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!

Homemade Pizza

Recipe is in our new catalog - check it out here

This Pizza was made using the Deep Flexipat on the Perforated Baking Sheet

sweet or savory pastries - a take on "pop tarts"

So, like most of my creations, it starts with what is in the fridge/pantry . . . I had pastry dough (pie crust), jam, and cheese (various kinds).  We were on our way out of town and I needed to use up the things in the fridge, so thank goodness for the Silpat!

Sweet Pastry - use Silpat on Perforated Baking Sheet.  Lay dough down on Silpat and then fill with jam.  Fold over and bake at 425 for approx. 12 to 15 min.

For a true "pop tart" feel, drizzle with frosting.

Savory Pastry - follow the same instructions above, but fill with assorted cheese blends and sprinkle a little cheese on top as well.

pulled pork pizzas

Featured Product:  The Silpat

Ingredients:  pork roast, BBQ sauce of choice, french bread, cheese of choice

Using a crock pot, I slow-cooked the pork for about five hours on high.  Mix in BBQ sauce to desired flavor.

Spread slices of french bread on the Silpat and cover with pork mixture. Top with cheese and bake at 425 for approx. 10 minutes.

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!

2 Meals in 1 - Southwestern Stir-Fry and Nachos

Okay, so this photo does not look as appetizing and delicious as it is!  We just had this for lunch and it was gone before I knew it!

2 lbs lean ground beef

2 packets of taco seasoning

1 red pepper

1 yellow pepper

2 large onions

1/4 cup water

steamed white rice

bag of Blue Corn/ Tortilla Chips

2 cups shredded cheese

Optional: sour cream, olives, salsa, lettuce, etc.

Brown ground beef in skillet and add 1 packet of seasoning and 1/2 of the other packet.  Lift out half of the ground beef, leaving most of the oil in the skillet.  Cut pepper and onions into strips.  Add to hot skillet with beef and stir-fry.  Add water and continue to stir fry.  Once the the veggies start to wilt, add the rest of the seasoning and stir-fry for a couple more minutes.  Combine the veggies and the rest of the beef together.

Meal #1 - Serve over steamed rice.

Meal #2 - Use Silpat or Flexipat to make the best nachos ever!!  Spread tortilla chips on Silpat then top with the beef/veggie mixture and sprinkle (or douse) with cheese.  Bake at 425 F for approx. 10 min. (until cheese is melted).  Garnish with your favorites!

We eat Meal #1 for dinner and save the rest for Meal #2 for lunch!

Baked Potato Fries

Our good friend, Paule, showed us this delicious recipe that she makes regularly for her family.  It was so simple and scrumptious!  

One tray is full of red potatoes and the other tray is a blend of sweet potato and the red.  We roasted them on the Deep Flexipat and the Grande Flexipat.

Cut up the potatoes using the Santoku Knife and then flavor with your favorite seasonings!  One tray has a little butter or melted butter (I like to use olive oil) and the other has absolutely nothing for oil!  Then we used a smattering of our delicious sea salts and herbs: check these out by clicking HERE.

This recipe will also work on the Silpat!

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.

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.

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).

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!

Apple Chips

Right now, our little home is filled with the aroma of roasting apples and cinnamon!  Who needs candles and special scents?  Just turn on your oven and make something simple like these Apple Chips!  They're easy to throw together and healthy too!

Addison and I adventured together in making these little snacks and quite by accident we made a perfect batch on our first attempt!  The second batch almost set off the smoke alarms, so we highly recommend that you follow the instructions below:

4 or 5 small apples

2 Tbsp. cinnamon

1 Tbsp. sugar (or less)

1/4 tsp. nutmeg

Large Silpat

Large Perforated Baking Sheet

Preheat oven to 350 F.  Core and slice the apples as thin as you can into rings.  You will need your Santoku Knife to cut thinly.  Mix the dry ingredients in a small bowl.  Coat each ring of apple with spice/sugar blend (the easiest way is to dredge the apple in the small bowl).  Place on Silpat/Perforated Baking Sheet Combo.  Place in oven. Turn oven to 200 F and bake for 30 minutes.  Then turn oven off and let sit in oven until cool.

Now, we're curious if this works the same in everybody's ovens, so please post your results on this blog . . .

Another easy breakfast!

I set the oven at about 375 F and then broke an egg into each cup of the Round Tray (on the Perforated Baking Sheet).  Sprinkle with Sea Salt.  Those baked for about 10 minutes (or less - my oven is hot!).  At the same time, I put the English muffins on the Silpat to toast.  Some had butter and some had sprinkles of cheese on them.

So delicious!  AND FAST!

I put the fish in a mold that can be covered by the Silpat. I don't measure, but I pour a little sesame seed oil, sliced green onions and/or lemon grass, lots of garlic and ginger. Bake for about 15 minutes at 375 (longer if it's a big/thick fish). After it's done, drizzle a little soy sauce on it. You could also drizzle a little Chinese vinegar (dark) and/or our DAH Balsamic for a nice flavored sauce.

You can also do this on the Flexipat if you want a crisper texture (best when the fish still has the skin on it.)

Spinach Gruyere Puff-Pastry Spirals - Nancy Craig, Missouri

Yield: 10-12 servings

Ingredients

1 10-ounce package frozen chopped spinach (thawed)
4 tablespoons butter (divided)
1 cup finely chopped fresh mushrooms
1 cup Gruyere Cheese, grated
1 17 1/2 ounce package frozen Puff-Pastry (thawed)

Tools

Roul'Pat (RL006040)
Cutting Board (MA072439)
Paring Knife (DD800003)
Magnetic Measuring Trio (GRP00001)
Perforated Baking Sheet (MA435310)
Medium Silpat (SP420295)
Medium Flared Saute Pan (DD901220)
Mixing Bowl (MA017025)
Pastry Brush (MA116013)
Cake Server Knife (MA1650176)
Set of 3 Spatulas (MA113005)

A long-time friend, and renowned cook (now an ardent Demarle convert),
suggested trying this recipe. It's easy to see why she found it to be such a hit.

Directions

Make sure the oven rack is in center position; preheat to 350 degrees.
Place the Silpat on the Perforated Baking Sheet.
Drain the spinach well, pressing between layers of paper towels to remove
all excess moisture. Finish by squeezing out the last moisture.
Melt 2 tablespoons butter in Saute Pan over medium heat. Add mushrooms
and cook for 5 minutes.
Stir together spinach, mushrooms, and cheese in Mixing Bowl; set aside.
Take 1 sheet of pastry and open it on the Roul'Pat.
Melt remaining 2 tablespoons butter and spread 1 tablespoon on the pastry.
Spread 1/2 of the spinach mixture over the buttered pastry.
Roll-up jelly-roll fashion, starting with the long side.
Repeat procedure with remaining pastry sheet, butter, and spinach mixture.
Wrap rolls in plastic wrap and refrigerate up to 2 days.
Cut into 1/4 inch slices before baking for 15 to 20 minutes.

Savory Parmesan Bites

Prep Time:
15 min

Total Time:
30 min

Makes:
32 servings

What You Need

1 pkg. (8 oz.) Cream Cheese, softened

1 cup Grated Parmesan Cheese, divided

2 cans (8 oz. each) refrigerated crescent dinner rolls

1 cup chopped red peppers

1/4 cup chopped fresh parsley

Silpat and Perforated Baking Sheet

HEAT oven to 375°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.

SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Top with peppers and parsley. Fold 1 long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on Silpat. Sprinkle with remaining Parmesan.

BAKE 12 to 14 min. or until golden brown.

Baked Brie

BAKED BRIE

Place one sheet of puff pastry on Roulpat and roll out to make just a little

bigger.

Spread apricot jam on top of a small wheel of brie cheese.

Sprinkle slivered almonds on top of jam and press in.

Carefully and quickly flip brie over so it is in the middle of the puff

pastry upside down.

Bring up the sides of the puff pastry and press edges together so it is

sealed.

Flip over and place on Silpat.

Beat one egg white with a fork. Use pastry brush to brush egg whites on top

of puff pastry and sides.

Bake at 375 for about 20 minutes or until golden brown.

Take out of oven and let sit for at least 10 minutes before you cut into it.

Serve with sliced baguette or sliced green apple.

Bruschetta on the Silpat

Trish Mayosky brought these to our meeting last week and they are so delicious! Thank you, Trish!

Garlic Aioli Spread

1 cup regular Mayonnaise

½ lime pressed

1 head of garlic pressed (approximately 12-16 cloves)

1 TBSP of HERBS DE PROVENCE

2 TSP of Anchovy paste or Fish Sauce

Tomato and Cheese Topping

4-6 Diced and Deseeded Roma Tomatoes

1TBSP dried Basil

1 TBSP Oregano

½ cup Mozzarella Cheese

¼ cup Parmesan Cheese

2 TBSP Spiced Apple Pear Balsamic Vinegar

Spread the Garlic Aioli on thinly sliced pieces of baguettes. Top with one spoonful of tomato and cheese. Place on Large SILPAT (on the Large Perforated Baking Sheet) and bake at 400 for approximately 10 minutes or until cheese is melted and baguettes are toasted. Enjoy!