ritz crackers and stir to combine.
Stir in the chopped onion and shredded cheddar cheese.
Add the ground beef, salt, and pepper. Mix gently until everything is well combined.
Shape the mixture into a loaf and place it in a baking dish.
Bake at 350°F for 30 minutes.
While the meatloaf is baking, combine the ketchup, brown sugar, and mustard in a small bowl to make the topping.
After 30 minutes, spoon half of the topping evenly over the meatloaf.
Return to the oven and bake for another 10 minutes.
Spoon the remaining topping over the meatloaf and bake for an additional 5–10 minutes, or until cooked through.
Let the meatloaf rest for a few minutes before slicing.

Tip: Let the meatloaf rest before cutting so the juices have time to settle. Serve with mashed potatoes, green beans, or your favorite classic sides.

09/02/2026

DOLLY PARTON’S OLD-FASHIONED BREAD PUDDING

Grandma made this when the bread was getting stale. Nobody complained about leftovers because they already knew what was coming.

Soft bread, sweet raisins, warm cinnamon and nutmeg, and a buttery vanilla sauce poured over the top.

This is the kind of old-fashioned dessert that brings back memories and disappears before it even has time to cool.

WOULD YOU MAKE THIS OLD-FASHIONED BREAD PUDDING?

DOLLY PARTON’S OLD-FASHIONED BREAD PUDDING

Ingredients

For the Bread Pudding:

• 4 cups cubed day-old bread
• 2 large eggs
• 2 cups milk
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ cup raisins
• ¼ cup butter, melted

For the Vanilla Butter Sauce:

• ½ cup butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup heavy cream
• 2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F.
In a large bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, and vanilla.
Add the cubed day-old bread and raisins. Pour in the melted butter and gently toss until everything is evenly coated.
Let the mixture soak for 15–20 minutes, allowing the bread to absorb the custard.
Transfer the mixture to a greased baking dish and spread it evenly.
Bake for 45–55 minutes, or until the top is golden and the center is set.
While the pudding bakes, prepare the sauce. In a saucepan over low to medium heat, combine the butter, granulated sugar, brown sugar, and heavy cream.
Cook gently, stirring until the butter is melted and the sauce is smooth. Do not let it boil rapidly.
Remove from the heat and stir in the vanilla extract.
Serve the bread pudding warm with plenty of the buttery vanilla sauce poured over each slice.

Tip: Day-old or slightly stale bread works best because it absorbs the custard without becoming too mushy. For the ultimate old-fashioned dessert, serve it warm with the sauce spooned generously over the top.

09/02/2026

🍍 DOLLY PARTON’S STUPID PIE

Some of the best old-fashioned desserts are the ones that barely require any work at all.

This creamy pineapple pie is sweet, fluffy, refreshing, and completely no-bake. With just four simple ingredients, it comes together in minutes and chills into the perfect easy dessert for family gatherings, potlucks, or a sweet treat after dinner.

Would you try this old-fashioned pineapple pie?

DOLLY PARTON’S STUPID PIE

Ingredients

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (14 oz) sweetened condensed milk
• 1 container (8 oz) whipped topping, thawed
• 1 prepared 9-inch graham cracker crust

Directions

1. Pour the crushed pineapple and all of its juice into a large mixing bowl.
2. Stir in the sweetened condensed milk until well combined.
3. Gently fold in the whipped topping until smooth, creamy, and fluffy.
4. Spoon the mixture into the graham cracker crust and smooth the top.
5. Refrigerate for at least 4 hours, preferably overnight, until completely chilled and set.
6. Garnish with extra pineapple, whipped topping, or graham cracker crumbs before serving.

TIP: For the best texture, let the pie chill overnight before slicing.

09/02/2026

DOLLY PARTON’S FAVORITE SLAW DOG

Who would’ve guessed that one of Dolly Parton’s favorite foods was a simple Southern hot dog?

This loaded Slaw Dog is topped with warm chili, creamy coleslaw, yellow mustard, and finely diced onions. It’s messy, comforting, packed with flavor, and the perfect easy meal when you want something seriously satisfying.

WOULD YOU TRY DOLLY’S FAVORITE HOT DOG?

DOLLY PARTON’S SLAW DOG

Ingredients

• 4 hot dogs
• 4 hot dog buns
• 1 cup prepared chili
• 1 cup creamy coleslaw
• Yellow mustard, to taste
• ½ cup finely diced onions

Directions

1. Cook the hot dogs in a skillet, on a grill, or according to package directions until heated through and lightly browned.

2. Warm the chili in a small saucepan over low heat.

3. Lightly toast the hot dog buns if desired.

4. Place one hot dog inside each bun.

5. Spoon a generous amount of warm chili over each hot dog.

6. Add a generous layer of creamy coleslaw.

7. Drizzle with yellow mustard and sprinkle with diced onions.

8. Serve immediately with plenty of napkins.

TIP

Don’t be shy with the chili and coleslaw. The combination of hot, savory chili and cool, creamy slaw is what makes this Southern-style hot dog so delicious.

09/02/2026

🎶🥗 Dolly Parton’s Macaroni Salad

❤️ This is the kind of creamy macaroni salad that disappears fast at summer picnics and family gatherings. Tender macaroni, crisp cucumber, crunchy green pepper, sweet pickle relish, and chopped eggs come together in a rich, creamy dressing that makes every bite refreshing and delicious.

Would you serve this at your next family gathering?

📝 Ingredients

• 1 lb elbow macaroni
• 2 cups diced cucumber
• 1 cup diced green bell pepper
• 2 tablespoons grated onion
• ½ cup sweet pickle relish
• 2 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• ¼ cup milk
• Kosher salt, to taste
• Black pepper, to taste

👩‍🍳 Method

1. Cook the macaroni in salted boiling water until al dente.

2. Drain and rinse the pasta under cold water, then transfer it to a large bowl.

3. Add the cucumber, green bell pepper, grated onion, and sweet pickle relish.

4. In a separate bowl, whisk together the mayonnaise, sour cream, milk, salt, and black pepper until smooth.

5. Pour the dressing over the macaroni mixture and stir until everything is evenly coated.

6. Add the chopped hard-boiled eggs and gently fold them in.

7. Cover and refrigerate until thoroughly chilled, preferably overnight.

💡 Kitchen Tip

For the best flavor, let the salad chill overnight. The macaroni soaks up some of the creamy dressing, while the cucumber, onion, and relish blend together beautifully.

09/02/2026

Dolly Parton’s Stampede Soup

This is the kind of hearty, creamy soup that feels like pure comfort in a bowl. Ground beef, creamy potato soup, sweet corn, tomatoes and green chilies, milk, and plenty of cheddar come together in the slow cooker for an easy family dinner.

It’s rich, cheesy, filling, and incredibly simple to make. Would you try this cozy slow-cooker soup?

Dolly Parton’s Stampede Soup

Ingredients

• 1 can cream of potato soup, 10.5 oz
• 1 can diced tomatoes and green chilies, 10 oz
• 1 can whole kernel corn, 15 oz
• 1 lb ground beef
• 2 cups milk
• 2 cups shredded cheddar cheese

Directions

1. Brown the ground beef in a skillet and drain any excess grease.

2. Add the cooked beef, cream of potato soup, diced tomatoes and green chilies, corn, and milk to the slow cooker.

3. Stir well to combine.

4. Cover and cook on LOW for 4–5 hours.

5. Stir in the shredded cheddar cheese until melted and creamy.

6. Serve warm and enjoy.

Old Fashioned Recipes

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