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Hot Wheels 2020 Cadillac XT6 SUV provides old-fashioned American luxury

By C.A. Haire

With Arizona’s mild winter weather, it’s a great time to gather family or friends and take a long road trip. The Cadillac XT6 is a good choice for a vehicle, which is based on the popular GMC Acadia SUV. The difference is this Caddy is loaded with plenty of standard goodies that are optional on the lessexpensive GMC version. This might explain the window-sticker tab of $59,000.

For this price, consumers expect a lot— and they will get it. The maximum seating capacity is listed as eight, so there’s plenty of room. If the second-row bucket seats are ordered, this capacity drops to seven. Either way, a third-row seat is issued. They are power operated and, if lowered, they create generous rear-cargo room. The quality of materials and workmanship is very good, and the leather trim is top grade.

Tech people will enjoy Apple CarPlay, Android auto, Wi-Fi and wireless smart phone charging. Safety features like auto emergency braking, pedestrian warning, lane assist and The 2020 Cadillac XT6 SUV has a 3.6-liter V-6 engine rated at 310 horsepower. (Photos by C.A. Haire)

blind-spot monitoring are here, but fortunately, the driver can disconnect these. And most of the controls are easy to use, thanks to the many simple buttons and knobs.

The only engine available is a proven 3.6-liter V-6, rated at 310 horsepower, connected to a nine-speed automatic gearbox. Fuel economy is listed at 17 mpg in the city, and 24 on the highway. Front-wheel drive is standard, but this one has the optional all-wheel drive unit that offers maximum traction on slick pavement or dirt trails. A computer program offers four modes of operation: touring, sport, AWD and off road.

We took this XT6 on an off-road trip, going through sandy washes and light mud. With

the high-ground clearance and all-wheel traction, it did quite well on the beaten track. But keep in mind, the long wheelbase and low-hanging front bumper limit the ability to take more serious dirt trails. This is for recreational off-pavement use, not the Baja 500.

This vehicle racked up 600 miles in one week. Highway fuel economy from Fountain Hills to Tucson was 21 mpg. On the return trip, it increased to 26 mpg, for an overall 23.5 average. This is close enough to the claimed 24 by the factory, we have no complaints about fuel economy. This SUV is very comfortable, whether cruising on the freeway or stuck in stop-and-go city commuting.

There is nothing overly exotic about the XT6, but it does provide old-fashioned American luxury with the ability to haul lots of gear or passengers—at a reasonable price.

ACROSS 1 Tummy muscles, for short 4 Slapstick arsenal 8 Scallopini meat 12 Press for payment 13 Ireland 14 Not working 15 Classic Anne Murray song 17 Location 18 Charlotte's creation 19 Capitol VIP 21 Pamper 24 Gun the engine 25 Melody 26 Sprite 28 Thin smoky streaks 32 Messy sort 34 Cut the grass 36 Fit of peevishness 37 High-strung 39 Michael Jackson album 41 -- budget 42 Affirmative action? 44 About to fall asleep 46 Old-style hairpiece 50 Curved line 51 Neighbor of Cambodia 52 Increase rapidly 56 Scandinavian city 57 Sagan or Sandburg 58 Shooter ammo 59 Adolescent 60 Has bills 61 Dr. Ruth's subject DOWN 1 Billboards 2 Chignon 3 White-flowered amaryllis 4 Little rock 5 Square root of IX 6 Blunders 7 Passover feast 8 Compared to 9 Tend texts 10 Choir member 11 Ogle 16 Marry 20 Fresh 21 Money 22 Unctuous 23 Shade provider 27 Watch chain 29 Mountain peak covers, often 30 Bowlers' targets 31 Remain 33 Blessing 35 Bankroll 38 Ply oars 40 Talks Dixie-style

43 Mirror-ball venue 45 Sphere 46 Basis for a whodunit 47 Relaxation 48 Portrayal 49 Chew like a chipmunk 53 Tramcar contents 54 Shelter 55 Remiss

All in the Family Gio’s Pizza brings traditional Italian flavors to Anthem By Christina Fuoco-Karasinski

Born in Sicily and raised in New York, Onofrio Modica knows great pizza.

For five years, the Anthem resident has been sharing his family’s recipes through Gio’s Pizza, which boasts top-notch deepdish, thin New York-style and Sicilian crust pies.

“I’ve been in the business for 47 years,” he says. “The secret to my success is experience, consistency and quality. I try to stick with the same recipe.”

Modica comes from a family of butchers, who branched off into the pizza business. He moved to Anthem after vacationing here, and soon opened an eatery in Scottsdale. When that closed, he worked in construction. His kids encouraged him to fall back into the family business.

The traditional pizzeria has a variety of round, thin, New York-style crust pies on its menu, ranging from napolitana (mozzarella and tomato sauce; $14.95 for a whole, 16 inch) to meat lovers (mozzarella, ground beef, bacon, sausage, pepperoni and ham; $29.95 for a whole, 16 inch). A few of the same varieties are available in the 12-inch by 18-inch rectangular, thick, Sicilian-style crust for $17.95 to

$21.95.

The stuffed pizzas serve six to eight people and come in ham, cheese and pepperoni; and potato, pepperoni and sausage. A whole pizza is $29.95.

“The dough is my family’s recipe,” he says. “Through all the years, you’ll always come up with different ideas.”

All selections are available in slices as well. Off the menu are interesting pizzas. “We do make lasagna pizzas,” he says.

Onofrio Modica of Gio’s Pizza moved to the United States from Italy, bringing with him years of family recipes. Gio’s Pizza boasts a host of pies, ranging from thin, New-York style to stuffed pizzas. (Photos by Chris Mortenson)

Gio’s Pizza 4205 W. Anthem Way, Suite 104, Anthem 623-500-2350, facebook.com/giospizzaanthem giospizzaanthem.com

“We make rigatoni pizza. When people request it, we make it. We have a lot of different types of pizzas that we don’t display. What we display is what sells constantly, all day long.”

Modica’s other specialties include rolls—meat sauce and spaghetti—and pepperoni, ham and ricotta pinwheels, and broccoli, spinach and ricotta pinwheels. Garlic knots, calzones and wings are on the menu, too. He creates homemade chicken parmigiana, eggplant parmigiana and meatball parmigiana, as well as lasagna and baked rigatoni for those who are not in the mood for pizza.

Gio’s Pizza has a limited dining area, which was designed by Modica and fashioned after a New York pizzeria. He painted the restaurant and created the woodworking.

In April, Gio’s Pizza will celebrate its fifth anniversary with specials and discounts. Check its Facebook page for information at facebook.com/giospizzaanthem.

Modica, who also provides catering, is proud of his success.

“It’s like when you feed little babies. You have to make sure you’re there all the time. There are no shortcuts, and I’m nice to my customers. That’s most important.”

Simply irresistible. That’s about the only way to describe this cookie. It’s kind of like the favorite cousin to the cinnamon roll. In fact, these soft cinnamon roll cookies have all of the same flavors, but a lot less dough.

Try them with either the simple glaze or cream cheese frosting! Soft Cinnamon Roll Cookies By Jan D'Atri

Cookie dough ingredients: - 1 cup granulated sugar - 2 tablespoons butter softened - 2 tablespoons butter-flavored Crisco shortening - 1 large egg - 1/4 cup buttermilk (*See note in directions to make homemade buttermilk) - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/8 teaspoon salt Cinnamon sugar ingredients: - 1/2 cup brown sugar - 1/2 tablespoon cinnamon - 2 tablespoons butter, melted Cream cheese frosting ingredients: - 2 oz. cream cheese, room temperature - 2 tablespoons butter, room temperature - 1/2 cup powdered sugar - 1/2 teaspoon vanilla - 2 to 3 teaspoons milk, or more for thinner consistency Alternate glaze ingredients: - 1 1/2 cups powdered sugar - 2 to 3 tablespoons milk (may need more to thin out glaze enough to drizzle) Directions:

For the cookie dough, cream together sugar, butter and shortening. Add egg, buttermilk and vanilla, mixing well to combine. Add flour, baking powder, baking soda and salt, mixing well until soft dough forms. Place dough in a plastic bag, flatten and freeze for 30 minutes. In a small bowl, mix together cinnamon and sugar. Set aside.

When dough is firm, combine 2 tablespoons of flour and 2 tablespoons of powdered sugar. Generously flour a work surface. (If you don’t have powdered sugar, just use flour.) Working quickly, remove dough from bag and roll out into a 12-by-9 rectangle, about 1/4-inch thick, with a floured rolling pin. Brush the surface of dough with melted butter. Sprinkle brown sugar cinnamon mixture over dough and press down slightly. Flour your hands and then quickly roll dough lengthwise into a tight log.

Wrap log up in plastic wrap; twist the edges to seal and place on a tray. Freeze for 30 minutes or until the roll is firm enough to cut into pinwheel slices, 1/2-inch thick. Place cookies on parchment paper or silicone mat about 2 inches apart. Return to fridge for 15 minutes. Bake at 350 degrees for 10 minutes. Cookies should be slightly underdone. While cookies are baking, make the cream cheese frosting or the sugar glaze.

For the cream cheese frosting, combine cream cheese, butter, powdered sugar, vanilla and milk. For the glaze, mix together powdered sugar and milk until desired consistency is achieved. When cookies are done and still warm, spread either the cream cheese frosting over cookies or drizzle with glaze. Place cookies in an airtight container to store. Note: * To make homemade buttermilk, combine 1/3 cup milk and 1 tablespoon vinegar or lemon juice. Stir for 10 seconds then let sit for 15 minutes. Soft Cinnamon Roll Cookies

Watch my how-to video for soft cinnamon roll cookies here: jandatri.com/jans-recipe/one-minute-kitchen/softcinnamonrollcookies