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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
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