Tuesday’s Taste Tempters
Posted: Tuesday, January 24, 2012 8:36 pm
The Messenger 01.24.12
Each Tuesday, The Messenger will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at firstname.lastname@example.org.
Today’s recipe has been submitted by Martha White Kitchens.
Crisco® Original No-Stick Cooking Spray
1 (7.6 ounces) package Martha White® Banana Nut Muffin Mix
21⁄2 cups milk, divided
1 (3.4 ounces) package instant vanilla pudding and pie filling mix
1 cup (8 ounces) sour cream
3 bananas, sliced
11⁄2 cups raspberries, sliced strawberries or blueberries
Whipped topping, optional
Heat oven to 425 degrees. Spray six muffin cups with no-stick cooking spray. Combine muffin mix and 1⁄2 cup milk in small bowl; stir just until moistened. Fill muffin cups about 2⁄3 full. Bake for 12 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Remove from pan; cool on wire rack.
Combine pudding mix, remaining 2 cups milk and sour cream in medium bowl. Beat with whisk for 2 minutes. Let stand 5 minutes or until soft-set.
Coarsely crumble half a muffin in the bottom of a parfait or 8-ounce glass. Over crumbs, layer 1⁄4 cup pudding, half of one sliced banana and a few berries. Repeat layers. Garnish with whipped topping, if desired.