Martha White Holiday Cookbook

8/10/2019 Martha White Holiday Cookbook

1/8

HOLIDAY RECIPESAWARD WINNING


2/8

Peanut Butter Cup Icebox Pie

INGREDIENTS

2 (7.4 oz.) packages Martha WhiteChocolate Chocolate Chip Flavored Muffin Mix

1/2 cup butter, melted

1 (3.4 oz.) package instant vanilla pudding mix

2 cups whole milk

1 cup Jif Creamy Peanut Butter

DIRECTIONS.HEAT oven to F. In a large bowl, combine muffin mixes and butter until wellcombined. Press evenly into the bottom and up the sides of a 9-inch pie plate.

.BAKE 10-12 minutes or until set. Cool completely.

.In a large bowl, WHISK pudding mix with milk according to package directions untilset.

.BEAT in peanut butter with an electric mixer on medium speed until well combined.Add whipped topping and fold in with a spatula until well combined.

.POUR over cookie crust. Cover and freeze one hour.

.In a medium bowl, add chocolate chips and corn syrup. In a small microwave-safebowl, microwave heavy cream two minutes or until just boiling.

.POUR over chocolate chips and let stand two minutes. Whisk slowly until fullycombined and thickened, and drizzle evenly over top of pie.Garnish with crushed peanut butter cups.

.COVER and refrigerate 30 minutes and up to overnight.

Makes 8 servings

1 (8 oz.) container of whipped topping

1 cup semisweet chocolate chips

2 tablespoons light corn syrup

1/2 cup heavy cream

8 chocolate peanut butter cups, crushed

GRAND PRIZE

WINNER

AWARD WINNING RECIPES

Jif is a trademark of The J.M. Smucker Company.


3/8


4/8

Very Blueberry Cheese-Filled Crumb Cake

INGREDIENTS

Crumb Topping

Crisco Original No-Stick Cooking Spray

( oz.) package Martha WhiteCinnamonSugar Flavored Muffin Mix

tablespoons firmly packed light brown sugar

tablespoons butter, melted

DIRECTIONS

.HEAT oven to F. Spray -inch springform pan with no-stick cooking spray. Stirtogether cinnamon sugar flavored muffin mix and brown sugar. Stir in tablespoonsmelted butter until combined. Set aside.

.BEAT cream cheese, egg, granulated sugar and vanilla in medium bowl with electricmixer at medium-high speed until blended. Set aside.

.STIR together blueberry flavored muffin mix, egg, sour cream and milk. Stir in tablespoons melted butter. Spread into prepared pan. Spread cream cheese mixture overbatter. Sprinkle with blueberries. Press crumb mixture with fingers to form large crumbs.Sprinkle over filling and blueberries.

.BAKE to minutes or until cake barely jiggles in the center and crumbs are goldenbrown. Cool in pan at least hour. Remove sides of pan. Chill to hours beforeserving. Dust with powdered sugar just before serving. Store in refrigerator.

Makes 10 servings

Filling

(8 oz.) package cream cheese, softened

large egg

tablespoons granulated sugar

teaspoon vanilla extract

Crisco is a trademark of The J.M. Smucker Company.

Cake

( oz.) package Martha WhiteBlueberry

Flavored Muffin Mix

1 large egg

1/3 cup sour cream

1/4 cup milk

3 tablespoons butter, melted

3/4 cup fresh blueberries

Note: Martha WhiteApple Cinnamon FlavoredMuffin Mix may be substituted for Martha WhiteCinnamon Sugar Flavored Muffin Mix.

RUNNERUP

WINNER



5/8

Triple-Layer Bavarian Apple Torte

INGREDIENTS

Crust

1/2 cup butter, softened

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1 (7 oz.) package Martha White AppleCinnamon Flavored Muffin Mix

1 tablespoon Martha WhiteAll-Purpose Flour

Filling

1 (8 oz.) package cream cheese, softened


1 large egg

1/2 teaspoon vanilla extract

Topping


1/2 teaspoon ground cinnamon

1/4 cup walnuts, chopped

4 cup s pee led a nd th inly slice d gol dendelicious apples

DIRECTIONS

.HEAT oven to 450F. Beat butter, 1/3 cup sugar and 1/2 teaspoon vanilla in medium bowl withelectric mixer at medium-high speed until blended. Beat in muffin mix and flour until blended.Spread dough with back of medium-size metal spoon into bottom and 2 inches up the sidesof a 9-inch springform pan.

.BEAT cream cheese and 1/4 cup sugar in medium bowl at medium speed until smooth.Beat in egg and 1/2 teaspoon vanilla until blended. Pour over crust.

.STIR together 1/3 cup sugar, cinnamon and nuts in large bowl. Add apples and toss to coat.Spoon over cream cheese layer. Place on rimmed baking pan.

.BAKE minutes. Reduce heat to 400F. Bake an additional 25 to 30 minutes or until brown.Cool before removing from pan.

Makes 8 to 10 servings


GRAND PRIZE

WINNER


6/8

Triple Chocolate Peppermint Pie

INGREDIENTS


Crust

1 (7.4 oz.) package Martha White ChocolateChocolate Chip Flavored Muffin Mix

1/4 cup butter, softened

1/3 cup roasted salted almonds, chopped

DIRECTIONS

.HEAT oven to 350F. Spray 9-inch pie plate with no-stick cooking spray.Blend muffin mix, butter and almonds in medium bowl with fork just until crumbly.Press evenly onto bottom and up sides of prepared pie plate.

.BAKE to minutes or until beginning to look dry. If crust is slightly puffy, pressdown gently with back of a wooden spoon. Cool completely.

.SPOON ice cream into pie crust and spread evenly. Place pie in freezer for 1 houror until firmly frozen.

.SPREAD fudge topping evenly over pie. Freeze until set, about 30 minutes. Whip creamin medium bowl with electric mixer at medium-high speed until stiff. Fold in 3 tablespoonspeppermint candies. Spread whipped cream over pie. Freeze at least 4 hours or until firm.Garnish with additional crushed peppermint candies just before serving.

Makes 8 servings

Filling

3 cups peppermint ice cream, slightly softened

1 cup Smuckers Special RecipeHot Fudge Topping

1 cup heavy cream

3 tablespoons crushed red striped pepperminthard candies

Crushed red striped peppermint hard candiesfor garnish

Crisco, Smuckers and Special Recipe are trademarks of The J.M. Smucker Company.

Note:Mint chocolate chip ice cream may be substituted for peppermint.


RUNNERUP

WINNER


7/8

Baked Candied Sweet Potato Pancake

INGREDIENTS

1/4 cup butter

1/4 cup firmly packed light brown sugar

1/3 cup chopped pecans

1 1/2 to 2 cups cooked sweet potatoes, peeledand thinly sliced crosswise into rounds

1 (7 oz.) package Martha White CinnamonSugar Flavored Muffin Mix

DIRECTIONS

.HEAT oven to 375F. Melt butter and brown sugar in 9-inch skillet with oven-safehandle over medium-low heat stirring constantly. Remove from heat. Sprinkle with pecans.Arrange sweet potato slices over pecans, overlapping slices slightly.

.STIR together muffin mix, egg, milk and oil until well blended.Pour evenly over potato slices.

.BAKE to minutes or until golden brown. Carefully invert pancake onto servingplatter. Serve warm with maple syrup and/or whipped cream, if desired.

Makes 6 servings

1 large egg, lightly beaten

2/3 cup milk

2 tablespoons Crisco Pure Vegetable Oil

Maple syrup and/or whipped cream, if desired

Crisco is a trademark of The J.M. Smucker Company.

Note:Canned sweet potatoes may be used in this recipe. Martha WhiteApple CinnamonFlavored Muffin Mix may be substituted for Martha WhiteCinnamon Sugar FlavoredMuffin Mix.


GRAND PRIZE

WINNER


8/8

Sakes Alive Chocolate Fudge Bars

INGREDIENTS

Crumb Topping


2 cups firmly packed brown sugar

1 cup butter, softened

1 teaspoon vanilla extract

1 large egg

2 (7.4 oz.) packages Martha WhiteChocolate Chip Muffin Mix

1 1/2 cups quick cooking oats

DIRECTIONS

.HEAT oven to 350F. Coat a 13 x 9-inch pan with no-stick cooking spray. Beat brownsugar and butter in large bowl with electric mixer at medium high speed until light andfluffy. Beat in vanilla and egg.

.STIR in muffin mix. Stir in oats until well blended. Reserve one cup of mixture.Set aside. Pat remaining mixture into prepared pan with oiled hands.

.COMBINE sweetened condensed milk and chocolate chips in medium saucepan.Cook over low heat until chocolate is melted, stirring constantly. Remove from heat.

Stir in walnuts. Quickly spread evenly over muffin mixture covering completely to edgeof pan. Drop reserved oat mixture by teaspoonfuls over chocolate mixture. Spread slightly.

.BAKE to minutes or until golden brown. Cool completely on wire rack.Cut into bars.

Makes 32 bars

1 (14 oz.) can Eagle Brand SweetenedCondensed Milk

1 (12 oz.) package semi-sweet chocolate chips(2 cups)

3/4 cup chopped walnuts

Crisco and Eagle Brand are a trademarks of The J.M. Smucker Company.

GRAND PRIZE

WINNER


Martha White Holiday Cookbook

Documents

Transcript of Martha White Holiday Cookbook