Pumpkin Soup with Cinnamon Croutons!

You will want to make extra cinnamon croutons when you make this soup. They are great little snacks while the soup is cooking. The creamy pumpkin is accented with a bit of maple syrup and honey for the perfect sweetness.


Unusual Fruitcake Christmas Cookie

These bite-size fruitcake cookies are perfect for cookie boxes or tins. They are our Editor-in-Chief’s favorite cookies because her late mother always made them.


Want a not-so-sweet cookie? Try Piparkukas

Here’s another cookie from our Great Statewide Cookie Exchange, submitted from the Kansas City area. Piparkukas are Latvian Gingerbread Cookies, and we like them for snacks because they’re spicy but not overly sweet.


Why You Will Love this Old-Time Store and Kitchen

Dutch Country General Store has two locations, one in Missouri and one near our border, that deliver a shopping experience definitely worth the drive. The owners share their passion for the kitchen and special holiday recipes.


A Stunning But Easy Dessert

TGIF! How about this easy-to-assemble raspberry chocolate sorbet with vanilla cookie and pistachio mousse for dessert? Put it in a martini glass for an elegant element that says “let’s celebrate the weekend.”


2 Popular Thanksgiving Dishes from 2 Famed Places

Pumpkin soup is a staple for many different cultures and is served with a variety of other ingredients. But pumpkin is the star. Try this pumpkin basil bisque.


Missouri BBQ joint shares a favorite recipe

This popular barbecue joint in Sedalia, operated by four generations of a family, has great side dishes too. Try this recipe with green tomatoes that don’t ripen before frost or find them at a farmers market.


Recipe of the week: Pumpkin Basil Bisque

Pumpkin soup is a staple for many different cultures and is served with a variety of other ingredients. But pumpkin is the star. Try this pumpkin basil bisque.


The Garden Gourmet

Here are some fall produce recipes from our August/September 1999 issue, just the third issue produced by the current publishers. The recipes are from Karen Mitcham–Stoeckley, who studied the culinary arts in Italy, France, Japan, and America. Karen had a food column for many years in Missouri Life.