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!

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!

Call-In Details:
Tuesdays:  Feb. 15th and 22nd

6 PDT/ 7 MST/ 8 CST/ 9 EST

Dial in: 605-475-4800

Access Code 442648#

Easy Weekend Breakfasts

In the front, a French Toast Casserole.  In the back, a crustless quiche.

To make the French Toast - 

10 slices of Bread

6 eggs 

1 cup milk

1/4 cup syrup

3 tsp. cinnamon

1 tsp. vanilla

Preheat oven to 350 F.  Tear up the bread and place in your Flexipan of choice (I used the Sunflower Mold here).  Make sure it is on the Perforated Baking Sheet.  Mix up the rest of the ingredients in the Mixing Bowl and pour over bread.  Make sure you press the bread into the egg mixture so that all of it is soaked.  (I love using one of the Set of 3 Spatulas for this.)  Bake for approx. 40 min.

For the Crustless Quiche:

Once the French Toast is in the oven, use the same mixing bowl to whisk up 8 eggs and throw in a cup of sour cream and/or cottage cheese with any veggies you need to use up (I put a cup (or two) of spinach in this one).  Throw in a cup or two of shredded cheese.  Place your favorite Flexipan Mold on the Perforated Baking Sheet (I used the Fluted Bundt Mold for this one).  Pour egg mixture into the mold. and bake with the French Toast until solid. (approx. 35 min.)

Serve with hot coffee, juice, and a plate of fruit and you'll be the star of the weekend!

It's time for chocolate!

This is an assortment of:

Tartlets with Strawberries and Ganache (made in the Mini Tartlet Tray)

Maraschino Cherry Chocolates (made in the Petit Four Tray)

Brownie Bites (made in the Mini Square Savarin Tray)

Chocolate Hearts (made in the Mini Heart Tray)

These are the Maraschino Cherry Chocolates.

Our stainless cookware is perfect for melting chocolate!  No need for a double boiler!

This Cookbook not only features MY FAMILY, but it also has great ideas for making chocolate creations! With COLOR PHOTOS!

Gluten-Free Peanut Butter Cookies

Click Here for Photo and Recipe


INGREDIENTS:
1 egg
1 cup sugar
1 cup peanut butter

TOOLS: (click here for Demarle at Home Catalog link)
Large Silpat® (SP485365)
Large Perforated Baking Sheet (MA500380)
Mixing Bowl (TA000120)
Magnetic Measuring Trio (GRP00001)
Whisk (TA000112)

Preheat oven to 350 degrees F and place oven rack in center position. Place
Silpat® on Perforated Baking Sheet and set aside. In Mixing Bowl whisk
egg, add sugar and whisk again. Add peanut butter and mix well. Spoon
dough by tablespoon onto Silpat® about 2 inches apart. Bake for 12 to 15
minutes or until lightly browned and cooked through. Let the cookies cool on
the Silpat® for 5 to 10 minutes before removing.

Four-Leaf Clover Rice Krispies

Submitted by Demarle at Home Senior Manager, Kim Wahler

INGREDIENTS:
3 tablespoons butter
4 cups mini marshmallows or one 10 ounce bag regular marshmallows
6 cups Rice Krispies
Green food coloring

TOOLS:
Magnetic Measuring Trio (GRP00001)
Demarle Difference Medium Sauce Pan (DD901020)
Flexipan® Flower Mold (FM000426)

Melt butter in Sauce Pan. Add marshmallows and stir until completely melted. Add
a few drops of green food color. Stir until well blended. Add Rice Krispies and stir
until well coated. Pour into Flower Mold and using buttered hands, press into Mold.
Let cool completely and unmold onto plate. Cut out little sections of the rice treats
between each heart shape leaf. Use those sections to shape the stem.

Sweet Potato Minestrone Soup

Click Here for Photo and Recipe

Esther's Children

Click Here to see how we have supported these kids so far!

Remember with every set of 4 Pinch Bowls (PLD00001) sold, $1 will be donated by Demarle at Home to ESTHERS Children.