Ultimate Ice Cream Sandwich Takes Top Prize in the Martha White® Muffin Mix Challenge™
Grand Prize Winner Takes Home $5,000 for Original Recipe
NASHVILLE, Tenn. (March 21, 2012) — Emily B. of Antigo, Wis., is the Grand Prize Winner of the fourth annual Martha White® Muffin Mix Challenge™ for her Ultimate Ice Cream Sandwich. Emily will receive the $5,000 Grand Prize for her creative recipe entry.
Emily turned to her waffle iron to create the Ultimate Ice Cream Sandwich using Martha White Chocolate Chocolate Chip Muffin Mix to create warm, chocolaty waffles to sandwich scoops of creamy, vanilla ice cream. The waffles and ice cream are topped off with hot fudge and chopped peanuts to create the "ultimate" indulgence for kids and adults alike.
"This year's winner proved not only the versatility possible when baking with a Martha White Muffin Mix, but she also cleverly crafted an easy spin on a fun-to-eat treat that voters couldn't resist," said Martha White baking expert Linda Carman. "Everyone enjoys a great ice cream sandwich."
Bakers across the country submitted original recipes using at least one of the 17 varieties of Martha White Muffin Mixes. Preliminary judging narrowed the recipe entries to five finalists, which then competed in an online vote. The votes were combined with the preliminary judging scores to determine the lucky 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.
- Very Berry Triple Berry Trifle: Jordan A. from Oviedo, Florida. Repeated layers of moist cake made with two packages of Martha White Wildberry Flavored Muffin Mix, sweet berries and creamy, vanilla pudding combine to form a delicious treat. With its multiple layers of color, texture and flavors, this traditional dessert is beautiful for any occasion.
- Easy Blueberry Dessert: Kelly C. from Burkesville, Kentucky. This easy-to-make dessert layers blueberry pie filling, crushed pineapple, two packages of Martha White Blueberry Cheesecake Flavored Muffin Mix, pecans and shredded sweet coconut. Just like your favorite cobbler, it's served warm and topped with whipped cream or ice cream.
- Coconut Almond Fudge Bars: Carole H. from Mendota Heights, Minnesota. Layering the delightfully sweet combination of chocolate and coconut help to create a chocolate lover's dream dessert bar. A blend of crushed chocolate graham cracker crumbs and Martha White Chocolate Chocolate Chip Muffin Mix create a crisp bottom crust to complement the rich coconut and almond filling.
- Cherry Berry Crisp: Cecilia P. from Taylor, Michigan. Combine Martha White Wildberry Flavored Muffin Mix, oats, butter and brown sugar to make a tasty topping for a delicious fruit crisp. When served warm with vanilla ice cream or whipped cream, this easy-to-make dessert is perfect for any occasion.
The fifth annual Martha White Muffin Mix Challenge will begin with a call for entries later this year. Be sure to visit www.marthawhite.com for information and join the Martha White community at www.Facebook.com/MarthaWhiteBaking.
Grand Prize Winner
Emily B. – Antigo, Wisconsin
Crisco® No-Stick Cooking Spray
1 (7.4 oz) package Martha White® Chocolate Chocolate Chip Muffin Mix
1/2 cup milk
1 large egg, lightly beaten
1 pint vanilla ice cream, softened
1/2 cup Smucker's® Hot Fudge Topping
2 tablespoons chopped, salted peanuts
1. SPRAY Belgian waffle maker with no-stick cooking spray. Heat to medium temperature.
2. STIR together muffin mix, milk and egg in medium bowl until well blended. Spoon half the batter into the waffle maker. Cook 3 to 4 minutes according to manufacturer's directions. Repeat with remaining batter. Cool completely.
3. PLACE one waffle on a serving plate. Spread evenly with ice cream. Place remaining waffle on top of the ice cream to make a large ice cream sandwich. If ice cream gets too soft, return to freezer until ice cream hardens.
4. HEAT fudge sauce in microwave-safe bowl on high for 30 seconds in the microwave. Drizzle the hot fudge on top of the ice cream sandwich. Sprinkle chopped peanuts on top of the hot fudge. Cut into four servings and enjoy immediately or freeze for later enjoyment.
Makes 4 servings
First Prize Recipes
Jordan A. – Oviedo, Florida
Crisco® Original No-Stick Cooking Spray
Cake
2 (7 oz.) packages Martha White® Wildberry Flavored Muffin Mix
2 large eggs, beaten
2/3 cup water
1/2 cup Crisco Pure Vegetable Oil
Pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (3.4 oz.) box instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 oz.) container frozen whipped topping, thawed
4 1/2 cups frozen mixed berries (do not thaw)
Mixed berries for garnish, if desired
1. HEAT oven to 350°F. Spray 13 x 9-inch pan with no-stick cooking spray. Stir together muffin mix, eggs, water and oil until blended. Pour into prepared pan. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. WHILE cake cools, beat cream cheese and sweetened condensed milk in large bowl with electric mixer at medium high speed until smooth. Beat in pudding mix until dissolved. Add milk and beat at medium speed for 2 minutes. Fold in half the whipped topping. Refrigerate to thicken.
3. DIVIDE cooled cake into thirds. Crumble one third into the bottom of a 4-quart trifle dish. Sprinkle with one third of the berries, then one third of the pudding mixture. Repeat layers. Top with remaining whipped topping. Sprinkle with berries, if desired. Chill 4 to 6 hours before serving.
Makes 12 to 15 servings
Kelly C. – Burkesville, Kentucky
Crisco® No-Stick Cooking Spray
1 (21 oz.) can blueberry pie filling
1 (8 oz.) can crushed pineapple, undrained
2 (7 oz.) packages Martha White® Blueberry Cheesecake Flavored Muffin Mix
1 cup butter, melted
1 1/3 cups shredded sweetened coconut
1 cup chopped pecans
Whipped cream or ice cream, optional
1. HEAT oven at 325°F. Spray 13 x 9-inch baking dish with no-stick cooking spray. Layer pie filling, pineapple, muffin mix, butter, coconut and pecans in prepared baking dish. Do not stir.
2. BAKE 40 to 45 minutes or until golden brown. Serve with whipped cream or ice cream, if desired.
Variations:
Easy Apple Dessert – Prepare according to recipe, except use apple pie filling and Martha White Apple Cinnamon Flavored Muffin Mix.
Easy Peach Dessert – Prepare according to recipe, except use peach pie filling and Martha White Cranberry Orange Flavored Muffin Mix or any Martha White berry flavored muffin mix.
Makes 12 servings
Carole H. – Mendota Heights, Minnesota
Crisco® Original No-Stick Cooking Spray
1 (7.4 oz.) package Martha White® Chocolate Chocolate Chip Muffin Mix
1 cup finely crushed chocolate graham cracker crumbs
3/4 cup butter, melted
2 cups shredded sweetened coconut
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
24 whole almonds
2 cups semisweet chocolate chips, melted
1. HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray. Stir muffin mix and graham cracker crumbs together in medium bowl. Stir in melted butter until well blended. Press mixture into bottom of prepared pan. Bake 15 minutes.
2. STIR coconut and sweetened condensed milk together in medium bowl while crust is baking. Spoon onto hot baked crust. Spread gently into an even layer. Lightly press almonds into coconut (4 across and 6 down). Bake an additional 10 minutes.
3. COOL 15 minutes. Spread melted chocolate evenly over top. Chill 30 minutes or until chocolate is set. Cut into 24 bars.
Makes 24 servings
Cecilia P. – Taylor, Michigan
Crisco® Original No-Stick Cooking Spray
Filling
2 (15 oz.) cans cherry pie filling
1 1/3 cup frozen blueberries (do not thaw)
Topping
1 (7 oz.) package Martha White® Wildberry Flavored Muffin Mix
1 cup quick cooking oats
1/3 cup firmly packed light brown sugar
1/2 cup unsalted butter, softened
Whipped topping or vanilla ice cream
1. HEAT oven to 375°F. Spray 13 x 9-inch baking dish with no-stick cooking spray. Pour pie filling into prepared baking dish. Stir in frozen blueberries. Blend muffin mix, oats, brown sugar and butter together with spoon or fingertips in small bowl until crumbly. Sprinkle evenly over berry mixture.
2. BAKE 40 to 45 minutes or until topping is brown and filling is bubbly. Serve warm with whipped topping or vanilla ice cream.
Makes 12 to 15 servings
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