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

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

Ronna Farley of Rockville, Maryland, won the 2017 contest with this recipe. This recipe was featured in the 2019 spring issue of KANSAS!.

Ingredients

• ¼ cup milk
• 1 (¼

Ingredients

• 2 cups sugar
• 2 cups water
• 1/4 teaspoon cinnamon
• 1/4 cup butter
• 6 apples
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoon baking powder
• 3/4 cups shortening
• 1/2 cup milk
• Additional sugar, cinnamon

AS MUSES GO, THERE MIGHT BE FAIRER … but none more devoted and loyal. For that reason, when Eric Craver needed a name for his new brewery in Topeka, he looked no further than Gracie and Freckles, his

This recipe was featured in the winter 2017 issue of KANSAS!.

Ingredients

• 1 ½ cups granulated sugar

• 1 cup (2 sticks) butter or margarine

• 1 large egg

• 2 tablespoons white corn syrup

• ½ teaspoon