Homemade Pizza

Recipe is in our new catalog - check it out here

This Pizza was made using the Deep Flexipat on the Perforated Baking Sheet

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!

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!

Cream Cheese Smoked Bacon Apple Dip

Freeze your favorite dip in your favorite mold and create a centerpiece! 
Best if dip is thick (use cream cheese). 

The recipe for this is a combination of the Apple Blue Cheese Bacon Dip recipe (below the pumpkin cheese cake post) . . . it is an example of how to turn an accident into something savory!

I over-baked the recipe below (forgot to set the alarm) and it ended up with a burnt crust all around it.  So, because I needed it for Thanksgiving, I scraped out the inside (which was not burnt and tasted delicious, but strong) and added it to 16 oz. of softened cream cheese in my mixer.  I whipped it together and then scooped it into my Flexipan Tray.

I froze the cream cheese mixture in the Charlotte Tray (one of my favorites!); once they were frozen, I popped them out and re-wrapped them in plastic wrap and placed them back in the freezer; now I have eight appetizers ready for the holiday season!

Thaw on counter (in serving dish) for at least an hour before serving . . .

East meets West for breakfast!

Okay, so this is one of those throw-together moments . . .

2 cans Pillsbury rolls (any kind)

1/2 lb lean ground beef (or sausage)

1/2 onion diced

2 Tbsp. oil.

3 eggs

salt to taste

cayenne pepper to taste

1/2 cup sour cream

1/2 cup shredded cheese blend

Preheat oven to temp on Pillsbury can.  Fry the eggs scrambled in fry pan.  Set aside.  Brown the onion and ground beef.  Put all ingredients (except rolls) in mixing bowl and mix.

Place Flexipan Tray (I used the Medium Tartlet Tray) on Perforated Baking Sheet.  Wrap roll around meat mixture and place in tray.  Bake according to the Pillsbury suggested time . . . however, I always check a little sooner . . .

*Note:  The reason this is titled "East Meets West for Breakfast" is because there is a traditional dumpling in China called, "Baozi" that my family absolutely loves.  It's different in the fact that dairy products are never used in Chinese cooking, there's usually a vegetable included, and primarily pork is used instead of beef.  Oh, and who ever heard of a can of Pillsbury dough in China?

Apple Blue Cheese Bacon Cheesecake

Contributed by Peggy Trowbridge Filippone
Via Bonnie Lowry

Yield: 10-12 Servings
Cook Time: 8-9 Hours

INGREDIENTS:
1/4 cup freshly grated Parmesan cheese
1/4 pound bacon, cooked, drained and crumbled (reserve 2 tablespoons of fat)
1/2 onion, diced
1 apple, peeled, cored, and diced
1 clove garlic, minced
Demarle at Home in the Kitchen Sea Salt –Sel Gris (GTS00001), to taste
Freshly ground pepper, to taste
16 ounces (2 large blocks) cream cheese, at room temperature
3 eggs
1/2 tablespoon Demarle at Home in the Kitchen Apple Pear Balsamic Vinegar (LOC00005)
1/8 cup whiskey
6 ounces blue cheese, crumbled
1 tablespoon minced chives or Demarle at Home in the Kitchen Roasted Garlic and Chive Herb Blend (DHM00004)
Sliced fresh apples, toast wedges and/or assorted cocktail crackers

TOOLS:
Flexipan® Fluted Bundt Mold (FM000486)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference Gourmet Fry Pan- 10” (DD902832)
Mixing Bowl (TA000120)
Demarle Difference Santoku Chef’s Knife (DD800001)
Heat Resistant Spatula (TA000108)
Magnetic Dazzling Trio (GRP00001)

Preheat oven to 200 degrees F and place oven rack in center position. Place the Bundt Mold on the Perforated Baking Sheet. Dust mold with 2 tablespoons Parmesan cheese.**

In Fry Pan sauté onion in bacon fat until softened and translucent. Add apple and garlic and continue to sauté over medium heat an additional 2 to 3 minutes until apple begin to soften. Remove from heat and season with salt and pepper. Let cool.

In Mixing Bowl, beat cream cheese until smooth. Add eggs, Balsamic Vinegar and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese and chives or Chive Herb Blend by hand.

Pour batter into mold and bake overnight for 8-9 hours. It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least one hour. Cover the top of the cooled cheesecake with plastic wrap.

Invert onto serving dish. Refrigerate at least 1 hour. Reinvert and remove the plastic wrap. Refrigerate 1 hour.
To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, baguette and/or cocktail crackers of choice.

** Per Bonnie Lowry, to help Parmesan cheese stick to the sides of the Mold, coat with vegetable oil before dusting with Parmesan cheese.

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.

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

Asparagus Tartlet

Check out this recipe by clicking Here! This is a great example of recipes that come out in my monthly newsletter! Sign up on the left column of my blog.

Don't miss all of the chocolate creations found in this month's edition! Email me for it!

Bruschetta on the Silpat

Trish Mayosky brought these to our meeting last week and they are so delicious! Thank you, Trish!

Garlic Aioli Spread

1 cup regular Mayonnaise

½ lime pressed

1 head of garlic pressed (approximately 12-16 cloves)

1 TBSP of HERBS DE PROVENCE

2 TSP of Anchovy paste or Fish Sauce

Tomato and Cheese Topping

4-6 Diced and Deseeded Roma Tomatoes

1TBSP dried Basil

1 TBSP Oregano

½ cup Mozzarella Cheese

¼ cup Parmesan Cheese

2 TBSP Spiced Apple Pear Balsamic Vinegar

Spread the Garlic Aioli on thinly sliced pieces of baguettes. Top with one spoonful of tomato and cheese. Place on Large SILPAT (on the Large Perforated Baking Sheet) and bake at 400 for approximately 10 minutes or until cheese is melted and baguettes are toasted. Enjoy!

Red Pepper Tartlets

Ingredients:
1/4 cup real sour cream
1/4 cup real mayonnaise
1/4 cup Progresso Roasted Red Pepper Pesto
2 tsp. Demarle At Home in the Kitchen "Green Onion & Roasted Peppers" herb blend
1/4 cup shredded Parmesan cheese
chili or cayenne powder (optional)
cilantro and chopped, fresh red peppers for garnish
1 Pie Crust

Makes 30 Tartlets

Mix all ingredients in a bowl. Set Mini Tartlet Tray on Perforated Baking Sheet. Roll out dough on Roul'Pat and cut using our cutters. Set on Tartlet Tray using Shaper. Fill each tartlet with a teaspoon of filling mixture. Bake at 350 for approx. 15 minutes. Let cool on Floral Cooling Rack for 5 minutes and garnish before serving.

Ji Song ~ 鸡松 ~ a Chinese Hors d'oeuvre ~ Chicken Lettuce Wrap ~ Method #2

This is one of my favorite dishes, but it is often sooo over-priced at restaurants and really, it's quite simple to make at home . . .

Method #2 allows you to "cook" even on hot days without the oven or stove! It's on my "too hot to cook" menu!

Ingredients:

3-5 green onions, finely sliced

1/2 cup celery (diced, optional)

1 can water chestnuts (diced, optional)

2 lbs. ground turkey, chicken, or pork

2 1/2 tsp. Demarle At Home Herb Blend (of choice ~ I prefer something w/garlic in it.)

1/2 tsp. salt

4 cups steamed white rice (optional)

1 or 2 heads of lettuce of choice

Hoisin Sauce

Cilantro for garnish (optional)

Tools:

~ Octagonal Silpat

~ Round Mold (any size)

~ Set of 3 Spatulas

~ Bamboo Cutting Board

~ Demarle Difference Paring Knife

~ Magnetic Measuring Trio

Method #2:

Put first six ingredients in Round Mold and cover with Octagonal Silpat. Microwave on High for 2 min.

Take it out and break it up with spatula. Put back in (with octagonal silpat) for another minute.

Take it out, break it up, and put it back in for another minute.

Take it out, break it up and put it back in for another minute.

Take it out, break it up and put it back in for another minute (or two). Repeat until "browned" enough for your taste.

Squeeze mold to drain out grease.

Note: you can make steamed rice in the microwave using your Round Mold (any size) and Octagonal Silpat!

Spoon rice onto lettuce leaf, then a layer of meat mixture, and top off with a drizzle of hoisin sauce and garnish with cilantro. Enjoy!

This is a great method to use when making ground beef for tacos . . .