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!

Ice Cream Birthday Cake

Ice cream cake was my favorite birthday treat growing up and now I know how to make it simply and best of all, cheaply!  (Have you seen how much those cakes cost in the store???)  The most important feature of this cake is the love that was poured into it by even the littlest of our home chefs!

Tools:  Medium Round Mold (having 2 makes it quicker) and Perforated Baking Sheet(s), Mixing Bowl, Set of 3 Spatulas, Heat Resistant Spatula, Pastry Bag and Tips.

Ingredients:

2 boxes of cake mix OR 2 boxes of brownie mixes

WARNING!  Using brownies AND frosting is a sugar overload!  Only make this combo if you are serious about your sweets!

1 gallon ice cream of choice

frosting of choice

Bake two cakes according to box instructions and cool completely.  Let ice cream soften while cakes are cooling.  Leave bottom layer in the Medium Round Mold to cool (on the Perforated Baking Sheet), then once cooled, add ice cream on top of it.  Put the other layer of cake on top of the ice cream, cover (Octagonal Silpat works great for covering) and put the cake in the freezer.  After a couple of hours or overnight, unmold cake on serving plate and decorate with frosting and sprinkles.  Light candles and sing your song!

Where did they go? Oatmeal Cookies

These oatmeal cookies don't stick around long enough for me to click a photo!

1 cup butter (softened)

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 tsp baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

2 cups flour (or gluten-free substitute)

3 cups oats

raisins, seeds, nuts, coconut, chocolate chips are all optional, but encouraged!

I just throw the ingredients in to my electric stand-mixer in the order above.  Press into Flexipan tray of choice or make rounds on the Silpat and bake at 375 for 8-10 minutes (a little longer if using a thicker muffin tray).

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!

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.

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.

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!

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!!

Gluten-Free Cornbread (Celiac Friendly)

Again, Thank you Pam Furlan!

Gluten, Egg & Dairy Free!

1 1/4 cups cornmeal
1 cup Flour Blend (below)
1/3 cup granulated sugar or fructose powder
2 teaspoons baking powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt
2 large eggs*
1 cup milk or non-dairy sub
1/3 cup canola oil

Preheat oven to 375 degrees. Place Muffin Tray or Flexipan of your choice on Perforated Baking Sheet. In Mixing Bowl, combine cornmeal, flour, sugar, or fructose powder, baking powder, xanthum gum and salt. Mix together and then make a well in the center. In another bowl, beat eggs (*or egg substitute), milk and oil with the whisk until well blended. Add liquid mixture all at once to dry mixture, stirring just until moistened. Pour mixture into pan or spoon into Muffin Tray. Bake for 20-25 minutes until top is firm and edges are lightly browned. Serve warm.

*Without Eggs: Replace the eggs with 2 Tbsp. Flax meal stirred into 1/2 cup warm water. Add milk and oil to this and continue with directions.

GF Flour Blend
1 1/2 cups Sorghum flour
1 1/2 cups Potato Starch
1 cup Tapioca flour/starch
1/2 cup Almond flour (can use corn flour but it contains Gliaden which is related to gluten)

Sweet Apple Meatloaf / Meatballs - Gluten-Free (Celiac Friendly)

This recipe was created by Sarah Kingsborough, Demarle At Home Representative. She writes: Apples and other fruits are a great compliment for wild game such as venison and Elk. This recipe is modified for people with specific allergies: no wheat, no dairy, no egg.

Ingredients:
1 1/2 lbs. Ground Meat (venison, elk, beef, turkey)
1/4 cup finely diced onion
1/2 apple chopped in small bits
1/2 cup oats
2 Tbsp. fresh mint leaves, chopped (2 tsp. dried)
1/4 cup pure cane syrup
1/4 cup water
dash salt

Glaze:
1/2 cup applesauce
1/4 cup pure cane syrup
1 1/2 tsp. corn starch
1 1/2 tsp. lemon juice

8 Servings

Preheat oven to 350 degrees. Combine all ingredients in Stainless Mixing Bowl and mix well with hands or spatula.

For Meatloaf, place Fluted Loaf Mold on Perforated Baking Sheet and fill with meat mixture and place in oven. Bake for 45-60 minutes until meat thermometer reads 170 degrees or desired temp. Drain juices and invert meatloaf onto serving dish.

For Glaze, combine applesauce, sugar cane syrup, and cornstarch in Demarle Difference Petite Saucepan. Cook, stirring until mixture thickens and boils. Remove from heat, stir in lemon juice. Pour glaze over meatloaf and serve.

For Meatballs, form 1" balls with meat mixture and place on Flexipat or other mold (there will be juice). Bake for 25-35 minutes until meat thermometer reads 170 degrees or desired temp. Transfer meatballs to serving dish and pour glaze to serve.

Demarle Products used to prepare or serve:
Santoku Knife
Magnetic Measuring Trio
Fluted Loaf Mold
Demarle Difference Stainless
Cake Server Knife
Stainless Mixing Bowl
Perforated Baking Sheet
Flexipat
Spatula
Polyamide Spatula
Cooling Rack