Rice Cake - Nian Gao - a Chinese treat!

• 1 lb. glutinous rice flour (1/2lb. of the "red" bag and 1/2lb. of the "green" bag)
• 1 teaspoon baking soda
• 2 cups sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 2.5 cups milk
• 1/3 cup vegetable oil
• raisins and/or dates

Directions

1. Beat eggs with sugar and slowly add glutinous rice flour and milk.
2. Stir the mixture until the ingredients are fully blended with each other before adding baking soda.
3. Add oil gradually while stirring continuously.
4. Stop when oil no longer appears as a separate layer from the rest of ingredients.
5. Add vanilla extract last.
6. Stir and make sure there is no air bubble.
7. Place Flexipan of choice on Perforated Baking Sheet
8. Pour batter into Flexipan of choice
9. Sprinkle with raisins and/or dates
10. Bake at 325°F for approx. 45 minutes. (Cake should be lightly browned and solid when you move it.)

*Note:  in the Asian section of your grocery store, you should be able to find bags of rice flour.  Typically, you will find a red bag and a green bag.  Use 1/2 lb. of each to create the best consistency for this cake.  If you can't find it, other rice flour will work, it just may be a different consistency.

Pineapple Upside Down Cake

This cake is soooo simple!  Use the Flower Mold for a perfect fit!  This is perfect for Mother's Day or Easter!

1 15oz. can of pineapple rings

10 maraschino cherries (optional)

1 box cake mix

1/4 cup water

3 eggs

Set the Flower Mold on the Perforated Baking Sheet and arrange pineapple rings in the bottom of mold.  Place a cherry in each ring.  In the Mixing Bowl, mix up the rest of the pineapple juice and break up the chunks into the cake mix.  Add water and eggs.  Pour into the mold and bake at 330 for approx. 43 min.  Let cool completely before you un-mold.

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.

Dark Chocolate Cheesecake

CRUST:
1 1/2 cups graham cracker crumbs (1 package - crushed)
1 Tbsp. Cocoa
1 Tbsp. Sugar
1 cup salted butter, melted

FILLING:
1 1/4 Cups Semi-Sweet Chocolate Chips
4 (8 oz) packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
4 large eggs

TOPPING (Chocolate Ganache):
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips

GARNISH:
1/4 cup shaved chocolate

(Pictured with Raspberry topping above.)

For Crust:
Mix all crust ingredients. Place Flexipan Mold of choice on Perforated Baking Sheet and press crumbs into all corners and evenly on the bottom of the pan. Set aside.

For Filling:
Use Demarle Difference Petite Sauce Pan to melt chocolate chips at a low temp until smooth. Set aside. Blend cream cheese, sugar, and cocoa powder in mixer until smooth. Blend in eggs 1 at a time. Mix in chocolate. Pour filling over crust; smooth top. Bake at 350 until center is set and appears a little dry - approx. 1 hour. Cool 15 minutes on counter. Chill overnight. Peel down the side of the Flexipan to transfer to a serving dish. (no need for a bath!)

For Ganache Topping:
Bring cream to a full boil in our Demarle Difference Petite Sauce Pan (no need to stir) and remove from heat. Pour in chips and pause for three seconds; then Whisk together until it is a smooth sauce. Let cool until warm, but still pourable. Pour and smooth on top of cake. Add garnish.

Bon Appetit!