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.

Blueberry French Toast

I am taking this to my next brunch!  This coming Saturday!  Oh, it's so delicious!

2 1/2 cups cubed (1") french bread (or any bread)

4 oz cream cheese

1 cup fresh or frozen blueberries

8 large eggs

1 cup milk

1/2 cup maple syrup

1/2 tsp. cinnamon

1 tsp. vanilla

1/4 tsp. sea salt (Bolivian Rose is my favorite!)

Preheat oven to 350 F.  Put Sunflower Mold on Perforated Baking Sheet.  Put the bread in the mold and spread evenly.  Cut cream cheese into small "pats" to be dispersed over the bread.  Top with blueberries.  In mixing bowl, combine the rest of the ingredients and whisk.  Pour over bread mixture.

You can either bake this immediately or cover and place in fridge to bake the next day . . .

Cover with Octagonal Silpat and bake for 30 minutes covered and 30 minutes uncovered.  Mixture should be set in the middle.  Cool slightly and unmold.  Top with maple syrup or enjoy alone.

I use my Silpat everyday! Healthy Tips . . .

Even if it's just to throw some chicken fingers on the Silpat^®, using my Demarle At Home products reduces waste and provides an easy alternative to fast food!

Here are some other ways these products make a healthy impact on our lives:

Never use oil, flour, or spray again. Not only does Demarle make everything come out perfectly, you save calories and/or reduce fat every time. Plus, take a look at your Pam cooking spray: the last ingredient is propellant. Do you really want to feed that to your family? Demarle at Home products also replace aluminum foil, wax paper, and parchment paper.

à      Cook roasts and chicken in the Sunflower Mold.  Drippings fall below the meat = not cooking in fat.

à      Roast veggies on the Flexipat^® or Silpat^®.  Make extra— use in future meals like stir-fry, soup, stew, casseroles, tacos, etc., adding veggies to every meal. 

à      Pop Popcorn with no oil, food dye, or chemicals.  More economical and better for our environment since there are no bags to throw away.  Place ¼ cup popcorn kernels in your Large Round Mold and cover with Octagonal Silpat^®.  Microwave for about 3 minutes or until popping slows.

à      Steam vegetables in the microwave.  Place washed, cut vegetables in Round Mold.  Use Octagonal Silpat^® as a "lid" to create tight seal over mold.  Microwave times may vary, but use the following as a guide:

*         Broccoli, Green Beans, Cauliflower ~ 3 min.

*         Corn on the Cob ~ 3 min. per cob

*         Potatoes (cut into 1" cubes) ~ 10 min. for mashed potatoes or 7 min. for firmer potatoes to use in a potato salad.

à      Cook ground beef or ground turkey in the microwave.  Place thawed beef or turkey in any mold and cover with Octagonal Silpat^® (tight seal is not needed).  Microwave for ~ 4 minutes or until meat is thoroughly cooked.  When cooled slightly, twist mold and squeeze to drain grease.

à      Use the Roul'Pat^® when rolling out any dough. No extra flour needed; that’s important because 1 cup of flour = 440 calories. 

à      Freeze fresh berries on the Silpat^®.  When frozen, pour individually-frozen berries from the Silpat^® into freezer bag and store in freezer.  Savor the flavor of fresh berries all year round.

à      Cook brown or wild rice in our Demarle Difference Stainless.  Make a large batch and keep in the fridge to go with veggies throughout your week.  Add veggies on top of rice during the last 4 minutes of cooking, and you have cooked two things at the same time using one pan.

à      Cook eggs in Demarle Difference Stainless without adding fat.

Enjoy Built-in Portion Control and Save Money by Freezing Leftovers!

à      Pour leftover stews, soups, casseroles, into an 8-oz. tray (Round Tray, Texas Muffin Tray). Place the tray on top of the Perforated Baking Sheet, cover with Silpat^® and place in the freezer. When each portion is frozen, pop them out and put in a plastic baggie. 8-ounce portions make perfect homemade lunches or dinners; preservative-free and less cost than prepackaged foods.

à      Make your own baby food. Steam or roast your veggies; before seasoning, puree a portion.  Pour into Mini Muffin Tray and freeze to have ¼- cup portions of fresh baby food.

à      Freeze any broth, pesto, or sauce in one of our ½- cup or 1-cup portion Flexipan^® Trays.

à      Make fruit smoothies. Freeze any leftovers in Muffin Tray; use as a “starter” for your next smoothie.

à      Eat just ONE Mini Muffin brownie when you need a sweet pick-me-up. Or even better, make them in the Mini Tartlet Tray and have a brownie bite. You can also substitute applesauce or canned pumpkin for the oil.  It is a 1-1 ratio.

Peach and Raspberry Shortcake Cake

Yield: 8 to 16 servings
– Nancy Craig

Ingredients

2 cups mini-marshmallows
1 yellow cake mix, mixed per directions
4 peaches, sliced
1 1/2 to 2 cups fresh raspberries
3-ounce box of raspberry Jello
Raspberries and Confectioner's Sugar for garnish

The hostess who made this dessert said the marshmallows would always
stick in her pan she used previously. She made it with frozen
strawberries (Of course, no sticking in the Demarle Sponge Cake Mold).

Tools

Mixing Bowl (MA017025)
Magnetic Measuring Trio (GRP00001)
Sunflower Mold (FM000481)
Paring Knife (DD800003)
Cooling Rack (MA312504)

Directions

Make sure the oven rack is in the center position; preheat to 350 degrees.
Place Sunflower Mold on the Perforated Baking Sheet.
Mix the cake according to the directions on the box.
Line the Sunflower Mold with the mini-marshmallows.
Mix the dry Jello with the sliced peaches and raspberries and then layer
the fruit mixture on the marshmallows.
Pour the cake mixed per box directions over the fruit and marshmallows.
Bake for 40-50 minutes checking to make sure the center is done.
Cool at least 10 minutes and turn out onto a serving dish with sides. (The
Jello may need some time to congeal after the cake is turned out.)
Garnish with raspberries and Confectioner's Sugar.