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					For Immediate Release                                 Contact:   Linda Carman (615) 780-3341
                                                                 Andrea Lindsley (615) 780-3315
Color photos available at
www.marthawhite.com/media



                         Welcome Spring with Sunday Brunch


NASHVILLE, Tenn. (March 2011)—What better way to welcome spring than with a casual
Sunday brunch—including good food and good friends.

“Almost everyone loves breakfast foods and baked goods, but we don’t often have time to sit
down for a relaxed breakfast,” observed Martha White® baking expert Linda Carman. “If time
is limited, get a head start with a convenient baking mix and your shortcut will be a secret.”

                                     Brunch Gone Bananas


Since banana breads often top the list of favorite quick breads, they are a good choice for brunch.
For a shortcut, start with a Martha White Banana Nut Flavored Muffin Mix. By adding a few
ingredients you can create a variety of delicious recipes.

For a new spin on the popular brunch staple, Blueberry Banana Nut Muffins are made by adding
fresh or frozen blueberries to the banana nut muffin mix. With or without the brown sugar
topping, these muffins are sure to become a family favorite.

Cinnamon Banana Nut Breakfast Bread is a perfect choice for entertaining because it should be
made a day in advance. It will be easier to slice and the flavors have a chance to mellow.
Inspired by the classic quick bread, this recipe is enhanced with oats, dried fruit and applesauce.
Serve simply sliced or spread with soft cream cheese.

For a wonderful brunch dessert, serve Caramelized Banana Nut Upside-Down Cake. Easy to
make in an oven-proof skillet, arrange bananas and pecans in a brown sugar and butter mixture.
Then top with a batter made from Martha White Muffin Mix and bake. When the cake is done,
turn out onto a serving plate and serve warm. Add a dollop of whipped cream for a little extra
touch. It’s the perfect ending for a perfect gathering.

For more brunch recipes, go the www.marthawhite.com and click on recipe section.



                               Blueberry Banana Nut Muffins

Crisco® Original No-Stick Cooking Spray

Brown Sugar Topping
1/4 cup firmly packed brown sugar
2 tablespoons Martha White® All-Purpose Flour
1 tablespoon butter

Muffins
2 (7.6 oz.) pkgs. Martha White Banana Nut Flavored Muffin Mix
1 cup milk
1 cup fresh or frozen blueberries

   1. Heat oven to 425°F. Lightly spray 12 medium muffin cups with no-stick cooking spray
      or line with paper baking cups.

   2. Mix together brown sugar and flour in small bowl. Cut in butter with pastry blender or
      fork until crumbly. Set aside.

   3. Combine muffin mix and milk in medium bowl. Stir just until moistened. Gently fold in
      blueberries. Fill muffin cups about 2/3 full. Sprinkle with topping.

   4. Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out
      clean. Cool 2 to 3 minutes in pan.

Makes 12 muffins

                           Cinnamon Banana Nut Breakfast Bread

Crisco® Original No-Stick Cooking Spray

Topping
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

Bread
2 (7.6 oz.) pkgs. Martha White Banana Nut Flavored 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

   1. Heat oven to 350°F. 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.

   2. 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.

   3. 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.

Makes 1 loaf




                            Caramelized Banana Nut Upside-Down Cake
Topping
1/4 cup butter
2/3 cup firmly packed brown sugar
1/2 cup chopped pecans
3 large firm bananas, sliced diagonally
2 tablespoons lemon juice

Cake
2 (7.6 oz.) pkgs. Martha White® Banana Nut Flavored Muffin Mix
1 cup milk
2 tablespoons butter, melted

       1. Heat oven to 350°F. Melt 1/4 cup butter in a 10-inch cast iron or other oven-proof
          skillet. Remove from heat. Sprinkle brown sugar evenly over butter. Sprinkle with
          pecans. Arrange banana slices over mixture in skillet, overlapping, if necessary.
          Drizzle with lemon juice.

      2. Combine muffin mix, milk and 2 tablespoons butter in medium bowl. Stir just until
         blended. Pour batter over bananas.

      3. Bake 35 to 40 minutes or until golden brown. Remove from oven. Loosen edges
         with a small sharp knife. Carefully invert onto a heat-proof serving platter. Serve
         warm.

Makes 8 servings


Crisco is a trademark of The J.M. Smucker Company.

				
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