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Tuesday’s Taste Tempters 12.28.10

Tuesday’s Taste Tempters 12.28.10

Posted: Tuesday, December 28, 2010 8:01 pm

Today’s recipes have been submitted by Martha White Kitchens.
Wildberry Muffin Trifles

2 (7-ounce) packages Martha White Wildberry Muffin Mix
2 tablespoons sugar
1 egg, beaten
2 tablespoons butter, melted
3/4 cup milk
Pudding and toppings                           
3 cups cold milk
1 (5.1-ounce) package instant vanilla pudding and pie filling mix
1 teaspoon vanilla extract
3/4 cup orange juice
3 cups chopped, sweetened strawberries    
Whipped topping or whipped cream
Heat oven to 375 degrees. Spray 12 muffin cups with no-stick cooking spray. In large bowl, combine muffin mix, sugar, egg, butter and 3/4 cup milk. Stir just until blended.  Fill muffin cups 2/3 full.
Bake 15 to 18 minutes or until golden brown. Cool in pan 3 minutes. Remove to cooling rack. Cool completely.
Combine 3 cups milk, pudding mix and vanilla in large bowl. Beat with wire whisk 2 minutes. Allow to set 5 minutes.
Slice muffins horizontally. Place bottom half in custard cup or dessert dish. Top with 1 tablespoon orange juice and about 3 tablespoons each strawberries and pudding. Place top half of muffin over pudding. Top with 1 tablespoon each, strawberries and pudding. Add a dollop of whipped topping. Repeat with remaining muffins, pudding and toppings. Refrigerate until serving time.


Cinnamon Banana Nut Breakfast Bread
2 tablespoons Martha White All-Purpose Flour
2 tablespoons quick oats
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter
2 (7.6-ounce) packages Martha White Banana Nut Muffin Mix
1/2 cup quick oats
1/2 cup raisins or dried cranberries
1 teaspoon cinnamon
1 egg, beaten
3/4 cup applesauce
3/4 cup milk
Heat oven to 350 degrees. Spray 9x5x3-inch loaf pan with no-stick cooking spray. Stir together flour, 2 tablespoons oats, granulated sugar, brown sugar and 1/4 teaspoon cinnamon in medium bowl. Cut butter into dry ingredients with pastry blender or fork until crumbly.
Stir together muffin mix, 1/2 cup oats, raisins and cinnamon in large bowl. Add egg, applesauce and milk. Stir just until blended. Pour into prepared pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto cooling rack and cool completely. Wrap tightly for several hours or overnight. For even slices, cut with gentle sawing motion with serrated knife.

Published in The Messenger 12.28.10


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