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.

Gluten-Free Peanut Butter Cookies

Click Here for Photo and Recipe


INGREDIENTS:
1 egg
1 cup sugar
1 cup peanut butter

TOOLS: (click here for Demarle at Home Catalog link)
Large Silpat® (SP485365)
Large Perforated Baking Sheet (MA500380)
Mixing Bowl (TA000120)
Magnetic Measuring Trio (GRP00001)
Whisk (TA000112)

Preheat oven to 350 degrees F and place oven rack in center position. Place
Silpat® on Perforated Baking Sheet and set aside. In Mixing Bowl whisk
egg, add sugar and whisk again. Add peanut butter and mix well. Spoon
dough by tablespoon onto Silpat® about 2 inches apart. Bake for 12 to 15
minutes or until lightly browned and cooked through. Let the cookies cool on
the Silpat® for 5 to 10 minutes before removing.

Where did they go? Oatmeal Cookies

These oatmeal cookies don't stick around long enough for me to click a photo!

1 cup butter (softened)

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 tsp baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

2 cups flour (or gluten-free substitute)

3 cups oats

raisins, seeds, nuts, coconut, chocolate chips are all optional, but encouraged!

I just throw the ingredients in to my electric stand-mixer in the order above.  Press into Flexipan tray of choice or make rounds on the Silpat and bake at 375 for 8-10 minutes (a little longer if using a thicker muffin tray).