For the Media
Strawberry Streusel Cheesecake Rises to the Challenge as Martha White® Muffin Mix Challenge™ Winner
NASHVILLE, Tenn. (March 2009) — With entries from residents in 37 states across the country, Brenda Marie Watts of Gaffney, South Carolina, earned top honors as the grand prize winner with her Strawberry Streusel Cheesecake in the Martha White® Muffin Mix Challenge™.
The recipe competition was the first-ever held by Martha White® based solely around the use of Martha White® muffin mixes. Baking enthusiasts were challenged to push their limits of creativity by designing original recipes using at least one Martha White® muffin mix. With nineteen varieties of muffin mixes available in flavors such as blueberry cheesecake, cinnamon sugar, chocolate chocolate chip, banana nut and more, the scope of recipe entries was limitless. Entrants wowed the judges with their delicious and imaginative ideas for casseroles, cakes, tiramisu, biscotti, muffins, cobblers, cookies and numerous other dishes.
“The goal of this challenge was to highlight the versatility of the muffin mixes and to get consumers to throw away the notion that the only things that can come from muffin mixes are muffins. We certainly achieved that goal with this contest,” said Martha White® baking expert Linda Carman.
Second and third place prizes were awarded in the challenge, with Marilyn Blankschien of Clintonville, Wisconsin, taking home second place and Gloria Piantek from West Lafayette, Indiana, rounding out the top three.
Brenda Watts’ Strawberry Streusel Cheesecake was not only impressive in its gorgeous presentation, but wowed the judges with its delicious taste. The cheesecake features a press-in crust made by combining Martha White® Strawberry Muffin Mix and butter, then topped with traditional cheesecake filling and a layer of strawberry pie filling. The streusel, made with reserved crust mixture and walnuts, is sprinkled over the entire dish for an added nutty crunch. As the grand prize winner, Brenda took home a $1,000 cash prize, a Gaylord Opryland prize package and a Martha White® gift package that includes a year’s supply of muffin mixes.
The second place winner Marilyn Blankschien received a $500 cash prize, a Gaylord Opryland prize package and a Martha White® gift package. She reminded the judges that delicious recipes don’t have to be complex with her Chocolate Chip Coconut Bars. The delectable bar cookies were made with only five simple ingredients. Martha White® Chocolate Chip Muffin Mix and butter were combined to make the crust for the bars. Topped with coconut and nuts, the bar is then drizzled with sweetened condensed milk before being placed in the oven. The sweet and salty combination of the chocolate and nuts delivers a fun dance for the taste buds and rounds out the flavor in this simple, creative recipe.
Country Cinnamon Apple Clafouti submitted by Gloria Piantek won third place in the challenge. The recipe is reminiscent of a classic, rustic French dessert with fruit baked in an egg-rich batter. Gloria’s version is made with Martha White® Apple Cinnamon Muffin Mix layered with apples and raisins and baked in the oven. The clafouti is most delicious served warm out of the oven and topped with a generous spoonful of whipped cream. This casual dessert would be a great addition to a weekend brunch or to end the evening after an enjoyable dinner. The third place prize earned Gloria a $250 cash prize, a Gaylord Opryland prize package and a Martha White® gift package.
The second Martha White® Muffin Mix Challenge™ will begin with a call for entries in late summer of 2009. Be sure to visit www.marthawhite.com for information.
Strawberry Streusel Cheesecake
Grand Prize Winner
Brenda Marie Watts – Gaffney, South Carolina
Ingredients
Crisco® Original No-Stick Cooking Spray
Crust
2 (7 oz.) pkgs. Martha White® Strawberry Muffin Mix
6 tablespoons cold butter
Filling
2 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
2 tablespoons Martha White® All-Purpose Flour
1 egg
1 teaspoon vanilla extract
Topping
1 (21 oz.) can strawberry pie filling and topping
1/2 cup chopped walnuts
Directions
- Heat oven to 350°F. Spray bottom and sides of 10 to 11-inch
springform pan with no- stick cooking spray. Combine muffin
mix and butter in medium bowl; cut in butter with pastry
blender or fork until mixture is crumbly. Reserve 1 1/3 cups
crumb mixture; place in refrigerator. Press remaining crumbs
in bottom and partially up sides of prepared pan. Place pan on
cookie sheet; bake 10 minutes.
- Combine cream cheese, sugar, flour, egg and vanilla extract
in large bowl. Beat with electric mixer on medium-high for 1
1/2 to 2 minutes or until creamy and smooth.
- Spoon cream cheese mixture evenly over partially baked
crust; spread gently. Spoon pie filling evenly over cream
cheese mixture. Sprinkle with reserved crumbs and chopped
walnuts.
- Bake 40 to 45 minutes longer, or until light golden brown.
Cool about 30 minutes. Chill 2 hours or overnight.
- To serve, remove sides from springform pan; place on serving
plate. Cut into wedges. Store in refrigerator.
12 servings
Chocolate Chip Coconut Bars
Second Place Winner
Marilyn Blankschien – Clintonville, Wisconsin
Ingredients
Crisco Original No-Stick Cooking Spray
Crust
2 (7.4 oz.) pkgs. Martha White® Chocolate Chip Muffin Mix
6 tablespoons butter, softened
Toppings
1 1/2 cups sweetened flaked coconut
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup chopped salted peanuts or other nuts
Directions
- Heat oven to 350° F. Spray a 13x9-inch pan with no-stick
cooking spray. Combine muffin mix and butter in large bowl;
stir until completely blended. Press into bottom of prepared
pan.
- Sprinkle coconut and nuts over crust. Drizzle with sweetened
condensed milk. Bake for 25 to 30 minutes or until lightly
browned. Cool; cut into bars.
36 servings
Country Cinnamon Apple Clafouti
Third Place
Gloria Piantek – West Lafayette, Indiana
Ingredients
1 (21 oz.) can apple pie filling and topping
1/3 cup raisins
3 eggs, beaten
1 cup milk
1 (7 oz.) pkg. Martha White® Apple Cinnamon Muffin Mix or Whole Grain Apple Cinnamon Muffin Mix
2 1/2 tablespoons butter
2 teaspoons sugar
1/4 teaspoon cinnamon
Powdered sugar and/or whipped cream, optional
Directions
- Heat oven to 400° F. Stir together pie filling and raisins in
large bowl; set aside.
- Combine eggs, milk and muffin mix in a medium bowl; whisk
until blended.
- Place butter in 10-inch round baking dish or ovenproof skillet;
place in oven until melted (3 to 4 minutes). Remove from
oven; pour half the muffin batter into hot dish. Spoon apple
mixture over batter; top with remaining batter.
- Combine cinnamon and sugar; sprinkle over top of batter. (If
dish is shallow, place on cookie sheet before putting it into
the oven.) Bake 25 to 30 minutes or until golden brown and
set in the center. Let rest about 10 minutes. Sprinkle with
powdered sugar and top each serving with whipped cream, if
desired.
8 to 10 servings
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