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