Taste of Home - Taste of Home 201 Recipes Youll Make Forever: Classic Recipes for Todays Home Cooks

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International Standard Book Numbers:

Paperback 978-1-61765-792-4

Hardcover 978-1-61765-856-3

Ebook 978-1-61765-793-1

Component Number: 115702197H

LOCC: 2018951860

Deputy Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Editor: Hazel Wheaton

Art Director: Maggie Conners

Senior Designer: Courtney Lovetere

Designer: Arielle Jardine, Jazmin Delgado

Copy Editor: Chris McLaughlin

Cover Photography: Taste of Home Photo Studio

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From kitchens across the country, home cooks share their heirloom recipes with you!

Exploring the recipes in this book is just like coming homewith familiar, well-loved favorites on every page to welcome you. Would you like biscuits & gravy for breakfast, or a fresh-baked blueberry muffin with your coffee? For lunch, how about the best grilled cheese sandwich ever and some tomato-basil soup? And for dinnercan you smell the pot roast simmering on the stove? Of course, youll want some buttermilk biscuits to soak up that rich gravy. And finish off your meal with a slice of cherry pie, or maybe some peach cobbler.

Weve collected the essential recipes of American home cooking in one incredible volume. Each one was submitted by a talented home cook and tested and approved in our Test Kitchen, so you can be sure you have the best versions of the very best recipes.

These are the crowd-pleasers, the greatest hits, the sure-fire winners. They are the tried-and-true dishes that are certain to please family and friends, the recipes that every home cook should know how to make.

Best of all, each one of the 201 featured recipes includes a color photo and nutrition facts, so you know exactly what youre making.

As an added benefit, look for the more than 30 bonus recipes scattered through this bookrecipes that provide a variation or an add-on to a well-loved classic. So in addition to beloved buttermilk pancakes, youll get a recipe for pumpkin pancakes. As an alternative to a classic bacon cheeseburger, well give you the recipe for turkey burgers. As well as presenting a recipe for homemade bagels, well share a special honey-cinnamon butter to spread on top. And you can choose between two different varieties of stuffing for Thanksgiving! Plus, there are tips from our experts in every chapter to guarantee your success.

Handy icons throughout the book identify recipes that will save money and time. Recipes with the SLOW COOKER icon are all made using that most convenient kitchen tool. The 5 INGREDIENTS icon notes recipes that call for five items or fewer (not including water; optional extras; and pantry staples like salt, pepper, and oil). To help you plan ahead, the FREEZE IT icon identifies recipes that can be prepped and frozen to use at a moments notice.

If you are a new cook looking for a perfect place to start exploring the kitchen, this book is for you. And if youre an experienced cook simply in need of a colorful collection of the best versions of your all-time favoritesthis book is for you, too! Dig in and enjoy, knowing that family and friends are waiting with thumbs-up approval!

Theres no treat like hot doughnuts! The coffee-flavored glaze on these makes them a perfect day starter.

Pat Siebenaler, Random Lake, WI

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PREP: 25 min. + rising COOK: 5 min./batch MAKES: about 4 dozen

2 pkg. (1/4 oz. each) active dry yeast

1/4 cup warm water (110 to 115)

2 cups warm 2% milk (110 to 115)

1/2 cup butter, softened

1 cup hot mashed potatoes (without added milk and butter)

3 large eggs

1/2 tsp. lemon extract, optional

1 cup sugar

1 1/2 tsp. salt

1/2 tsp. ground cinnamon

9 1/4 to 9 3/4 cups all-purpose flour

COFFEE GLAZE

6 to 8 Tbsp. cold 2% milk

1 Tbsp. instant coffee granules

2 tsp. vanilla extract

3/4 cup butter, softened

6 cups confectioners sugar

1/2 tsp. ground cinnamon

Dash salt

Oil for deep-fat frying

In a large bowl, dissolve yeast in warm water. Add milk, butter, potatoes, eggs and, if desired, extract. Add sugar, salt, cinnamon and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour.

Stir down dough. On a well-floured surface, roll out to 1/2-in. thickness. Cut with a floured 2 1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise for 45 minutes.

Meanwhile, for glaze, combine 6 Tbsp. milk, coffee and vanilla; stir to dissolve the coffee. In a large bowl, beat butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding more milk as necessary to reach the desired dipping consistency.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry doughnuts, a few at a time, about 1 1/2 minutes per side or until golden. Drain on paper towels. Dip tops in glaze while warm.

1 doughnut: 231 cal., 7g fat (3 sat. fat), 17mg chol., 121mg sod., 39g carb. (19g sugars, 1g fiber), 4g pro.

AUNT BETTYS BLUEBERRY MUFFINS

My Aunt Betty creates a mouthwatering array of baked goods each Christmas, but I especially look forward to these!

Sheila Raleigh, Kechi, KS

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PREP: 15 min. BAKE: 20 min. MAKES: about 1 dozen

1/2 cup old-fashioned oats

1/2 cup orange juice

1 large egg

1/2 cup canola oil

1/2 cup sugar

1 1/2 cups all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 cup fresh or frozen blueberries

TOPPING

2 Tbsp. sugar

1/2 tsp. ground cinnamon

Preheat oven to 400. In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine flour, baking powder, salt and baking soda; stir into the oat mixture just until moistened. Fold in the blueberries.

Fill greased or paper-lined muffin cups two-thirds full of batter. Combine topping ingredients; sprinkle over the batter. Bake muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pan to a wire rack. Serve warm.

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

1 muffin: 208 cal., 10g fat (1g sat. fat), 18mg chol., 172mg sod., 28g carb. (13g sugars, 1g fiber), 3g pro.