Friday Baking with NotQuiteJuneCleaver Recipes for November 13-20, 2009

I told you I’d be back this morning!  I am going to try to be a little more organized this weekend and moving into next week.  The holidays are upon us.  I have lots of irons in the fire.    The at home baking thing is taking off. Rachel filled an order last night for some amazingly cute cupcakes.

cupcakes12 copy
Now on to the business of the day: recipes! This first recipe is your savory for today.  This time of the year, extra time is scarce and a quick breakfast is absolutely necessary if breakfast is going to happen at all!  This sounded so good.  And filling!  When I first looked at the recipe I thought NINE eggs!  But it makes two loaves so suddenly that didn’t seem so outrageous. You could certainly play around with the additions like substituting crumbled bacon for the ham.  And another cheese for Gruyere. As long as you keep your proportions, the possibilities are many! And if the eggs scare you – use an egg substitute.

Savory Breakfast Bread
2 cups all-purpose flour
2 1/4 teaspoon baking powder
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped chives
1/3 cup chopped red peppers
9 eggs
1 cup soft butter
3 tablespoons mustard
1 1/2 cups chopped ham
2 cups Gruyere cheese
1/2 teaspoon ground pepper
Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients. In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8×4 loaf pans. Bake in a 375F oven for 30 – 35 minutes. Allow to cool for 10 minutes then remove from pans.

Doesn’t this sound simple?  And tasty?  Yeah, I think so too.

Now your sweet recipe. I made this recipe for Halloween and it was delicious!  I made it with POM Wonderful.  I received an email from Kristin at POM Wonderful a few weeks ago that asked if I would accept a sample of POM Wonderful 100% Pomegranate Juice to try in a recipe or two.  And of course I said “sure, why not?” …well a CASE of Pom Wonderful came promptly and we are enjoying it!  The pie was delicious and smooth and I think you will like it too.  I can tell you POM Wonderful is a top-notch juice so look for it next trip to the grocery store.

Pom-tastic Pomegranate Pumpkin Pie
The addition of pomegranate juice to the filling of this pie gives a smart tart change to a traditional pie! Pumpkin pie that kind of bites back!
Single pie crust for a 9” pie
1/2 cup Pomegranate Juice
3 large eggs
1½ cups pumpkin (14.5-oz. can)
½ cup granulated sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
3/4  cup heavy cream
Preheat oven to 425F.
Beat eggs with a whisk in a medium-sized bowl. Add   pumpkin and whisk to
combine. Mix in granulated sugar, salt, cinnamon, nutmeg and ginger. Stir in pomegranate juice and heavy cream.
Pour into the prepared pie crust. Bake for 15 minutes. Reduce oven heat to 375F and bake 35 to 45   minutes, or until knife inserted comes out clean.
Allow pie to cool about 2 to 3 hours before cutting. Serve with whipped cream and topped with pomegranate arils makes an exceptionally beautiful pie.

Okay there you have it! Two recipes to try this next week.  Have a great weekend.

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Brenda S 'Okie in Colorado'

Do you have a picture of the breakfast bread?

Sorry I don’t…havent made it yet…but when I do there will be pics!


I love to read your blogs and recipes. I pray for the day I can cook like you. I am working on desserts left and right.

Just purchased one of your calendars this morning!

Delving into my venture of Cottage Creations. It’s nothing big~but I am aspiring to be NotQuiteJuneCleaver:)

Love you!

I made the breakfast bread and it was realy good. I made it in a 13X9 instead of loaf pans and it turned out well. Thanks for another good one!
I posted pics on my blog:)