Strawberry Puff Pastry Dessert

Other than Coca Cola Ham, I haven’t figured out my Easter Menu. And really, I’m more excited about making today’s cookies — Camilla’s Oaxacan Cashew Fudge Crumb Bars, from Food TV. I’ll post a picture shortly.

But back to Easter, here’s a link I wanted to share to another light and fruity recipe which would be perfect for the holiday. This is something I made up a long time ago. Taste of Home published it a few years back and people seem to like it.  The (non-chocolate) malted milk powder mixed with the strawberry flavor is pretty interesting.  It’s fun seeing if people can detect it.

Strawberry Puff Pastry Dessert

Related posts:

Comments

  1. says

    Funny- my post today includes malt powder too!

    If I didn’t already have a dessert selected for this afternoon, I’d make your suggestion. I love malted milk powder! I have planned a strawberry chocolate chip bread pudding though. I guess that sounds pretty good too!!

  2. Jen says

    Hmmm. . .now I’m wondering if I should make that instead of the Blueberry Cheesecake I was going to make for Easter.

  3. says

    RP, the strawberry chocolate chip bread pudding sounds very interesting. Also, I hope you try malt powder with strawberries. It’s an interesting flavor combination.

    Jen, blueberry cheesecake sounds great. You should stick with that.

    Amy, I am definitely making Coca Cola ham. I’m trying to decide between Nigella’s boiled ham or Southern Living’s baked Coca Cola Ham which contains Bourbon.

    1 (6- to 7-lb.) fully cooked, bone-in ham
    30 to 32 whole cloves
    1 pound dark brown sugar
    1 cup spicy brown mustard
    1 cup Coke
    1/2 cup bourbon or apple juice

    Remove skin, trim fat to 1/4-inch thickness. Make 1/4-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined 13- x 9-inch pan.

    Stir together brown sugar and next 3 ingredients until smooth. Pour mixture evenly over ham.

    Bake at 350° on lower oven rack for 2 hours and 30 minutes (or until thermometer registers 160 degrees F), basting with pan juices every 20 minutes. Remove ham, and let stand 15 minutes before serving.

  4. Debbi says

    Those cookies sound delicious. I had to google Oaxacan though, I thought it was an exotic ingredient or something. :-) You’ll have to let me know if you are able to taste the espresso powder, if not I’ll probably make them. We don’t like things with a coffee taste though.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>