Snowmen/ Demarle Eclipse Tray

Check out the snowman that Beverly Farr made in the Eclipse Tray!

Thanks for sharing Bev!

Christmas Tree Tray and Holiday Creations

Debbie Wood (rep on our team) made these adorable desserts using our Christmas Tree Tray and Bundt Mold.

Thanks for sharing Debbie!

Mini Pumpkin Cakes Recipe

You won't believe how easy it is to create these impressive, delicious individual desserts, perfect for the Thanksgiving holiday! Nothing says fall like pumpkins and spice...and nothing is more satisfying than the "oooos" and "ahhhhs" you're sure to receive when you place these on the table!

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My Table is Full . . . Enjoying the "Art of Good Living"

We're bringing America "Back to the Table" with fresh, local ingredients and good home cookin'! These fresh vegetables and raspberries all come from my grandparents' garden. The beef was purchased at a local 4-H Auction and split between my extended family. The brownies . . . well . . . they're a mix from Ghirardelli!

These fantastic fall photos were taken by my dear friend, April Williams. You can find her at www.aprilwilliamsphotography.com

Thanks, April!

MONEY SAVING IDEAS FOR THE HOLIDAYS

*Make something like fudge, rice crispy treat or peanut brittle in the large Tree Mold.

Let it set up and then peel out. Wrap in saran and tie a bow around it as a delicious gift.

*Or you can use your creation as an “edible plate”. Wrap it up in saran then put your other baking goodies on top. Wrap the whole thing in cellophane and top it with a bow.
Perfect gift for teachers, neighbors, school bus driver, co-workers or even family.

*Make your favorite dessert or even a quiche in the tray or mold for Christmas morning.

KELLOGG’S RICE KRISPIES TREATS (MICROWAVE)

Ingredients:
3 Tablespoons butter

1 package (10 oz) regular marshmallows or 4 cups mini-marshmallows

4 dashes of green food coloring (not needed if using the special red and white Holiday Colored Rice Krispies)

6 cups Rice Krispies

· Using a glass bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. (Watch closely to make sure it doesn’t burn.) Stir until smooth. Add food coloring and stir again.

· Add Kellogg’s Rice Krispies cereal. Stir until well coated.

· Transfer to the Tree Mold and use the Silpat^® (or waxed paper) to press mixture evenly. Allow to cool completely. Unmold onto serving tray. Decorate with red hot cinnamon candies to resemble ornaments. Best if served the same day.

*Kids project-
Make the tree’s and then let your kids decorate them using rope licorice and candy to make garland and ornaments.

MICROWAVE PEANUT BRITTLE

Ingredients

1 cup sugar

½ cup light corn syrup

1 ½ cup Spanish peanuts

1 Tbsp butter

½ tsp baking soda

1 tsp vanilla

Preparation

Combine sugar and corn syrup in the Mold. Stir in peanuts. Microwave on high until light brown (8-10 minutes) stirring after each 3-minute interval. Stir in remaining ingredients until light and foamy. Cool. Wrap in plastic wrap and decorate with ribbon. A perfect gift for anyone!

Candy Corn Cake

This cake was made in the Christmas Tree Mold. The branches were cut off to create the candy shape.

Thank you to Jodie Rindlisbacher for sharing her sister in law Jill’s creation.

1/2 cake mix baked according to package directions in the TREE mold…trim tree edges and trunk off.

FROSTING HINTS Candy Corn Cake

One tub of white frosting---frost top

Add Yellow food coloring to frost bottom

Add more yellow and red to make orange for middle.

Use the rest of the tub of orange frosting on cupcakes made with the rest of the cake mix in the TREE TRAY.

IDEA---Use actual candy corns to create face of pumpkin on orange cupcakes.

This candy corn cake would be great for a Thanksgiving cake as well

OR---create a horn of plenty.

Have Fun....Jodie

Pumpkin Muffin

Use the Charlotte Tray to create beautiful pumpkin muffins from your favorite recipes!

Pumpkin Jigglers

This creation was made by my brilliant friend, Dee Putnam. She took two jigglers made in the Petit Four Tray and set them together to make the pumpkin shape and then used a twig of a grape stem for the pumpkin stem. So cute!

Spice Cake with Whipped Topping

Recipe by Holly Klees:

In the Mixing Bowl, combine a whole package of the Apple Cinnamon Sweet Herb Blend and 4 oz of cream cheese. Mix together with beaters. In a separate Mixing Bowl, whip ½ cup heavy whipping cream until thick. Fold the contents of both bowls together and spread this on top of a prepared Demarle at Home in the Kitchen Spice Cake.

Savory Broccoli

Recipe by Holly Klees:

Wash and cut a head of broccoli into bite sized pieces. Place broccoli in a Large Round Mold and place the octagonal Silpat® on top. Put the mold on a plate and microwave for 4 minutes. Remove the Silpat®, sprinkle the broccoli with a Demarle at Home in the Kitchen savory spice of your choice and serve.

Grandma Jean's Apricot Pork Chops

The flavor in this is incredible! Stay tuned . . . it may be in the new cookbook!

Grandma Clara Brazel’s Coconut Custard Pie (crustless)

Another Contestant for the Cookbook . . .

September 2009: Demarle Difference Newsletter

Click Here to view the September Newsletter.

Demarle At Home brings my family Back to the "Heart of the Home" ~ The kitchen!

Elina's making her first rhubarb pie with her Grandma today (in Demarle At Home molds of course)!

Joyce's Hearty Whole Wheat Scones

Another contender for the cookbook! What do you think?

FRUIT & FIBER TO GO

My mom and I are going through old family favorites to figure out which recipes I will submit for the 2009-2010 Demarle At Home Cookbook. We almost forgot about this one until my ultra-athletic brother called mom to ask for this old recipe. We recently named it "FRUIT & FIBER TO GO". I'll let you know if it makes it into the cookbook; stay tuned . . .

Halibut & Broccoli Parmesan

Easy, easy.

Ingredients:

Halibut (however much you have)

Milk (a bit)

Bread Crumbs with Italian Seasoning (enough)

Fresh Parmesan Cheese (however much you want!)

Broccoli (however much you should eat)

Salt (to taste)

Place Flexipat on Perforated Baking Sheet. Dredge Halibut through milk, coat with bread crumbs, and place on Flexipat. Dip wet broccoli into bread crumbs and place on Flexipat. Sprinkle (or cover) everything with Parmesan.

Bake at 375 F for approx. 1/2 hour.

Ji Song ~ 鸡松 ~ a Chinese Hors d'oeuvre ~ Chicken Lettuce Wrap ~ Method #2

This is one of my favorite dishes, but it is often sooo over-priced at restaurants and really, it's quite simple to make at home . . .

Method #2 allows you to "cook" even on hot days without the oven or stove! It's on my "too hot to cook" menu!

Ingredients:

3-5 green onions, finely sliced

1/2 cup celery (diced, optional)

1 can water chestnuts (diced, optional)

2 lbs. ground turkey, chicken, or pork

2 1/2 tsp. Demarle At Home Herb Blend (of choice ~ I prefer something w/garlic in it.)

1/2 tsp. salt

4 cups steamed white rice (optional)

1 or 2 heads of lettuce of choice

Hoisin Sauce

Cilantro for garnish (optional)

Tools:

~ Octagonal Silpat

~ Round Mold (any size)

~ Set of 3 Spatulas

~ Bamboo Cutting Board

~ Demarle Difference Paring Knife

~ Magnetic Measuring Trio

Method #2:

Put first six ingredients in Round Mold and cover with Octagonal Silpat. Microwave on High for 2 min.

Take it out and break it up with spatula. Put back in (with octagonal silpat) for another minute.

Take it out, break it up, and put it back in for another minute.

Take it out, break it up and put it back in for another minute.

Take it out, break it up and put it back in for another minute (or two). Repeat until "browned" enough for your taste.

Squeeze mold to drain out grease.

Note: you can make steamed rice in the microwave using your Round Mold (any size) and Octagonal Silpat!

Spoon rice onto lettuce leaf, then a layer of meat mixture, and top off with a drizzle of hoisin sauce and garnish with cilantro. Enjoy!

This is a great method to use when making ground beef for tacos . . .

Demarle at Home Opportunity

Tired of working for someone else? Need to start saving for your child's college fund, or retirement? Feel like earning a luxurious vacation for you and your spouse? Want to feel inspired again? Experience the difference Demarle at Home can make in your life both personally and professionally. You can't put a price on financial freedom, personal fulfillment, and being your own boss...but if you could, $149.95 would be a great start!

Sign up to be a Demarle at Home Representative and receive your new Business Kit for only $149.95! We know there's no reason you can't have what you want in this life. When you work, you should be rewarded. And you should be passionate about your job; we want you to wake up excited to work every day. Let us meet your needs with this business in a box, and let us help you entice your friends into the kitchen with the aromas of Demarle in the Kitchen food products! They'll want to join your team too. It's all about the experience we create together. Simple cooking...spectacular results! Everyone will want to be a part of what YOU are doing!

Click here to watch our Mission Video and to learn more about the incredible opportunity that awaits you!

Published by Demarle At Home

Chef Allyson's Rosemary Shortbread Crusted Cheesecake Recipe

Ingredients

1 package Demarle at Home in the Kitchen Rosemary Shortbread Baking Mix
3/4 cup unsalted butter
2 pounds cream cheese
9 ounces sugar
3 eggs
Zest of 1 lemon
1 T vanilla extract
2 ounces heavy cream
2 ounces sour cream
Fresh strawberries
Demarle at Home in the Kitchen Spiced Apple Pear Balsamic

Tools

Demarle Difference® Mixing Bowl
1 Medium Perforated Baking Sheet
Medium Round Mold
Magnetic Measuring Trio

Directions

Allow the butter, cream cheese, cream and sour cream to come up to room temperature. Preheat the oven to 350 degrees F. In Mixing Bowl, cut the butter into the Rosemary Shortbread Baking Mix until the texture is like coarse sand. Slightly beat in 1 egg and mix it until combined. Press the dough evenly into the bottom of the mold about 1/2 inch thick. Place mold on top of perforated baking sheet and bake at 350 degrees F for 15-20 minutes, then allow it to cool. Reduce the oven temperature to 250 degrees F. In Mixing Bowl, cream the cream cheese and sugar until the cream cheese texture softens and the sugar dissolves. Add the remaining 2 eggs until well incorporated. Scrape the sides of the bowl to ensure that there are no cream cheese lumps. Add the lemon zest, vanilla extract, cream and sour cream and mix until well combined. Scrape the sides again and mix for 2 minutes. Pour the cheesecake batter onto this cooled Rosemary Shortbread crust and bake at 250 degrees F for approximately 2 hours or until a toothpick inserted in the center comes out clean. (If the cheesecake begins to get too much color on the surface reduce the temperature to 200 degrees F.) Allow the cheesecake to cool at room temperature, then refrigerate or freeze it to remove the Flexipan®. To serve, quarter the strawberries and drizzle with the Spiced Apple Pear Balsamic to taste. Top the cheesecake with the dressed berries generously and a sprig of rosemary for garnish.

Published by Demarle At Home.

Ji Song ~ 鸡松 ~ a Chinese Hors d'oeuvre ~ Chicken Lettuce Wrap ~ Method #1

This is one of my favorite dishes, but it is often sooo over-priced at restaurants and really, it's quite simple to make at home . . .

Ingredients:

1 Tbsp. oil

3-5 green onions, finely sliced

1/2 cup celery (diced, optional)

1 can water chestnuts (diced, optional)

2 lbs. ground turkey, chicken, or pork

2 1/2 tsp. Demarle At Home Herb Blend (of choice ~ I prefer something w/garlic in it.)

1/2 tsp. salt

4 cups steamed white rice (optional)

1 or 2 heads of lettuce of choice

Hoisin Sauce

Cilantro for garnish (optional)

Tools:

~ Large Flared Saute Pan

~ Polyamide Spatula

~ Cooling Rack

~ Bamboo Cutting Board

~ Demarle Difference Paring Knife

~ Magnetic Measuring Trio

Method #1

Heat oil in pan on medium heat; add green onions; saute for approx. 1 min. Add next four ingredients and saute until cooked through and/or browned; drain (the juice makes a really good soup base; so you might want to keep it! Email me if you'd like to know how to make great soup with it!).

Note: you can make steamed rice in the microwave using your Round Mold (any size) and Octagonal Silpat!

Spoon rice onto lettuce leaf, then a layer of meat mixture, and top off with a drizzle of hoisin sauce and garnish with cilantro. Enjoy!

Mustard Herb Roasted Chicken With Salad Recipe

Ingredients

1 whole chicken (about 5 lbs) rinsed and patted dry
1/4 cup Demarle at Home in the Kitchen Hot and Sweet Mustard
1 T of your choice of a Demarle at Home in the Kitchen Savory Herb Blend (we recommend Roasted garlic & chives, Green onion & roasted pepper, Sun dried tomato & garlic, or Rosemary, basil & thyme)
2 T olive oil
1 t salt, plus more, to taste
Freshly ground pepper, to taste
Butter lettuce leaves

Tools

Magnetic Measuring Trio
Sunflower Mold or Large Round Mold
Perforated Baking Sheet
Bamboo Cutting Board
Demarle Difference® Santoku Chef's Knife

In a small bowl, stir together the Mustard, Savory Herb Blend, olive oil, 1 t salt and pepper to form a paste. Using your hands, separate the skin from the chicken around the breast and legs (be careful not to tear the skin). Rub part of the mixture under the skin, then brush the remaining mixture on the outside of the chicken and inside the chicken cavity. Place the chicken in a large sealable plastic bag or wrap with plastic wrap. Refrigerate overnight.

Remove the plastic wrap and season the outside of the chicken with salt and pepper. Place mold of your choice on a Perforated Baking Sheet. Place the chicken inside the mold. Bake about 2 hours, until an instant thermometer reads 170 degrees F (insert thermometer into the thickest part of the thigh, away from the bone).

Remove the chicken from the mold and transfer to your Bamboo Cutting Board. Cover loosely with aluminum foil and let it rest for 15-20 minutes before carving with your Demarle Difference® Santoku Chef's Knife.

Place the butter leaves in a salad bowl and arrange the meat on top. Serves 4.

Ice Cube Recipe

By Holly Klees

1- 12 oz frozen 100% fruit juice concentrate--you pick flavor. Dilute with one filling of the 12 oz. container with water or other juice, mix.

Put berries in bottom of mini muffin 20 tray that is on a Baking Sheet.

Slowly pour juice mix into the mini muffin tray 3/4 full.

Top with Medium Silpat to keep from sloshing around while taking to freezer.

Can layer multiple trays with Silpat in between layers. Freeze till solid.

Pop out frozen muffin juice cubes into your favorite cold drink.

4TH OF JULY IDEA---freeze red juice with blueberries and blackberries and serve in white grape or Sprite in a see through cup for RED-WHITE & BLUE DRINKS!!

Delicious!!

Raspberry Summer Sensation

By Holly Klees

12- 1 slice servings

1 ½ C raspberry sorbet or sherbet

1 cup cold fat free milk

1 pkg. (4-serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant

Reduced Calorie Pudding & Pie Filling

1 tub (8oz) Cool Whip Free Whipped Topping, thawed

1 cup fresh raspberries, optional

Place Fluted Loaf Mold on Perforated Baking Sheet.

Spoon softened Sorbet or Sherbet into bottom of mold. Freeze 10 minutes.

Pour milk into Stainless mixing bowl. Add dry ingredients, beat with wire

Whisk for 2 minutes or until well blended. Gently fold in whipped

Topping. Spread pudding mixture over sorbet, reserving about 1 cup.

Freeze 3 hours or overnight.

Un-mold on serving plate. Fill pastry bag with reserve pudding mixture and decorate.

(I unmolded onto small silpat, decorated and placed back into freezer until ready to serve.

Allow to soften 5 minutes before serving.

Buster Bars

Recipe by Holly Klees

1 pkg Oreo cookies, crushed (I use the mini Oreos because they have more cookie than filling)

1 stick butter, melted

Combine the cookies and butter and press into any of our Flexipan Molds or Trays.

Spoon ½ gallon of vanilla ice cream over the cookie layer.

Sprinkle with Spanish peanuts (redskins).

Place in the freezer while making chocolate sauce.

CHOCOLATE SAUCE:

Combine in a saucepan on low heat until chips melt:

2 c powdered sugar

2/3 c semisweet chocolate chips

1 stick butter

1 large can of evaporated milk

Simmer for 10 minutes until it’s the consistency of a thick sauce. Let it cool completely.

Pour over bars in the freezer. Remove from the freezer about 30 minutes before serving.

Announcing the Birth of Baby MeiLan!

Here she is! I'll be back to cooking in no time, but for now, she's got my attention . . . thank goodness for all those Demarle-cookware-ready meals in the freezer!

Salmon Nicoise

Salmon Nicoise

Ingredients

1 salmon fillet, skinned

2 tablespoons extra virgin olive oil

1 teaspoon Demarle at Home in the Kitchen Lemon Dill Herb Blend

Pinch of salt

Pinch of coarse ground pepper

Redskin potatoes, skin on

Green beans

Olives if desired

For dressing:

1 ½ tablespoons mustard

1 ½ tablespoons superfine sugar

2 tablespoons white wine vinegar

2/3 cup extra virgin olive oil

1 tablespoon minced fresh dill

Combine olive oil, dill blend, salt & pepper in a bowl & mix well. Baste salmon with the mixture & let it sit for 15 minutes. Preheat the grill to medium-high heat.

Meanwhile, wash & cut redskin potatoes into quarters. Cook in boiling water until al dente, then rinse in cool water, drain & set aside.

In a separate pot, blanch green beans in boiling salted water for 4 to 5 minutes, until al dente. Drain & cool immediately in ice water.

Combine dressing ingredients in a bowl & set aside.

Place salmon on the grill in a grill basket or a foil pouch. Be careful not to overcook the fish – salmon is done when it can be flaked apart in the center & has a nice pink color inside.

When the salmon is done, remove from the grill & place on a platter, topping with olives if desired. Arrange cooked redskin potatoes & green beans on outer area of platter. Drizzle the dressing over everything. Enjoy!

For next day lunchtime leftovers:

Make a simple salad of mixed greens. Heat the leftover salmon & place it atop the greens along with extra redskin potatoes & green beans (at room temperature). Drizzle with leftover dressing. Add olives if desired. You now have Salad Nicoise! Serve with a hot baguette.

Rhubarb Upside Down Cake

By Lavelle Wallace ~

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 Minutes

Servings: 12

INGREDIENTS:

1 (18.25 ounce) package moist yellow, French vanilla or lemon cake mix

4 cups diced rhubarb

1 cup white sugar

1/2 pint whipping cream

Cinnamon to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

Prepare cake mix according to the package directions.

Pour batter into Sunflower, Star or any larger Flexipan.

2. In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.

3. Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.

I baked mine at 325° and in the star mold it took an hour and 10 minutes, less in the Sunflower mold.

Crab Cream Cheese Wonton

These are so simple and really, the filling could be anything you want! This is what I did . . .

Ingredients:

Wonton Wrappers

Canned Crab Meat

Cream Cheese

Sour Cream

Seasoning Salt

Dried Cilantro

Onion Powder

Place wonton wrappers in Mini Tartlet, Medium Tartlet, or Mini Muffin Tray (on Perforated Baking Sheet). Mix remaining ingredients in bowl. Spoon a tsp. of mixture into each wonton wrapper. With wet fingers, close the wrappers around the mixture. Bake at 350 F for approx. 15 min. until golden brown and filling is hot.

Beer Bread

This recipe was shared by a great hostess ~ Nancy Stoddard ~ Thank you Nancy!

I used the Fluted Loaf Mold for this one (makes 2 loaves).

3 C Self Rising Flour

3 Tbs. sugar

1 room temp beer

Mix together. Bake @ 350 F for 35 min. Take it out and butter it. Bake for 30 more min. Done!

I'm still here . . .

Okay, I haven't forgotten about this and I'm not out of ideas, but I am very, very, very pregnant and ready to pop any moment . . . I'm going to get back to posting my ideas, but for this month, it will be a slow go . . .

Keep checking . . . you might be surprised one of these days . . .

What's for Dinner? Sausage-Egg Muffins

Okay, I'm pregnant and these sounded so delicious last night!! And they were! They are so much healthier than going through the Drive-Thru because there were no preservatives and it was fresh! The most fantastic thing is that all parts baked and finished at the same time so that the prep and the clean-up was a breeze! Serve with a salad or roasted veggies and you've got a complete meal!

Now, I did not measure for this, so please be brave and just dump and pour! I used the Round Tray (and Perforated Baking Sheet) to bake the eggs into a perfect portion size for the muffins!

Egg Mixture:
8 eggs
1 to 2 cups of shredded cheese of choice
cayenne pepper (optional)

Pour evenly into the six cups of the Round Tray and bake at 350 F for approx. 15 min.

Spread the English muffins out on the Silpat (and Perforated Baking Sheet) and place a Sausage Pattie on half of them - top each muffin with cheese. Set in oven while eggs are baking and remove when brown and at desired crispness. (Sausage Pattie can be frozen when placed in oven.)

A Brunch to Remember . . .

I just hosted a Spring Brunch at my home on Saturday and we had a delightful time! If you missed it, be sure to get on my mailing list for details on the next one scheduled at the beginning of June.



The following three posts describe the recipes and tools used to make these delectable treats!

Parmesan Crust with Spring Salad Mix

This is an impressive little trick that can only be done on our products! Either using the Silpat 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 slightly easier time, you can spread the cheese in a circular fashion and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of our Trays (makes a cup for salad). I love using the underside of the Brioche Tray or the Charlotte Tray for this type.

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

Key Lime Cake

If you're a citrus-lover, this recipe is for you! Sorry though, no freebie this time; this recipe can be found in our cookbook: "Families Cooking Across America"

You can use any mold or tray, but for this particular brunch, I used the Square Savarin Tray - the square, beveled dip in the top makes it perfect for all sorts of things like meatloaf and gravy, shepherds pie and potatoes, chili relleno and salsa, brownies and caramel, etc. The ideas are endless!

Blueberry Yogurt Tartlets

These are adorable and light! It was shared with me by my upline, Shelley Hart, and I'm so grateful! I pre-baked the crust in the Mini-Tartlet Tray after cutting my dough out on the Roul'Pat (with Beechwood Rolling Pin) and using the small dough cutter and shaper. (I also pricked the bottoms with a fork so that they wouldn't puff up.) I baked it at 350 for about 14 minutes (until golden brown).



The filling is one part blueberry yogurt and one part whipped topping. I mixed that up with a spoon and put it in our pastry bag. The fun part was piping it into the shell and garnishing with fresh blueberries.



My kids loved it too! . . .