I have to admit, I’ve only braved Black Friday as a shopper once and that was enough. I know a lot of you are ready to tackle your lists while the sales are hot. Remember, to keep up your stamina and to keep you from getting just a bit too testy with the masses, it’s important to have a good breakfast before you go.
Once you’ve conquered the crowds and checked off your Christmas shopping list, you can come home to a hardy recovery breakfast. Warm turnovers and savory muffins will replenish some of your lost sleep and repair your frazzled nerves. This and a good cup of coffee may even restore a crowd-worn holiday spirit.
From the comfort of my sofa, at a time much later than o’ dark-thirty, I’ll be wishing my best to all you brave bargain hunters.
For the full article and more, read our November issue at www.citysocial.com or pick up one of our pretty issues around town.
1 large ripe banana, mashed
1 cup quick-cooking rolled oats
1/2 cup unsalted pepitas
1/2 teaspoon ground cinnamon
1/2 cup Ovaltine chocolate milk powder
1/2 cup chopped, pitted dates
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup chopped dried, mixed fruit
1/2 cup toasted wheat germ
1/3 cup light maple syrup
1/4 cup whole-wheat flour
Preheat an oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with parchment paper. Beat the eggs and banana together in a medium bowl. Add oats, pepitas, cinnamon, milk powder, dates, raisins, pecans, fruit, wheat germ, maple syrup and whole-wheat flour together in a large food processor. Pulse one or twice until thoroughly combined. Add the banana mixture and pulse once or twice more to mix evenly. Spread the mixture onto the prepared baking dish.
Bake for 20 to25 minutes; set the pan on a rack to cool. Cut into bars with a pizza cutter. Wrap the bars with plastic wrap and store in the refrigerator or freeze.
Bacon, Herb and Cheese Savory Muffins
6 slices cooked bacon
3 tablespoons butter, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
2 cups shredded sharp cheese
2 tablespoons finely chopped chives
1 tablespoon finely chopped rosemary
3/4 cup milk
1 large egg
Preheat oven to 350 degrees Fahrenheit. Butter or paper a muffin tin. In a skillet, cook bacon until crisp and transfer to paper towels to drain, reserving 3 tablespoons bacon fat. Crumble bacon. Wisk the bacon fat and butter together in a small dish or bowl.
In a large bowl, whisk together flour, baking powder, sugar, salt, cheese, herbs and bacon. In a small bowl, whisk together milk and egg. Make sure the bacon fat and butter mixture is room temperature before incorporating with the eggs. Whisk the butter and bacon fat mixture into the milk and egg until blended. Add to the flour mixture, stirring until just combined (do not over mix).
Scoop the batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean. Makes 10 to 12 muffins.
Easy Apple Turnovers
1/2 package frozen puff pastry sheets
2 Granny Smith apples
1 teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1/4 cup apple jelly
1 egg, beaten
1 cup powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees Fahrenheit. Set the pastry sheets out to thaw to room temperature. Peel and cut the apples into thin wedges. Place them in a medium sauce pan with cinnamon, brown sugar and lemon juice. Cook until the apples begin to get tender and the sugar has melted. Stir in the jelly.
Beat the egg in a small bowl. Roll out the pastry and cut it into 5-inch squares. Place three or four slices of the apple mixture in the center. Fold the pastry in half at the corners, making it a triangle. Brush the inside edges with the egg and seal it down with a fork. Poke a few holes in the top of the turnover so steam can escape. Brush the top of the turnover with egg and place on the pan. Repeat with the others.
Once you’ve filled all the turnovers, bake them for 10 to 12 minutes or until golden brown. Whisk the powdered sugar into the juices left from cooking the apples. Add the milk one tablespoon at a time until the glaze is think, but pourable. Drizzle the glaze over slightly warm turnovers and serve.