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Ham and Asparagus Pastries with Cream Cheese-The Perfect Treat for Mom!

  • Writer: Suzanne Clark
    Suzanne Clark
  • May 4, 2016
  • 2 min read

How do I know Mother’s Day is around the corner here in Arizona? The first sign is the saguaro cactus start to bloom-a magnificent sight to see! The dessert is full of blooms, dessert bunnies are everywhere and the coyotes start howling at night. The temperature starts to creep up and we know summer is on its way. The perfect time of year to celebrate Mom!

Typically I spend the week before Mother’s Day doing intense yard work, and planting summer flowers so I can lay back and relax in the pool and admire my hard work. A day out of the kitchen, hanging out by the pool without a care in the world. That is what I consider the perfect Mother’s Day!

Ok, the truth is I feel a bit guilty just laying back and relaxing. This is not something I get to do too often. To make things a bit easier, I like to suggest easy ideas for meals. This recipe I am posting is one of my favorites. It is something that anyone can make to impress their Mom. These pastries are delicious and only take a small amount of time to make. They are great for breakfast, lunch or even at dinner. For an extra special presentation, I also created some lovely tomato tulips stuffed with Challenge Cream Cheese to decorate the plate. Edible flowers at their finest!

So go ahead and start hinting to your family now. Find a way to get this recipe to them so you too can enjoy a relaxing day doing what you enjoy the most. Happy Mother’s Day!

(Note to my family: If you reading this, I would like this for breakfast-hint, hint!)


 
 

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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