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

Cocoa Nutty Drops NO Flour Cookies—55 calorie cookie!!

Naomi Asay

Demarle at Home Representative

adapted recipe found in December 2008 SELF Magazine

Flourless Chocolate-Walnut Cookies

Preheat oven to 350*

2 ½ cups of toasted chopped pecans or walnuts

(Toasted at 350* for 8-10 minutes on Sipat and Perforated Baking Sheet

Removed from oven when they are just becoming fragrant—being careful not to burn)

Sift Together Dry Ingredients—measure using Magnetic Measuring Duo & Trio

• 3 cups of powdered sugar

• 1/2 cup plus 3 tbsp non sweetened cocoa

• 1/4 tsp. salt

Add

Toasted Nuts that have cooled 5-10 minutes

HINT*** After nuts are toasted…gently lift Silpat liner on all edges until all toasted nuts fall into center of Silpat.

Gently Lift Silpat off Perforated Baking Sheet and transport and pour roasted nuts right into bowl. Nuts slide easily off the Silpat. Then mix together all dry ingredients.

Pour in

• 4 egg whites

• 1 tbsp of vanilla

Using Heat Resistant Rubber Spatula mix all together just until all blended--Do not over mix or dough will stiffen.

This dark dough is sticky and wet.

Drop onto Silpat and Perforated Baking Sheet 1 tsp or 1 tbsp size drops

Makes about 40-60 depending on size

Bake at 350* for 10-15 minutes depending on size and desired result. Cookies will look glossy and cracked when done.

On Silpat remove from oven when the sides of cookie look done and the tops still look soft and wet…let cool on Silpat completely before removing. They must cool or they will stick. When cool use a Polyimide Spatula to remove and serve. Enjoy!!

Baked on Large PBS & Silpat which held 20 cookies this size…we used Pecans and baked for 12 minutes. Walnuts are suggested too. Yummy Nutty Cookie!!

This treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.

55 calories per cookie, 3.3 g fat (0.4 g saturated), 6.2 g carbs, 0.6 g fiber, 1.2 g protein

Chocolates

Click HERE for Chocolate recipes from my Demarle Difference Newsletter: Sign up TODAY to receive it monthly (sign up form is on the left column of my blog).

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!

Chocolate Peanut Butter Pie (or Almond Butter!)

Peanuts are banned at our house, so I will substitute with almonds . . . thanks to Caryn Ogle for sharing!

Crust:

1 C graham cracker crumbs

1 C finely chopped blanched peanuts (I used regular salted peanuts)

1/3 C firmly packed brown sugar

1/3 C butter, melted (use real butter, not butter spreads)

Chocolate Filling:

½ C butter, softened

¾ C powdered sugar

1 egg, at room temperature

½ C semi-sweet chocolate chips, melted

1 tsp vanilla

Peanut Butter Filling:

1 - 8 oz. package cream cheese, softened

1 C smooth peanut butter

1 C granulated sugar

2 T butter, melted

1 C whipping cream

1 ½ tsp vanilla

Chocolate Topping:

1 1/3 C whipping cream

2 ½ C semisweet chocolate chips

Chopped peanuts

To make crust:

Combine graham cracker crumbs, peanuts, brown sugar and butter. Press into Flexipan of choice - I love to use the mini-muffin pan for these kinds of desserts. Chill

To make chocolate filling:

Cream butter and powdered sugar together until light and fluffy. Add egg and combine thoroughly. Add chocolate and vanilla; combine thoroughly. Spread chocolate filling evenly over chilled crust. Chill again.

To make peanut butter filling:

Cream cream cheese, peanut butter, sugar and butter until light and fluffy. Gradually add whipping cream and vanilla, continuing to mix while adding. Pour peanut butter filling over chilled chocolate filling. Chill again, for at least 6 hours or overnight.

To make chocolate topping:

Heat whipping cream to a scalding point, but do not boil. Immediately pour over chocolate chips. Let stand 1 minute. Stir until chocolate is completely melted and mixture is smooth. Pour evenly over chilled peanut butter layer. Chill until topping is firm and until ready to serve. This can be made days in advance and stored in the freezer until you are ready to serve it. Garnish with chopped peanuts.

This is an extremely rich dessert! YUM! You can make this dessert in stages, i.e. one layer each night, or every few hours, allowing it to harden in between layers.