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

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.

Monday, December 12, 2011

Champagne Salad

Cranberry Orange Bread

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 less sugar if using dried cranberries)
1 cup coarsely chopped walnuts (optional)

In a large mixing bowl, combine dry ingredients.  In another bowl, beat egg.  Add orange juice, peel, butter and hot water.  Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.  Spoon into large-loaf tray, or your preferred mold/tray.  Bake at 325ºF for 30-40 minutes or until toothpick inserted near the center comes out clean.  Cool completely on wire rack. 

Spice-Roasted Nuts

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 18-20 minutes.

Peanut Butter Balls or Buckeyes

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.]

Wednesday, November 23, 2011

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!

Monday, November 21, 2011

You're Invited!

For Minnesota Residents . . .

Chocolates for the Holidays!

Pumpkin Roll

Click Here for Recipe and Photo

Microwave Peanut Brittle

Bread Cornucopia

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.

Cornucopia Instructions

3 Loaves of White or Wheat frozen Bread Dough
1 egg for egg wash
Dried berries (optional)

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

Click Here to get your recipe!

Saturday, August 27, 2011

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Friday, August 26, 2011

Fresh Tomatoes and Basil

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!

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"

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

Featured Product:  The Silpat

Ingredients:  pork roast, BBQ sauce of choice, french bread, cheese of choice

Using a crock pot, I slow-cooked the pork for about five hours on high.  Mix in BBQ sauce to desired flavor.
Spread slices of french bread on the Silpat and cover with pork mixture. Top with cheese and bake at 425 for approx. 10 minutes.

Thursday, June 23, 2011

Creamy Caramel Flan

Creamy Flan
  • 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
  1. Preheat oven to 350 degrees .
  2. 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.
  3. 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. 
  4. 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.

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with an order of $50 or more . . .

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

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!

Friday, June 10, 2011

Strawberry Lemonade

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

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

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 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

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)

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!

Friday, April 29, 2011

Cindy's Berry Cake and Keylime Cheesecake

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!

Friday, April 15, 2011

2 Meals in 1 - Southwestern Stir-Fry and Nachos

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!

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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: and register using my ID: 6206.

Flower Egg Cups

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


This cake was made by Gina Anderson

Friday, April 1, 2011

Baked Potato Fries

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

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!

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

Rice Cake - Nian Gao - a Chinese treat!

  • 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
  1. Beat eggs with sugar and slowly add glutinous rice flour and milk.
  2. Stir the mixture until the ingredients are fully blended with each other before adding baking soda.
  3. Add oil gradually while stirring continuously.
  4. Stop when oil no longer appears as a separate layer from the rest of ingredients.
  5. Add vanilla extract last.
  6. Stir and make sure there is no air bubble.
  7. Place Flexipan of choice on Perforated Baking Sheet
  8. Pour batter into Flexipan of choice
  9. Sprinkle with raisins and/or dates
  10. 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

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

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.

Friday, February 25, 2011

Orange Cranberry Biscotti

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!

Sunday, February 13, 2011

Sea Salt

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!

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!

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