Sharing . . . The Art of Good Living

Saltine Cracker Candy

2011-12-23T17:56:00.001-08:00

Use the Flexipat for this one. I like using the Grande Flexipat (fits on the Large Perforated Baking Sheet) so that I can make a lot at once!

1.5 packages of Saltine Crackers

1/2 cup brown sugar

1 cup butter

Nuts of choice

Place Flexipat on Perforated Baking Sheet. Line Flexipat with saltine crackers. In a saucepan, bring the sugar and butter to a full boil for 3 min. (Use our stainless pans and heat resistant spatula for ease of use!)

Pour evenly over the saltine crackers and sprinkle with nuts.

Bake at 325 for approx. 10 min.

Remove and let cool completely before removing from pan. Store in an airtight container.

Pumpkin Cake

2011-12-20T12:44:00.000-08:00

PUMPKIN CAKE:
1 - 15 oz. can pumpkin puree
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup water
1/2 teaspoon ginger
1/3 cup oil
4 eggs
1 box French Vanilla Cake Mix, yellow works as well

Preheat oven to 325 *.

Mix ingredients together and bake in a 2 quart mold or larger for 40-55
minutes, depending on mold. Or make cupcake in any individual tray.

Champagne Salad

2011-12-12T11:42:00.000-08:00

CLICK HERE for recipe!

Cranberry Orange Bread

2011-12-12T11:38:00.000-08:00

2 cups all-purpose flour

1 cup sugar

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 egg

½ cup orange juice

Grated peel of 1 orange

2 tablespoons melted butter or margarine

2 tablespoons hot water

1 cup fresh or frozen cranberries (use lesssugar if using dried cranberries)

1 cup coarsely chopped walnuts (optional)

In a large mixingbowl, combine dry ingredients. Inanother bowl, beat egg. Add orangejuice, peel, butter and hot water. Addto flour mixture, stirring just until moistened. Gently fold in cranberries andwalnuts. Spoon into large-loaf tray, oryour preferred mold/tray. Bake at 325ºFfor 30-40 minutes or until toothpick inserted near the center comes out clean. Cool completely on wire rack.

Spice-Roasted Nuts

2011-12-12T11:34:00.000-08:00

1 egg white

2c. unsalted nuts

¼ c. sugar

mix of spices (nutmeg, cinnamon, allspice and some salt)

Whisk egg white until foamy. Stir in nuts, sugar, and spices. Place Silpat on perforated baking sheet. Roast nuts on Silpat at 325 degrees for 18-20minutes.

Peanut Butter Balls or Buckeyes

2011-12-12T11:30:00.000-08:00

2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla
1 lb pkg powdered sugar
2 ½ cups semi-sweet chocolate chips

In a mixer, mix first 3 ingredients together, then gradually add powdered sugar. (You may
have to mix by hand towards the end.) Melt chocolate. Drop into Petit Four tray, about 1/
3 full. Roll peanut butter mixture into balls and press into chocolate lined molds. Gently
tap tray to allow chocolate to settle around peanut butter.

[You can also stick a toothpick into each ball and dip into melted chocolate leaving a little
peanut butter showing around the toothpick and allow to set on Roul’pat or Silpat.]

December Company Recipes

2011-12-04T18:48:00.001-08:00

Click Here for the December newsletter full of GREAT recipes!

2011-11-23T18:53:00.001-08:00

Almond Roca

1lb. butter
2T. water
2c. sugar
½ tsp. salt (if using unsalted butter)
2c. chopped almonds, divided
10oz. chocolate chips

Set Flexipat or Silpat on PBS, then on a cooling rack. Melt butter in heavy pan on medium-
high heat. Add water, sugar, and salt. Cook until bubbly. Add 1c. almonds. Cook and stir
to hard crack stage (300ºF), about 20 minutes. Remove from heat, pour into Flexipat.
Cool 3-4 minutes, sprinkle with half of the chocolate chips, spread when melted. Top
with almonds. Turn out onto Roulpat, chocolate side down. Top with more chocolate, then
almonds. Cool completely or place in fridge for a few minutes. Break into pieces. Enjoy!

You're Invited!

2011-11-21T14:23:00.001-08:00

to a Holiday Open House! Click Here for details . . .

For Minnesota Residents . . .

Chocolates for the Holidays!

2011-11-21T14:21:00.001-08:00

Click Here for Recipes!

Pumpkin Roll

2011-11-21T14:20:00.001-08:00

Click Here for Recipe and Photo

Microwave Peanut Brittle

2011-11-21T14:15:00.001-08:00

Click Here for Recipe!

Bread Cornucopia

2011-11-21T13:56:00.001-08:00

Demarle at Home Senior Manager, Lori Brown recently instructed us on how to make a cornucopia out of bread dough. We would like to share the video we put together and the recipe instructions to make this beautiful holiday decoration.

We would like to thank Lori for sharing this with us. The recipe instructions are shown below.

Click here to watch the Cornucopia video.

Cornucopia Instructions

INGREDIENTS:

3 Loaves of White or Wheat frozen Bread Dough
1 egg for egg wash

Dried berries (optional)

TOOLS:
Medium Silpat® (SP420295)

Large Perforated Baking Sheet (MA500380)

Aluminum Foil

Large Silpat® (SP485365)

3 rubber bands

Kitchen Scissors (TA000115)

Pastry Brush (TA000113)

Cornucopia Tip:

A Medium or Large Silpat® may be used for the cornucopia cone depending on the size you desire. This recipe is written using the Large Silpat® for the cone as is shown in the video. A Large Perforated Baking Sheet is needed to support the length of the cornucopia both medium and large.

Preparation Instructions - Place the 3 loaves of frozen bread on your Silpat® or Roul'Pat®. Cover with a damp linen or towel and thaw for 4-8 hours.

Preheat oven to 350 degrees F. Place Medium Silpat® on Large Perforated Baking Sheet and set aside.

Make Foil Cone - Tear off a 30x18 inch sheet of aluminum foil. Fold it in half - 18x15 inches. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (cornucopia opening). Stuff cone with additional crumpled foil until form is rigid. Using additional piece of foil, form and attach tail of cone. Roll Large Silpat® around foil cone leaving the tail outside Silpat®. Secure with 3 rubber bands.

Cut each thawed bread loaf into three sections lengthwise, one loaf at a time, making two cuts on each loaf. Pick up one piece and hold each end, now slowly turn like a jump rope to elongate into strips. Begin wrapping the thinnest dough roll around lower part of cone. Continue spiral wrapping cone, tucking ends into the row below it. Save the tail for last. Use the last three rolls from the third loaf to make a braid that will adorn the cornucopia top. Simply pinch the three rolls together at the top and braid. Place the completed braid on the outside edge of the cornucopia opening. Brush entire cornucopia with the egg wash using Pastry Brush.

Optional Decorations - with leftover dough pieces, you can cut leaves and roll tiny berries to place on the braided top. You can also add dried berries to give color to cornucopia.

Bake for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with a Silpat®.) Do not let the tail burn.

Remove from oven and let cool completely. Gently pull foil from cornucopia, then carefully remove the Silpat®. Let cornucopia dry for at least 2 days before filling with bread rolls, flowers, fruits, foliage, or veggies.

Wrap with clear wrap and big bow for your fall hostess gift! If you let this dry completely you can use this for years to come, or freeze. When you are done enjoying your centerpiece, pass along to your birds! They will truly be Thankful.

Christmas Morning Casserole in the Tree Mold

2011-11-21T11:16:00.001-08:00

Click Here to get your recipe!

Homemade Pizza

2011-08-31T19:58:00.000-07:00

Recipe is in our new catalog - check it out here

This Pizza was made using the Deep Flexipat on the Perforated Baking Sheet

Just three more days to LIKE it and WIN!!

2011-08-27T09:46:00.000-07:00

"LIKE" my page on FACEBOOK and you will be entered into my product giveaway on August 31st!

Click Here to "LIKE" it!

www.FACEBOOK.com/DishinUpDelicious

Fresh Tomatoes and Basil

2011-08-26T09:47:00.001-07:00

Simple ingredients, but big on taste!

Fresh tomatoes, fresh mozzarella, fresh basil, DAH salt, DAH vinegar, and olive oil.

Featured Tools: DAH Knives and Bamboo Cutting Board

Sugar Cookie Delights!

2011-08-26T09:42:00.000-07:00

Introducing our new Flexipan Tray! The Crown Tray

We pressed sugar cookie dough into the tray and baked it according to recipe. Filled center with whipped cream and berries. Simply yummy!

sweet or savory pastries - a take on "pop tarts"

2011-08-26T09:32:00.001-07:00

So, like most of my creations, it starts with what is in the fridge/pantry . . . I had pastry dough (pie crust), jam, and cheese (various kinds). We were on our way out of town and I needed to use up the things in the fridge, so thank goodness for the Silpat!

Sweet Pastry - use Silpat on Perforated Baking Sheet. Lay dough down on Silpat and then fill with jam. Fold over and bake at 425 for approx. 12 to 15 min.

For a true "pop tart" feel, drizzle with frosting.

Savory Pastry - follow the same instructions above, but fill with assorted cheese blends and sprinkle a little cheese on top as well.

pulled pork pizzas

2011-08-26T09:30:00.001-07:00

Creamy Caramel Flan

2011-06-23T12:08:00.001-07:00

Creamy Flan

Ingredients

3/4 cup white sugar
1/2 cup (4 oz) cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees .
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a round mold, tilting to coat bottom and sides. Set aside.
In the mixing bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan.
Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight.

Click "LIKE" to WIN!

2011-06-23T12:08:00.000-07:00

"LIKE" my page on FACEBOOK and you will be entered into my product giveaway on July 28th!

Click Here to "LIKE" it!

www.FACEBOOK.com/DishinUpDelicious

FREE SHIPPING until June 29th!

2011-06-23T11:56:00.000-07:00

FREE SHIPPING

with an order of $50 or more . . .

Click Here to view the online catalog.

DO NOT MAKE YOUR ORDER ONLINE! You must call me to make your order (have your credit card ready - VISA/MC only).

Phone: 541-961-5068

Offer Ends: June 29, 2011 - 10pm PST

This offer is only good through me, Heather Wang. It is not an offer from Demarle At Home.

Balsamic Dressing and Parmesan Cheese Cups

2011-06-23T10:05:00.000-07:00

Perfect for your next get-together!

Dressing recipe from Kari Martens:

3T. DAH balsamic vinegar, 1T. hot and sweet mustard, 1 garlic clove crushed in mortar and pestle, 1/2 c. olive oil, DAH salt to taste.

For the crust:

This is an impressive little trick that can only be done on our products! Either using theSilpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a bowl shape, you can spread the cheese in a circle and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of ourTrays (makes a cup for salad). I love using the underside of the Brioche Tray or theCharlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

Strawberry Lemonade

2011-06-10T14:51:00.000-07:00

Photo by Brooke Warren

Puree strawberries and freeze them in the Star Tray. Then float them as ice cubes in lemonade. As they melt... strawberry lemonade! Delicious, pretty, and everyone will love them!

Fun S'mores Brownies

2011-06-10T14:47:00.000-07:00

by Piper Cabebe:
Mix and Bake brownies following recipe (on box or your own). With 5 minutes left to bake remove from oven, top with mini marshmallows, graham crackers, and chocolate pieces. Bake for the last 5 minutes, cool and enjoy.

I like to use the Mini-Muffin Tray for these.

Microwave Potato Salad

2011-06-10T14:21:00.000-07:00

by Jodie Rindlisbacher

• 12 red potatoes--small similar in size--washed and forked several times all around the potato
• 1-16 oz. bottle of Bacon flavored Ranch dressing--3/4 bottle
• 1 bundle of green onions
• Paprika
• Optional Additions--Boiled Eggs—Celery--pickles

Microwave safe plate with Large Round mold and Octagonal Silpat on top as lid for microwave steamer combo.
Stand forked red potatoes all around inside the mold standing upright so you can wedge 10-12 all around inside mold.
Place Octagonal Silpat on top making sure it sits flat all around to keep steam in…and microwave at full strength for 8-10 minutes. No boiling water required!!
**Carefully lift Silpat lid off with steam away from your body.

While hot cut into 1 inch cubes and place in a pretty bowl...glass bowl is pretty as you can see the colors of the red skins and greens.

Pour dressing on top and mix thoroughly being careful not to take all the skins off the potatoes.
Stir in green onions that have been sliced.
Dust with paprika when serving...

Save the rest of the dressing to add more moisture to the salad for the next day.
Delicious and Easy!!

Hickory Bacon and Green Onion Salad Dressing is good too.

Last-Minute Patriotic Star Cupcakes

2011-06-10T13:55:00.000-07:00

So, we're off to a picnic in a few hours for Memorial Day and I'm thinking . . . "help! I didn't plan anything FUN!" And then I remember I AM A DEMARLE AT HOME REP! I can pull together ANYTHING!

So here's what me and the kids did:
Bake Cupcakes:
1 Yellow Cake Mix
3 eggs
1 can (approx. 7oz.) Mandarin Oranges (with juice)

Mix in Mixing Bowl with Whisk and pour into Flexipan of choice (make sure Flexipan is on the Perforated Baking Tray). We used the Mini-Muffin Tray and the Star Tray. Bake at 350 for approx. 20 min. (depends on size of tray/mold - test with a toothpick)

Frosting:
8oz. cream cheese (let sit on counter until at room temperature before mixing)
1 tsp. lemon flavoring
2 cups Powdered Sugar (more or less to your taste).
1/8 cup milk (pour a little at a time to make sure it doesn't get too runny)

Mix in electric mixer in order above. Use pastry bag and tips to swirl onto cooled cupcakes. For the patriotic part, we used red sprinkles and blueberries in the middle. So cute and delicious!

Cindy's Berry Cake and Keylime Cheesecake

2011-04-29T10:35:00.001-07:00

This berry cake is so simple! I made this for an Easter gathering last weekend. Use the Medium Round Molds or any of the molds for a different look. Make mini cakes using the Round Tray. Bake your favorite cake or use the one in our catalog.

The filling/frosting is the kicker though!

Whip in an electric mixer:

4 cups heavy whipping cream (1 quart)

1/2 cup confectioner's sugar

1/4 cup of cream cheese (optional)

1 tsp. vanilla

Then decorate with your favorite berries and mint leaves.

I'm both delighted and a little sheepish at telling you that this is a mix from Costco. It's a Keylime Cheesecake mix with a crushed chocolate cookie crumb shell. The reason I'm sharing this with you is because this made the simplest, yet elegant dessert. It called for a lined baking pan, but it was much easier to turn this "bar cookie" into a delicate, bit-sized treat using the Mini-Muffin Tray. Use this tray with ANY of your no-bake, frozen, refrigerated desserts!

2 Meals in 1 - Southwestern Stir-Fry and Nachos

2011-04-15T11:16:00.001-07:00

Okay, so this photo does not look as appetizing and delicious as it is! We just had this for lunch and it was gone before I knew it!

2 lbs lean ground beef

2 packets of taco seasoning

1 red pepper

1 yellow pepper

2 large onions

1/4 cup water

steamed white rice

bag of Blue Corn/ Tortilla Chips

2 cups shredded cheese

Optional: sour cream, olives, salsa, lettuce, etc.

Brown ground beef in skillet and add 1 packet of seasoning and 1/2 of the other packet. Lift out half of the ground beef, leaving most of the oil in the skillet. Cut pepper and onions into strips. Add to hot skillet with beef and stir-fry. Add water and continue to stir fry. Once the the veggies start to wilt, add the rest of the seasoning and stir-fry for a couple more minutes. Combine the veggies and the rest of the beef together.

Meal #1 - Serve over steamed rice.

Meal #2 - Use Silpat or Flexipat to make the best nachos ever!! Spread tortilla chips on Silpat then top with the beef/veggie mixture and sprinkle (or douse) with cheese. Bake at 425 F for approx. 10 min. (until cheese is melted). Garnish with your favorites!

We eat Meal #1 for dinner and save the rest for Meal #2 for lunch!

Online Catalog Available NOW!

2011-04-15T11:14:00.000-07:00

Did you know that our Catalog is fully readable online? CLICK HERE to view our current Demarle At Home Catalog.

Remember, there is FREE SHIPPING between NOW and Sunday, April 17th (11:30p EST). So, if you make an order online, be sure to do so at: www.Heather.DemarleAtHome.com and register using my ID: 6206.

Flower Egg Cups

2011-04-15T11:10:00.000-07:00

By: Jodie Rindlisbacher

Demarle Flower Tray
Perforated Baking Sheet
6 Pieces of Ham
Grated Cheese
6 Eggs or Scrambled Egg mixture
Herbs De Provence Seasoning or Salt & Pepper
Optional: Veggies of your choice could be added.
Preheat oven to 350 degrees.
Use ham as a muffin liner for flower tray
Shown here with double layer of thin ham
Fill bottom with any cheese you like
Hint: to avoid spots on top of the flower season under egg.
Season with Herbs De Provence and/or S & P.
Top with 1 whole egg...or scrambled egg mix.
Bake @ 350 for 20 minutes or till done to your taste.
Pops out in one fully edible flower shaped egg cup

www.JodieR.demarleathome.com

CHOCOLATE CAKE WITH ESPRESSO GLAZE TOPPED WITH CHOCOLATE COVERED ESPRESSO BEANS

2011-04-15T11:01:00.000-07:00

This cake was made by Gina Anderson

Baked Potato Fries

2011-04-01T07:18:00.000-07:00

Our good friend, Paule, showed us this delicious recipe that she makes regularly for her family. It was so simple and scrumptious!

One tray is full of red potatoes and the other tray is a blend of sweet potato and the red. We roasted them on the Deep Flexipat and the Grande Flexipat.

Cut up the potatoes using the Santoku Knife and then flavor with your favorite seasonings! One tray has a little butter or melted butter (I like to use olive oil) and the other has absolutely nothing for oil! Then we used a smattering of our delicious sea salts and herbs: check these out by clicking HERE.

This recipe will also work on the Silpat!

Gluten-Free Bread

2011-04-01T07:11:00.005-07:00

Did you know that our trays make the best bread in the world?! I have recently "gone gluten-free" and so I've been experimenting with different bread mixes. Let me tell you, that using our Demarle At Home Loaf Trays makes this simple and certainly more delicious! Give it a try!

4-Loaf Tray and Perforated Baking Sheet

for this one, I used "Gluten Free Pantry - Sandwich Bread Mix"

Rice Cake - Nian Gao - a Chinese treat!

2011-04-01T07:11:00.003-07:00

1 lb. glutinous rice flour (1/2lb. of the "red" bag and 1/2lb. of the "green" bag)
1 teaspoon baking soda
2 cups sugar
3 eggs
1 tablespoon vanilla extract
2.5 cups milk
1/3 cup vegetable oil
raisins and/or dates

Directions

Beat eggs with sugar and slowly add glutinous rice flour and milk.
Stir the mixture until the ingredients are fully blended with each other before adding baking soda.
Add oil gradually while stirring continuously.
Stop when oil no longer appears as a separate layer from the rest of ingredients.
Add vanilla extract last.
Stir and make sure there is no air bubble.
Place Flexipan of choice on Perforated Baking Sheet
Pour batter into Flexipan of choice
Sprinkle with raisins and/or dates
Bake at 325°F for approx. 45 minutes. (Cake should be lightly browned and solid when you move it.)

*Note: in the Asian section of your grocery store, you should be able to find bags of rice flour. Typically, you will find a red bag and a green bag. Use 1/2 lb. of each to create the best consistency for this cake. If you can't find it, other rice flour will work, it just may be a different consistency.

Pineapple Upside Down Cake

2011-04-01T07:11:00.001-07:00

This cake is soooo simple! Use the Flower Mold for a perfect fit! This is perfect for Mother's Day or Easter!

1 15oz. can of pineapple rings

10 maraschino cherries (optional)

1 box cake mix

1/4 cup water

3 eggs

Set the Flower Mold on the Perforated Baking Sheet and arrange pineapple rings in the bottom of mold. Place a cherry in each ring. In the Mixing Bowl, mix up the rest of the pineapple juice and break up the chunks into the cake mix. Add water and eggs. Pour into the mold and bake at 330 for approx. 43 min. Let cool completely before you un-mold.

Easy Cornbread Muffins

2011-04-01T07:05:00.001-07:00

2/3 cup sugar in the raw (or white sugar)

1 tsp. salt

1/3 cup butter, softened

1 tsp. vanilla extract

2 eggs

2 cups flour

1 tbsp. baking powder

3/4 cup cornmeal

1 1/3 cup milk

Mix all ingredients in order using electric mixer. Place Flexipan Tray of choice on Perforated Baking Sheet. Pour into Flexipan tray and bake at 400 for approx. 20 min.

Orange Cranberry Biscotti

2011-02-25T11:45:00.001-08:00

This recipe worked great on the large Silpat! I doubled it so we have plenty of cookies for many parties and indulgent afternoons . . .

1/2 cup butter

3/4 cup white sugar

2 eggs

1 Tbsp. orange zest

2 Tbsp. orange juice

1 1/2 tsp. baking powder

1/4 tsp. sea salt

1 1/2 tsp. ground cinnamon

2 1/4 cups flour

1/4 cup chopped dried cranberries

3/4 cup almonds

Preheat to 350 F. Mix all the ingredients in mixing bowl and then form two loaves (or if doubled, four loaves as pictured above). Then bake for 20 - 25 min. Let cool for approx. 15 min.

Cut (with DAH cake server knife or dull side of butter knife!) on Silpat. Lay the cut side down and bake for another 15 min.

Cool on Floral Cooling Rack and then store in airtight container.

I couldn't help it, I had to drizzle some chocolate over them too!

Sea Salt

2011-02-13T10:17:00.000-08:00

Troubled with winter boredom? Try a salt tasting with Demarle in the Kitchen Sea Salts.

It seems that each salt will have its purpose for you as an individual. The Alaea Hawaiian has a sweet earthy flavor, the Bolivian Rose has a very sharp fine flavor and little is needed on a dish. The Sel Gris has a pleasant flavor and goes with most anything.

Why not add a salt tasting to your dinner party? This is a fun interactive way to get your guests involved. Salt has a limitless shelf life. It will never go bad. Even if it gets wet, it just needs to dry out.

Click Here for a downloadable Tip Sheet

New Representative Special!

2011-02-13T10:14:00.000-08:00

February Recruits will receive a FREE Demarle Difference® Santoku Chef's Knife!
Email me TODAY to get started!

When was the last time you thought about making a little extra income or "taking on" a fun and exciting new venture? It probably wasn't that long ago, OR you just heard your friend say it!

I'd like to invite you to join me and DISCOVER DEMARLE! There will be a phone call on Tuesday (don't worry, it 's free) and it's a relaxed, informative session to find out how you can make money, have fun learning to cook healthier, and be your own boss!!

Reserve your space TODAY by simply emailing me!

Call-In Details:
Tuesdays: Feb. 15th and 22nd

6 PDT/ 7 MST/ 8 CST/ 9 EST

Dial in: 605-475-4800

Access Code 442648#

Easy Weekend Breakfasts

2011-02-13T08:35:00.001-08:00

In the front, a French Toast Casserole. In the back, a crustless quiche.

To make the French Toast -

10 slices of Bread

6 eggs

1 cup milk

1/4 cup syrup

3 tsp. cinnamon

1 tsp. vanilla

Preheat oven to 350 F. Tear up the bread and place in your Flexipan of choice (I used the Sunflower Mold here). Make sure it is on the Perforated Baking Sheet. Mix up the rest of the ingredients in the Mixing Bowl and pour over bread. Make sure you press the bread into the egg mixture so that all of it is soaked. (I love using one of the Set of 3 Spatulas for this.) Bake for approx. 40 min.

For the Crustless Quiche:

Once the French Toast is in the oven, use the same mixing bowl to whisk up 8 eggs and throw in a cup of sour cream and/or cottage cheese with any veggies you need to use up (I put a cup (or two) of spinach in this one). Throw in a cup or two of shredded cheese. Place your favorite Flexipan Mold on the Perforated Baking Sheet (I used the Fluted Bundt Mold for this one). Pour egg mixture into the mold. and bake with the French Toast until solid. (approx. 35 min.)

Serve with hot coffee, juice, and a plate of fruit and you'll be the star of the weekend!

It's time for chocolate!

2011-02-11T10:53:00.001-08:00

This is an assortment of:

Tartlets with Strawberries and Ganache (made in the Mini Tartlet Tray)

Maraschino Cherry Chocolates (made in the Petit Four Tray)

Brownie Bites (made in the Mini Square Savarin Tray)

Chocolate Hearts (made in the Mini Heart Tray)

These are the Maraschino Cherry Chocolates.

Our stainless cookware is perfect for melting chocolate! No need for a double boiler!

This Cookbook not only features MY FAMILY, but it also has great ideas for making chocolate creations! With COLOR PHOTOS!

Gluten-Free Peanut Butter Cookies

2011-02-11T10:47:00.000-08:00

Click Here for Photo and Recipe

INGREDIENTS:
1 egg
1 cup sugar
1 cup peanut butter

TOOLS: (click here for Demarle at Home Catalog link)
Large Silpat® (SP485365)
Large Perforated Baking Sheet (MA500380)
Mixing Bowl (TA000120)
Magnetic Measuring Trio (GRP00001)
Whisk (TA000112)

Preheat oven to 350 degrees F and place oven rack in center position. Place
Silpat® on Perforated Baking Sheet and set aside. In Mixing Bowl whisk
egg, add sugar and whisk again. Add peanut butter and mix well. Spoon
dough by tablespoon onto Silpat® about 2 inches apart. Bake for 12 to 15
minutes or until lightly browned and cooked through. Let the cookies cool on
the Silpat® for 5 to 10 minutes before removing.

Four-Leaf Clover Rice Krispies

2011-02-11T10:45:00.000-08:00

Submitted by Demarle at Home Senior Manager, Kim Wahler

INGREDIENTS:
3 tablespoons butter
4 cups mini marshmallows or one 10 ounce bag regular marshmallows
6 cups Rice Krispies
Green food coloring

TOOLS:
Magnetic Measuring Trio (GRP00001)
Demarle Difference Medium Sauce Pan (DD901020)
Flexipan® Flower Mold (FM000426)

Melt butter in Sauce Pan. Add marshmallows and stir until completely melted. Add
a few drops of green food color. Stir until well blended. Add Rice Krispies and stir
until well coated. Pour into Flower Mold and using buttered hands, press into Mold.
Let cool completely and unmold onto plate. Cut out little sections of the rice treats
between each heart shape leaf. Use those sections to shape the stem.

Sweet Potato Minestrone Soup

2011-02-11T10:42:00.000-08:00

Click Here for Photo and Recipe

Esther's Children

2011-02-11T10:35:00.000-08:00

Click Here to see how we have supported these kids so far!

Remember with every set of 4 Pinch Bowls (PLD00001) sold, $1 will be donated by Demarle at Home to ESTHERS Children.

Bruschetta in the Omelete Pan

2011-01-28T20:37:00.003-08:00

Quick! There are only a couple of days left to get this Stainless Pan for FREE!

Purchase the Large Flared Saute Pan with Lid ($144.95) and get the Omelete Pan for FREE! Ends: Jan. 31st!

RECIPE:

1 French Baguette

2 Tbsp. Olive Oil

2 Large Tomatoes (diced)

1/2 onion (diced)

2 cloves of garlic (diced and/or sliced)

2 Tbsp. Medit. Balsamic Vinegar

4 Tbsp. Olive Oil

1 tsp. Bolivian Rose Sea Salt

1 Tbsp. Italian blend herbs AND/OR dried cilantro

Brown baguette (on both sides) in oil in the stainless pan on medium heat. Combine remaining ingredients and put a spoonful on top of browned baguette. Enjoy!

Homemade Mac & Cheese

2011-01-28T20:37:00.001-08:00

I love giving my kids fresh, wholesome ingredients. That's why when my kids request mac & cheese, they know it's going to have a protein and veggie in it! They gobble this up so fast, but I've made sure that the quantity below ensures I have some leftovers . . .

This recipe is made in the Large Flared Saute Pan, which many of you have purchased this month with the January special:

Quick! There are only a couple of days left to get the Omelet Pan for FREE!

Purchase the Large Flared Saute Pan with Lid ($144.95) and get the Omelete Pan for FREE! Ends: Jan. 31st!

Ingredients:

2 cups dry elbow macaroni

4 cups water

1/4 cup butter

1 cup milk (I usually use whole milk)

2 cups spinach or peas or any other veggie your kids like

1 can tuna (7 oz) or canned chicken, etc. (drained)

2 cups shredded cheese of choice

Boil macaroni and drain by using the lid of the pan (no need to dirty a strainer! we're moms - who needs another dish to clean!) Add butter to hot noodles - stir to melt. On low temp (remember, our stainless conducts heat very efficiently, so don't turn it up too hot!) add milk, stir, add veggie, stir, add tuna/meat, stir, add cheese and stir to melt

- it's almost as easy as the boxed kind and it's definitely MORE DELICIOUS and HEALTHY!

Upside-Down Pear/Blueberry Gingerbread

2011-01-28T20:34:00.003-08:00

This decadent dessert is a recipe from our Cooking Light Every Night Cookbook. I highly recommend this cookbook! And of course the cookbook that features my family - the Dessert Cookbook!

Blueberry French Toast

2011-01-28T20:34:00.001-08:00

I am taking this to my next brunch! This coming Saturday! Oh, it's so delicious!

2 1/2 cups cubed (1") french bread (or any bread)

4 oz cream cheese

1 cup fresh or frozen blueberries

8 large eggs

1 cup milk

1/2 cup maple syrup

1/2 tsp. cinnamon

1 tsp. vanilla

1/4 tsp. sea salt (Bolivian Rose is my favorite!)

Preheat oven to 350 F. Put Sunflower Mold on Perforated Baking Sheet. Put the bread in the mold and spread evenly. Cut cream cheese into small "pats" to be dispersed over the bread. Top with blueberries. In mixing bowl, combine the rest of the ingredients and whisk. Pour over bread mixture.

You can either bake this immediately or cover and place in fridge to bake the next day . . .

Cover with Octagonal Silpat and bake for 30 minutes covered and 30 minutes uncovered. Mixture should be set in the middle. Cool slightly and unmold. Top with maple syrup or enjoy alone.

Ice Cream Birthday Cake

2011-01-23T15:01:00.001-08:00

Ice cream cake was my favorite birthday treat growing up and now I know how to make it simply and best of all, cheaply! (Have you seen how much those cakes cost in the store???) The most important feature of this cake is the love that was poured into it by even the littlest of our home chefs!

Tools: Medium Round Mold (having 2 makes it quicker) and Perforated Baking Sheet(s), Mixing Bowl, Set of 3 Spatulas, Heat Resistant Spatula, Pastry Bag and Tips.

Ingredients:

2 boxes of cake mix OR 2 boxes of brownie mixes

WARNING! Using brownies AND frosting is a sugar overload! Only make this combo if you are serious about your sweets!

1 gallon ice cream of choice

frosting of choice

Bake two cakes according to box instructions and cool completely. Let ice cream soften while cakes are cooling. Leave bottom layer in the Medium Round Mold to cool (on the Perforated Baking Sheet), then once cooled, add ice cream on top of it. Put the other layer of cake on top of the ice cream, cover (Octagonal Silpat works great for covering) and put the cake in the freezer. After a couple of hours or overnight, unmold cake on serving plate and decorate with frosting and sprinkles. Light candles and sing your song!

Chinese Baked Pork Ribs

2011-01-07T13:13:00.000-08:00

2 -3 lbs pork ribs

2 Tbsp Hoisin Sauce (Lee Kum Kee)

4 heaping Tbsps Black Bean Garlic Sauce (Lee Kum Kee)

Cut ribs (I don't cut the part with bone) with our Santoku Chefs Knife - about 2" long. Put in Flexipan mold of choice (most of them will work for this recipe) or Flexipat and stir to coat with the two sauces. Cover with Octagonal Silpat (if using a round mold) or with the Silpat. Marinate for more than an hour (overnight is best). Bake at 400 for approx 45 min.

Serve with steamed rice and steamed broccoli! Delicious!

I use my Silpat everyday! Healthy Tips . . .

2011-01-07T12:56:00.002-08:00

Even if it's just to throw some chicken fingers on the Silpat^®, using my Demarle At Home products reduces waste and provides an easy alternative to fast food!

Here are some other ways these products make a healthy impact on our lives:

Never use oil, flour, or spray again. Not only does Demarle make everything come out perfectly, you save calories and/or reduce fat every time. Plus, take a look at your Pam cooking spray: the last ingredient is propellant. Do you really want to feed that to your family? Demarle at Home products also replace aluminum foil, wax paper, and parchment paper.

à Cook roasts and chicken in the Sunflower Mold. Drippings fall below the meat = not cooking in fat.

à Roast veggies on the Flexipat^® or Silpat^®. Make extra— use in future meals like stir-fry, soup, stew, casseroles, tacos, etc., adding veggies to every meal.

à Pop Popcorn with no oil, food dye, or chemicals. More economical and better for our environment since there are no bags to throw away. Place ¼ cup popcorn kernels in your Large Round Mold and cover with Octagonal Silpat^®. Microwave for about 3 minutes or until popping slows.

à Steam vegetables in the microwave. Place washed, cut vegetables in Round Mold. Use Octagonal Silpat^® as a "lid" to create tight seal over mold. Microwave times may vary, but use the following as a guide:

* Broccoli, Green Beans, Cauliflower ~ 3 min.

* Corn on the Cob ~ 3 min. per cob

* Potatoes (cut into 1" cubes) ~ 10 min. for mashed potatoes or 7 min. for firmer potatoes to use in a potato salad.

à Cook ground beef or ground turkey in the microwave. Place thawed beef or turkey in any mold and cover with Octagonal Silpat^® (tight seal is not needed). Microwave for ~ 4 minutes or until meat is thoroughly cooked. When cooled slightly, twist mold and squeeze to drain grease.

à Use the Roul'Pat^® when rolling out any dough. No extra flour needed; that’s important because 1 cup of flour = 440 calories.

à Freeze fresh berries on the Silpat^®. When frozen, pour individually-frozen berries from the Silpat^® into freezer bag and store in freezer. Savor the flavor of fresh berries all year round.

à Cook brown or wild rice in our Demarle Difference Stainless. Make a large batch and keep in the fridge to go with veggies throughout your week. Add veggies on top of rice during the last 4 minutes of cooking, and you have cooked two things at the same time using one pan.

à Cook eggs in Demarle Difference Stainless without adding fat.

Enjoy Built-in Portion Control and Save Money by Freezing Leftovers!

à Pour leftover stews, soups, casseroles, into an 8-oz. tray (Round Tray, Texas Muffin Tray). Place the tray on top of the Perforated Baking Sheet, cover with Silpat^® and place in the freezer. When each portion is frozen, pop them out and put in a plastic baggie. 8-ounce portions make perfect homemade lunches or dinners; preservative-free and less cost than prepackaged foods.

à Make your own baby food. Steam or roast your veggies; before seasoning, puree a portion. Pour into Mini Muffin Tray and freeze to have ¼- cup portions of fresh baby food.

à Freeze any broth, pesto, or sauce in one of our ½- cup or 1-cup portion Flexipan^® Trays.

à Make fruit smoothies. Freeze any leftovers in Muffin Tray; use as a “starter” for your next smoothie.

à Eat just ONE Mini Muffin brownie when you need a sweet pick-me-up. Or even better, make them in the Mini Tartlet Tray and have a brownie bite. You can also substitute applesauce or canned pumpkin for the oil. It is a 1-1 ratio.

Where did they go? Oatmeal Cookies

2011-01-07T12:56:00.001-08:00

These oatmeal cookies don't stick around long enough for me to click a photo!

1 cup butter (softened)

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 tsp baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

2 cups flour (or gluten-free substitute)

3 cups oats

raisins, seeds, nuts, coconut, chocolate chips are all optional, but encouraged!

I just throw the ingredients in to my electric stand-mixer in the order above. Press into Flexipan tray of choice or make rounds on the Silpat and bake at 375 for 8-10 minutes (a little longer if using a thicker muffin tray).

Great Football Party recipes in January Newsletter

2011-01-04T09:26:00.000-08:00

Check out all of the specials and great recipes this month: Click Here

Christmas Jello by Judy Wright

2010-12-14T20:38:00.000-08:00

Use 4 small pkgs of Jello 2 Green & 2 Red
Mix each package of small Jello mix with:
1 pkg. Knox gelatin
1 c. boiling water

MILK MIXTURE:
3 pkg. Knox gelatin
1 1/2 c. boiling water
3/4 c. evaporated milk
3/4 c. Eagle Brand milk

I used the Mini Muffin Tray in the photos above, but you can use any Flexipan Mold or Tray, including the Christmas Tree Mold.

For the first layer put 1-tsp of jello in each cup of the tray, cool 15 min in fridge, the second layer is 1-tsp of the milk mixture, cool 15 min in fridge. Alternate the colors and milk until the cup is as full as you want it.

You can use any color combination you like, I use the red & green for Christmas. You can put a dollop of whipped topping on the top of each one before serving.

NOTE: I make all the jello and milk mixture up before I start, so it isn't real hot for each additional layer. Sometimes the jello will get a little thick while it sits on the counter so I just heat it up a tiny bit until it is liquid again and continue layering.

Children (even adults) love this colorful, refreshing dessert!

Apple Spice Pancakes

2010-12-13T07:20:00.001-08:00

This is what happens at our house on a snow day . . . use what you have available!

2 cups Krusteaz Pancake Mix
1/2 cup oil
1 cup heavy cream
1/2 cup milk
2 eggs
1/4 cup maple syrup
1 large apple diced
2 Tbsp. cinnamon
dash nutmeg

Mix and pour into Flexipan Tray of choice (make sure the tray is on the Perforated Baking Sheet) - I used the Christmas Tree Tray.

Bake at 350 degrees for approx. 15 min.

Cream Cheese Smoked Bacon Apple Dip

2010-12-10T15:16:00.000-08:00

Freeze your favorite dip in your favorite mold and create a centerpiece!
Best if dip is thick (use cream cheese).

The recipe for this is a combination of the Apple Blue Cheese Bacon Dip recipe (below the pumpkin cheese cake post) . . . it is an example of how to turn an accident into something savory!

I over-baked the recipe below (forgot to set the alarm) and it ended up with a burnt crust all around it. So, because I needed it for Thanksgiving, I scraped out the inside (which was not burnt and tasted delicious, but strong) and added it to 16 oz. of softened cream cheese in my mixer. I whipped it together and then scooped it into my Flexipan Tray.

I froze the cream cheese mixture in the Charlotte Tray (one of my favorites!); once they were frozen, I popped them out and re-wrapped them in plastic wrap and placed them back in the freezer; now I have eight appetizers ready for the holiday season!

Thaw on counter (in serving dish) for at least an hour before serving . . .

Christmas Recipes - Dec 2010

2010-12-05T08:33:00.000-08:00

Click Here for the December Newsletter with Christmas Recipes and Specials

Note: The Dessert Cookbook is part of this month's special with the Tree Mold - MY FAMILY IS PICTURED IN THIS COOKBOOK AND IT CONTAINS SOME OF FAMILY FAVORITE RECIPES! Call or email me to order yours today!

Pumpkin Cream Cheese Tart

2010-11-24T15:42:00.000-08:00

1 cup graham cracker crumbs

1 cup plus 1 tablespoon sugar, divided

6 tablespoons melted butter

16 oz. cream cheese, room temp.

16 oz can solid pack pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp salt

2 eggs

1 pint sour cream

1 tsp vanilla

1/4 cup brown sugar

Mix crumbs with the 1 tablespoon sugar and melted butter until well blended. Place Tart Mold or Large Round Mold on Perforated Baking Sheet. Press crumbs into the bottom of the mold: chill.

Beat cream cheese and 1 cup of the sugar until blended. Beat in pumpkin, spices, salt and eggs, one at a time. Pour into mold and bake in 350 degree oven for 50 minutes. Remove cake from oven and let cool. Mix sour cream, brown sugar and the vanilla together: spread over cooled pumpkin layer. Chill before removing from mold and keep chilled before serving. (I like to put mine in the freezer before unmolding . . .)

For the sprinkles on the top, I used 1/2 Tbsp. of cinnamon and 1 Tbsp. of Brown Sugar - mix and sprinkle.

East meets West for breakfast!

2010-11-21T08:10:00.000-08:00

Okay, so this is one of those throw-together moments . . .

2 cans Pillsbury rolls (any kind)

1/2 lb lean ground beef (or sausage)

1/2 onion diced

2 Tbsp. oil.

3 eggs

salt to taste

cayenne pepper to taste

1/2 cup sour cream

1/2 cup shredded cheese blend

Preheat oven to temp on Pillsbury can. Fry the eggs scrambled in fry pan. Set aside. Brown the onion and ground beef. Put all ingredients (except rolls) in mixing bowl and mix.

Place Flexipan Tray (I used the Medium Tartlet Tray) on Perforated Baking Sheet. Wrap roll around meat mixture and place in tray. Bake according to the Pillsbury suggested time . . . however, I always check a little sooner . . .

*Note: The reason this is titled "East Meets West for Breakfast" is because there is a traditional dumpling in China called, "Baozi" that my family absolutely loves. It's different in the fact that dairy products are never used in Chinese cooking, there's usually a vegetable included, and primarily pork is used instead of beef. Oh, and who ever heard of a can of Pillsbury dough in China?

Apple Blue Cheese Bacon Cheesecake

2010-11-19T19:54:00.000-08:00

Contributed by Peggy Trowbridge Filippone
Via Bonnie Lowry

Yield: 10-12 Servings
Cook Time: 8-9 Hours

INGREDIENTS:
1/4 cup freshly grated Parmesan cheese
1/4 pound bacon, cooked, drained and crumbled (reserve 2 tablespoons of fat)
1/2 onion, diced
1 apple, peeled, cored, and diced
1 clove garlic, minced
Demarle at Home in the Kitchen Sea Salt –Sel Gris (GTS00001), to taste
Freshly ground pepper, to taste
16 ounces (2 large blocks) cream cheese, at room temperature
3 eggs
1/2 tablespoon Demarle at Home in the Kitchen Apple Pear Balsamic Vinegar (LOC00005)
1/8 cup whiskey
6 ounces blue cheese, crumbled
1 tablespoon minced chives or Demarle at Home in the Kitchen Roasted Garlic and Chive Herb Blend (DHM00004)
Sliced fresh apples, toast wedges and/or assorted cocktail crackers

TOOLS:
Flexipan® Fluted Bundt Mold (FM000486)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference Gourmet Fry Pan- 10” (DD902832)
Mixing Bowl (TA000120)
Demarle Difference Santoku Chef’s Knife (DD800001)
Heat Resistant Spatula (TA000108)
Magnetic Dazzling Trio (GRP00001)

Preheat oven to 200 degrees F and place oven rack in center position. Place the Bundt Mold on the Perforated Baking Sheet. Dust mold with 2 tablespoons Parmesan cheese.**

In Fry Pan sauté onion in bacon fat until softened and translucent. Add apple and garlic and continue to sauté over medium heat an additional 2 to 3 minutes until apple begin to soften. Remove from heat and season with salt and pepper. Let cool.

In Mixing Bowl, beat cream cheese until smooth. Add eggs, Balsamic Vinegar and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese and chives or Chive Herb Blend by hand.

Pour batter into mold and bake overnight for 8-9 hours. It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least one hour. Cover the top of the cooled cheesecake with plastic wrap.

Invert onto serving dish. Refrigerate at least 1 hour. Reinvert and remove the plastic wrap. Refrigerate 1 hour.
To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, baguette and/or cocktail crackers of choice.

** Per Bonnie Lowry, to help Parmesan cheese stick to the sides of the Mold, coat with vegetable oil before dusting with Parmesan cheese.

Quick and Easy!

2010-11-19T19:37:00.001-08:00

Even if you don't have time for anything other than a pre-made mix (or can), just throw it in the Flexipans and you'll turn something "ordinary" into "extraordinary"!

This is a Pillsbury can of cinnamon rolls that I threw into the Rectangular Tart Mold (on the Perforated Baking Sheet - small, medium or large will all work).

Thanksgiving Recipes - Newsletter Specials

2010-11-18T08:53:00.000-08:00

Click Here to see my current newsletter with Thanksgiving Recipes!

NEW! There are newsletter specials in this edition!! This means that you can SAVE on these limited time offers!

Watch closely for our BLACK FRIDAY SALE announcement on Friday next week! (Will be emailed to you if you are on my mailing list - to get on my mailing list, click the links to the right, email me, or fill out the form at the bottom of my blog.)

Peanut/Almond Butter Cups

2010-11-11T18:28:00.004-08:00

Have you ever made your own Peanut Butter Cups? These were made in the Medium Tartlet Tray.

Holiday Gift Idea - Toffee "Plates"

2010-11-11T18:28:00.003-08:00

Make Toffee or Peanut Brittle and then use this as the base for a "goodie plate." I used the Star Mold for this plate, but the Tree Mold or any of the molds works great!

Peppermint Chocolate Popcorn!

2010-11-11T18:28:00.001-08:00

Now doesn't this sound delicious!?? Host a Holiday Party and we'll make it together!

Holiday Goodies! Let's do a Holiday "Wrap It Up" Party!

2010-11-11T18:26:00.001-08:00

Apple Spice Cake

2010-11-11T18:23:00.001-08:00

Host a winter party and I will bring you this Apple Spice Cake!

Granola "Bars"

2010-11-11T18:22:00.001-08:00

These home-made granola bars go quickly so you might want to double the batch!

Thank you to Kristi Weber for sharing this recipe! She notes that this recipe can be gluten or allergy-free by substitution.

Ingredients:

1 cup ground oats (use food processor, Vita Mix, or Magic Bullet)

2 cups whole oats (old-fashioned works best)

3 Tbsp. melted butter

1/4 cup oil OR applesauce

1/4 cup honey OR brown rice syrup, maple syrup, etc.

1/2 cup packed brown sugar

1 tsp. vanilla

1 tsp. salt

1 egg or egg substitute (1T freshly ground flaxseed/3 T water)

Directions:

Blend together all ingredients except oats. Add oats and mix until completely blended.

At this point, you can divide the "dough" into two batches: one for pumpkin spice, and the other for the triple blend.

For Pumpkin Spice, Add:

1/4 cup pumpkin puree

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

For Triple Blend, Add:

1/3 cup semi-sweet chocolate chips

1/3 cup dried cranberries

1/3 cup chopped or slivered almonds

(other variations can include: coconut, raisins, sunflower seeds, sesame seeds, etc.)

Press portions into Flexipan Tray of choice (on the Perforated Baking Sheet) - I prefer the Medium Tartlet Tray. Bake at 340 F for approx. 30 minutes.

Cool completely in Flexipan Tray before removing to serve or store.

GOT SALT?

2010-11-07T08:20:00.001-08:00

Host a salt tasting event today! I'll share all of the mineral benefits of salt from around the world.
Email or call today!

Pumpkin Roll

2010-11-04T18:51:00.000-07:00

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional)

Beat eggs on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix.

Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional).

Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar.

Roll towel & cake together. Cool completely.

Filling:

4 TBSP butter

½ tsp vanilla

8 oz cream cheese

1 cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Pumpkin Cake Roll (G-D-E Free)

By Pam Furlan

3 TBSP egg replacer mixed with ¾ cup water

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup GF flour mix

1 tsp ea baking powder & xanthan gum

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional - I use pecans)

Beat egg mix on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix. Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional). Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar. Roll “towel” & cake together.

Cool completely.

Filling:

2 TBSP non-dairy butter (Earth Balance)

½ tsp vanilla

4 oz Tofutti cream cheese

½ to ¾ cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Spicy Asian Soup

2010-11-04T10:51:00.001-07:00

Ingredients:
Medium Onion
Chicken Stock
Salt
Bragg's Amino Acids
Cilantro
Jumbo Shrimp (thawed)
Cayenne Pepper

Saute onions with Bragg's Amino Acid (about 2 Tbsp.) for about 3 minutes. Add 1 can of soup stock and 1 cup of water. Bring to a boil. Salt and add Cayenne Pepper to taste. If using cooked shrimp, add only after turning off the heat. If using raw shrimp, add to pot and boil for another 3 to 5 minutes until shrimp is cooked. Add cilantro last.

Chocolate Popcorn

2010-10-09T18:24:00.001-07:00

This makes a great gift and treat to bring to your next party!

Pop 1/3 cup dry kernels in Large Round Mold and Octagonal Silpat in microwave.

Chocolate Sauce:

1/2 cup butter

3/4 cup sugar

1/4 cup syrup (corn or maple)

1/4 cup cocoa

dash of demarle difference sea salt

1 tsp. vanilla

Preheat oven to 250 F. Bring chocolate sauce ingredients (except vanilla) to a boil in the Large Flared Sauté Pan. Boil for two minutes. Remove from heat and add vanilla. Mix in popcorn (and nuts if you wish and while I'm thinking about it, cranberries and coconut sound perfect too!). Stir until well-coated.

Lay out popcorn mixture on Flexipat on Perforated Baking Sheet and bake for about 25 minutes. Place on Floral Cooling Rack and let cool to room temp. Break into small clumps and store in an airtight container.

*Note: You could also use the Silpat ~OR~ if you don't have the most wonderful products in the world yet, then go ahead and grease a pan of your choice, but just think of all the time and calories you're wasting!

Chinese Chicken and Bok Choy

2010-10-08T13:16:00.000-07:00

This recipe is posted for the nice lady who bagged my groceries the other night . . . she asked me how to cook bokchoy and I told her I'd post it ASAP. I hope you're reading this! It was delicious!

Now, I used the available bokchoy which was the large stalk, but I prefer to use baby bokchoy (it's a lot less bitter).

Marinade:
2 Tablespoons Hoisin Sauce
1/4 cup soy sauce
1/4 cup dark Chinese vinegar (available in most Asian grocery stores)
2 cloves crushed garlic
2 tsp. fresh or powdered ginger (to taste)

Place chicken in Flexipan of choice (on Perforated Baking Sheet). Set bokchoy in pan and drizzle the marinade all over. Cover Flexipan with Octagonal Silpat or Medium Silpat. Bake at 375 F for about 45 min.

Serve over steamed rice. Can use fish instead of chicken, but you will bake it for a shorter time.

Apple Chips

2010-09-24T10:20:00.001-07:00

Right now, our little home is filled with the aroma of roasting apples and cinnamon! Who needs candles and special scents? Just turn on your oven and make something simple like these Apple Chips! They're easy to throw together and healthy too!

Addison and I adventured together in making these little snacks and quite by accident we made a perfect batch on our first attempt! The second batch almost set off the smoke alarms, so we highly recommend that you follow the instructions below:

4 or 5 small apples

2 Tbsp. cinnamon

1 Tbsp. sugar (or less)

1/4 tsp. nutmeg

Large Silpat

Large Perforated Baking Sheet

Preheat oven to 350 F. Core and slice the apples as thin as you can into rings. You will need your Santoku Knife to cut thinly. Mix the dry ingredients in a small bowl. Coat each ring of apple with spice/sugar blend (the easiest way is to dredge the apple in the small bowl). Place on Silpat/Perforated Baking Sheet Combo. Place in oven. Turn oven to 200 F and bake for 30 minutes. Then turn oven off and let sit in oven until cool.

Now, we're curious if this works the same in everybody's ovens, so please post your results on this blog . . .

Gluten-Free Coconut Cupcakes

2010-09-15T18:36:00.001-07:00

So, I only had a few moments to whip these out. Thankfully, my mom had given me a gluten-free mix that she had had on hand in Oregon for MeiLan (my gluten-intolerant third child). The brand is: Pamela's Products and it is the Classic Vanilla Cake Mix. Also at the last minute, I remembered that my mom said she didn't care for the mix by itself - it was a little dry. Soooo, in un-packing, I remembered that I had collected a ton of shredded coconut and cans of coconut milk! There was a suggestion for a coconut version of this mix, so I just started dumping and was happy to get rid of some of the excess in the pantry! The result was a very delicious, moist, and creamy cupcake! MeiLan's eyes went very large as she tasted the sweet goodness!

So this is what I mixed:

Pamela's Classic Vanilla Cake Mix

Large can of Coconut Milk (about 10 oz.)

4 large eggs

1/3 cup of butter

1/2 tsp. orange flavoring

FOLD IN: 2 cups (or more) shredded coconut

You can bake this in any Flexipan, but for MeiLan I prefer to bake in the mini-muffin tray and only fill the cups about 2/3 full. Bake at 325 F for about 15 min. (or less). Don't forget to use the Perforated Baking Sheet before baking!

This was such a hit in our entire family that I have to re-stock the pantry with coconut!

I just made four different meatloafs at once in our new four-loaf tray!

2010-09-15T18:34:00.001-07:00

The best thing about meatloaf is that you can put anything healthy in it! These are made with ground chicken. They each have a good helping of carrots and zucchini shredded into the mixture. One has ketchup on it and one has cheese and oatmeal mixed into it. The other two are just meat and veggies.

These are great to freeze and save for another mealtime! That's why I love the 4 Loaf Tray!

Fresh!

2010-09-06T19:35:00.002-07:00

Keep ingredients fresh!

2010-09-06T19:35:00.001-07:00

Simple ingredients!

2010-09-06T19:33:00.001-07:00

Scrumptious!

2010-09-06T19:31:00.001-07:00

Another easy breakfast!

2010-09-06T17:49:00.000-07:00

I set the oven at about 375 F and then broke an egg into each cup of the Round Tray (on the Perforated Baking Sheet). Sprinkle with Sea Salt. Those baked for about 10 minutes (or less - my oven is hot!). At the same time, I put the English muffins on the Silpat to toast. Some had butter and some had sprinkles of cheese on them.

So delicious! AND FAST!

Labor Day Breakfast with no labor!

2010-09-06T17:45:00.001-07:00

Dinner Tonight

2010-09-01T15:58:00.001-07:00

After a trip to Costco, nothing looks better than turkey meat nachos on the Silpat!

2010-08-31T10:47:00.000-07:00

September specials are posted! Book your Cooking Show today!

(The Charlotte Trays above are a Must-HAVE for this season!)

Dinner

2010-08-24T15:39:00.001-07:00

So, Addison asked me, "Mama, what's for dinner?" And I said "Mama's Mixture" and he took it at that. I'm determined to use up the things in my pantry that I lugged from Oregon to Minnesota, so here is a dish that certainly is a mixture of what Mama has in the cupboard! This could also be called "Poor Man's Mixture" because we're on a spending freeze and needed to cut the grocery bill down.

This is a layering of mozzarella cheese (not much), then a layer of corn tortillas, then some cooked rice, seasoning salt, can of black beans, can of garbanzo beans, can of diced tomatoes, more tortillas and rice and cheese. Baked in the Large Round Mold. Garnished with cilantro, green onions and plain yogurt (or sour cream - if you're rich)!

Baked until cheese on top was browned.

Gluten-Free Muffins - 8 ingredients!

2010-08-24T15:10:00.001-07:00

3 cups of Oats

4 Eggs

1/2 cup milk/milk substitute

1/2 cup applesauce

1 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon

1/2 cup brown sugar

1/4 tsp. salt (optional 9th ingredient!)

Spoon mixture into Flexipan of choice and bake at 400 F for about 15 minutes.

Optional Variations:

nut butter to replace applesauce (increase liquid a bit)

raisins

nuts

*This recipe has NO OIL in it! With our pans, there is no need to prep them with grease or spray! Yahoo!!

Easy breakfast!

2010-08-03T09:07:00.001-07:00

Teddy bear pancakes (baked), Bacon, and baked eggs. All baked in Flexipan!

August Newsletter

2010-08-02T19:35:00.001-07:00

View more recipes HERE.

2010-08-01T15:50:00.000-07:00

I put the fish in a mold that can be covered by the Silpat. I don't measure, but I pour a little sesame seed oil, sliced green onions and/or lemon grass, lots of garlic and ginger. Bake for about 15 minutes at 375 (longer if it's a big/thick fish). After it's done, drizzle a little soy sauce on it. You could also drizzle a little Chinese vinegar (dark) and/or our DAH Balsamic for a nice flavored sauce.

You can also do this on the Flexipat if you want a crisper texture (best when the fish still has the skin on it.)

Cherry Tomato Tart

2010-07-22T12:36:00.001-07:00

Click Here to view this incredible recipe. Receive recipes like these right into mailbox when you sign up for my newsletter! Click Here to sign up for the Recipe and Specials Newsletter.

Mini-Turkey Meatballs

2010-07-06T16:23:00.001-07:00

Yield: 20 mini-meatballs

Ingredients

1 pound ground turkey (97% lean)
2 teaspoons Crazy Jane Seasoning
1/4-1/3 cup Lyon Catsup with Bordeaux Wine (or any
interesting catsup)

Tools

Perforated Baking Sheet (MA435310)
Mini-Muffin Tray-20 (FP002031)
Mixing Bowl (MA017025)
Set of 3 Spatulas (MA113005)

These mini-meatballs were prepared by a Maggie at her Rendez-Vous.
They could be made with ground beef; or placed in any of the Demarle trays.
Adjust your oven temperature and baking times accordingly.
Portion control is "king" again!

Directions

Place oven rack in center position; preheat to 350 degrees.
Place the Mini-Muffin Tray on the Perforated Baking Sheet.
Mix turkey, seasoning, and catsup in the Mixing Bowl.
Form into mini-turkey balls and place in the tray.
Bake 12-17 minutes. (Turkey does not get as brown as hamburger,
so don't go by the color to check doneness.)

Nancy Craig

Onion and Zucchini Pie

2010-07-06T16:20:00.002-07:00

Holly Klees
My husband requests this recipe more than any other. It is a family favorite and easy to make. This recipe has been in my husbands family for many years. Get creative and try it with your favorite cheese.

Yield: 6 servings

Ingredients
1 cup fine saltine cracker crumbs
1/4 cup melted butter
2 cups thinly sliced onion, Walla Walla onions are my favorite
1 tablespoon butter
3/4 cup milk
2 eggs beaten
salt
pepper
1/2 cup shredded cheddar cheese
1 small zucchini sliced into 1/2 inch rounds

Tools
Perforated Baking Sheet (MA435310)
Tartlet Tray (FP002675)
Mixing Bowl (MA017025)
Cutting Board (MA072439
Santoku Chef’s Knife (DD800001)
Medium Flared Sauté Pan (DD901220)
Measuring cups and spoons (GRP00001)

Directions
Make sure the oven rack is in center position and preheat oven to 350 degrees.
Place Tartlet Tray on Perforated Baking Sheet.

Mix melted butter and cracker crumbs with fork until combined.
Spoon 1 heaping Tablespoon of crumb mixture into each tartlet. Spread around with finger to cover entire tartlet area.
Cook sliced onion in butter until onions are tender but not brown.
Place onion’s on top of cracker mixture. Try to get even amounts in each tartlet.
Combine milk and eggs in bowl. Pour over onions. Sprinkle salt and pepper (to your liking) over each tartlet.
Sprinkle a pinch of cheese on top of each tartlet.
Place one zucchini round on top of cheese then put another pinch of cheese on top of zucchini.

Bake 350 for 25 to 30 minutes or until cracker crumbs become lightly browned on the edges. Note: This also works well in the Twist mold or you can use the new Medium Tartlett Tray, use the shaper to press in the crust.

Peach and Raspberry Shortcake Cake

2010-07-06T16:20:00.001-07:00

Yield: 8 to 16 servings
– Nancy Craig

Ingredients

2 cups mini-marshmallows
1 yellow cake mix, mixed per directions
4 peaches, sliced
1 1/2 to 2 cups fresh raspberries
3-ounce box of raspberry Jello
Raspberries and Confectioner's Sugar for garnish

The hostess who made this dessert said the marshmallows would always
stick in her pan she used previously. She made it with frozen
strawberries (Of course, no sticking in the Demarle Sponge Cake Mold).

Tools

Mixing Bowl (MA017025)
Magnetic Measuring Trio (GRP00001)
Sunflower Mold (FM000481)
Paring Knife (DD800003)
Cooling Rack (MA312504)

Directions

Make sure the oven rack is in the center position; preheat to 350 degrees.
Place Sunflower Mold on the Perforated Baking Sheet.
Mix the cake according to the directions on the box.
Line the Sunflower Mold with the mini-marshmallows.
Mix the dry Jello with the sliced peaches and raspberries and then layer
the fruit mixture on the marshmallows.
Pour the cake mixed per box directions over the fruit and marshmallows.
Bake for 40-50 minutes checking to make sure the center is done.
Cool at least 10 minutes and turn out onto a serving dish with sides. (The
Jello may need some time to congeal after the cake is turned out.)
Garnish with raspberries and Confectioner's Sugar.

Spinach Gruyere Puff-Pastry Spirals - Nancy Craig, Missouri

2010-07-06T16:18:00.001-07:00

Yield: 10-12 servings

Ingredients

1 10-ounce package frozen chopped spinach (thawed)
4 tablespoons butter (divided)
1 cup finely chopped fresh mushrooms
1 cup Gruyere Cheese, grated
1 17 1/2 ounce package frozen Puff-Pastry (thawed)

Tools

Roul'Pat (RL006040)
Cutting Board (MA072439)
Paring Knife (DD800003)
Magnetic Measuring Trio (GRP00001)
Perforated Baking Sheet (MA435310)
Medium Silpat (SP420295)
Medium Flared Saute Pan (DD901220)
Mixing Bowl (MA017025)
Pastry Brush (MA116013)
Cake Server Knife (MA1650176)
Set of 3 Spatulas (MA113005)

A long-time friend, and renowned cook (now an ardent Demarle convert),
suggested trying this recipe. It's easy to see why she found it to be such a hit.

Directions

Make sure the oven rack is in center position; preheat to 350 degrees.
Place the Silpat on the Perforated Baking Sheet.
Drain the spinach well, pressing between layers of paper towels to remove
all excess moisture. Finish by squeezing out the last moisture.
Melt 2 tablespoons butter in Saute Pan over medium heat. Add mushrooms
and cook for 5 minutes.
Stir together spinach, mushrooms, and cheese in Mixing Bowl; set aside.
Take 1 sheet of pastry and open it on the Roul'Pat.
Melt remaining 2 tablespoons butter and spread 1 tablespoon on the pastry.
Spread 1/2 of the spinach mixture over the buttered pastry.
Roll-up jelly-roll fashion, starting with the long side.
Repeat procedure with remaining pastry sheet, butter, and spinach mixture.
Wrap rolls in plastic wrap and refrigerate up to 2 days.
Cut into 1/4 inch slices before baking for 15 to 20 minutes.

Spicy Wontons

2010-07-06T15:39:00.000-07:00

Savory Parmesan Bites

2010-07-06T15:13:00.000-07:00

Prep Time:
15 min

Total Time:
30 min

Makes:
32 servings

What You Need

1 pkg. (8 oz.) Cream Cheese, softened

1 cup Grated Parmesan Cheese, divided

2 cans (8 oz. each) refrigerated crescent dinner rolls

1 cup chopped red peppers

1/4 cup chopped fresh parsley

Silpat and Perforated Baking Sheet

HEAT oven to 375°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.

SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Top with peppers and parsley. Fold 1 long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on Silpat. Sprinkle with remaining Parmesan.

BAKE 12 to 14 min. or until golden brown.

Apricot and Blueberry Tarts

2010-07-06T15:10:00.000-07:00

Cover: Cooking Light Every Night

By Leslie McIntyre

Yield: 12 Servings

INGREDIENTS:

2 refrigerated pie crusts

1 8 ounce jar Apricot Jam

12 fresh Blueberries

12 fresh Thyme sprigs

TOOLS:

Beechwood Rolling Pin (MA140004)

Roul’Pat® (RL006040)

Large Round Dough Cutter (MA152125)

Shaper (MA140102)

Tartlet Tray (FP002675)

Medium Perforated Baking Sheet (MA435310)

Using the Beechwood Rolling Pin, roll out the crust on the Roul’Pat®. Cut 12

shapes using the large Round Dough Cutter. Place each pre-cut shape into

Tartlet Tray and press down with Shaper. Gently poke holes in the bottom of

each tartlet. Bake at 350º F for 7-10 minutes or until lightly browned. Let cool.

Carefully spoon in 1 teaspoon of Apricot Jam into each tartlet and place one

fresh blueberry and one small sprig of thyme on top.

Enjoy!