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.

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.]

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!

Microwave Peanut Brittle

Click Here for Recipe!

Peanut/Almond Butter Cups

Have you ever made your own Peanut Butter Cups?  These were made in the Medium Tartlet Tray.

Holiday Gift Idea - Toffee "Plates"

Make Toffee or Peanut Brittle and then use this as the base for a "goodie plate."  I used the Star Mold for this plate, but the Tree Mold or any of the molds works great!

Peppermint Chocolate Popcorn!

Now doesn't this sound delicious!??  Host a Holiday Party and we'll make it together!

Holiday Goodies! Let's do a Holiday "Wrap It Up" Party!

Chocolate Popcorn

This makes a great gift and treat to bring to your next party!

Pop 1/3 cup dry kernels in Large Round Mold and Octagonal Silpat in microwave.

Chocolate Sauce:

1/2 cup butter

3/4 cup sugar

1/4 cup syrup (corn or maple)

1/4 cup cocoa

dash of demarle difference sea salt

1 tsp. vanilla

Preheat oven to 250 F.  Bring chocolate sauce ingredients (except vanilla) to a boil in the Large Flared Sauté Pan.  Boil for two minutes.  Remove from heat and add vanilla.  Mix in popcorn (and nuts if you wish and while I'm thinking about it, cranberries and coconut sound perfect too!).  Stir until well-coated.

Lay out popcorn mixture on Flexipat on Perforated Baking Sheet and bake for about 25 minutes.  Place on Floral Cooling Rack and let cool to room temp.  Break into small clumps and store in an airtight container.

*Note:  You could also use the Silpat  ~OR~  if you don't have the most wonderful products in the world yet, then go ahead and grease a pan of your choice, but just think of all the time and calories you're wasting!

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

MONEY SAVING IDEAS FOR THE HOLIDAYS

*Make something like fudge, rice crispy treat or peanut brittle in the large Tree Mold.

Let it set up and then peel out. Wrap in saran and tie a bow around it as a delicious gift.

*Or you can use your creation as an “edible plate”. Wrap it up in saran then put your other baking goodies on top. Wrap the whole thing in cellophane and top it with a bow.
Perfect gift for teachers, neighbors, school bus driver, co-workers or even family.

*Make your favorite dessert or even a quiche in the tray or mold for Christmas morning.

KELLOGG’S RICE KRISPIES TREATS (MICROWAVE)

Ingredients:
3 Tablespoons butter

1 package (10 oz) regular marshmallows or 4 cups mini-marshmallows

4 dashes of green food coloring (not needed if using the special red and white Holiday Colored Rice Krispies)

6 cups Rice Krispies

· Using a glass bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. (Watch closely to make sure it doesn’t burn.) Stir until smooth. Add food coloring and stir again.

· Add Kellogg’s Rice Krispies cereal. Stir until well coated.

· Transfer to the Tree Mold and use the Silpat^® (or waxed paper) to press mixture evenly. Allow to cool completely. Unmold onto serving tray. Decorate with red hot cinnamon candies to resemble ornaments. Best if served the same day.

*Kids project-
Make the tree’s and then let your kids decorate them using rope licorice and candy to make garland and ornaments.

MICROWAVE PEANUT BRITTLE

Ingredients

1 cup sugar

½ cup light corn syrup

1 ½ cup Spanish peanuts

1 Tbsp butter

½ tsp baking soda

1 tsp vanilla

Preparation

Combine sugar and corn syrup in the Mold. Stir in peanuts. Microwave on high until light brown (8-10 minutes) stirring after each 3-minute interval. Stir in remaining ingredients until light and foamy. Cool. Wrap in plastic wrap and decorate with ribbon. A perfect gift for anyone!