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.

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. 

Sugar Cookie Delights!

Introducing our new Flexipan Tray!  The Crown Tray

We pressed sugar cookie dough into the tray and baked it according to recipe.  Filled center with whipped cream and berries.  Simply yummy!

Balsamic Dressing and Parmesan Cheese Cups

Perfect for your next get-together!

Dressing recipe from Kari Martens:

3T. DAH balsamic vinegar, 1T. hot and sweet mustard, 1 garlic clove crushed in mortar and pestle, 1/2 c. olive oil, DAH salt to taste.

For the crust:

This is an impressive little trick that can only be done on our products! Either using theSilpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a bowl shape, you can spread the cheese in a circle and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of ourTrays (makes a cup for salad). I love using the underside of the Brioche Tray or theCharlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

Flower Egg Cups

By: Jodie Rindlisbacher

Demarle Flower Tray
Perforated Baking Sheet
6 Pieces of Ham
Grated Cheese
6 Eggs or Scrambled Egg mixture
Herbs De Provence Seasoning or Salt & Pepper
Optional: Veggies of your choice could be added.
Preheat oven to 350 degrees.
Use ham as a muffin liner for flower tray
Shown here with double layer of thin ham
Fill bottom with any cheese you like
Hint: to avoid spots on top of the flower season under egg.
Season with Herbs De Provence and/or S & P.
Top with 1 whole egg...or scrambled egg mix.
Bake @ 350 for 20 minutes or till done to your taste.
Pops out in one fully edible flower shaped egg cup

www.JodieR.demarleathome.com

Rice Cake - Nian Gao - a Chinese treat!

• 1 lb. glutinous rice flour (1/2lb. of the "red" bag and 1/2lb. of the "green" bag)
• 1 teaspoon baking soda
• 2 cups sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 2.5 cups milk
• 1/3 cup vegetable oil
• raisins and/or dates

Directions

1. Beat eggs with sugar and slowly add glutinous rice flour and milk.
2. Stir the mixture until the ingredients are fully blended with each other before adding baking soda.
3. Add oil gradually while stirring continuously.
4. Stop when oil no longer appears as a separate layer from the rest of ingredients.
5. Add vanilla extract last.
6. Stir and make sure there is no air bubble.
7. Place Flexipan of choice on Perforated Baking Sheet
8. Pour batter into Flexipan of choice
9. Sprinkle with raisins and/or dates
10. Bake at 325°F for approx. 45 minutes. (Cake should be lightly browned and solid when you move it.)

*Note:  in the Asian section of your grocery store, you should be able to find bags of rice flour.  Typically, you will find a red bag and a green bag.  Use 1/2 lb. of each to create the best consistency for this cake.  If you can't find it, other rice flour will work, it just may be a different consistency.

I use my Silpat everyday! Healthy Tips . . .

Even if it's just to throw some chicken fingers on the Silpat^®, using my Demarle At Home products reduces waste and provides an easy alternative to fast food!

Here are some other ways these products make a healthy impact on our lives:

Never use oil, flour, or spray again. Not only does Demarle make everything come out perfectly, you save calories and/or reduce fat every time. Plus, take a look at your Pam cooking spray: the last ingredient is propellant. Do you really want to feed that to your family? Demarle at Home products also replace aluminum foil, wax paper, and parchment paper.

à      Cook roasts and chicken in the Sunflower Mold.  Drippings fall below the meat = not cooking in fat.

à      Roast veggies on the Flexipat^® or Silpat^®.  Make extra— use in future meals like stir-fry, soup, stew, casseroles, tacos, etc., adding veggies to every meal. 

à      Pop Popcorn with no oil, food dye, or chemicals.  More economical and better for our environment since there are no bags to throw away.  Place ¼ cup popcorn kernels in your Large Round Mold and cover with Octagonal Silpat^®.  Microwave for about 3 minutes or until popping slows.

à      Steam vegetables in the microwave.  Place washed, cut vegetables in Round Mold.  Use Octagonal Silpat^® as a "lid" to create tight seal over mold.  Microwave times may vary, but use the following as a guide:

*         Broccoli, Green Beans, Cauliflower ~ 3 min.

*         Corn on the Cob ~ 3 min. per cob

*         Potatoes (cut into 1" cubes) ~ 10 min. for mashed potatoes or 7 min. for firmer potatoes to use in a potato salad.

à      Cook ground beef or ground turkey in the microwave.  Place thawed beef or turkey in any mold and cover with Octagonal Silpat^® (tight seal is not needed).  Microwave for ~ 4 minutes or until meat is thoroughly cooked.  When cooled slightly, twist mold and squeeze to drain grease.

à      Use the Roul'Pat^® when rolling out any dough. No extra flour needed; that’s important because 1 cup of flour = 440 calories. 

à      Freeze fresh berries on the Silpat^®.  When frozen, pour individually-frozen berries from the Silpat^® into freezer bag and store in freezer.  Savor the flavor of fresh berries all year round.

à      Cook brown or wild rice in our Demarle Difference Stainless.  Make a large batch and keep in the fridge to go with veggies throughout your week.  Add veggies on top of rice during the last 4 minutes of cooking, and you have cooked two things at the same time using one pan.

à      Cook eggs in Demarle Difference Stainless without adding fat.

Enjoy Built-in Portion Control and Save Money by Freezing Leftovers!

à      Pour leftover stews, soups, casseroles, into an 8-oz. tray (Round Tray, Texas Muffin Tray). Place the tray on top of the Perforated Baking Sheet, cover with Silpat^® and place in the freezer. When each portion is frozen, pop them out and put in a plastic baggie. 8-ounce portions make perfect homemade lunches or dinners; preservative-free and less cost than prepackaged foods.

à      Make your own baby food. Steam or roast your veggies; before seasoning, puree a portion.  Pour into Mini Muffin Tray and freeze to have ¼- cup portions of fresh baby food.

à      Freeze any broth, pesto, or sauce in one of our ½- cup or 1-cup portion Flexipan^® Trays.

à      Make fruit smoothies. Freeze any leftovers in Muffin Tray; use as a “starter” for your next smoothie.

à      Eat just ONE Mini Muffin brownie when you need a sweet pick-me-up. Or even better, make them in the Mini Tartlet Tray and have a brownie bite. You can also substitute applesauce or canned pumpkin for the oil.  It is a 1-1 ratio.

Christmas Jello by Judy Wright

Use 4 small  pkgs of  Jello 2 Green & 2 Red
Mix each package of small Jello mix with:
1 pkg. Knox gelatin
1 c. boiling water


MILK MIXTURE:
3 pkg. Knox gelatin
1 1/2 c. boiling water
3/4 c. evaporated milk
3/4 c. Eagle Brand milk

I used the Mini Muffin Tray in the photos above, but you can use any Flexipan Mold or Tray, including the Christmas Tree Mold.


For the first layer put 1-tsp of jello in each cup of the tray, cool 15 min in fridge, the second layer is 1-tsp of the milk mixture, cool 15 min in fridge. Alternate the colors and milk until the cup is as full as you want it.


You can use any color combination you like, I  use the red & green for Christmas. You can put a dollop of whipped topping on the top of each one before serving.


NOTE: I make all the jello and milk mixture up before I start, so it isn't real hot for each additional layer. Sometimes the jello will get a little thick while it sits on the counter so I just heat it up a tiny bit until it is liquid again and continue layering.


Children (even adults) love this colorful, refreshing dessert!

Apple Spice Pancakes

This is what happens at our house on a snow day . . . use what you have available!

2 cups Krusteaz Pancake Mix
1/2 cup oil
1 cup heavy cream
1/2 cup milk
2 eggs
1/4 cup maple syrup
1 large apple diced
2 Tbsp. cinnamon
dash nutmeg

Mix and pour into Flexipan Tray of choice (make sure the tray is on the Perforated Baking Sheet) - I used the Christmas Tree Tray.

Bake at 350 degrees for approx. 15 min.

Granola "Bars"

 

These home-made granola bars go quickly so you might want to double the batch!

Thank you to Kristi Weber for sharing this recipe!  She notes that this recipe can be gluten or allergy-free by substitution.

Ingredients:

1  cup ground oats (use food processor, Vita Mix, or Magic Bullet)

2 cups whole oats (old-fashioned works best)

3 Tbsp. melted butter

1/4 cup oil OR applesauce

1/4 cup honey OR brown rice syrup, maple syrup, etc.

1/2 cup packed brown sugar

1 tsp. vanilla

1 tsp. salt

1 egg or egg substitute (1T freshly ground flaxseed/3 T water)

Directions:

Blend together all ingredients except oats.  Add oats and mix until completely blended.

At this point, you can divide the "dough" into two batches: one for pumpkin spice, and the other for the triple blend.

For Pumpkin Spice, Add:

1/4 cup pumpkin puree

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

For Triple Blend, Add:

1/3 cup semi-sweet chocolate chips

1/3 cup dried cranberries

1/3 cup chopped or slivered almonds

(other variations can include: coconut, raisins, sunflower seeds, sesame seeds, etc.)

Press portions into Flexipan Tray of choice (on the Perforated Baking Sheet) - I prefer the Medium Tartlet Tray.  Bake at 340 F for approx. 30 minutes.  

Cool completely in Flexipan Tray before removing to serve or store.

Gluten-Free Muffins - 8 ingredients!

3 cups of Oats

4 Eggs

1/2 cup milk/milk substitute

1/2 cup applesauce

1 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon

1/2 cup brown sugar

1/4 tsp. salt (optional 9th ingredient!)

Spoon mixture into Flexipan of choice and bake at 400 F for about 15 minutes.

Optional Variations:

nut butter to replace applesauce (increase liquid a bit)

raisins

nuts

*This recipe has NO OIL in it! With our pans, there is no need to prep them with grease or spray! Yahoo!!

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).

Herbs de Provence Butter

GET EVERYTHING YOU NEED TO MAKE THIS DELICIOUS RECIPE WHEN YOU HOST THIS MONTH! It's also our Customer Special! For details, email me and I'll send you the April flyer . . .

Soften 1 ½ sticks unsalted butter to room temperature. Using Demarle at Home Mortar and Pestle, grind 2 Tsp. Demarle at Home in the Kitchen Herbs de Provence and add to unsalted butter. Press into the Mini-Briochette Tray or a Flexipan® Tray of your choice. Refrigerate or freeze. (The shape will hold longer and be more defined if frozen)

You have now created a hint of lavender Herbs De Provence butter. Just imagine how impressive this will be on the table! Bon’Appetite!

Gluten-Free Cornbread (Celiac Friendly)

Again, Thank you Pam Furlan!

Gluten, Egg & Dairy Free!

1 1/4 cups cornmeal
1 cup Flour Blend (below)
1/3 cup granulated sugar or fructose powder
2 teaspoons baking powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt
2 large eggs*
1 cup milk or non-dairy sub
1/3 cup canola oil

Preheat oven to 375 degrees. Place Muffin Tray or Flexipan of your choice on Perforated Baking Sheet. In Mixing Bowl, combine cornmeal, flour, sugar, or fructose powder, baking powder, xanthum gum and salt. Mix together and then make a well in the center. In another bowl, beat eggs (*or egg substitute), milk and oil with the whisk until well blended. Add liquid mixture all at once to dry mixture, stirring just until moistened. Pour mixture into pan or spoon into Muffin Tray. Bake for 20-25 minutes until top is firm and edges are lightly browned. Serve warm.

*Without Eggs: Replace the eggs with 2 Tbsp. Flax meal stirred into 1/2 cup warm water. Add milk and oil to this and continue with directions.

GF Flour Blend
1 1/2 cups Sorghum flour
1 1/2 cups Potato Starch
1 cup Tapioca flour/starch
1/2 cup Almond flour (can use corn flour but it contains Gliaden which is related to gluten)

Sweet Apple Meatloaf / Meatballs - Gluten-Free (Celiac Friendly)

This recipe was created by Sarah Kingsborough, Demarle At Home Representative. She writes: Apples and other fruits are a great compliment for wild game such as venison and Elk. This recipe is modified for people with specific allergies: no wheat, no dairy, no egg.

Ingredients:
1 1/2 lbs. Ground Meat (venison, elk, beef, turkey)
1/4 cup finely diced onion
1/2 apple chopped in small bits
1/2 cup oats
2 Tbsp. fresh mint leaves, chopped (2 tsp. dried)
1/4 cup pure cane syrup
1/4 cup water
dash salt

Glaze:
1/2 cup applesauce
1/4 cup pure cane syrup
1 1/2 tsp. corn starch
1 1/2 tsp. lemon juice

8 Servings

Preheat oven to 350 degrees. Combine all ingredients in Stainless Mixing Bowl and mix well with hands or spatula.

For Meatloaf, place Fluted Loaf Mold on Perforated Baking Sheet and fill with meat mixture and place in oven. Bake for 45-60 minutes until meat thermometer reads 170 degrees or desired temp. Drain juices and invert meatloaf onto serving dish.

For Glaze, combine applesauce, sugar cane syrup, and cornstarch in Demarle Difference Petite Saucepan. Cook, stirring until mixture thickens and boils. Remove from heat, stir in lemon juice. Pour glaze over meatloaf and serve.

For Meatballs, form 1" balls with meat mixture and place on Flexipat or other mold (there will be juice). Bake for 25-35 minutes until meat thermometer reads 170 degrees or desired temp. Transfer meatballs to serving dish and pour glaze to serve.

Demarle Products used to prepare or serve:
Santoku Knife
Magnetic Measuring Trio
Fluted Loaf Mold
Demarle Difference Stainless
Cake Server Knife
Stainless Mixing Bowl
Perforated Baking Sheet
Flexipat
Spatula
Polyamide Spatula
Cooling Rack

Red Pepper Tartlets

Ingredients:
1/4 cup real sour cream
1/4 cup real mayonnaise
1/4 cup Progresso Roasted Red Pepper Pesto
2 tsp. Demarle At Home in the Kitchen "Green Onion & Roasted Peppers" herb blend
1/4 cup shredded Parmesan cheese
chili or cayenne powder (optional)
cilantro and chopped, fresh red peppers for garnish
1 Pie Crust

Makes 30 Tartlets

Mix all ingredients in a bowl. Set Mini Tartlet Tray on Perforated Baking Sheet. Roll out dough on Roul'Pat and cut using our cutters. Set on Tartlet Tray using Shaper. Fill each tartlet with a teaspoon of filling mixture. Bake at 350 for approx. 15 minutes. Let cool on Floral Cooling Rack for 5 minutes and garnish before serving.