Martha White® Launches Holiday Muffin Mix Challenge™

NASHVILLE, Tenn., July 19, 2012 /PRNewswire/ -- There's nothing quite like the smell of holiday dishes coming out of the oven to warm hearts and bring family together. It's not just about what's in the oven, it's also about the little joys that happen around the baking -- the mixing, the anticipation, the time together. Martha White® wants to celebrate the holidays a little early this year by launching the Martha White Holiday Muffin Mix Challenge™ for the chance to win cash prizes and a year's supply of muffin mix to help create more memorable holiday moments.

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Beginning today and continuing through September 12, 2012, enter an original recipe suitable for entertaining at breakfast or for dessert. Recipe must use at least one pouch of Martha White Muffin Mix. Whether it's the perfect recipe for a festive brunch with friends or a beautiful dessert shared each year with family, the Martha White Holiday Muffin Mix Challenge will give entrants their chance to show off their best holiday creations.

"Nothing brings family and friends together like cherished holiday dishes," said Linda Carman, Martha White baking expert. "Baking with Martha White Muffin Mixes can be quick and easy, which is very helpful when preparing breakfast or dessert during the busy holiday season."

With presents to buy, decorations to hang, family and friends to entertain, and food to prepare, no time of year is busier for bakers than the holiday season. Martha White Muffin Mix is the perfect companion to save time, providing special moments created in minutes.

Contest winners will be announced in November, just in time for use during the holiday season. One Grand Prize Winner and two Runner-Up Prizes will be awarded in each category. Grand Prize Winners will receive $3,000 and a year's supply of Martha White Muffin Mix, while Runner-Up Prize Winners will receive $1,000 and a year's supply of Martha White Muffin Mix. For complete details, the Official Rules and entry information, visit www.marthawhite.com. Open to legal residents of the 50 United States and D.C., age 18 or older. Void where prohibited.

For other great holiday recipe ideas, visit www.marthawhite.com and click on "recipes" and "cook's corner." Join the Martha White community at www.Facebook.com/MarthaWhiteBaking.

Bananas Foster Waffles with Ginger Whipped Cream

Sauce

4 tablespoons butter

1/3 cup firmly packed brown sugar

1/4 teaspoon cinnamon

2 bananas, sliced

1/2 teaspoon vanilla extract

Waffles

1 (7.6 oz.) package Martha White® Banana Nut Flavored Muffin Mix

1/2 cup buttermilk, at room temperature

1 teaspoon vanilla extract

1 large egg, beaten

1 tablespoon melted butter

Crisco® Original No-Stick Cooking Spray

1 cup prepared whipped cream

1 tablespoon finely chopped candied ginger

1. MELT 4 tablespoons butter in 10-inch skillet on medium-low heat. Stir in brown sugar and cinnamon. Cook 2 to 3 minutes until sugar is dissolved and mixture is bubbly. Stir in bananas. Heat 4 minutes. Stir in 1/2 teaspoon vanilla.
2. STIR together muffin mix, buttermilk, 1 teaspoon vanilla, egg and 1 tablespoon melted butter in medium bowl just until blended.
3. COAT waffle iron with no-stick cooking spray and heat to medium temperature. Spoon or ladle batter onto waffle iron. Cook 3 to 4 minutes according to manufacturer's directions, or until golden brown. Use fork and spatula to remove. 
4. COMBINE whipped cream and ginger in small bowl. Spoon cooked bananas over waffles and top with dollop of cream. If desired, cut waffles in half and overlap. 

Makes 2 large or 4 small waffles

Country Cinnamon Apple Clafouti

1 (21 oz.) can apple pie filling and topping 

1/3 cup raisins

3 large eggs, beaten

1 cup milk

1 (7 oz.) package Martha White® Apple Cinnamon Flavored Muffin Mix or Apple Cinnamon Flavored Muffin Mix with Whole Grains

2 1/2 tablespoons butter

2 teaspoons sugar

1/4 teaspoon ground cinnamon

Powdered sugar and/or whipped cream, optional

1. HEAT oven to 400°F. Stir together pie filling and raisins in large bowl. Set aside.
2. COMBINE eggs, milk and muffin mix in a medium bowl. Whisk until blended.
3. PLACE butter in 10-inch round baking dish or ovenproof skillet. Place in oven until melted (3 to 4 minutes). Remove from oven. Pour half the muffin batter into hot dish. Spoon apple mixture over batter. Top with remaining batter.
4. COMBINE cinnamon and sugar; sprinkle over top of batter (If dish is shallow, place on cookie sheet before putting it into the oven). Bake 25 to 30 minutes or until golden brown and set in the center. Let rest about 10 minutes. Sprinkle with powdered sugar and top each serving with whipped cream, if desired.

8 to 10 servings

Very Berry Triple Berry Trifle

Crisco® Original No-Stick Cooking Spray

Cake

2 (7 oz.) packages Martha White® WildBerry Flavored Muffin Mix

2 large eggs, beaten

2/3 cup water

1/2 cup Crisco Pure Vegetable Oil

Pudding

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 (3.4 oz.) box instant vanilla pudding mix

1 1/2 cups cold milk

1 (8 oz.) container frozen whipped topping, thawed

4 1/2 cups frozen mixed berries (do not thaw)

Mixed berries for garnish, if desired

1. HEAT oven to 350ºF. Spray 13 x 9-inch pan with no-stick cooking spray. Stir together muffin mix, eggs, water and oil until blended. Pour into prepared pan. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. WHILE cake cools, beat cream cheese and sweetened condensed milk in large bowl with electric mixer at medium high speed until smooth. Beat in pudding mix until dissolved.  Add milk and beat at medium speed for 2 minutes. Fold in half the whipped topping. Refrigerate to thicken. 
3. DIVIDE cooled cake into thirds. Crumble one third into the bottom of a 4-quart trifle dish.    Sprinkle with one third of the berries, then one third of the pudding mixture. Repeat layers. Top with remaining whipped topping. Sprinkle with berries, if desired. Chill 4 to 6 hours before serving.

Makes 12 to 15 servings

Heavenly Chocolate Chip Peanut Butter Bars

Crisco® Original No-Stick Cooking Spray

Crust

2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix

6 tablespoons butter, softened

Filling

1/2 cup butter, softened

1/2 cup Jif® Creamy Peanut Butter

2 cups powdered sugar

2 teaspoons milk

Topping

1 cup semi-sweet chocolate chips

1/4 cup butter

1. HEAT oven to 350°F. Coat bottom of 13x9x2-inch baking pan with no-stick cooking spray. Stir muffin mix and 6 tablespoons butter together in large bowl until crumbly. Lightly press into prepared baking pan. Bake 12 to 15 minutes or until lightly brown around edges. Cool completely.
2. BEAT 1/2 cup butter, peanut butter, powdered sugar and milk in medium bowl with electric mixer at medium high speed until smooth. Spread over crust.
3. MICROWAVE chocolate chips and 1/4 cup butter in uncovered microwave safe bowl on MEDIUM-HIGH for 45 seconds. Stir until smooth. If necessary, microwave at 15 second intervals until chocolate is melted. Cool 10 minutes. Spread over peanut butter filling. Chill 30 minutes or until set.

Makes 12 to 15 servings

Crisco, Eagle Brand and Jif are registered trademarks of The J.M. Smucker Company.

SOURCE The J.M. Smucker Company

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