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Friday, October 5, 2012

Announcement

You will no longer receive the Demarle Difference email from me each month. I will not have a Demarle At Home website either.  You can find recipes from me either on this blog or at www.facebook.com/dishinupdelicious.

If you wish to make an order for Demarle At Home products, either email me at WangAtHome (at) gmail.com  or call me at 541-961-5068.

This notice goes into effect on Oct. 15, 2012

Tuesday, July 31, 2012

Introducing ...

A welcome addition to my kitchen ...




To view the online catalog, CLICK HERE


Shrimp in Garlic Sauce



Please Note:  This is a Wildtree recipe - cook using your Demarle At Home stainless steel pans.

Order your Wildtree ingredients at:  www.MyWildTree.com/HeatherWang

Order your Demarle At Home Pans at: www.MyDemarleAtHome.com/Heather


Shrimp in Garlic Sauce
Provided by Wildtree from Warwick, RI
SERVINGS: 8
INGREDIENTS:
 
  • 2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
  • 2 tablespoons Wildtree Garlic Galore
  • 1 pound large shrimp, peeled and deveined
  • 1 lemon, juiced (about 2 tablespoons of juice)
  • 2 tablespoons white wine
  • 8 ounce ciabatta loaf, cut into 8 slices
PREPARATION:

In a medium nonstick skillet, heat the Grapeseed Oil over medium high heat. Add the Garlic Galore and  sauté for 30 seconds. Add the shrimp, lemon juice, and white wine to the pan and cook until shrimp is cooked through, about 4 minutes. Serve with sliced bread.

Calories 180; Fat 5 g; Saturated Fat .5 g; Carbohydrate 18 g; Fiber 1 g; Protein 15 g; Cholesterol 85 mg; Sodium 300 mg

Triple Berry Crumb Bars



Please Note:  This is a Wildtree recipe - instead of using cooking spray and parchment/tin foil, use your Deep Flexipat.

Order your Wildtree ingredients at:  www.MyWildTree.com/HeatherWang

Order your Demarle At Home Flexipan at: www.MyDemarleAtHome.com/Heather



Triple Berry Crumb Bars
Provided by Wildtree from Warwick, RI
SERVINGS: 9
INGREDIENTS:
 
Filling:
  • 1 cup cherries, pitted
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 tablespoon Wildtree Very Berry Cheesecake Blend
  • 1 tablespoon sugar
  • 1 tablespoons flour

Dough:
  • 1 ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons butter, cold and cut into small peices
  • 1 egg
  • ½ teaspoon vanilla extract
PREPARATION:

Preheat the oven to 375°F. Line an 8x8 pan with parchment paper or aluminum foil and spray with non-stick cooking spray. In a medium bowl, combine the cherries, blueberries, and raspberries with the Very Berry Cheesecake Blend, sugar, and flour.  Use a rubber spatula to slightly mash up the fruit as you toss everything together. Set aside while you prepare the dough.
In a large bowl, whisk together the flour, sugars, baking powder, and salt. Add the butter and use a pastry cutter or food processor to mix in until coarse crumbs form. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the dough and mix until combined (using a fork, spoon, or your hands). Press half the dough into the bottom of your prepared pan, patting it down evenly in one layer. Spread the berry mixture evenly over the dough. Crumble the remaining dough overtop. Bake in preheated oven for 35-40 minutes, until dough is golden brown. Let cool completely before cutting into bars.

Calories  200; Fat 6 g; Saturated Fat 3.5 g; Carbohydrate 35 g; Fiber 2 g; Protein 3 g; Cholesterol 35 mg; Sodium 60 mg

Friday, December 23, 2011

Saltine Cracker Candy


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.

Tuesday, December 20, 2011

Pumpkin Cake

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.
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