You will no longer receive the Demarle Difference email from me each month. I will not have a Demarle At Home website either. You can find recipes from me either on this blog or at www.facebook.com/dishinupdelicious.
If you wish to make an order for Demarle At Home products, either email me at WangAtHome (at) gmail.com or call me at 541-961-5068.
This notice goes into effect on Oct. 15, 2012
Dishin' Up Delicious
Simple. Healthy. Natural.
Friday, October 5, 2012
Tuesday, July 31, 2012
Shrimp in Garlic Sauce
Please Note: This is a Wildtree recipe - cook using your Demarle At Home stainless steel pans.
Order your Wildtree ingredients at: www.MyWildTree.com/HeatherWang
Order your Demarle At Home Pans at: www.MyDemarleAtHome.com/Heather
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PREPARATION:
In a medium nonstick skillet, heat the Grapeseed Oil over medium high heat. Add the Garlic Galore and sauté for 30 seconds. Add the shrimp, lemon juice, and white wine to the pan and cook until shrimp is cooked through, about 4 minutes. Serve with sliced bread.
Calories 180; Fat 5 g; Saturated Fat .5 g; Carbohydrate 18 g; Fiber 1 g; Protein 15 g; Cholesterol 85 mg; Sodium 300 mg
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Triple Berry Crumb Bars
Please Note: This is a Wildtree recipe - instead of using cooking spray and parchment/tin foil, use your Deep Flexipat.
Order your Wildtree ingredients at: www.MyWildTree.com/HeatherWang
Order your Demarle At Home Flexipan at: www.MyDemarleAtHome.com/Heather
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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.
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Friday, December 23, 2011
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.
Tuesday, December 20, 2011
Pumpkin Cake
PUMPKIN CAKE:
1 - 15 oz. can pumpkin puree
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup water
1/2 teaspoon ginger
1/3 cup oil
4 eggs
1 box French Vanilla Cake Mix, yellow works as well
Preheat oven to 325 *.
Mix ingredients together and bake in a 2 quart mold or larger for 40-55
minutes, depending on mold. Or make cupcake in any individual tray.
1 - 15 oz. can pumpkin puree
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup water
1/2 teaspoon ginger
1/3 cup oil
4 eggs
1 box French Vanilla Cake Mix, yellow works as well
Preheat oven to 325 *.
Mix ingredients together and bake in a 2 quart mold or larger for 40-55
minutes, depending on mold. Or make cupcake in any individual tray.
Monday, December 12, 2011
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