Ice Cream Birthday Cake

Ice cream cake was my favorite birthday treat growing up and now I know how to make it simply and best of all, cheaply!  (Have you seen how much those cakes cost in the store???)  The most important feature of this cake is the love that was poured into it by even the littlest of our home chefs!

Tools:  Medium Round Mold (having 2 makes it quicker) and Perforated Baking Sheet(s), Mixing Bowl, Set of 3 Spatulas, Heat Resistant Spatula, Pastry Bag and Tips.

Ingredients:

2 boxes of cake mix OR 2 boxes of brownie mixes

WARNING!  Using brownies AND frosting is a sugar overload!  Only make this combo if you are serious about your sweets!

1 gallon ice cream of choice

frosting of choice

Bake two cakes according to box instructions and cool completely.  Let ice cream soften while cakes are cooling.  Leave bottom layer in the Medium Round Mold to cool (on the Perforated Baking Sheet), then once cooled, add ice cream on top of it.  Put the other layer of cake on top of the ice cream, cover (Octagonal Silpat works great for covering) and put the cake in the freezer.  After a couple of hours or overnight, unmold cake on serving plate and decorate with frosting and sprinkles.  Light candles and sing your song!

Ice Cube Recipe

By Holly Klees

1- 12 oz frozen 100% fruit juice concentrate--you pick flavor. Dilute with one filling of the 12 oz. container with water or other juice, mix.

Put berries in bottom of mini muffin 20 tray that is on a Baking Sheet.

Slowly pour juice mix into the mini muffin tray 3/4 full.

Top with Medium Silpat to keep from sloshing around while taking to freezer.

Can layer multiple trays with Silpat in between layers. Freeze till solid.

Pop out frozen muffin juice cubes into your favorite cold drink.

4TH OF JULY IDEA---freeze red juice with blueberries and blackberries and serve in white grape or Sprite in a see through cup for RED-WHITE & BLUE DRINKS!!

Delicious!!

Raspberry Summer Sensation

By Holly Klees

12- 1 slice servings

1 ½ C raspberry sorbet or sherbet

1 cup cold fat free milk

1 pkg. (4-serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant

Reduced Calorie Pudding & Pie Filling

1 tub (8oz) Cool Whip Free Whipped Topping, thawed

1 cup fresh raspberries, optional

Place Fluted Loaf Mold on Perforated Baking Sheet.

Spoon softened Sorbet or Sherbet into bottom of mold. Freeze 10 minutes.

Pour milk into Stainless mixing bowl. Add dry ingredients, beat with wire

Whisk for 2 minutes or until well blended. Gently fold in whipped

Topping. Spread pudding mixture over sorbet, reserving about 1 cup.

Freeze 3 hours or overnight.

Un-mold on serving plate. Fill pastry bag with reserve pudding mixture and decorate.

(I unmolded onto small silpat, decorated and placed back into freezer until ready to serve.

Allow to soften 5 minutes before serving.

Buster Bars

Recipe by Holly Klees

1 pkg Oreo cookies, crushed (I use the mini Oreos because they have more cookie than filling)

1 stick butter, melted

Combine the cookies and butter and press into any of our Flexipan Molds or Trays.

Spoon ½ gallon of vanilla ice cream over the cookie layer.

Sprinkle with Spanish peanuts (redskins).

Place in the freezer while making chocolate sauce.

CHOCOLATE SAUCE:

Combine in a saucepan on low heat until chips melt:

2 c powdered sugar

2/3 c semisweet chocolate chips

1 stick butter

1 large can of evaporated milk

Simmer for 10 minutes until it’s the consistency of a thick sauce. Let it cool completely.

Pour over bars in the freezer. Remove from the freezer about 30 minutes before serving.

A Princess Tea Party! ~ Caramel/Banana Sauce Recipe

A Princess Tea Party! Cupcakes were made in my mini-muffin tray and piped frosting in the pastry bag w/tips.

Tartlets were made using our mini-tartlet tray.

I slightly thawed some strawberry ice-cream and then re-froze it in the Charlotte Tray. I piped whipping cream in our pastry bag w/tips and topped with a cherry. The cupcake was made in the Fluted Tray.

Recipe:

CARAMEL/BANANA SAUCE

Tools:

Medium Flared Saute Pan

Heat Resistant Spatula

Santoku Knife

Bamboo Cutting Board

Ingredients:

½ C. heavy whipping cream (must be heavy)

¼ C. butter (not margarine)
½ C. brown sugar
½ C. white sugar
1 tsp. vanilla

Pinch of salt

Bananas (diced)

Bring all ingredients (except bananas) to a boil in Demarle Difference pan, reduce heat and simmer for 5-7 minutes. When cooled slightly, add bananas and stir gently to coat with sauce.

Microwave Kettle Corn

Ingredients:
3 Tbsp Water
1/3 Cup Sugar
1/3 Cup Popcorn Kernels
¼ tsp. Salt

Demarle Tools:
Large Round Mold
Octagonal Silpat
Heat Resistant Spatula

Directions:
Pour water and sugar in Large Round Mold and swirl around until mixed together well. Cook in microwave for 2 minutes on High. Add popcorn kernels to hot sugar syrup and swirl around again to coat all the popcorn. Place the Octagonal Silpat on top of the Large Round Mold and cook for approx. 4 minutes on High. Every microwave cooks different, so be sure to listen to the popcorn and as soon as it slows down remove from the microwave. (It will burn if left in too long.) Quickly sprinkle salt while mixing with your Heat Resistant Spatula to evenly coat. Enjoy!

Make Ahead Meals ~ Enchilada Pie

I always make a double batch of everything I make so that I can freeze it and have a meal ready to go for those crazy dinner nights! Be sure to read the freezing instructions below . . .

Enchilada Pie ~

Make your filling (a double batch) - Email me for recipe - it's in one of our cookbooks . . .

Set Flexipans on Perforated Baking Sheet. Line 2 Flexipans with broken tortillas, put in filling and cheese.

You can either bake one and freeze one, bake them both, or freeze them both!

For Freezing ("Raw Casserole" - Unbaked):

After the Flexipan is filled with the ingredients, let stand and cool on counter to room temperature. Cover it with plastic wrap (or Silpat) and set in fridge for 1/2 hour. Then transfer it to the Freezer (on the Perforated Baking Sheet).

FYI: Following the procedure above (cooling on counter and setting in fridge before the freezer) decreases the amount of moisture in your casserole/pie so that it bakes firmly - you don't want a soggy mess when you go to bake it in the future . . . I've tried it and it works!

I let mine freeze overnight and then remove from the freezer.

Unmold frozen casserole/pie . . .

Either place in baggie (if it fits) or wrap with plastic wrap.

And place back in the freezer for a "rainy day!" When you're ready to bake it, take it out and place back in the mold (frozen) and let thaw either in the fridge or on the counter - bake as usual.

Dinner and Small Dish Ideas

Chili Relleno baked in the Fluted Bundt Mold and garnished with salsa.

Chicken Tart ~ our favorite meal!