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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
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
| Print Recipe Return | |||||
| 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
Cranberry Orange Bread
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries (use less
sugar if using dried cranberries)
1 cup coarsely chopped walnuts (optional)
In a large mixing
bowl, combine dry ingredients. In
another bowl, beat egg. Add orange
juice, peel, butter and hot water. Add
to flour mixture, stirring just until moistened. Gently fold in cranberries and
walnuts. Spoon into large-loaf tray, or
your preferred mold/tray. Bake at 325ºF
for 30-40 minutes or until toothpick inserted near the center comes out clean. Cool completely on wire rack.
Spice-Roasted Nuts
1 egg white
2c. unsalted nuts
¼ c. sugar
mix of spices (nutmeg, cinnamon, allspice and some salt)
Whisk egg white until foamy. Stir in nuts, sugar, and spices. Place Silpat on perforated baking sheet. Roast nuts on Silpat at 325 degrees for 18-20
minutes.
Peanut Butter Balls or Buckeyes
2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla
1 lb pkg powdered sugar
2 ½ cups semi-sweet chocolate chips
In a mixer, mix first 3 ingredients together, then gradually add powdered sugar. (You may
have to mix by hand towards the end.) Melt chocolate. Drop into Petit Four tray, about 1/
3 full. Roll peanut butter mixture into balls and press into chocolate lined molds. Gently
tap tray to allow chocolate to settle around peanut butter.
[You can also stick a toothpick into each ball and dip into melted chocolate leaving a little
peanut butter showing around the toothpick and allow to set on Roul’pat or Silpat.]
Sunday, December 4, 2011
Wednesday, November 23, 2011
Almond Roca
1lb. butter
2T. water
2c. sugar
½ tsp. salt (if using unsalted butter)
2c. chopped almonds, divided
10oz. chocolate chips
Set Flexipat or Silpat on PBS, then on a cooling rack. Melt butter in heavy pan on medium-
high heat. Add water, sugar, and salt. Cook until bubbly. Add 1c. almonds. Cook and stir
to hard crack stage (300ºF), about 20 minutes. Remove from heat, pour into Flexipat.
Cool 3-4 minutes, sprinkle with half of the chocolate chips, spread when melted. Top
with almonds. Turn out onto Roulpat, chocolate side down. Top with more chocolate, then
almonds. Cool completely or place in fridge for a few minutes. Break into pieces. Enjoy!
Monday, November 21, 2011
Bread Cornucopia
Demarle at Home Senior Manager, Lori Brown recently instructed us on how to make a cornucopia out of bread dough. We would like to share the video we put together and the recipe instructions to make this beautiful holiday decoration.
We would like to thank Lori for sharing this with us. The recipe instructions are shown below.
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Cornucopia Instructions
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INGREDIENTS:
3 Loaves of White or Wheat frozen Bread Dough
1 egg for egg wash
Dried berries (optional)
TOOLS:
Medium Silpat® (SP420295)
Large Perforated Baking Sheet (MA500380)
Aluminum Foil
Large Silpat® (SP485365)
3 rubber bands
Kitchen Scissors (TA000115)
Pastry Brush (TA000113)
Cornucopia Tip:
A Medium or Large Silpat® may be used for the cornucopia cone depending on the size you desire. This recipe is written using the Large Silpat® for the cone as is shown in the video. A Large Perforated Baking Sheet is needed to support the length of the cornucopia both medium and large.
Preparation Instructions - Place the 3 loaves of frozen bread on your Silpat® or Roul'Pat®. Cover with a damp linen or towel and thaw for 4-8 hours.
Preheat oven to 350 degrees F. Place Medium Silpat® on Large Perforated Baking Sheet and set aside.
Make Foil Cone - Tear off a 30x18 inch sheet of aluminum foil. Fold it in half - 18x15 inches. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (cornucopia opening). Stuff cone with additional crumpled foil until form is rigid. Using additional piece of foil, form and attach tail of cone. Roll Large Silpat® around foil cone leaving the tail outside Silpat®. Secure with 3 rubber bands.
Cut each thawed bread loaf into three sections lengthwise, one loaf at a time, making two cuts on each loaf. Pick up one piece and hold each end, now slowly turn like a jump rope to elongate into strips. Begin wrapping the thinnest dough roll around lower part of cone. Continue spiral wrapping cone, tucking ends into the row below it. Save the tail for last. Use the last three rolls from the third loaf to make a braid that will adorn the cornucopia top. Simply pinch the three rolls together at the top and braid. Place the completed braid on the outside edge of the cornucopia opening. Brush entire cornucopia with the egg wash using Pastry Brush.
Optional Decorations - with leftover dough pieces, you can cut leaves and roll tiny berries to place on the braided top. You can also add dried berries to give color to cornucopia.
Bake for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with a Silpat®.) Do not let the tail burn.
Remove from oven and let cool completely. Gently pull foil from cornucopia, then carefully remove the Silpat®. Let cornucopia dry for at least 2 days before filling with bread rolls, flowers, fruits, foliage, or veggies.
Wrap with clear wrap and big bow for your fall hostess gift! If you let this dry completely you can use this for years to come, or freeze. When you are done enjoying your centerpiece, pass along to your birds! They will truly be Thankful.
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Wednesday, August 31, 2011
Saturday, August 27, 2011
Just three more days to LIKE it and WIN!!
"LIKE" my page on FACEBOOK and you will be entered into my product giveaway on August 31st!
www.FACEBOOK.com/DishinUpDelicious
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