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Asparagus and Ham Breakfast Pastries and Cream Cheese Tulips

Ingredients

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Pastries

  • 1 package (2 sheets) of frozen puff pastry, thawed

  • 1 tub of Whipped Challenge Cream Cheese

  • 2 teaspoons of dried Italian herbs

  • 1 cup of shredded cheese (smoked Gouda, Swiss, cheddar, parmesan …)

  • 1 cup of diced ham

  • 12 asparagus spears, cut in half lengthwise, and again horizontal

  • 1 thinly sliced red bell pepper

  • ¼ cup of Challenge Butter melted

  • 2 tablespoons of sesame seeds

Tulips

      24 grape tomatoes, washed and dried

  • 2 teaspoons of diced fresh basil

  • 1 tablespoons of lemon zest

  • 24 fresh chives

 

Directions

  1. Preheat oven to 400 degrees.

  2. Roll puff pastry out on work surface to about 12x 12 inches. Cut into 4 squares. Cut off a ¼ inch strip from each square.

  3. In the center each square, place 2 tablespoons of cream cheese followed by a sprinkle of Italian herbs. Top with ham and shredded cheese.

  4. Fold one corner towards the center of pastry. Fold the opposite corner towards the center as well. Wrap the reserved ¼ inch strip around the center to decorate and hold pastry together. Place pastries on a greased baking sheet.

  5. In each end, tuck 3 asparagus and 3 red bell pepper slices into the cheese filling.

  6. Brush pastries with melted and sprinkle with sesame seeds.

  7. Continue the same process with your second sheet of pastry.

  8. Place in oven and bake for 20-25 minutes or until golden brown. Let cool slightly.

  9. To create the tulips, cut an “X” into the top of each tomato to create petals. Squeeze out seeds or remove with the end of a spoon. Using a wooden skewer, poke a hole on the bottom of tomato.

  10. Combine the remaining cream cheese in a bowl and combine with the diced basil and lemon zest.

  11. Place cream cheese mixture into a small zipper bag. Cut off one corner. Squeeze a small amount of cream cheese into the center of each cut tomato.

  12. Insert a chive into the hole on bottom of tomato to create a stem.

  13. To serve, on each plate place one pastry and three tulips.

Serves 8

 

 

 

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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