CHEESECAKE BARS REIGN SUPREME IN THE MARTHA WHITE® MUFFIN MIX CHALLENGE™

Grand Prize Winner Takes Home $5,000 for
Double Berry Cheesecake Bars

NASHVILLE, Tenn. (April 4, 2011) – When's the last time a cheesecake recipe won a muffin contest? That's exactly what happened in the third annual Martha White® Muffin Mix Challenge™ as Ann B. of Sawyer, Kan., received the $5,000 Grand Prize for her Double Berry Cheesecake Bars.

Ann created a delectable dessert bar with strawberry and raspberry flavors in her Double Berry Cheesecake Bars. Ann combined Martha White Strawberry Flavored Muffin Mix, butter and an egg to make an easy press-in crust. Her creamy, almond-flavored cheesecake filling accented with swirls of raspberry jam completed the stunning presentation.

“We are always amazed at how creative the recipe entries are, year in and year out,” said Linda Carman, Martha White baking expert. “From cakes to pancakes and tortes to tarts, the home bakers really outdid themselves finding innovative ways to use Martha White Muffin Mixes.”

Bakers from 44 states submitted recipes for the contest, which called for original recipes using at least one of the 17 varieties of Martha White Muffin Mixes. Preliminary judging narrowed down the recipe entries to five finalists, which then competed in an online vote. The online votes were combined with the preliminary judging scores to determine the delicious winner of this year’s contest.

The following four first place winners each received $1,000 and a Martha White gift basket for their original recipes.

• Bananas Foster Waffles with Ginger Whipped Cream: Valerie S. of Wakefield, Rhode Island. With a nod to the celebrated dessert, Valerie used Martha White Banana Nut Flavored Muffin Mix to make delectable waffles. A topping of caramel banana sauce and ginger studded whipped cream complete this recipe.
• Fruit Pizza: Arlene Joann R. of Bishop Hill, Illinois. Martha White Chocolate Chip Muffin Mix is transformed into a crisp cookie crust. Spread with a cream cheese mixture and topped with assorted fresh fruits, this luscious winner is beautiful enough for a party.
• Gone Bananas Pie: Marla F. of Opelousas, Louisiana. A contemporary take on the classic banana cream pie. The crisp crust is made with a Martha White Banana Nut Flavored Muffin Mix and butter. It is easy to make and a perfect complement to the creamy banana filling.
• Heavenly Chocolate Chip Peanut Butter Bars: Tish H. of Charlotte, North Carolina. Combine Martha White Chocolate Chip Muffin Mix and butter to create a crisp bottom layer. Spread with a sweet peanut butter mixture and topped with melted semi-sweet chocolate, it’s a delightful combination sure to become a family favorite.

The fourth annual Martha White® Muffin Mix Challenge™ will begin with a call for entries in the fall of 2011. Be sure to visit www.marthawhite.com for information.

Grand Prize Winner

Double Berry Cheesecake Bars

Ann B. – Sawyer, Kansas

Crisco® Original No-Stick Cooking Spray

Crust
2 (7 oz.) packages Martha White® Strawberry Flavored Muffin Mix
1/2 cup butter, softened
1 large egg

Filling
2 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
2/3 cup sugar
3 tablespoons Martha White All-Purpose Flour
2 teaspoons almond extract
2 large eggs
2/3 cup Smucker's® Seedless Red Raspberry Jam

Garnish, optional
1/2 cup whipping cream
3 tablespoons powdered sugar
2/3 cup Smucker's Seedless Red Raspberry Jam

Directions
1. Heat oven to 325°F. Coat bottom of 13x9x2-inch baking pan with no-stick cooking spray. Beat muffin mix, butter and 1 egg in large bowl with electric mixer at medium speed until dough forms. Press lightly in bottom of prepared pan.

2. Beat cream cheese and sour cream in large bowl with electric mixer at medium high speed until smooth. Add sugar, flour and almond extract. Beat until blended. Add 2 eggs, one at a time, beating just until blended. Pour filling over crust. Drop spoonfuls of jam randomly over filling. Using a small sharp knife, swirl batter in wide curves. Turn pan and repeat to create marbled effect.

3. Bake 35 to 40 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Chill 1 hour before serving. Cut into bars. Just before serving, combine whipping cream and powdered sugar until stiff peaks form. Top each serving with a spoonful of jam and a dollop of whipped cream, if desired. Store bars in refrigerator.

Makes 24 bars

First Prize Recipes

Bananas Foster Waffles with Ginger Whipped Cream

Valerie S. – Wakefield, Rhode Island

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. Heat waffle iron on medium temperature. Coat with no-stick cooking spray. 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

Arlene Joann R. – Bishop Hill, Illinois

Crust
1 (7 oz.) package Martha White® Chocolate Chip Muffin Mix
1/4 cup firmly packed dark brown sugar
6 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
Fruit, such as, sliced pineapple, sliced strawberries, raspberries, blueberries or other 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 vanilla with a fork until ingredients are dampened. 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. Quickly press into 12-inch circle 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, 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

Gone Bananas Pie

Marla F. – Opelousas, Louisiana

Crust
1 (7.6 oz.) package Martha White® Banana Nut Flavored Muffin Mix
1/2 cup butter, softened

Filling
1 (5.1 oz.) package instant vanilla pudding
2 cups cold milk
6 oz. cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
3 to 4 bananas, sliced
1/4 cup chopped walnuts

Directions
1. Heat oven to 350°F. Stir together butter and muffin mix in medium bowl. Press into 9-inch deep dish pie plate. Bake 10 to 12 minutes or until light golden brown. Cool.

2. Whisk together pudding mix and milk for 2 minutes in large bowl. Add half the whipped topping and cream cheese. Mix thoroughly. Fold in bananas.

3. Pour filling into cooled crust. Top with remaining whipped topping. Sprinkle with walnuts. Chill for at least 1 hour before serving.

Makes 6 to 8 servings

Heavenly Chocolate Chip Peanut Butter Bars

Tish H. – Charlotte, North Carolina

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
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 butter together in large bowl. Spread into baking pan. Bake 12 to 15 minutes or until lightly brown. 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.