What’s in Your Pantry for Winter?

Do you ever wish you had a quick, warm dessert for supper or to serve unexpected company? You’re in luck, this is exactly what I had in mind when creating the “What’s in Your Pantry?” series. Wouldn’t it be comforting to know you have the ingredients on hand to create a quick and easy recipe anytime?

A warm fruit crisp is just the thing on a cold day. Homey and casual, it’s perfect for a family supper or to serve company. Below are two suggestions for crisp recipes you can whip up at the last minute.

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When making these suggestions, I try to keep in mind the ingredients you probably always have on hand. We loosely interpret pantry to include common refrigerated ingredients and those easily kept in the freezer.  For these recipes, I’m assuming you have oats, brown sugar, butter, maybe pecans or other nuts, dried cranberries or raisins, and of course a few packages of Martha White® muffin mix. If so, all you need is a couple of cans of pie filling and frozen fruit.

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For the Cherry Berry Crisp, you’ll need a fruit flavored muffin mix. The recipe calls for Wildberry, but a Blueberry flavored mix would also be good.  Use an Apple Cider flavored muffin mix for the Apple Cider Crisp. The recipe calls for dried, fresh or frozen cranberries, but you could also substitute raisins in place of cranberries.

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What’s in Your Pantry for Fall?

Providing a quick breakfast is a blessing on busy school day mornings. What if you could whip up a batch of delicious homemade pancakes in minutes?  Well, you can and all you need is an assortment of Martha White® Muffin Mixes, 2/3 cup of milk and an egg. It’s as easy as beating the egg in a bowl, adding milk and then the selected muffin mix flavor – you’re ready to go! Cook a couple of minutes on each side and you’ve got a steaming stack ready to serve.

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Fruit Muffin Mix Pancakes

Most everything you need to know about making perfect pancakes is in the recipe. One tip: do not turn until the pancake is brown on first side. It’s OK to use your spatula to peek!

From Banana Berry to Banana Split, you have a variety of flavors to choose from that can be easily paired with an assortment of toppings and fillings if you’re looking to stray from the classic butter and maple syrup.  Below are some other ideas your family would enjoy for a change, including a gluten free* option.

  • Blueberry pancakes topped with sliced banana, maple syrup and toasted pecans
  • Strawberry pancakes spread with peanut butter or hazelnut spread
  • Link sausage wrapped in an apple cinnamon pancake with maple syrup
  • Banana pancakes filled with yogurt and berries
  • Chocolate chip pancakes topped with strawberries
*Ensure all recipe ingredients are gluten free by referencing the ingredient labels as products may vary.  If uncertain, contact the ingredient manufacturer.
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Banana Split Pancakes

What’s in Your Pantry?

The following post was written by our friend Mindy  from Cheater Chef.

Linda’s Southern Pantry blog got me thinking about my own pantry. If you knew nothing about me and looked in my pantry, you’d know immediately that I’m a southern baker. Why? Those big bags of Martha White® Self-Rising Flour and Martha White® Self-Rising White Enriched Corn Meal Mix are an immediate giveaway that my kitchen is the domain of a cook who knows how to whip up a batch of biscuits and a skillet of cornbread.

Let’s not stop with the two cornerstone breads of the South mentioned above. Those two handy bags with “Hot Rize” also say that I can probably rustle up pancakes, waffles, muffins, quick loaves, chicken and dumplings, corncakes, cornbread dressing, cornbread salads, hushpuppies, fried catfish, fried chicken, casseroles and coffee cakes with ease. Whew.

I do appreciate the convenience a pouch provides, but, I like how self-rising products, with just the right amount of salt and leavening, have made the daily chore of baking a little bit easier for generations of Southerners. If you want to hone your Southern baking skills, start with the suggested recipes listed on the Martha White bags.

Below are 3 items on my “I Can’t Live Without” list for Southern baking:

Buttermilk—Keep some in the fridge for adding tanginess to your biscuits and cornbread. If you think you won’t use it that often, think of it as thin yogurt and pour some in your morning smoothie. Buttermilk adds tang and moisture to any quick bread recipe and having some handy will encourage you to bake biscuits and cornbread more often.

Pastry Cloth—I have Linda to thank for introducing me to this item. Making biscuits, rolling out pie or cookie dough is a messy business that is much easier and nicely contained by using a pastry cloth. The cloth is a square of canvas fabric which has been sprinkled with flour.  This cloth helps keep dough from sticking and the floury mess contained to one place. I keep the floured cloth folded up in a plastic bag (actually more than one) in the freezer. I find myself making biscuits more often knowing that I have a pastry cloth ready for use.

Cast Iron Skillet—I like using my big 12-inch cast iron skillet instead of a smaller one to make cornbread since we like our cornbread thin. Follow the cornbread recipe on the Martha White bag, but use a larger skillet so the batter is nice and thin. Bake cornbread until it’s a golden brown and you should end up with a crisp brown crust and a moist inside. Of course, I also use my 12-inch skillet for so many other things like baking biscuits, cobblers, crispy cornbread dressing, cornbread topped casseroles and pan-frying catfish.  Let’s just say – I use my 12-inch skillet for almost everything.

Here are two delicious ways to put your cast iron skillet to good use:

 

 

What’s in Your Pantry for Summer?

It is such a comforting feeling to know there are ingredients in the pantry for recipes you can make in the spur of the moment. Especially in the summer when the neighborhood kids gather at your house or when unexpected guests drop by.

Here are four recipes that each use a Martha White® fruit-flavored muffin mix and require very few additional ingredients, assuming you have the basics: butter, milk, eggs, white and brown sugars. The only other essential ingredient you need is sour cream. Adding sour cream to the batter imparts a rich flavor and moist texture.

If all you can find in your pantry is a muffin mix, the basic ingredients and sour cream, you can still make all these recipes work.

The Strawberry-Vanilla Streusel Coffeecake requires the basic ingredients and sour cream. The same concept is true with Strawberry and Almond Cream Muffins with the exception of almond flavoring and almonds. You may substitute with a different flavoring and nut if you prefer or leave them out entirely.

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Blueberry Crumb Coffeecake Loaf calls for lemon juice and lemon peel, but this can also be optional. Lastly, the Gluten Free* Blueberry Muffin Tops recipe includes a spread made with cream cheese, orange or lemon juice and orange peel. If you don’t have these ingredients, serve them with butter or use butter to make the spread.

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Stock up on muffin mixes and relax!

I’d love to hear what you make from your pantry!

* Ensure all recipe ingredients are gluten free by referencing the ingredient label, as products may vary.  If uncertain, contact the ingredient manufacturer.

What’s in Your Pantry: Fun Memorial Day Treats

Memorial Day signifies the beginning of summer to many, but we should never forget that Memorial Day is a day of observances for those who served our country in military service. For many, this remembrance includes a parade in their honor as a special thanks to all veterans.

If you’re going to a Memorial Day parade or planning a picnic or party, some special treats are sure to be appreciated. Getting the kids involved in making these easy chocolate cookies is a good way to convey the true essence of Memorial Day.

You may already have most of the ingredients you’ll need to make all of the chocolate treats listed below. All of these recipes begin with a Martha White® Chocolate Chip Flavored Muffin Mix in addition to ingredient staples like brown sugar, powdered sugar, vanilla extract, cocoa, eggs, butter and milk. In addition to these staple items, you’ll only need a few more ingredients – oats, pecans, marshmallows, a container of coconut pecan flavored frosting, butterscotch chips and chocolate chips.

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Chocolate Chip Whoopie Pies are made with Martha White Chocolate Chip Flavored Muffin Mix and your choice of a chocolate marshmallow or a regular melted marshmallow filling.

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Easy Cowboy Cookies are a breeze to make. Just add butter, milk, oats and pecans to a Martha White Chocolate Chip Flavored Muffin Mix.

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Unbelievably Easy Bars have a crust made with pecans, Martha White Chocolate Chip Flavored Muffin Mix and butter topped coconut pecan flavored frosting, chocolate and butterscotch flavored baking chips and pecans.

Hope your Memorial Day is a great kick-off to your summer fun!

What’s in Your Pantry for Spring?

Do you love the feeling of being prepared to make a snack, dessert or quick treat at the last minute?  Our “What’s in Your Pantry?” series suggests easy recipes that can be made with ingredients you usually have on hand.  This month we’re going to take a look at some delicious pancake recipes you can make in a flash.

To begin, we’re assuming you will have the basics – milk, eggs, butter and an assortment of Martha White® Muffin Mixes. A couple of the recipes below call for fruit which may be fresh or frozen.

Fruit Muffin Mix Pancakes are the most basic of pancake recipes.  All you need is milk and eggs to make tasty pancakes every time. Top pancakes with butter and syrup or with your favorite topping.

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For something a little more creative, try Banana Berry Pancakes made with Martha White Banana Nut Flavored Muffin Mix. Top half of each pancake with yogurt and berries. Fold and sprinkle with powdered sugar as an option.

Chocolate Chip Pancakes with Mixed Berry Sauce are a little different take on the traditional pancake. The chocolate chip pancakes are topped with an easy-to-make homemade sauce. Frozen raspberries make a delicious sauce for pancakes and desserts. This one calls for the addition of frozen blueberries and strawberries, but use what you prefer and have on hand.

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Do you have any “What’s in Your Pantry?” ideas that save the day for you?

What’s in Your Pantry?

If you had to go home tonight and make cupcakes for the office or school the next day, would you have the required ingredients in your pantry? You may be surprised at how easy it is to have a few items on hand that can be used to make snacks or desserts at the drop of a hat without making a trip to the grocery store.

When I select easy recipes that have common ingredients, I’m assuming most people have basic ingredients on hand like butter, eggs, milk, oil, vanilla, powdered sugar, cinnamon and cocoa. If you do, add two packages of Martha White® Banana Nut Flavored Muffin Mix, a small can of crushed pineapple, cream cheese and bananas.

With these ingredients, you will be able to make Hummingbird Cupcakes or Banana Nut Cupcakes with Chocolate Cream Cheese Frosting any time.  Both recipes make moist and delicious cupcakes that no one will ever suspect you started with a convenient muffin mix.

The Hummingbird Cupcakes are a variation on the now classic cake recipe that traditionally includes bananas, pineapple and cinnamon. Our easy cupcake version is moist and delicious just like the original. Topped with cream cheese icing, you can take these cupcakes anywhere with pride.

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We only enriched the basic muffin mix package directions with some oil and an egg to make Banana Nut Cupcakes. Topped with delectable chocolate cream cheese frosting these are sure to become one of your “go to” recipes for all kinds of casual occasions.

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I’d love to know what items you can make from the ingredients found in your pantry.