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Thursday, June 23, 2011

Creamy Caramel Flan

Creamy Flan
Ingredients
  • 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
Directions
  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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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...glass 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)

Frosting:
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!
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