It’s time to “fall” back into a routine with the help of fun, easy breakfast treat recipes. Start the process by planning a few easy menus and stocking up on basic items that will help you be successful. You’ll be amazed at how pre-planning can ease or even eliminate your morning chaos.
It’s always handy to have several different flavors of Martha White®Muffin Mixes on hand. You can have warm muffins fresh out of the oven in less than 20 minutes or use the mix as a shortcut for delicious pancakes, waffles and other breakfast goodies.
I especially like the muffin mixes you can combine with other ingredients to balance out the menu like these Martha White®Blueberry Pancake Roll-Ups. The thin egg-rich batter makes a thin pliable pancake that can be rolled or folded. We’ve suggested blueberry pancakes, filled with lemon or vanilla yogurt, granola, nuts and berries. Don’t be afraid to mix and match flavors and fillings to suit your family’s taste.
In the essence of time, pancakes can be made in advance and frozen. Before placing in the freezer, layer each pancake with waxed paper and put them in a plastic storage bag.
We are continuing our “What’s in Your Pantry?” series with fun summer treats. If you love the feeling of being ready to bake up a quick snack for your family or unexpected guests, look below for the perfect recipes. Keeping an assortment of Martha White® Muffin Mixes on hand guarantees you can make a quick treat anytime with the addition of a few ingredients.
Start with the basics like butter, milk, eggs and sugars and add these ingredients to make some fun peanut butter and jelly treats.
Martha White Strawberry Flavored Muffin Mix
Jif®Creamy Peanut Butter
Peanut Butter Morsels
Smucker’s® Strawberry Jam or Jelly
With these ingredients, you’ll be able to make Quick and Easy PB&J Muffins – the kids will enjoy helping with this one. Add peanut butter morsels to the muffin mix batter, fill the muffin cups about half full, add a spoonful of jam or jelly and top with additional batter. Bake, cool and spread with peanut butter.
You can take the same ingredients and make a delectable PB&J Cheesecake. The crust is made with peanut butter morsel studded muffin mix. Bake, cool and spread with jam. Lastly, pour a peanut butter flavored cheesecake filling over the crust and bake. Everyone will be so impressed!
Jif and Smucker’s are trademarks of The J. M. Smucker Company.
The first time I heard of biscuit bread pudding was from a co-worker when she brought it to the Martha White® test kitchen. We prepared the recipe and instantly fell in love with it!
The original recipe was topped with cinnamon sugar – perfect for fall. You could also top it with fresh strawberries, transforming the recipe into a delicious fusion of bread pudding and strawberry shortcake.
Bread pudding is a dessert not originally associated with the South due to its traditional bread being made of yeast. Southerners began using left over biscuits to produce delicious custard pies which were made by combining eggs, sugar and milk or cream. The outcome is very similar to the custard used in bread puddings. Where did your bread pudding recipe originate? I would love to hear your story.
If you are eating gluten free, your friends at Martha White® have introduced three new gluten free muffin mixes!
Martha White Gluten Free Blueberry Flavored Muffin Mix
Martha White Gluten Free Chocolate Chocolate Chip Flavored Muffin Mix
Martha White Gluten Free Sweet Yellow Cornbread and Muffin Mix.
Martha White offers the convenience of a pouch mix by requiring two or less additional ingredients. The muffin mixes bake up in 12 to 13 minutes and the cornbread mix bakes up in 17 to 22 minutes.
The Gluten Free Blueberry Flavored Muffin Mix and the Gluten Free Chocolate Chocolate Chip Flavored Muffin Mix are just right for a quick snack at breakfast or any time of the day. The Gluten Free Sweet Yellow Cornbread & Muffin Mix will be a blessing to go with those fresh summer vegetables. We have developed a variety of easy recipes from family-friendly treats to decadent desserts.
*Ensure all recipes ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
Glass jars lined up with beautiful jewel toned jams, jellies and preserves is an iconic symbol of preserving the fruits of summer. Food preservation is an important part of Southern heritage and a source of pride.
Jellies, jams and preserves are cooked with pectin-gelled fruit products, canned or sometimes frozen for later use. The difference in these varieties is primarily the texture. Jelly is made from juice and has a very smooth finished product. Jams are made with mashed up fruit and may have small bits of fruit with seeds. Preserves typically contain larger pieces of fruit. Selecting the right variety for you is a personal preference.
Blackberry jelly was the spread of choice in my home as a child. We picked wild blackberries and my mother would use them to make her famous blackberry cobblers and enough jelly to last all winter. It was bright purple and perfectly gelled.
Jams, jellies and preserves were also used as a source of sugar and fruit flavor in Southern desserts. The Jam Cake with caramel icing is a classic Southern holiday favorite. Jam filled bar cookies, thumbprint cookies and pies with jam are also favorites.
This Martha White®Almond Raspberry Bar recipe is among one of my favorites and could easily be made with any flavor of preserves.
August is the perfect month to eat Ice Cream Sandwiches. No excuse is needed to enjoy and share one of our favorite childhood treats! Such a simple thing –Thin chocolate wafers perfectly filled with vanilla ice cream.
Ice Cream Sandwiches can offer a great opportunity to do a fun cooking project with your children or grandchildren. The Ultimate Ice Cream Sandwich is a previous Martha White® contest winner, but don’t let that intimidate you. It’s an easy and delicious recipe you can make right at home.
Instead of the traditional chocolate wafers, this recipe calls for chocolate waffles. Waffles are always fun to make and it’s even easier when using a Martha White Chocolate Chocolate Chip Flavored Muffin Mix. Fill the waffles with softened vanilla ice cream and refreeze. I’m sure you will have eager eaters anxiously awaiting the end result. To add a new flare, drizzle with hot fudge sauce and/or a sprinkling of salted peanuts.
Why don’t you create your own signature ice cream sandwich? With all the muffin mix and ice cream flavors available, there are endless possibilities of ice cream sandwich creations.
Many people I know look forward to the peaches of summer. On occasion my father would stop along the roadside so my mother could buy big baskets of local peaches to eat fresh, use for cobblers and pies, or preserve for winter. In a matter of minutes the entire car would fill with the aroma of fresh peaches.
In addition to pies or cobblers, fresh peaches make wonderful shortcake. Shortcake is another Southern tradition that varies throughout the region and even among families. My mother grew up eating biscuit style shortcake, but later began making shortcake with cake – either a yellow cake or pound cake.
I soon discovered shortcake made like a sweet, rich biscuit and adopted this style as my favorite. The Martha White®Butter Pecan Drop Shortcake with Fresh Peaches recipe is made with a drop biscuit and enhanced with brown sugar and toasted pecans. It’s easy to make and the flavors are the perfect complement to peaches.