Apple cinnamon bacon breakfast cheesecake? Orange blueberry muffins? Sour cream chive biscuits with country ham? Those are a few of the brunch, sides, breads and desserts recipes in the new ebook. Martha White recipes rival the strong Southern heritage recipes found in the home and food magazine favorite, Southern Living.
Except Martha White's recipe list has the ultra important grocery list in the book. Martha White® is also promoting Crisco oil over other brands in all of its recipes. Cholesterol levels are directly related to the amount of saturated fats in the body so it's wise to be careful of vegetable oils and shortenings in a diet, and to keep a healthy sense when it comes to sweets and baked goods.
"We know that spring is a wonderful time to get together with friends and family, and those cherished moments usually involve great food," said Linda Carman, Martha White® baking expert. "Whether you're hosting a brunch or Sunday lunch, we hope this e-book will help you find the perfect dishes. Our Mini Coconut Cakes with Coconut Cream are delicious and beautiful, and best of all, they're quick and easy."
Martha White baking goods are available in grocery stories. Ready mix muffins and bakery goods come in powdered packets. Extra ingredients needed are typically eggs, oil and/or water.
As long as the indulgence in sweets and sugary foods won't prompt a sugar binge, and as long as cupcakes can be had in moderation, it may not hurt to try the following Martha White® coconut dessert recipe for kids or as a midday snack.
Mini Coconut Cakes with Coconut Cream
Crisco® Original No-Stick Cooking Spray
1 large egg
1/3 cup Crisco Pure Vegetable Oil
1 cup unsweetened coconut milk
2 (7 oz.) packages Martha White® Wild Berry Flavored Muffin Mix
1/2 cup + 2 tablespoons sweetened shredded coconut flakes
Coconut Cream Filling
1 (8 oz.) package cream cheese, softened
1/3 cup unsweetened coconut milk
1 cup powdered sugar
1 cup frozen whipped topping, thawed
Toasted sweetened flaked coconut, for garnish
HEAT oven to 350°F. Spray 12 muffin cups with no-stick cooking spray.
For Cupcakes: BLEND egg, oil, and 1 cup coconut milk in large bowl. Stir in muffin mixes and 1/2 cup coconut just until blended. Fill prepared muffin cups 3/4 full. Sprinkle with remaining coconut.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 3 to 4 minutes. Remove from pan. Cool completely on wire rack.
For Filling: BEAT cream cheese and 1/3 cup coconut milk in medium bowl with electric mixer on medium-high speed until well blended. Add powdered sugar. Beat until light and fluffy. Fold in whipped topping.
SLICE cupcakes horizontally. Spoon filling on bottom half. Replace top half. Top with a dollop of filling. Sprinkle with toasted coconut.
Makes 12 mini cakes