recipe

Archive for November, 2009

Page 4 of 5«12345»
Nov
13
2009

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.

Nov
12
2009

Is it really Thursday already?

Geez…where has this week gone?  I worked all day yesterday on the final draft of the recipe portion on the pie book.  And made two pies and got started on proofing the resources pages and recipe index.  I will finish those tonight and them zip and send! I really will put up recipes tomorrow so look for them!  A quick peek at the greenhouse…

greenhouse

And one of the pies I made yesterday…a VERY BERRY pie – before…

veryberrypieand after:

veryberryLater gators! Remember, recipes in the morning!

Nov
10
2009

Hint, hint.

So, we are on schedule for the big surprise interview and giveaway this coming Sunday, the 15th.  I wanted to whet your appetites a bit this morning and say I am still here, just incredibly busy.  Its that time of the year, you know.  The holidays are here.  We are baking.  And opening my shoppe again.  And finishing the pie book.  And this was one of the busiest times home Husband has had in a while and the next one won’t be less busy that’s for sure.  OH…yeah, the hint I promised.  Um…let’s see….

nqjc3

If you know aprons at all, you will know my guest.  But not as well as you will AFTER the interview!  Also this is the most amazing giveaway I have ever done! The time for entering to win will be a whopping 10 days long.  With reminders along the way and plenty of reasons and ways to get more than one entry in the VERY famous mason jar.  One more hint, there will be a vintage apron included in this amazing giveaway package…but with more strings than just apron strings attached!

So there you have it.  A couple of hints.  I hope you are as excited as I am.  Well, you can’t be because you don’t know all I know about it!  But you do NOT want to miss this!

I wanted also to invite any of you interested to join me on facebook. Just type in NotQuiteJuneCleaver in the search bar and that should take you there.

You might have noticed no recipes Friday.  Or maybe you didn’t ;) Simply put, I was too busy.  You might find that hard to believe but it was true.  These past few weeks have been full.  Fun but full.  I will have recipes for you Friday.  I announced some changes to Friday Baking with NotQuiteJuneCleaver but the lack of recipes wasnt one of them.  You will have recipes this coming Friday.

Let’s see what else. Guess that is it for this morning.  I’ll be back. Real soon. Have a great day.

Page 4 of 5«12345»