Sweet potato pancake, apple torte win Martha White contest

Nov. 13, 2012 @ 03:41 PM

 For over 100 years, Martha White has been making family traditions easy. This year is no exception. Just in time for the holidays, the brand is proud to share award-winning recipes from the Holiday Muffin Mix Challenge™, a nationwide search for the best original recipes suitable for entertaining. Congratulations to Grand Prize Winners Teresa C. from Valley Mills, Texas for her Baked Candied Sweet Potato Pancakeand Angela S. of Clovis, New Mexico for her Triple-Layer Bavarian Apple Torte. Each will receive $3,000 and a year’s supply of Martha White Muffin Mixes.

 “Entries were not only extremely creative, but also illustrated the diversity of recipes appropriate for those extra meal occasions during the holidays—whether it be breakfast, brunch or dessert,” said Linda Carman, Martha White baking expert. “Recipe solutions that use a muffin mix from your pantry save time making those expected and unexpected holiday visits from family and friends more memorable in minutes.”

 Made with Martha White Cinnamon Sugar Flavored Muffin Mix, the Baked Candied Sweet Potato Pancake is a new take on the holiday favorite, sweet potato casserole. Buttery brown sugar and pecans top off this oven-baked upside-down pancake. Served with maple syrup and/or whipped cream, it’s sure to be a family favorite for breakfast or brunch during the holidays.

 Triple-Layer Bavarian Apple Torte is a beautifully layered dessert, enhanced with a sweet crust made with Martha White Apple Cinnamon Flavored Muffin Mix. Layers of sugary, sliced apples nestled in warm cream cheese are covered with walnuts to create an impressive ending for any holiday meal.

Congratulations also to the following Runners-up in each category. They will each receive $500 and a year’s supply of Martha White Muffin Mixes.

 Runner-up Winners, Breakfast

 Very Blueberry Cheese-Filled Crumb Cake: Suzanne B., Basking Ridge, New Jersey

Savory Apple Cinnamon Bacon Breakfast Cheesecake: Erin W., Lincoln, Nebraska

Runner-up Winners, Dessert

 Luscious Lemon and White Chocolate Tart: Michele V., Libertyville, Illinois

Triple Chocolate Peppermint Pie: Kurt W., Redwood City, California

For these prize-winning recipes and more great holiday baking ideas, visit www.marthawhite.com and click on “recipes” and “cook’s corner.” Join the Martha White community at www.Facebook.com/MarthaWhiteBaking.


Grand Prize Winner – Breakfast

Baked Candied Sweet Potato Pancake

 Teresa C. – Valley Mills, Texas

 1/4 cup butter

1/4 cup firmly packed light brown sugar

 1/3 cup chopped pecans

1 1/2 to 2 cups cooked sweet potatoes, peeled and thinly sliced crosswise into rounds

 1 (7 oz.) pkg. Martha White® Cinnamon Sugar Flavored Muffin Mix

1 large egg, lightly beaten

 2/3 cup milk

2 tablespoons Crisco® Pure Vegetable Oil

 Maple syrup and/or whipped cream, if desired

 1. HEAT oven to 375°F. Melt butter and brown sugar in 9-inch skillet with oven-safe handle over medium-low heat stirring constantly. Remove from heat. Sprinkle with pecans. Arrange sweet potato slices over pecans, overlapping slices slightly.

2. STIR together muffin mix, egg, milk and oil until well blended. Pour evenly over potato slices.

 3. BAKE 20 to 25 minutes or until golden brown. Carefully invert pancake onto serving platter. Serve warm with maple syrup and/or whipped cream, if desired.

 Note:Canned sweet potatoes may be used in this recipe. Martha White Apple Cinnamon Flavored Muffin Mix may be substituted for Martha White Cinnamon Sugar Flavored Muffin Mix.

Makes 6 servings


Grand Prize Winner – Dessert

Triple-Layer Bavarian Apple Torte

 Angela S. – Clovis, New Mexico



 1/2 cup butter, softened

1/3 cup granulated sugar

 1/2 teaspoon vanilla extract

 1(7 oz.) pkg. Martha White® Apple Cinnamon Flavored Muffin Mix

1 tablespoon Martha White All-Purpose Flour



 1 (8 oz.) pkg. cream cheese, softened

 1/4 cup granulated sugar

 1 large egg

 1/2 teaspoon vanilla extract



 1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

 1/4 cup walnuts, chopped

 4 cups peeled and thinly sliced golden delicious apples

 1. HEAT oven to 450°F. Beat butter, 1/3 cup sugar and 1/2 teaspoon vanilla in medium bowl with electric mixer at medium-high speed until blended. Beat in muffin mix and flour until blended. Spread dough with back of medium-size metal spoon into bottom and 2 inches up the sides of a 9-inch springform pan.

 2. BEAT cream cheese and 1/4 cup sugar in medium bowl at medium speed until smooth. Beat in egg and 1/2 teaspoon vanilla until blended. Pour over crust.

 3. STIR together 1/3 cup sugar, cinnamon and nuts in large bowl. Add apples and toss to coat. Spoon over cream cheese layer. Place on rimmed baking pan.

 4. BAKE 10 minutes. Reduce heat to 375°F. Bake an additional 25 to 30 minutes or until brown. (If crust begins to overbrown, loosely place a piece of foil over top of pan.) Cool before removing from pan.

 Makes 8 to 10 servings

 Note: If using dark non-stick springform pan, heat oven to 425ºF. After 10 minutes, reduce heat to 350ºF.