Old-Fashioned Brown Sugar Glazed Pork Loin

A Sweet and Savory Sunday Roast Just Like Grandma Made

Some recipes don’t need fancy ingredients to be special. They just need time, a warm oven, and a little love.

This glazed pork loin is one of those recipes my grandmother made when she wanted something simple but satisfying. It used pantry staples — mustard, brown sugar, a few seasonings — and somehow turned them into something that tasted like it took all day.

As it roasted, the kitchen would fill with the smell of sweet brown sugar caramelizing over savory mustard, and the potatoes would soak up all those flavorful drippings. The pork always came out tender and juicy, never dry, and there was plenty to slice for sandwiches the next day.

It’s an easy, dependable meal — perfect for Sunday dinner or any night you want something comforting without a lot of fuss.

Ingredients:

 

4 lb. pork loin roast, with fat trimmed away
salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 Tbsp. whole grain mustard, or spicy mustard
2/3 c. brown sugar
4 cut up sweet potatoes or regular potatoes  

 

Directions:

Preheat oven to 400°F. A roasting pan or large cast iron skillet

Season the pork loin generously with salt, pepper, garlic powder, and onion powder on all sides.

Place the pork loin in a roasting pan or large cast iron skillet. Arrange the cut potatoes around the roast in a single layer.

Roast uncovered for 30 minutes.

Remove the pork from the oven. Brush or rub the mustard evenly over all visible sides of the roast. Sprinkle the brown sugar over the mustard and gently press it in so it adheres.

Reduce the oven temperature to 375°F.

Return the pork to the oven and continue roasting for approximately 20–25 minutes per pound, or until the internal temperature reaches 145–150°F for juicy pork (use a meat thermometer inserted into the thickest part).

Remove from oven and tent loosely with foil or a lid. Let rest for 10–15 minutes before slicing. This helps the juices redistribute and keeps the meat tender.

Slice and serve with the roasted potatoes.

Tips for the Best Pork Loin:

• Use a meat thermometer — this prevents overcooking.
• Remove the roast at 145–150°F; it will continue cooking as it rests.
• Let it rest before slicing to keep it juicy.
• If potatoes brown too quickly, turn them halfway through cooking.
• For extra caramelization, broil for 2–3 minutes at the end (watch carefully).

Variations & Substitutions:

Honey Mustard Version:
Replace half the brown sugar with honey.

Maple Glaze:
Use maple syrup instead of brown sugar for deeper sweetness.

Spicy Kick:
Add 1/2 teaspoon red pepper flakes to the glaze.

Garlic Lover’s Version:
Add 2–3 cloves minced garlic to the mustard mixture.

Use Carrots or Onions:
Add carrots or thick onion wedges to the roasting pan for extra flavor.

Serving Suggestions:

This glazed pork loin pairs beautifully with:

• Creamy Mashed Potatoes
• Old-Fashioned Scalloped Potatoes
• Creamy Coleslaw
• Buttery Yeast Dinner Rolls  
• Steamed green beans with butter
• Simple garden salad

Leftover pork makes wonderful sandwiches the next day on fresh rolls.

How to Store & Reheat:

Refrigerate:
Store sliced pork in an airtight container for up to 4 days.

Freeze:
Wrap tightly and freeze for up to 2 months.

Reheat in Oven:
Place slices in a baking dish with a splash of broth. Cover with foil and heat at 325°F until warmed through.

Microwave:
Heat in short intervals, covered, to prevent drying.

Frequently Asked Questions:

What temperature should pork loin be cooked to?
145°F is the recommended safe internal temperature for tender, juicy pork.

Can I prepare this ahead of time?
Yes. Season and refrigerate the pork up to 24 hours before roasting.

Why did my pork turn out dry?
It was likely overcooked. Use a thermometer for best results.

Can I use pork tenderloin instead?
Yes, but reduce cooking time significantly, as tenderloin is smaller and cooks faster. 

Old-Fashioned Creamy Mashed Potatoes

Buttery, Fluffy, and Made the Way Mom Always Did

Creamy mashed potatoes have always been at the heart of our family table. Whether served alongside roast chicken, pork chops, or a simple meatloaf, they were the one dish everyone looked forward to. There’s something about a bowl of hot, buttery mashed potatoes that feels like home.

This recipe is simple, made with real butter and warm milk — no instant flakes, no shortcuts. Just wholesome ingredients and a little love. The optional garlic adds a gentle depth of flavor, but they are just as delicious without it.

If you’re looking for classic comfort food that never goes out of style, this is it.

Ingredients: 

4 pounds potatoes russet or Yukon gold, washed, peeled and quartered
3 cloves garlic, optional
1/3 to 1/2 c. butter
1 c, milk or cream
salt and pepper to taste 

 

Directions:

Place the peeled and quartered potatoes into a large pot of cold, salted water. Let them soak for about 30 minutes. This helps remove excess starch and improves the final texture. Drain.

Refill the pot with fresh water, making sure the potatoes are covered by about one inch. Add the garlic cloves if using.

Bring to a boil over high heat. Reduce slightly and cook uncovered for about 15–20 minutes, or until the potatoes are fork-tender.

Drain thoroughly and return the hot potatoes to the pot. Allow them to sit for 1–2 minutes so excess moisture can evaporate.

While the potatoes are finishing, warm the milk in a small saucepan over medium-low heat. Do not boil. Heat just until steam rises and small bubbles form around the edges. Remove from heat.

Add butter to the hot potatoes and mash using a potato masher or hand mixer.

Gradually pour in the warm milk a little at a time, mixing until you reach your desired consistency.

Season with salt and pepper to taste. Serve hot and enjoy.

If making ahead, transfer mashed potatoes to a buttered baking dish. Cover and refrigerate. Reheat at 325°F for 20–30 minutes before serving, stirring once and adding a splash of milk if needed. 

Tips for the Best Mashed Potatoes:

• Start potatoes in cold water for even cooking.
• Always warm the milk before adding — cold milk can make potatoes gluey.
• Drain very well. Excess water causes watery mashed potatoes.
• For ultra-smooth potatoes, use a potato ricer.
• Avoid over-mixing, especially with a hand mixer, or they may become sticky.

Variations & Substitutions:

• Garlic Lover’s Version: Add 5–6 cloves of garlic for stronger flavor.
• Creamier Texture: Use half-and-half or heavy cream instead of milk.
• Herb Mashed Potatoes: Stir in fresh parsley, chives, or thyme.
• Cheesy Mashed Potatoes: Add 1 cup shredded cheddar or Parmesan.
• Lighter Option: Replace half the butter with Greek yogurt.
• Dairy-Free: Use olive oil and warm unsweetened almond milk.

Serving Suggestions: 

These homemade mashed potatoes pair beautifully with classic comfort meals:

• Buttermilk Oven-Baked Chicken
• Garlic Roasted Chicken
• Tomato Pork Chops
• Mini Meatloaves
• Beef Goulash
• Homemade Beef Stew
• Creamy Coleslaw

They are also perfect topped with homemade brown gravy or pan drippings.

How to Store & Reheat:

 

Refrigerate:

Store leftovers in an airtight container for up to 4 days.

Freeze: 

Freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheat:

Microwave in short intervals, stirring between each.

Add a splash of milk or butter when reheating to restore creaminess.

Warm gently on the stovetop over low heat.

To Reheat in the Oven (Best for Larger Portions)

Preheat oven to 325°F.
Place mashed potatoes in an oven-safe dish and stir in 2–4 tablespoons of warm milk or a few pats of butter to restore moisture.

Cover tightly with foil and heat for 20–30 minutes, stirring once halfway through, until hot.

For an extra buttery top, remove foil during the last 5 minutes of heating.

Frequently Asked Questions:

What type of potatoes are best?
Russet potatoes make fluffy mashed potatoes. Yukon Gold potatoes create a creamier texture.

Why are my mashed potatoes gluey?
Overmixing or adding cold liquid can cause a sticky texture.

Can I make mashed potatoes ahead of time?
Yes. Keep warm in a slow cooker on low, stirring occasionally.

Can I leave the skins on?
Yes, especially with Yukon Gold potatoes, for a rustic-style mashed potato. 

 

Crispy Buttermilk Oven-Baked Chicken

Tender, Juicy, and Oven-Crisped to Perfection

There is something so comforting about crispy chicken fresh from the oven. Growing up, chicken night always felt a little special. It wasn’t fancy, but it filled the kitchen with the warm scent of spices and promised a meal that brought everyone to the table.

This Buttermilk Oven-Baked Chicken gives you that classic fried chicken flavor without standing over a deep fryer. The buttermilk tenderizes the meat, while the seasoned flour creates a beautifully crisp coating in the oven. It’s simple, satisfying, and perfect for a cozy family dinner.

Best of all, it uses pantry spices and everyday ingredients — no boxed coatings or complicated steps.

Ingredients: 

8 chicken drumsticks or thighs (skin-on)
1 c. buttermilk
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne pepper

For Breading:

1½ c. flour
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. onion powder
½ tsp. baking powder

Directions:

Preheat your oven to 400°F (200°C). Lightly grease a baking pan or line a baking sheet with parchment paper for easier cleanup.


In a large bowl, whisk together the buttermilk, salt, garlic powder, paprika, and cayenne pepper.

Add the chicken pieces, turning to coat completely. Cover and refrigerate for at least 4 hours, or overnight for best flavor. Turn the chicken once or twice during marinating to ensure even coating.

In a separate large bowl, combine the flour, black pepper, thyme, onion powder, and baking powder. Stir well.

Remove one piece of chicken from the marinade, allowing excess buttermilk to drip off.

Place the chicken in the flour mixture. Turn and press firmly to coat all sides well. The pressing helps create a thicker, crispier crust.

Place coated chicken onto the prepared baking pan.

Repeat with remaining pieces.

Bake for 40–45 minutes, flipping halfway through cooking, until the coating is golden brown and the internal temperature reaches 165°F in the thickest part.

Let rest for 5 minutes before serving.

Tips for Crispy Oven-Baked Chicken:

• For extra crispiness, place the chicken on a wire rack set over a baking sheet.
• Do not overcrowd the pan — space allows hot air to circulate.
• If you prefer deeper browning, broil for 2–3 minutes at the end.
• Marinating overnight gives the best flavor and tenderness.

Variations and Substitutions:

• Omit the cayenne pepper for a milder version.
• For more heat or spice, add 1/2 teaspoon more cayenne or a pinch of chili flakes to the flour.
• Add rosemary or oregano for a different flavor profile.
• Boneless thighs work well, but reduce bake time slightly.
• For a Buttermilk substation, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.

🍽 Serving Suggestions:

This chicken pairs beautifully with classic comfort sides:

• Creamy Mashed Potatoes
• Scalloped Potatoes
• Creamed Peas
• Garlic Biscuits
• Fresh Dinner Rolls
• Coleslaw
• Simple garden salad

For a full Sunday-style meal, serve with mashed potatoes and gravy, green beans, and warm homemade rolls.

How to Store and Reheat:

To Store:
Place leftovers in an airtight container and refrigerate for up to 3 days.

To Reheat:
For best crispiness, reheat in a 375°F oven for 10–15 minutes.
Avoid microwaving if possible, as it softens the coating.

To Freeze:
Freeze baked chicken in an airtight container for up to 2 months. Reheat from frozen in the oven.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Marinate the chicken overnight and bake fresh the next day.

Why use baking powder in the flour?
Baking powder helps the coating crisp up in the oven.

Can I remove the skin?
You can, but the skin helps create that crispy texture and keeps the meat moist.

How do I know it’s done?
Use a meat thermometer. The internal temperature should reach 165°F.

Classic Homemade Baked Macaroni and Cheese

A creamy, oven-baked comfort food recipe made with real cheese and a simple roux. 

Growing up, we had macaroni and cheese often — but it didn’t come from a box with a packet of powdered cheese. This was the real thing. Butter melted in a saucepan, flour whisked smooth, milk poured slowly, and cubes of cheddar melting into a creamy sauce.

This was one of the first recipes I learned to cook. It taught me how to make a simple white sauce and how just a few pantry ingredients could turn into something warm and comforting.

This homemade baked macaroni and cheese is creamy, rich, and simple — the kind of dish that feels like home.

For a full supper meal, serve the baked macaroni and cheese with roasted chicken and warm biscuits.  

Ingredients:

6 c. water
2 c. uncooked elbow macaroni (7 ounces)
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
8 oz. cheddar cheese cut into cubes. Or a mixture of your favorite cheeses.

Directions:

Heat oven to 350°F. An ungreased 2-quart casserole dish.

In a large pot, bring water to a boil.  Add macaroni and bring to a rolling boil.  Boil the macaroni according to package directions, or until tender. Drain the macaroni in a colander.  

While the macaroni is cooking, it is time to make the cheese sauce.

In a medium saucepan, over low heat, melt the butter.  Whisk in the flour, salt, pepper, mustard and Worcestershire sauce, stirring constantly. Increase the temperature to medium low,  and cook until the mixture is smooth and bubbly.  

As you continue to constantly whisk the mixture, gradually pour in the milk.  Heat until the mixture comes to a boil. Boil for 1 minute

Stir in cheese. Cook, stirring occasionally, until cheese is melted. 

Gently stir macaroni into cheese sauce. 
Pour into casserole dish. Bake uncovered 20 to 25 minutes or until bubbly. 

Serve and enjoy!

Tips for Creamy Mac and Cheese:

• Whisk constantly while adding milk to prevent lumps.
• Use freshly cubed or shredded cheese — pre-shredded cheese can make the sauce grainy.
• Don’t overbake or it may dry out.
• Let it rest briefly after baking to thicken.

Variations & Substitutions:

• Cheese Blend: Try half cheddar and half Monterey Jack or Colby.
• Extra Creamy: Replace ½ cup of milk with half-and-half.
• Crispy Topping: Sprinkle buttered breadcrumbs on top before baking.
• Add Protein: Stir in diced ham or cooked bacon.
• Spicy Kick: Add a pinch of cayenne pepper.

Serving Suggestions:

This classic baked macaroni and cheese pairs beautifully with:

• Mini Meatloaves
• Old-Fashioned Tomato Pork Chops
• Homemade Beef Stew
• Easy Garlic Buttermilk Biscuits

For a simple supper, serve with a green salad and warm bread.

How to Store & Reheat:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:
Warm gently in the microwave with a splash of milk stirred in to restore creaminess.

To freeze:
Cool completely, wrap tightly, and freeze for up to 2 months.

Frequently Asked Questions:

Why add mustard and Worcestershire?
They enhance the flavor of the cheese without making the dish taste like mustard.

Can I skip baking it?
Yes. You can serve it straight from the stovetop for a creamier texture.

Why is my sauce grainy?
The heat may have been too high, or pre-shredded cheese was used.

Easy Garlic Buttermilk Biscuits Baked in Butter

Golden, fluffy homemade biscuits made in one pan in under 30 minutes.

Some nights, supper needed to be simple. When Mom was short on time but still wanted something warm and homemade on the table, these easy garlic biscuits were her answer. No rolling. No cutting. Just mix, spread, and bake.

What makes these biscuits special is the melted butter poured right into the baking dish. As they bake, the butter bubbles up around the edges and creates a golden, slightly crisp bottom while the inside stays soft and fluffy.

They’re quick enough for busy weeknights, but comforting enough to feel like Sunday supper.

These garlic buttermilk biscuits are a simple “stir-and-bake” style recipe — no yeast, no rising time, and no biscuit cutter needed. The dough is soft and slightly sticky, which keeps the biscuits tender once baked.

The fresh garlic adds savory depth, and baking them directly in melted butter creates rich flavor in every bite. They pair beautifully with hearty main dishes, soups, or even just a little extra butter brushed on top.

Ingredients:

1/2 c. salted butter
2 1/2 c. flour
1 1/2 Tbs. sugar
1 Tbs. aluminum-free baking powder
1 1/2 tsp. salt
4 cloves garlic, minced
1 3/4 c. buttermilk

Directions:

Preheat your oven to 425°F and place the rack in the center position. Set out a glass 9×9-inch baking dish.

In a small saucepan over low heat, melt the butter. Once melted, pour the butter directly into the baking dish, tilting slightly to coat the bottom evenly. Set aside.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Make a well in the center of the dry ingredients. Pour in the buttermilk and add the minced garlic. Stir gently with a spoon until a loose, slightly sticky dough forms. Avoid overmixing — stir just until combined. If the dough seems too dry, add a small splash of buttermilk.

Spoon the dough over the melted butter in the baking dish. Do not stir the butter into the dough. Gently spread the dough evenly to the edges using a spoon or lightly buttered hands. It’s perfectly fine if some butter rises up around or slightly over the top.

Using a bench scraper or knife (lightly buttered to prevent sticking), cut the dough into 9 squares before baking.

Bake for 20–25 minutes, rotating the dish once halfway through baking, until the top is golden brown. A toothpick inserted into the center should come out clean.

Serve warm and enjoy.

Tips for Success:

• Do not overmix the dough — this keeps the biscuits tender.
• Fresh garlic gives the best flavor, but 1 teaspoon garlic powder can be substituted in a pinch.
• If you like extra golden tops, brush lightly with melted butter after baking.
• Let them rest 5 minutes before serving so the butter settles. 

 Variations & Substitutions:

• Garlic Powder Option: Substitute 1 teaspoon garlic powder for fresh garlic.
• Cheesy Version: Stir in 1 cup shredded cheddar or mozzarella.
• Herb Butter Biscuits: Add 1 teaspoon dried parsley or Italian seasoning.
• Spicy Kick: Add a pinch of red pepper flakes.
• No Buttermilk? Mix 1 3/4 cups milk with 1 1/2 tablespoons vinegar or lemon juice and let sit 5 minutes.

Serving Suggestions:

 These garlic biscuits pair beautifully with hearty comfort meals like:

• Old-Fashioned Mini Meatloaves with Sweet Brown Sugar Glaze
• Easy Baked Pork Chops with Tomatoes and Rice
• Old-Fashioned Beef Goulash
• Homemade soups and stews

These biscuits are especially delicious served alongside a big bowl of Good Old-Fashioned Beef Stew. They’re also wonderful served alongside scrambled eggs for breakfast, or sliced and used for mini sandwich sliders.

 How to Store and Reheat:

To Store:
Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

To Reheat:
Warm in a 300°F oven for 8–10 minutes, or microwave for 15–20 seconds. Brush with a little melted butter before serving to refresh the flavor.

To Freeze:
Wrap tightly and freeze up to 2 months. Thaw at room temperature and reheat before serving. 

Frequently Asked Questions:

Can I double this recipe?
Yes. Use a 9×13-inch dish and increase baking time slightly.

Why bake in butter instead of mixing it into the dough?
Baking in butter creates a rich, golden bottom crust while keeping the inside soft and fluffy.

Can I use unsalted butter?
Yes, but reduce the added salt slightly.

Do I need to turn the biscuits?
No. Rotating the pan once ensures even browning. 

Old-Fashioned Mini Meatloaves with Sweet Brown Sugar Glaze

Individual Homestyle Meatloaves Just Like Mom Used to Make

Mini Meatloaves were one of those special meals in our home. Instead of slicing one large meatloaf at the table, everyone received their own perfectly shaped little loaf. It made an ordinary supper feel just a bit more special.

This version comes straight from my mother’s recipe box. Made with ground beef, oatmeal, tomato juice, and simple pantry seasonings, these individual meatloaves are tender, flavorful, and topped with a sweet and tangy glaze that caramelizes as they bake.

She often doubled the sauce, so there would be extra to pass at the table — because plain ketchup just wasn’t the same. If you love old-fashioned comfort food with a homemade touch, these mini meatloaves are sure to become a favorite.

Ingredients:

1 1/2 lbs. ground beef
1 onion, chopped
1 c. tomato juice
2/3 c. oatmeal
2 eggs, lightly beaten
1 tsp. Worcestershire sauce
1/2 tsp. liquid smoke (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. ketchup
3 Tbs. brown sugar
1 tsp. prepared mustard
1/4 tsp. nutmeg (optional)

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper for easier cleanup if desired.

In a large mixing bowl, combine the ground beef, chopped onion, tomato juice, oatmeal, eggs, Worcestershire sauce, liquid smoke (if using), salt, and pepper. Mix gently with your hands or a spoon until just combined. Do not overmix, as this can make the meatloaves dense.

Divide the mixture into 6 equal portions. Shape each portion into a small loaf and place on the prepared baking sheet, leaving space between each one.

In a small bowl, whisk together the ketchup, brown sugar, mustard, and nutmeg until smooth. Spoon or brush the glaze evenly over the top of each mini meatloaf.

Bake for 25–30 minutes, or until the internal temperature reaches 160°F.

Remove from the oven and let rest for 5 minutes before serving.

Tips for Perfect Mini Meatloaves:

• Do not overmix the meat mixture — this keeps them tender.
• Finely chop the onion so it blends evenly.
• Use a meat thermometer to prevent overbaking.
• For extra glaze (like Mom made), double the sauce ingredients.

Variations and Substitutions:

• Replace 1/2 pound of the ground beef with spicy pork sausage for a slightly smoky, flavorful twist. If using seasoned sausage, reduce the salt slightly.
• Use ground turkey or ground chicken instead of beef.
• Substitute crushed saltine crackers for oatmeal.
• Add 1/4 cup shredded cheddar cheese to the meat mixture.
• Mix in 1 tablespoon chopped fresh parsley for brightness.
• Add a dash of smoked paprika for deeper flavor..

Serving Suggestions:

These old-fashioned mini meatloaves pair beautifully with classic comfort food sides.

Serve them with:

• Creamy mashed potatoes
• Buttered green beans
• Crispy Oven Roasted Sweet Potato Wedges
• Macaroni and cheese
• Half Hour or 30 Minute Dinner Rolls

For a complete family-style meal, add a simple side salad and finish with Chocolate Chip Torte for dessert.

How to Store and Reheat:

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Wrap individually and freeze for up to 2 months.

To Reheat:
Microwave for 1–2 minutes or warm in a 325°F oven until heated through.

Frequently Asked Questions:

Can I make these ahead of time?
Yes. Shape the loaves and refrigerate up to 24 hours before baking.

Can I bake them in a muffin tin?
Yes. Lightly grease the tin and bake for 20–25 minutes.

Why use oatmeal instead of breadcrumbs?
Oatmeal keeps the meatloaf moist and tender while adding texture.

Can I double this recipe?
Absolutely. This recipe doubles very well for gatherings.

Old-Fashioned Chocolate Chip Torte

A Simple, Moist Date Cake with Chocolate and Whipped Cream

 

Some desserts don’t need layers or frosting to feel special. This old-fashioned Chocolate Chip Torte is one of those simple, dependable recipes that quietly becomes a family favorite. Baked in a 9x13 pan and topped with melty semi-sweet chocolate chips, it’s the kind of dessert that shows up after Sunday supper or at a church potluck.

What makes this torte unique is the addition of finely chopped dates softened in boiling water. They melt into the batter as it bakes, creating a moist, tender crumb without making the cake overly sweet. Combined with cocoa powder, rich chocolate chips, and optional chopped nuts, every bite has deep chocolate flavor and a soft texture that stays fresh for days.

It’s easy to make, uses pantry staples, and doesn’t require frosting — just a dollop of whipped cream on top. If you love vintage chocolate desserts that feel cozy and comforting, this Chocolate Chip Torte is one you’ll come back to again and again.

This Chocolate Chip Torte makes the perfect ending to a comforting supper like my Old-Fashioned Tomato Pork Chops and Rice.  

Ingredients:

1 c. dates, finely chopped
1 c. boiling water
1 c. shortening or butter
1 c. granulated sugar
2 eggs, beaten
1 tsp. vanilla extract
1 3/4 c. flour
2 Tbs. cocoa powder
1/2 tsp. salt
1 tsp. baking soda
6 oz. semi-sweet chocolate chips
3/4 c. nuts, chopped (optional)
whipped cream

Directions:

Preheat oven to 350°F. Grease a 9x13-inch baking pan.

Place the chopped dates in a medium bowl. Pour the boiling water over them and set aside to cool. This softens the dates and helps them blend smoothly into the batter.

In a large mixing bowl, cream together the shortening and sugar until light and fluffy.

Add the beaten eggs and vanilla extract. Beat until well combined.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.

Gradually add the flour mixture to the creamed mixture, alternating with the cooled date mixture. Begin with flour, then dates, mixing gently after each addition just until combined. Do not overmix.

Spread the batter evenly into the prepared pan.

Sprinkle the top with chocolate chips and chopped nuts, if using.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly before cutting into squares. Serve with whipped cream. 

Tips for Best Results:

• Make sure the date mixture cools before adding to the batter so it doesn’t cook the eggs.
• Do not overmix once the flour is added — this keeps the torte tender.
• For extra richness, use real butter instead of shortening (flavor will be deeper).
• Check at 40 minutes — ovens vary.

Variations and Substitutions:

• Replace shortening with butter for a richer flavor.
• Use walnuts or pecans for a traditional touch.
• Add 1/2 teaspoon cinnamon for warmth.
• Stir chocolate chips into the batter instead of sprinkling on top.
• Dust with powdered sugar instead of whipped cream for a lighter finish.

Serving Suggestions: 

This old-fashioned Chocolate Chip Torte is delicious served slightly warm with a dollop of fresh whipped cream.

You can also serve it with:

• A scoop of vanilla ice cream
• A drizzle of chocolate sauce
• Fresh berries for contrast
• A cup of hot coffee or tea
• A glass of cold milk

For a holiday version, sprinkle lightly with powdered sugar before serving.

Serve after a cozy meal like:

• Beef Goulash

• Creamy Chicken and Broccoli Rice

• Oven Roasted Sweet Potato Wedges

 How to Store and Reheat:

Room Temperature:
Store covered for up to 3 days.

Refrigerator:
Keeps well for up to 5 days in an airtight container.

Freezer:
Freeze individual squares wrapped tightly for up to 2 months.

To Reheat:
Warm a slice in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

Frequently Asked Questions:

Why are dates used in this recipe?
Dates add moisture and natural sweetness, making the cake tender and rich.

Can I skip the nuts?
Yes, they are completely optional.

Is this more like a cake or a brownie?
It’s somewhere in between — moist like cake, slightly dense like a brownie.

Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors settle.