This beloved cobbler was once served aboard the Missouri-Kansas-Texas Railroad, affectionately known as “The Katy.” Originally published in Dinner on the Diner by Will C. Hollister, the recipe called

Nothing says the holidays quite like the scent of freshly baked cookies filling your kitchen. These festive holiday spritz cookies are a timeless classic, offering buttery goodness in every bite.

Sweet, Tangy, and Totally Irresistible

Nothing says down-home charm quite like a classic red velvet cake—and this version takes it to the next level. Moist, tender, and rich in flavor, these cupcakes

Photography by David Mayes

This recipe was featured in the story "Wildcat Dining Star." The first step is making sweet yeast dough.

Sweet Yeast Dough

INGREDIENTS

• 2 cups milk

• 2 eggs, slightly

Recipe shared from WheatFields Bakery & Cafe in Lawrence

INGREDIENTS

Dry Ingredients

1 ¾ cup all-purpose flour

¾ tsp salt

¼ cup sugar

2 tsp baking powder (sift together or use a whisk dry mix well)

With available ingredients, including freshly ground wheat flour and fruit from the orchard or foraged berries, early settlers created cobbler, a dessert that is now considered to be an American

Ingredients

• 2 (8.5-ounce) boxes Jiffy Cornbread Mix
• 4 large eggs
• 1/2 cup (1 stick) melted butter
• 1 cup sour cream
• 1 (14.75-ounce) can creamed corn
• 1 (7-ounce) can Mexicorn, drained
• 1

This recipe was featured in Emmett's Place, from our 2020 fall issue.

Ingredients

• 3/4 cup Louisburg Cider Mill Apple Butter
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup

The dainty, big-flavored cookies we now call “peppernuts” were originally baked in European kitchens as a part of yuletide celebrations. Germans called them pfeffernüsse, the Dutch knew them as

Featured in the 1983 fall issue of KANSAS!, recipe by Linda Hlavacek

INGREDIENTS

• 2 quarts popped popcorn
• 1 cup brown sugar
• 1/3 cup honey
• 1/3 cup water
• 4 tablespoons butter
• 1 teaspoon pumpkin pie