How Do I Use my Demarle Products

Silpat
“grilled” cheese sandwiches for the whole family at once!
quesadillas
tacos
chicken strips
French fries
Fish sticks
Tater tots
Cookies
Biscuits
Scones
“rustic” apple tart
roasted veggies – asparagus, broccoli, carrots, yam, potato, sweet potato
caramel corn
dried fruit

Mini-Tartlet Tray
Tartlets!
Brownie buttons
Tiny pies
Lemon “bars”
Deviled egg transportation
Mini-quiche
Baked egg bites
Finger jello bites
Teeny baked pancakes

Mini-Muffin tray
Meatballs
Perfect brownies
Muffins (makes a whole mix)
Cupcakes (makes half a mix)
Ice cubes - strawberries and orange juice, left over coffee

Large Round Mold
Any roast
pan roasted veggies
Whole chicken
stuffing
any casserole
whole cake mix
cheesecake
ice cream layer cake


Muffin Trays
Individual servings meatloaf
Quiche
Jello (less water)
Custard
Cheesecakes (serve on cookies for a crust)
Pot pies
Biscuit dinners
Cupcakes
Muffins
Ice cream for a party
Frozen desserts (peanut butter pie!)
Pesto (freeze for later in 4oz portions)

Flower mold - cut into ¼’s, makes 4 heart shapes!
Shamrock
8 “ice cream cone” shapes
Whole cake mix
Valentine meatloaf
Turkey breast and parmesan mashed potatoes
Baked chicken

Fluted Bundt Mold
Cake
Ice ring
Jello mold (¼ cup less water)
Coffee cake
Monkey bread

Sunflower Mold
Crustless Quiche/ baked eggs
Scalloped potatoes
Corn bread (cut out center for honey butter)
Deep dish pizza (frozen bread dough)
Garlic butter breadsticks (center marinara sauce)
Apple cinnamon cake
Any cake mix

Flexipat
Bar cookies
Fudge
Jelly-roll style anything
Bacon
Oven “fried” chicken
Hamburgers
Jello “jigglers” to cut into shapes

Don’t wait for a “special occasion” to make fancy food for your family. Do it any day – the easy way – with Demarle, and make them the special occasion.

44 Uses for Your Flexipat

(By Gina French)
v Baked Stuffed Salmon
v Parmesan Crisps
v Frozen Hamburgers
v Grilled Cheese Sandwiches
v Pizza
v Calzones
v Dried Fruit
v Turkey Burgers
v Peppermint Chocolate Bark
v Almost Almond Roca
v Bacon/Sausage
v Biscuits
v Grilled Vegetables
v Bar Cookies
v Rice Krispie Treats
v Energy Bars
v Chicken Strips
v Chicken Parmesan
v Pumpkin Roll
v Jelly Roll Cake
v Roasted Potatoes
v Cheese Straws
v Cookies
v Stuffed Chicken
v Pork Chops
v Cinnamon Rolls
v Crescent Rolls
v Baked Asparagus
v Meatballs
v Peanut Brittle
v BBQ’d Meats
v French Fries
v Scrambled Egg Roll
v French Toast
v Oven Hash Browns
v Strawberry Crostata
v Cranberry Bliss Bars
v Oven Fried Fish
v Oriental Chicken Skewers
v Roasted Nuts
v Freezing Berries
v Oven Quesadillas
v Homemade Pita Chips
v BBQ Ribs
v Sticky Wings

35 Ways to Use Your Roul'Pat

1. Roll out pie dough
2. Roll out and cut cookie dough or biscuits
3. Knead bread
4. Baste sauce on chicken before grilling
5. Fill tortillas for enchiladas
6. Make sandwiches
7. Lay in sink and wash fine china
8. Surface for decoupage and other gluing projects
9. Cool and shape candy
10. Surface for fixing things with small parts
11. Dry fruit leather
12. Lay hand-washed dishes on to dry
13. Bead projects (beads won’t roll)
14. Play dough or modeling clay fun
15. Placemat for two on a picnic table at the park.
16. Pat out pizza dough
17. Surface for turning out jelly roll, then rolling it up to cool.
18. Finger-painting
19. Tiny scrapbook projects
20. Roll out and cut cinnamon rolls (use dental floss)
21. Dip and cool strawberries in chocolate
22. Roll and shape Parmesan crusts
23. Dry herbs
24. Cool fresh-baked cookies
25. Crush cornflakes and Oreo cookies for crumbs
26. Dry bread cubes for stuffing
27. Work a jigsaw puzzle, then roll up until ready to work it again
28. Set canning jars on to fill and set hot canning jars on to cool
29. Play surface for small toys, i.e. Lego’s, blocks, and cars
30. Press flowers
31. Place under child’s mixing bowl for less slippage and easy clean up
32. Surface to build appetizers on
33. Surface to set rosettes made from icing for cake decorating
34. Clean cover to protect food from bugs at a picnic
35. Surface for spelling or math practice using washable markers

47 Uses for Your Flexipan Trays

This can be for your muffin tray or any other Demarle tray!
(By Caren LeMark)

1. Ice cream cakes
2. Jello cups
3. Individual rice servings
4. Cornbread
5. Freezing individual portions
6. Granola
7. Baked apples
8. Cinnamon buns
9. Rice pudding
10. Bread pudding
11. Cupcakes
12. Polenta
13. Mini-meatloaves
14. Mini-casseroles (freeze for later!)
15. Tapioca cups
16. Brownie muffins
17. Fruit studded ice cubes
18. Sorbet cups
19. Crustless Quiche
20. Flan
21. Pumpkin pie custard cups
22. Poached eggs
23. Stuffing
24. Cobblers
25. Rice Krispy treats
26. Baby food
27. Freeze your Beef and chicken stock
28. Cheese cakes
29. Scalloped potatoes
30. Shepherd’s Pie
31. Chocolate-covered frozen mousse
32. Quick breads
33. Chile Rellenos
34. Berry buckle
35. Fruit pies
36. Pot pies
37. Herbed butter
38. Carmelized sugar cups (turn the tray upside down and pour molten sugar on it….)
39. Individual breakfast stratas
40. Hashbrowns
41. Cinnamon rolls
42. Add cheese or egg to leftovers and they aren’t leftovers anymore!
43. Freeze your marinara sauce in them—convenient measuring!
44. Chocolate cups (paint the inside with candy coating chocolate, freeze and pop—easy elegance!)
45. Lemon bars
46. Roasted tomatoes
47. Oh, and you can make Muffins too . . .

Heavenly Cheesecake - Mary Ann Bonder

From the kitchen of Mary Ann Bonder

Heavenly Cheesecake

Heat oven to 325 degrees

For Crust:
½ cup graham crackers crumbs
2 T sugar
2 T melted butter

Mix together and pat into bottom of flower mold. Bake at 325 for 10 minutes until set.

Filling:
4 (8 oz each) packages of cream cheese (soften at room temperature)
1 cup sugar
1 t vanilla
2 eggs
3 egg whites

Beat together cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and egg whites one at a time, mixing at low speed after each addition, just until blended. Pour into flower mold.

Bake 45 – 50 minutes or until center is almost set. Cool completely before removing from mold. Unmold so that crust is on the bottom. (Flip twice.) Refrigerate 4 hours or overnight before serving. Garnish with fresh berries.

Twisted Apple Cinnamon Rolls

Recipe from Shelley Hart, Bronze Chef, Demarle At Home

Roll Ingredients~
1 cup butter or margarine
1 ½ cup cottage cheese
2 1/8 cups flour
1 Tablespoon Demarle’s “Apple Cinnamon” herb blend (optional)
½ teaspoon cinnamon
1/8 cup brown sugar

Glaze Ingredients~
1 cup powdered sugar
1 Tablespoon margarine
1 Tablespoon milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions: Cream margarine and cottage cheese together then add flour and Apple Cinnamon herbs and mix well. Cover and refrigerate for at least 4 hours or overnight. Divide dough into 3 sections then using the Roul’pat, roll each ball into a round circle about ¼ inch thick (you may have to use a little flour when doing this, but not much). In small bowl, mix cinnamon and brown sugar then lightly sprinkle on top of circle. Cut into wedges (like a pizza) then roll each wedge from the outside into the center (like a cresent roll). Repeat this step with each section of dough then place the rolls on silpat and bake for 30-40 minutes (they will be lightly golden brown) at 350. Once the rolls are cooled, make glaze by simply mixing the ingredients together, then pour over top of each roll.

Family Bread Recipe ~ Quick and Delicious!

This recipe started with my Great Grandma Roberts (Alma) and has been modified slightly by her daughter, My Grandma Brazel (Miriam) ~ we talk on the phone regularly about our little tweaks to the ingredients! Oh the joy of family recipes!

One of my earliest memories is coming to visit my Great Grandma Roberts and finding bowls and bowls of rising dough in every nook and cranny of her little kitchen! The fragrance was incredible! We could hardly wait for the first batch to come out of the oven; we all needed to taste-test (of course) before we headed out to the pond out back to go fishing with Great Grandpa Roberts!

Breaking Bread together may be one of the most sacred and cherished traditions your family will remember for years to come ~ make it a priority in your home!

GREAT GRANDMA ROBERTS' WHOLE WHEAT YEAST BREAD

Ingredients:

1 pkg. or 3 tsp. dry yeast

3 Tbsp. sugar

1 1/3 Cup warm water (from tap is okay)

2 Tbsp. olive oil

2 tsp. salt (or less if you like)

2 Cups unbleached flour

1 Cup whole wheat flour

Mix first three ingredients and set aside to let it dissolve. In the meantime, put the rest of the ingredients in a mixing bowl. I use my Kitchen Aid and the dough hook. Once the yeast is dissolved, you can stir the liquid mixture a bit and pour into the mixing bowl. Knead until smooth & elastic. Place in a greased bowl and rise in a warm place till doubled (1 hr.). I like to preheat my oven on the lowest temp., then turn it off and set my bowls inside the oven to rise. After it's doubled, punch down and shape into one large or two small loaves and place in Silform or Flexipan of choice. (Silform or Flexipan should be placed on the Perforated Baking Sheet). Let rise 1/2 hr. outside of oven. Preheat oven to 350 F. Bake 1/2 hr. Place on rack to cool and lightly butter top.

Enjoy!

This was baked in the "Silform Deep Dish Round Mold" - $33.95