Gourmet's Thanksgiving Recipes

Magazine's Suggestions For Delicious Dishes To Grace Your Table

(CBS)  CRANBERRY OAT BARS
Makes 24 Bars
Active time: 20 min Start to finish: 1 1/4 hours

Ingredients:

1 1/2 cups old-fashioned rolled oats
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
2 tablespoons whole milk
2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups pecans (6 oz) chopped
1 1/3 cups dried cranberries, chopped

Method:

Put oven rack in middle position and preheat oven to 350 degrees F. Generously butter a 9-inch square baking pan.

Toast oats in another baking pan, stirring occasionally, until pale golden, about 12 minutes.

Beat butter and sugar with an electric mixer until fluffy. Beat in eggs, milk, and vanilla. Whisk together flour, nutmeg, salt, and baking soda, then beat into butter mixture until incorporated. Stir in oats, pecans, and cranberries.

Bake until golden and a wooden pick inserted comes out clean, 30 to 35 minutes. Cool in pan 20 minutes, then cut into bars.

© Gourmet Magazine, November 2005

MULTIGRAIN TOASTS WITH SCRAMBLED EGGS AND CANADIAN BACON
Serves 6
Active time: 15 min Start to finish: 20 min

Ingredients:

7 tablespoons unsalted butter
6 slices multigrain bread
9 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
6 oz sliced Canadian bacon, chopped
6 tablespoons sour cream
2 tablespoons chopped fresh chives

Method:

Put rack in middle position and preheat oven to 450 degrees F. Melt 6 tablespoons butter, then brush onto both sides of bread. Using a 2 1/2 -inch round cookie cutter or rim of a glass, cut out 1 round from center of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.

While bread toasts, light whisk together eggs, salt, and pepper in a bowl. Cook bacon in remaining tablespoon butter in a 12-inch non-stick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more. Divide among toast holes and top with sour cream and chives.

© Gourmet Magazine, November 2005