From hotcakes to snow candy, recreate the delicious frontier foods from Laura Ingalls Wilder’s classic stories!

Almanzo's pancakes
"Then Laura gathered up all the paper wrappings, and she helped Ma set on the table the big platter of golden, fried mush, a plate of hot biscuits, a dish of fried potatoes, a bowl of codfish gravy and a glass dish full of dried-apple sauce." – By the Shores of Silver Lake

Dried-Apple Sauce

Always ask permission from an adult before you begin cooking. Never cook by yourself.

You will need:

8 ounces dried apple slices
Boiling water
1-2 teaspoons sugar (optional)
Ground cinnamon (optional)
Large saucepan
Potato masher or food mill

Put apples in the saucepan and cover them with boiling water. Let them soak until they are tender, about 15 minutes. Add more water, if necessary, to keep the apple slices covered.

Drain the apples and remove from pan. Mash or grind the apples into applesauce consistency and return them to the pan. Taste the applesauce and add sugar if needed. Simmer the applesauce over low heat for about three minutes. Spoon the applesauce into dishes and sprinkle each with cinnamon if desired. Applesauce may be served hot or cold. Leftover applesauce should be stored in the refrigerator.

Recipe taken from The Little House Treasury by Carolyn Strom Collins and Christina Wyss Erikson.

Laura Ingalls Wilder