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Apple Rolls

Apple rolls from Ella Borntrager of Clark, MO.

Candied Bacon

Bacon taken to the next level of awesome from Ruth Beachy of Clark, Mo

Candy Cane Rolls

Candy Cane Rolls from Edward Petersheim of Moberly, MO.

Cherry Angel Trifle

Cherry Angel Trifle from Lorene Gingerich of Brashear, MO.

Cherry Berry on a Cloud

Cherry Berry on a Cloud from Esther Miller of Stanberry, MO.

Cherry Cheese Brownie Squares

Cherry Cheese Brownie Squares from Levi Borntrager of Lamar, MO.

Cherry Chewbilees

Cherry Chewbilees from Lovina Borntrager of Clark, MO.

Chocolate Raspberry Pie

Making the perfect pie can be intimidating, but here are a few tips to help. Whether using homemade or commercial pie dough, cold crust makes all the difference in creating rich, flaky layers. Be sure to bake pies on the lowest oven rack for best results. And if you want tidy slices, allow plenty of time to cool or chill your pie before cutting. It’s the only way to guarantee a firm filling and smooth sides—and it’s worth the wait.

Cinnamon Peach Kuchen

Cinnamon Peach Kuchen

This month’s featured recipe, Cinnamon Peach Kuchen is pronounced “koo-ken,” the German word for “cake.” Here’s an interesting bit of trivia: It’s the official state dessert of South Dakota, where a large portion of the population is of German descent. And here’s a tip: The filling will still be wobbly when you remove it from the oven but will continue to set as it cools. Be sure to let it cool completely before serving (trust us!).  Click HERE for the printed Dec/Jan TF recipe page. 

  • Time: 7 to 10 minutes
  • Complexity: very easy

Easy Gingerbread Cutouts

Easy Gingerbread Cutouts

  • Time: 20 to 25 minutes

Frightening Fingers

Grandma's Crispy Cornflake Cookies

Grandma's Crispy Cornflake Cookies from Mary Keutzer of Creighton, MO. 

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