Issue 95
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Table of Contents
From our Readers4
Q&A6
Chicken & Noodles with Chive Buttermilk Scones8
Blue Plate Specials8
Feed your nostalgia for old-fashioned diner dinners with at-home versions of American favorites.
Beer-Battered Shrimp with Creamy Coleslaw10
Breaded Pork Tenderloin with Jalapeño Mac ‘n Cheese12
Cheesy Cauliflower Casserole with bacon bread crumbs14
Warm your soul with this rich and cheesy casserole that places cauliflower center stage.
Spaghetti & Meatballs16
Italian Classics16
You’ll be living la dolce vita with these three slimmed-down versions of old-style Italian cuisine.
Simple Spaghetti Sauce17
Eggplant Rollatini with three cheeses18
Simple Caesar Salad19
Ham, Cheese & Broccoli Baked Potato20
Baked Potato Bar20
Turn a simple spud into a hearty meal with just a few tasty toppings that everyone will love.
Baked Potato21
Taco Baked Potato22
Breakfast Baked Potato23
Sesame Beef & Broccolini24
Chinese Takeout24
Forget takeout tonight — these classic Chinese restaurant recipes are just the ticket for two.
Kung Pao Shrimp26
Pork Fried Rice27
Slow-Cooker Beef Classics28
Low and slow is the way to go for spoon-tender comfort food like pot roast and beef stew.
Italian-Style Pot Roast with gremolata28
Classic Beef Stew with peas & pearl onions30
Cinnamon Rolls32
Make friends and family swoon with cinnamon rolls that are sure to become a favorite.
Cinnamon Rolls with vanilla bean frosting33
Sticky Buns with toasted pecans35
Online Extras
Bacon-Tart Cherry Sticky Buns
Ingredients
FOR THE CARAMEL, BOIL:
3⁄4 cup packed brown sugar
1⁄4 cup heavy cream
2 Tbsp. light corn syrup
1⁄2 tsp. table salt
1 cup sliced almonds, toasted
FOR THE DOUGH, HEAT:
1 1⁄4 cups whole milk
1⁄2 cup vegetable shortening
1⁄4 cup packed brown sugar
1 pkg. active dry yeast (2¼ tsp.)
SOAK:
1 cup old-fashioned rolled oats
1⁄2 cup hot water
ADD:
4 cups all-purpose flour
2 eggs
1 1⁄2 tsp. table salt
FOR THE FILLING, COOK:
1 cup diced thick-sliced bacon
6 Tbsp. unsalted butter, softened
1 cup packed brown sugar
1 Tbsp. ground cinnamon
1 tsp. table salt
1 cup dried tart cherries, plumped and chopped
Directions
Coat a 9×13-inch baking pan with butter.
For the caramel, boil ¾ cup brown sugar, cream, corn syrup, and ½ tsp. salt in a saucepan over medium-low heat, 2 minutes. Pour caramel into prepared pan, then sprinkle almonds over caramel.
For the dough, heat milk, shortening, and ¼ cup brown sugar in a small saucepan over medium-low until shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100–110°, then whisk in yeast and proof until foamy, about 5 minutes.
Soak oats in hot water until all water is absorbed.
Add 2 cups flour and eggs to the yeast mixture and mix on low with the paddle attachment until combined. Switch to the dough hook and add remaining 2 cups flour, oats, and 1½ tsp. salt. Mix on low speed until incorporated, then increase speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes.
Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, about 2 hours. Lift edges of dough away from the bowl and press air bubbles out with your hands.
For the filling, cook bacon in a large sauté pan over medium heat until crisp; transfer to a paper-towel-lined plate to cool, then finely chop. Reserve drippings.
Combine 6 Tbsp. reserved drippings, 6 Tbsp. butter, 1 cup brown sugar, cinnamon, and 1 tsp. salt.
Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough into two pieces and roll one piece into a 10×16-inch rectangle.
Spread half the filling over dough, leaving a ½-inch border, then sprinkle half the bacon and cherries over top. Starting at the short end, roll dough, jelly roll-style, into a log. Repeat filling and rolling with second dough half. Freeze logs 10 minutes to firm.
Slice each log into six rolls and arrange on top of caramel. Cover rolls with a towel and let rise until puffy, about 1 hour; remove towel.
Preheat oven to 375°.
Bake rolls until browned, 30–35 minutes. Cool rolls in the pan for 5 minutes, then turn out onto a serving platter.
Per serving: 723 calories; 13g saturated fat; 38g total fat; 82g carb.; 933mg sodium; 6g fiber; 13g protein; 81 cholesterol
Chicken Pot Pie Casserole with Grape & Orange Salad36
Creative Casseroles36
Make a good thing even better with any of these hearty casseroles inspired by tried-and-true classics.
Tex-Mex Lasagna with Avocado-Lettuce Salad38
Chicken & Rice Casserole with Arugula & Pear Salad40
Oven-Fried Chicken42
Fried Chicken & Gravy42
For a delicious “sit down at the table” dinner, this oven-fried chicken menu is hard to beat.
Chicken Gravy44
Creamy Mashed Potatoes44
Mixed Vegetables with bacon45
Autumn Pumpkin Soup with fried sage leaves46
Creamy Soups46
Fall’s here and soup’s on, so grab a soup bowl and ladle up some pure comfort ... in no time!
New England Clam Chowder47
Creamy Spinach Soup48
Corn Chowder49
Apple Crisp50
Fall's favorite fruit gets all dolled up in this extra-special take on a classic apple dessert.