Wednesday, February 10, 2010

~What's Cooking Wednesdays~ Asparagus Ham Crepes And Strawberry Cake Roll!

Happy Valentines Week! =)
I hope you all can take a minute to share a easy, frugal and healthy recipe on your blog and link up to Jess's blog, "It's All About the Savings", for "What's Cooking Wednesday"!!
Today I am sharing one of our favorite and special meals (asparagus ham crepes) maybe not very frugal for some, but it is a good treat for a Valentines breakfast or brunch! I usually serve it with scrambled eggs!
The other recipe, below (Strawberry Cake roll) I have not tried Yet! But it looks very simple and easy! I have never used marscarpone cheese, but cream cheese should work! =) Also could make it with a sugar substitute like splenda or honey....Hummm.....I need to try that!!
Both recipes are from Taste of home! And if you hit the recipe name, the link should take you to the page, where you can see a picture of the dish!
Hope you enjoy!
God bless and Happy Valentines to you and yours!

Asparagus Ham Crepes Recipe
8 Servings
Prep: 25 min. + chilling Bake: 20 min

1/2 cup milk
1 egg
1 tablespoon canola oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese

3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives
In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.
On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11-in. x 7-in. baking dish.
In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes.
Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 crepes.

Strawberry Cake Roll Recipe
12 ServingsPrep: 45 min. Bake: 10 min. + chilling

4 eggs, separated
2/3 cup sugar, divided
1 tablespoon milk
1/4 teaspoon grated lemon peel
1/2 cup all-purpose flour
1/4 teaspoon cream of tartar

1 carton (8 ounces) Mascarpone cheese
2 tablespoons lemon juice
2 tablespoons sugar
2 cups sliced fresh strawberries
2 teaspoons confectioners' sugar
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray. Set aside.
In a large bowl, beat the egg yolks, 1/3 cup sugar, milk and lemon peel. Gradually stir in flour. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold into egg yolk mixture.
Carefully spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
In a small bowl, combine cheese and lemon juice. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with sugar and top with strawberries; roll up again. Cover and chill for 1 hour before serving. Dust with confectioners' sugar. Refrigerate leftovers.
Yield: 12 servings.

1 comment:

  1. Yum!! I'm going to try the asparagus/ham crepes tomorrow night!
    By the way, tag, you're it!!
    Betsy Henry