Triple Berry Crumb Bars

Please Note:  This is a Wildtree recipe - instead of using cooking spray and parchment/tin foil, use your Deep Flexipat.

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Triple Berry Crumb Bars Provided by Wildtree from Warwick, RI SERVINGS: 9 INGREDIENTS:   Filling: 1 cup cherries, pitted 1 cup blueberries 1 cup raspberries 1 tablespoon Wildtree Very Berry Cheesecake Blend 1 tablespoon sugar 1 tablespoons flour Dough: 1 ½ cup flour ¼ cup brown sugar ¼ cup sugar ½ teaspoon baking powder 1/8 teaspoon salt 4 tablespoons butter, cold and cut into small peices 1 egg ½ teaspoon vanilla extract

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PREPARATION: Preheat the oven to 375°F. Line an 8x8 pan with parchment paper or aluminum foil and spray with non-stick cooking spray. In a medium bowl, combine the cherries, blueberries, and raspberries with the Very Berry Cheesecake Blend, sugar, and flour.  Use a rubber spatula to slightly mash up the fruit as you toss everything together. Set aside while you prepare the dough. In a large bowl, whisk together the flour, sugars, baking powder, and salt. Add the butter and use a pastry cutter or food processor to mix in until coarse crumbs form. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the dough and mix until combined (using a fork, spoon, or your hands). Press half the dough into the bottom of your prepared pan, patting it down evenly in one layer. Spread the berry mixture evenly over the dough. Crumble the remaining dough overtop. Bake in preheated oven for 35-40 minutes, until dough is golden brown. Let cool completely before cutting into bars. Calories  200; Fat 6 g; Saturated Fat 3.5 g; Carbohydrate 35 g; Fiber 2 g; Protein 3 g; Cholesterol 35 mg; Sodium 60 mg

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.

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!

Pumpkin Roll

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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