Sweet Southern Valentine Treats

NASHVILLE, Tenn. (February 2013) — Martha White® is celebrating Valentine's Day with recipes rooted in Southern tradition. Southerners are known for good food and hospitality, and this holiday gives even more reasons to create special family moments in just minutes.

“Southern cuisine, like other kinds of cooking, continually evolves to fit current lifestyles, but we don't want to lose the recipes that made us famous,” says Martha White baking expert Linda Carman. “Passed down from generation to generation, we love how Martha White has become a part of your family.”

Here are some of our Southern favorite desserts that are sure to make your Valentine's heart melt.

Valentine Recipes

There has been a recent resurgence of people hungry for Red Velvet Cake resulting in a wide variety of recipes. Its striking bright red color makes it the perfect Valentine's Day recipe choice. This recipe for the Easiest Ever Red Velvet Cupcakes is rich and delicious enough for a special dessert, but quick and easy enough for a school party. Made with Martha White Chocolate Chip Muffin Mix and enhanced with cocoa powder, your cupcakes can be in the oven in less than 10 minutes.

Nothing could be more Southern than strawberry shortcake. By adding chocolate, it now becomes a treat for Valentine’s Day. Just add butter and sour cream to a muffin mix, pat out and cut with a round cutter. Filled with strawberries and whipped cream, Chocolate Strawberry Shortcake is sure to be a crowd pleaser.

Southern cooks are famous for using seasonal fruits and berries to make desserts like cobblers. But they also have a knack for using inexpensive ingredients, like cocoa, to create delectable treats when fresh fruits are not available. Chocolate Cobbler features swirls of rich biscuit dough with a cocoa filling. Perfect for a casual dessert in front of the fire.

For more Martha White recipes to save you time and money, visit www.marthawhite.com. Join the Martha White community at www.Facebook.com/MarthaWhiteBaking.

Easiest Ever Red Velvet Cupcakes

Cupcakes
Crisco® Original No-Stick Cooking Spray
2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix
1/4 cup cocoa powder
1/2 cup white baking chips
1 large egg
3/4 cup milk
1/3 cup oil
2 tablespoons liquid red food coloring

Frosting
4 tablespoons butter, softened
1 (8 oz.) package cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar

1. HEAT oven to 350°F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups.

2. For cupcakes: STIR together muffin mix, cocoa powder and white baking chips in large bowl. Whisk together egg, milk, oil and food coloring in medium bowl. Stir into muffin mixture just until well-blended.

3. FILL muffin cups 3/4 full. Bake 20 to 25 minutes or until cupcakes spring back when gently touched on top. Cool 3 minutes. Remove from pan and cool completely.

4. For frosting: BEAT butter and cream cheese in large bowl with electric mixer at medium high speed until creamy. Add vanilla and sugar. Beat until light and fluffy. Pipe or spread frosting on cool cupcakes. Store in refrigerator.

Makes 12 cupcakes

Chocolate Strawberry Shortcake

Shortcakes
Crisco® Original No-Stick Cooking Spray
2 (7.4 oz.) Martha White® Chocolate Chocolate Chip Muffin Mix
1/4 cup cold butter, cut into 1/2 inch cubes
3/4 cup sour cream
Powdered sugar
6 cups sliced strawberries, sweetened to taste
1 cup heavy cream, whipped with 1 tablespoon sugar

1. HEAT oven to 350°F. Spray large cookie sheet with no-stick cooking spray.

2. PLACE muffin mix in large bowl. Cut in butter with pastry blender or two knives until texture of small peas. Stir in sour cream until combined and mixture forms large lumps.

3. PRESS together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out to 3/4-inch thickness. Cut with round 2-inch biscuit cutter. Place about 1-inch apart on prepared cookie sheet. Sift powdered sugar lightly over top. Bake 12 to 15 minutes or until puffed and crackled.

4. COOL 2 minutes on pan. Gently remove to cooling rack. When just cool, slice with serrated knife.

5. FILL and top shortcakes with strawberries and whipped cream.

Makes 12 shortcakes

Chocolate Cobbler

Filling
6 tablespoons butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder

Sugar Syrup
1/4 cup butter
1 cup sugar
2 cups water

Crust
1 1/2 cups Martha White® Self-Rising Flour
1/2 cup Crisco® All-Vegetable Shortening
1/3 cup milk

Heavy cream, whipped cream or ice cream, if desired

1. HEAT oven to 350°F.

2. For filling: STIR together butter, sugar, vanilla and cocoa. Set aside.

3. For sugar syrup: PLACE butter in 13 x 9-inch baking dish. Place in oven just until melted. Combine sugar and water in medium saucepan. Heat until sugar dissolves, stirring frequently.

4. For crust: PLACE flour in medium bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add milk. Stir with fork just until mixture begins to pull away from sides of bowl. Knead dough on lightly floured surface just until smooth. Roll out dough to 12 x 10-inch rectangle.

5. SPREAD cocoa mixture over dough leaving about ½-inch strip on one long side uncovered. Beginning with other long side, roll up jelly-roll fashion. Pat water on uncovered edge. Press to seal. Cut into 12 slices. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)

6. BAKE 40 to 45 minutes or until golden brown. Cool 15 minutes before serving. Serve with cream, whipped cream or ice cream, if desired.

Makes 8 servings

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