You’ll have no reservations about whipping up these Midwest Living recipes from home.
They’re easy to follow and total crowd-pleasers.
If you want to support restaurants open for carry-out, check out Dining at a Distance.
Chicago-Style Deep Dish Pizza
Bake this generous pizza in a pan at least 2 inches deep.
Horseshoe Sandwiches
An upscale version of Springfield’s own horseshoe sandwich (an open-face hamburger served on thick bread, smothered with French fries drenched in cheese sauce) is on the menu at Maldaner’s.
Side Dishes
Peach Chutney
This recipe from the Peach Barn Cafe in Alto Pass, makes just 2 1/4 cups, but if you have an abundance of peaches, you can make multiple batches of this recipe and can them.
Spiced Pumpkin Bisque
In Galena, The Inn at Irish Hollow serves this creamy, curried soup in the autumn and winter, but it tastes just as good any time of the year. You can make your own creme fraiche for the garnish or use purchased creme fraiche or sour cream.
Sweet Treats
Fluffiest Cinnamon Rolls
Because of the super buttery dough, these meltingly tender brioche buns hover on the line between pastry and bread. This recipe comes from Heritage Baking by Ellen King, founder of Hewn bakery in Evanston.
Peach Upside-Down Cake
This moist, glistening cake from Rendleman Orchards in Alto Pass, is ideal for a backyard cookout.
Granny Rendleman's Peach Pinwheel Dumplings
The biscuits absorb some of the cooking liquid, but this is still a very juicy dessert. The syrupy liquid tastes divine with vanilla ice cream. The recipe comes from Rendleman Orchards in Alto Pass.
Lemon-Orange Shakeups
Orange-accented lemonade—a Illinois State Fair favorite—is just what you need to quench a warm-weather thirst.
Bread
Classic Brioche Loaf
Brioche is a classic French bread made with oodles of butter and egg. It’s soft, rich and luxurious. This recipe comes from Heritage Baking by Ellen King, founder of Hewn Bakery in Evanston.
Herbed Brioche Dinner Rolls
Thyme and rosemary flavor these rich, buttery dinner rolls. The recipe, from the cookbook Heritage Baking by Illinois bakeshop owner (Hewn) Ellen King, yields 18 rolls (they freeze well).
By Kristin Bienert
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