Nashville, TN – Homes across the Country have turned into “test kitchens” during the Martha White® Muffin Mix Challenge™. Martha White’s fourth annual recipe contest challenges home bakers to create original recipes to win.
Entrants are required to submit an original recipe using at least one pouch of Martha White Muffin Mix. The convenience of using a muffin mix as a base allows home bakers to explore interesting recipe concepts with the assortment of 17 muffin mix flavors and varieties.
The contest officially launched in September and will end November 30th, 2011, at 11:59am CST. To compete in the Martha White Muffin Mix Challenge, entrants may enter by mail, email or online. Each original recipe will be initially judged on five criteria: taste, creativity, appropriate use of product, ease of preparation and appetizing appearance. Five finalist recipes will be placed online at www.marthawhite.com for consumers to vote for the best recipe and help decide the Grand Prize Winner.
The Grand Prize Winner will receive $5,000 and a Martha White gift basket, while the four first prize winners will receive $1,000 and a gift basket. For 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.
Any baking you do at home makes you a winner. You can transform a muffin mix into easy gourmet treats like Bananas Foster Waffles with Ginger Whipped Cream transformed with a Martha White Banana Nut Flavored Muffin Mix. Or look beyond the breakfast table with desserts like Fruit Pizza and Heavenly Chocolate Chip Peanut Bars, which are both made with a chocolate chip muffin mix.
For additional recipes from Martha White, go to www.marthawhite.com and click on the Recipe section.
Bananas Foster Waffles with Ginger Whipped Cream
Sauce
4 tablespoons butter
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 bananas, sliced
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
Directions
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
Fruit Pizza
Crust
1 (7.4 oz.) package Martha White® Chocolate Chip Muffin Mix
1/4 cup firmly packed dark brown sugar
4 tablespoons cold butter
3 tablespoons cold heavy cream
1 teaspoon vanilla extract
Topping
1 (8 oz.) package cream cheese
1/4 cup sifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Fresh fruit, such as sliced peaches, pineapple, kiwi, strawberries, raspberries, blueberries or other fruit of your choice
3 to 4 tablespoons Smucker’s® Apple Jelly
Directions
1. HEAT oven to 375°F. Cover large cookie sheet (14 x 20-inch) with double layer of parchment paper. Stir together muffin mix and brown sugar in large bowl. Cut in butter with pastry blender or two knives until butter is size of peas. Slowly stir in cream and 1 teaspoon vanilla with a fork until ingredients are moistened. Form dough into a ball with floured hands. Knead 3 to 4 times in the bowl. Flatten into a 6-inch disk. Wrap with plastic wrap. Chill for 30 minutes.
2. UNWRAP dough. Place in center of parchment-covered pan. Leaving plastic wrap on top, press with palms of hands from center to outside edge into 11-inch circle. Work quickly so dough will remain cold. Pierce dough all over with fork. Chill for 20 minutes. Bake in lower third of oven. Bake 10 to 12 minutes or until medium to dark brown. Cool completely on pan on wire rack. Gently loosen with spatula. Place on serving tray.
3. BEAT cream cheese, powdered sugar, 1 teaspoon vanilla and lemon juice until blended. Spread over cooled crust. Arrange desired fruit over cream cheese. Heat apple jelly on low heat just until warm. Brush thin layer over fruit with pastry brush. Chill at least 1 hour or until serving time.
Makes 8 to 10 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
Directions
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, Jif and Smucker’s are registered trademarks of The J.M. Smucker Company.
