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.

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.

Pumpkin Roll

Click Here for Recipe and Photo

Bread Cornucopia

Demarle at Home Senior Manager, Lori Brown recently instructed us on how to make a cornucopia out of bread dough. We would like to share the video we put together and the recipe instructions to make this beautiful holiday decoration. We would like to thank Lori for sharing this with us. The recipe instructions are shown below. Click here to watch the Cornucopia video.

Cornucopia Instructions

INGREDIENTS: 3 Loaves of White or Wheat frozen Bread Dough 1 egg for egg wash Dried berries (optional) TOOLS: Medium Silpat® (SP420295) Large Perforated Baking Sheet (MA500380) Aluminum Foil Large Silpat® (SP485365) 3 rubber bands Kitchen Scissors (TA000115) Pastry Brush (TA000113)   Cornucopia Tip: A Medium or Large Silpat® may be used for the cornucopia cone depending on the size you desire. This recipe is written using the Large Silpat® for the cone as is shown in the video.  A Large Perforated Baking Sheet is needed to support the length of the cornucopia both medium and large. Preparation Instructions - Place the 3 loaves of frozen bread on your Silpat® or Roul'Pat®.  Cover with a damp linen or towel and thaw for 4-8 hours. Preheat oven to 350 degrees F. Place Medium Silpat® on Large Perforated Baking Sheet and set aside. Make Foil Cone - Tear off a 30x18 inch sheet of aluminum foil. Fold it in half - 18x15 inches. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (cornucopia opening). Stuff cone with additional crumpled foil until form is rigid. Using additional piece of foil, form and attach tail of cone. Roll Large Silpat® around foil cone leaving the tail outside Silpat®. Secure with 3 rubber bands. Cut each thawed bread loaf into three sections lengthwise, one loaf at a time, making two cuts on each loaf. Pick up one piece and hold each end, now slowly turn like a jump rope to elongate into strips. Begin wrapping the thinnest dough roll around lower part of cone. Continue spiral wrapping cone, tucking ends into the row below it. Save the tail for last. Use the last three rolls from the third loaf to make a braid that will adorn the cornucopia top. Simply pinch the three rolls together at the top and braid. Place the completed braid on the outside edge of the cornucopia opening. Brush entire cornucopia with the egg wash using Pastry Brush. Optional Decorations - with leftover dough pieces, you can cut leaves and roll tiny berries to place on the braided top. You can also add dried berries to give color to cornucopia. Bake for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with a Silpat®.) Do not let the tail burn. Remove from oven and let cool completely. Gently pull foil from cornucopia, then carefully remove the Silpat®. Let cornucopia dry for at least 2 days before filling with bread rolls, flowers, fruits, foliage, or veggies. Wrap with clear wrap and big bow for your fall hostess gift! If you let this dry completely you can use this for years to come, or freeze. When you are done enjoying your centerpiece, pass along to your birds! They will truly be Thankful.

Cream Cheese Smoked Bacon Apple Dip

Freeze your favorite dip in your favorite mold and create a centerpiece! 
Best if dip is thick (use cream cheese). 

The recipe for this is a combination of the Apple Blue Cheese Bacon Dip recipe (below the pumpkin cheese cake post) . . . it is an example of how to turn an accident into something savory!

I over-baked the recipe below (forgot to set the alarm) and it ended up with a burnt crust all around it.  So, because I needed it for Thanksgiving, I scraped out the inside (which was not burnt and tasted delicious, but strong) and added it to 16 oz. of softened cream cheese in my mixer.  I whipped it together and then scooped it into my Flexipan Tray.

I froze the cream cheese mixture in the Charlotte Tray (one of my favorites!); once they were frozen, I popped them out and re-wrapped them in plastic wrap and placed them back in the freezer; now I have eight appetizers ready for the holiday season!

Thaw on counter (in serving dish) for at least an hour before serving . . .

Pumpkin Cream Cheese Tart

1 cup graham cracker crumbs

1 cup plus 1 tablespoon sugar, divided

6 tablespoons melted butter

16 oz. cream cheese, room temp.

16 oz can solid pack pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp salt

2 eggs

1 pint sour cream

1 tsp vanilla

1/4 cup brown sugar

Mix crumbs with the 1 tablespoon sugar and melted butter until well blended.  Place Tart Mold or Large Round Mold on Perforated Baking Sheet.  Press crumbs into the bottom of the mold: chill.

Beat cream cheese and 1 cup of the sugar until blended.  Beat in pumpkin, spices, salt and eggs, one at a time.  Pour into mold and bake in 350 degree oven for 50 minutes.  Remove cake from oven and let cool.  Mix sour cream, brown sugar and the vanilla together: spread over cooled pumpkin layer.  Chill before removing from mold and keep chilled before serving.  (I like to put mine in the freezer before unmolding . . .)


For the sprinkles on the top, I used 1/2 Tbsp. of cinnamon and 1 Tbsp. of Brown Sugar - mix and sprinkle.

Apple Blue Cheese Bacon Cheesecake

Contributed by Peggy Trowbridge Filippone
Via Bonnie Lowry

Yield: 10-12 Servings
Cook Time: 8-9 Hours

INGREDIENTS:
1/4 cup freshly grated Parmesan cheese
1/4 pound bacon, cooked, drained and crumbled (reserve 2 tablespoons of fat)
1/2 onion, diced
1 apple, peeled, cored, and diced
1 clove garlic, minced
Demarle at Home in the Kitchen Sea Salt –Sel Gris (GTS00001), to taste
Freshly ground pepper, to taste
16 ounces (2 large blocks) cream cheese, at room temperature
3 eggs
1/2 tablespoon Demarle at Home in the Kitchen Apple Pear Balsamic Vinegar (LOC00005)
1/8 cup whiskey
6 ounces blue cheese, crumbled
1 tablespoon minced chives or Demarle at Home in the Kitchen Roasted Garlic and Chive Herb Blend (DHM00004)
Sliced fresh apples, toast wedges and/or assorted cocktail crackers

TOOLS:
Flexipan® Fluted Bundt Mold (FM000486)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference Gourmet Fry Pan- 10” (DD902832)
Mixing Bowl (TA000120)
Demarle Difference Santoku Chef’s Knife (DD800001)
Heat Resistant Spatula (TA000108)
Magnetic Dazzling Trio (GRP00001)

Preheat oven to 200 degrees F and place oven rack in center position. Place the Bundt Mold on the Perforated Baking Sheet. Dust mold with 2 tablespoons Parmesan cheese.**

In Fry Pan sauté onion in bacon fat until softened and translucent. Add apple and garlic and continue to sauté over medium heat an additional 2 to 3 minutes until apple begin to soften. Remove from heat and season with salt and pepper. Let cool.

In Mixing Bowl, beat cream cheese until smooth. Add eggs, Balsamic Vinegar and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese and chives or Chive Herb Blend by hand.

Pour batter into mold and bake overnight for 8-9 hours. It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least one hour. Cover the top of the cooled cheesecake with plastic wrap.

Invert onto serving dish. Refrigerate at least 1 hour. Reinvert and remove the plastic wrap. Refrigerate 1 hour.
To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, baguette and/or cocktail crackers of choice.

** Per Bonnie Lowry, to help Parmesan cheese stick to the sides of the Mold, coat with vegetable oil before dusting with Parmesan cheese.

Thanksgiving Recipes - Newsletter Specials

Click Here to see my current newsletter with Thanksgiving Recipes!

NEW!  There are newsletter specials in this edition!!  This means that you can SAVE on these limited time offers! 


Watch closely for our BLACK FRIDAY SALE announcement on Friday next week!  (Will be emailed to you if you are on my mailing list - to get on my mailing list, click the links to the right, email me, or fill out the form at the bottom of my blog.)

Pumpkin Roll

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional)

Beat eggs on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix.

Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional).

Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar.

Roll towel & cake together. Cool completely.

Filling:

4 TBSP butter

½ tsp vanilla

8 oz cream cheese

1 cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Pumpkin Cake Roll (G-D-E Free)

 By Pam Furlan

3 TBSP egg replacer mixed with ¾ cup water

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup GF flour mix

1 tsp ea baking powder & xanthan gum

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional - I use pecans)

Beat egg mix on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix. Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional). Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar. Roll “towel” & cake together.

Cool completely.

Filling:

2 TBSP non-dairy butter (Earth Balance)

½ tsp vanilla

4 oz Tofutti cream cheese

½ to ¾ cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.