39 Recipes Inspired by Life on the Prairie
For when you want to channel your inner Laura Ingalls Wilder.
In my opinion, there’s no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
You can spread Diane Widmer's apple butter on thick and still enjoy a breakfast that's thin on calories. She shared the recipe from her home in Blue Island, Illinois. For a smoother texture, use tender varieties such as McIntosh or Cortland apples.
Oregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. —Joanne Shew Chuk, St. Benedict, Saskatchewan
This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota
Why look for potpie in the frozen food aisle when this easy homemade chicken potpie tastes much better? Under its golden-brown crust, you'll find the ultimate comfort food for kids and adults. —Amy Briggs, Gove, Kansas
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my "special" beans. —Julie Currington, Gahanna, Ohio
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Crispy, sweet bacon brightens up any morning. When my girls see this, they call it “special breakfast.” The big flavor punch may just surprise you. —Catherine Goza, Charlotte, North Carolina
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time. —Patricia Kile, Elizabeth, Pennsylvania
This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington
Of all the delicious Thanksgiving side dishes you’ll have on your spread, this one will surprise guests the most. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the perfectly roasted squash slices. —Ann Marie Moch, Kintyre, ND
We had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. —Doris Natvig, Jesup, Iowa
We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays.
This historic pie has been in our family for many generations and is always at all of the family get-togethers.—Suzette Pruit, Houston, Texas
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
The tattered recipe card for this corn bread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
Mom made these for me often while I was growing up. The recipe is very dear to me.—Margie Tappe, Prague, Oklahoma
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. —Taste of Home Test Kitchen
The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia