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Tuesday, December 14, 2010

Christmas Jello by Judy Wright




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!

Monday, December 13, 2010

Apple Spice Pancakes


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.

Friday, December 10, 2010

Cream Cheese Smoked Bacon Apple Dip

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 . . .

Sunday, December 5, 2010

Christmas Recipes - Dec 2010




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!



Wednesday, November 24, 2010

Pumpkin Cream Cheese Tart


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.

Sunday, November 21, 2010

East meets West for breakfast!


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?

Friday, November 19, 2010

Apple Blue Cheese Bacon Cheesecake


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!


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).

Thursday, November 18, 2010

Thanksgiving Recipes - Newsletter Specials

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.)

Thursday, November 11, 2010

Peanut/Almond Butter Cups

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

Holiday Gift Idea - Toffee "Plates"




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!

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!

Apple Spice Cake

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

Granola "Bars"


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.

Sunday, November 7, 2010

GOT SALT?

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

Thursday, November 4, 2010

Pumpkin Roll


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


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.

Saturday, October 9, 2010

Chocolate Popcorn


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
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!

Friday, October 8, 2010

Chinese Chicken and Bok Choy

 
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.

Friday, September 24, 2010

Apple Chips

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


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 . . .

Wednesday, September 15, 2010

Gluten-Free Coconut Cupcakes


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!


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!

Wednesday, September 1, 2010

Dinner Tonight

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

Tuesday, August 31, 2010

September specials are posted! Book your Cooking Show today!
(The Charlotte Trays above are a Must-HAVE for this season!)

Tuesday, August 24, 2010

Dinner

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!

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!!


Tuesday, August 3, 2010

Easy breakfast!

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

Sunday, August 1, 2010


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.)

Tuesday, July 6, 2010

Mini-Turkey Meatballs

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

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

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

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

Savory Parmesan Bites

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


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!

Chicken Chili Cheese Cups

2 eggs

1/2 cup heavy whipping cream

1/4 tsp. salt

1/8 tsp. pepper

1 cup cooked chicken, finely diced

1 (4-ounce) can diced green chilies

2 Tbs. finely chopped cilantro

1/2 cup shredded Monterey Jack Cheese

30 mini phyllo shells

Heat the oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt and pepper. In another bowl, toss together the chicken, chilies, cilantro and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper (or on a silpat). Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 tsp of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes.

After cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350 degree oven until heated through, 10-15 minutes.

Makes 30 quiches.

Brazilian Cheese Puffs

Published February 17, 2009 in FoodDay

Makes 24 appetizers

Ingredients

· 2 cups tapioca flour (also called tapioca starch; see note) Look for tapioca flour (we used Bob's Red Mill brand) at New Seasons and other stores that carry a wide selection of natural foods.

· 1¼ teaspoons salt

  • ¼ teaspoon cayenne pepper
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 3 eggs
  • ½ cup plus 2 tablespoons grated parmesan cheese
  • ½ cup plus 2 tablespoons shredded sharp cheddar cheese

Instructions

Preheat the oven to 400 degrees. In the bowl of a stand mixer, combine the tapioca flour, salt and cayenne. In a small saucepan, combine the milk and oil and bring just to a simmer. Pour the liquid over the flour mixture and then combine with the mixer's paddle attachment. Let the mixture cool for 5 to 10 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the cheeses to form a thick, sticky dough. Fill each cup of a mini-muffin pan with a heaping tablespoon of the dough. Put the pan in the oven, and bake until the puffs are browned and firm to the touch, 25 to 30 minutes.

Note: Look for tapioca flour (we used Bob's Red Mill brand) at New Seasons and other stores that carry a wide selection of natural foods.

Baked Brie

BAKED BRIE

Place one sheet of puff pastry on Roulpat and roll out to make just a little

bigger.

Spread apricot jam on top of a small wheel of brie cheese.

Sprinkle slivered almonds on top of jam and press in.

Carefully and quickly flip brie over so it is in the middle of the puff

pastry upside down.

Bring up the sides of the puff pastry and press edges together so it is

sealed.

Flip over and place on Silpat.

Beat one egg white with a fork. Use pastry brush to brush egg whites on top

of puff pastry and sides.

Bake at 375 for about 20 minutes or until golden brown.

Take out of oven and let sit for at least 10 minutes before you cut into it.

Serve with sliced baguette or sliced green apple.

Tartlets---Hors d' Oeuvres Galore---Candy Creations too!!

***When Piercing shells----Remember No metal...it will void your Lifetime Warranty...Be Careful!!

Sweet & Savory Herb Blends from Demarle at Home in the Kitchen—see recipes included.

Brie Cheese tarts—Brie cheese plus apricot jelly or whole cranberry sauce, top w/ sliced almonds.

Spinach/Artichoke Dip---Knorr Vegetable dip using Spinach or Artichoke Dip recipe on back

---enhance with water chestnuts, crab meat, or lay a tiny shrimp on the top after filling.

Pudding or Pie Filling topped w/ Whipped Cream---bake unfilled shells on the back side of your tart tray (upside down) 10 minutes according to package directions....pie shells must be shaped and slightly pierced before baking.

Pumpkin Pie---Your own recipe - 30 tart uses very little pie filling---when cool top with walnuts or pecans or simply top with whipped topping.

Mexican Dessert--Bake unfilled shaped shells on the back of tart tray--slightly pierced. Before baking shake generously with cinnamon sugar. Let cool -drizzle w/caramel & whipped cream.

Scrambled Egglettes--Jodie's Quichettes

30 Round Tart Tray

Tart cutter and shaper

Medium or Large Perforated Baking Sheet

Silpat is handy for catching drips but not necessary.

3-4 eggs

1/4 cup milk

Mix like scrambled eggs and save.

1 Pillsbury Pie Dough

Roll on Roulpat to make 30 round tarts

Press out 30 round tarts.

Fill unbaked tarts with filling of your choice.

Example---cooked bacon pieces, cooked sausage pieces, tomatoes, onion, pepper, green chilies. You choose.

***Even let your picky eaters choose their own row of tarts and fill as desired.

Using teaspoon or something that pours easily, pour in scrambled egg mixture over fillings...

Fill almost to top of tart....leave scalloped edges of tart showing.

Top with grated cheese of your choice. Grated Parmesan cheese is my choice.

Salt and pepper or season as you desire.

Bake at 375 for 15-20 minutes... serve warm or slightly cooled. Great served with Salsa on top!!!

Candy Mold and Individual Tart Sized Candy Ideas

  • Fudge with no mess…sets up beautifully in Star mold or star tray or your choice.
  • Peanut Brittle will set in any mold or tart tray…pour and spread quickly!!
  • Caramels set and release easily in mold and tart trays….then dip in chocolate for turtles.
  • Frozen confections and flavored ice cubes and slushes
  • Chocolates….individual pieces or paint the inside or outside of trays for edible nut cups

Tuesday, June 8, 2010

Cocoa Nutty Drops NO Flour Cookies—55 calorie cookie!!

Naomi Asay
Demarle at Home Representative
adapted recipe found in December 2008 SELF Magazine

Flourless Chocolate-Walnut Cookies

Preheat oven to 350*

2 ½ cups of toasted chopped pecans or walnuts
(Toasted at 350* for 8-10 minutes on Sipat and Perforated Baking Sheet
Removed from oven when they are just becoming fragrant—being careful not to burn)

Sift Together Dry Ingredients—measure using Magnetic Measuring Duo & Trio
• 3 cups of powdered sugar
• 1/2 cup plus 3 tbsp non sweetened cocoa
• 1/4 tsp. salt

Add
Toasted Nuts that have cooled 5-10 minutes
HINT*** After nuts are toasted…gently lift Silpat liner on all edges until all toasted nuts fall into center of Silpat.

Gently Lift Silpat off Perforated Baking Sheet and transport and pour roasted nuts right into bowl. Nuts slide easily off the Silpat. Then mix together all dry ingredients.

Pour in
• 4 egg whites
• 1 tbsp of vanilla
Using Heat Resistant Rubber Spatula mix all together just until all blended--Do not over mix or dough will stiffen.

This dark dough is sticky and wet.

Drop onto Silpat and Perforated Baking Sheet 1 tsp or 1 tbsp size drops

Makes about 40-60 depending on size

Bake at 350* for 10-15 minutes depending on size and desired result. Cookies will look glossy and cracked when done.

On Silpat remove from oven when the sides of cookie look done and the tops still look soft and wet…let cool on Silpat completely before removing. They must cool or they will stick. When cool use a Polyimide Spatula to remove and serve. Enjoy!!

Baked on Large PBS & Silpat which held 20 cookies this size…we used Pecans and baked for 12 minutes. Walnuts are suggested too. Yummy Nutty Cookie!!

This treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.

55 calories per cookie, 3.3 g fat (0.4 g saturated), 6.2 g carbs, 0.6 g fiber, 1.2 g protein

Monday, May 3, 2010

Chocolates

Click HERE for Chocolate recipes from my Demarle Difference Newsletter: Sign up TODAY to receive it monthly (sign up form is on the left column of my blog).
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