Mini-Turkey Meatballs

Yield: 20 mini-meatballs

Ingredients

1 pound ground turkey (97% lean)
2 teaspoons Crazy Jane Seasoning
1/4-1/3 cup Lyon Catsup with Bordeaux Wine (or any
interesting catsup)

Tools

Perforated Baking Sheet (MA435310)
Mini-Muffin Tray-20 (FP002031)
Mixing Bowl (MA017025)
Set of 3 Spatulas (MA113005)

These mini-meatballs were prepared by a Maggie at her Rendez-Vous.
They could be made with ground beef; or placed in any of the Demarle trays.
Adjust your oven temperature and baking times accordingly.
Portion control is "king" again!

Directions

Place oven rack in center position; preheat to 350 degrees.
Place the Mini-Muffin Tray on the Perforated Baking Sheet.
Mix turkey, seasoning, and catsup in the Mixing Bowl.
Form into mini-turkey balls and place in the tray.
Bake 12-17 minutes. (Turkey does not get as brown as hamburger,
so don't go by the color to check doneness.)

Nancy Craig

Onion and Zucchini Pie

Holly Klees
My husband requests this recipe more than any other. It is a family favorite and easy to make. This recipe has been in my husbands family for many years. Get creative and try it with your favorite cheese.

Yield: 6 servings

Ingredients
1 cup fine saltine cracker crumbs
1/4 cup melted butter
2 cups thinly sliced onion, Walla Walla onions are my favorite
1 tablespoon butter
3/4 cup milk
2 eggs beaten
salt
pepper
1/2 cup shredded cheddar cheese
1 small zucchini sliced into 1/2 inch rounds

Tools
Perforated Baking Sheet (MA435310)
Tartlet Tray (FP002675)
Mixing Bowl (MA017025)
Cutting Board (MA072439
Santoku Chef’s Knife (DD800001)
Medium Flared Sauté Pan (DD901220)
Measuring cups and spoons (GRP00001)

Directions
Make sure the oven rack is in center position and preheat oven to 350 degrees.
Place Tartlet Tray on Perforated Baking Sheet.

Mix melted butter and cracker crumbs with fork until combined.
Spoon 1 heaping Tablespoon of crumb mixture into each tartlet. Spread around with finger to cover entire tartlet area.
Cook sliced onion in butter until onions are tender but not brown.
Place onion’s on top of cracker mixture. Try to get even amounts in each tartlet.
Combine milk and eggs in bowl. Pour over onions. Sprinkle salt and pepper (to your liking) over each tartlet.
Sprinkle a pinch of cheese on top of each tartlet.
Place one zucchini round on top of cheese then put another pinch of cheese on top of zucchini.

Bake 350 for 25 to 30 minutes or until cracker crumbs become lightly browned on the edges. Note: This also works well in the Twist mold or you can use the new Medium Tartlett Tray, use the shaper to press in the crust.

Peach and Raspberry Shortcake Cake

Yield: 8 to 16 servings
– Nancy Craig

Ingredients

2 cups mini-marshmallows
1 yellow cake mix, mixed per directions
4 peaches, sliced
1 1/2 to 2 cups fresh raspberries
3-ounce box of raspberry Jello
Raspberries and Confectioner's Sugar for garnish

The hostess who made this dessert said the marshmallows would always
stick in her pan she used previously. She made it with frozen
strawberries (Of course, no sticking in the Demarle Sponge Cake Mold).

Tools

Mixing Bowl (MA017025)
Magnetic Measuring Trio (GRP00001)
Sunflower Mold (FM000481)
Paring Knife (DD800003)
Cooling Rack (MA312504)

Directions

Make sure the oven rack is in the center position; preheat to 350 degrees.
Place Sunflower Mold on the Perforated Baking Sheet.
Mix the cake according to the directions on the box.
Line the Sunflower Mold with the mini-marshmallows.
Mix the dry Jello with the sliced peaches and raspberries and then layer
the fruit mixture on the marshmallows.
Pour the cake mixed per box directions over the fruit and marshmallows.
Bake for 40-50 minutes checking to make sure the center is done.
Cool at least 10 minutes and turn out onto a serving dish with sides. (The
Jello may need some time to congeal after the cake is turned out.)
Garnish with raspberries and Confectioner's Sugar.

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.

Spicy Wontons

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.

Apricot and Blueberry Tarts

Cover: Cooking Light Every Night

By Leslie McIntyre

Yield: 12 Servings

INGREDIENTS:

2 refrigerated pie crusts

1 8 ounce jar Apricot Jam

12 fresh Blueberries

12 fresh Thyme sprigs

TOOLS:

Beechwood Rolling Pin (MA140004)

Roul’Pat® (RL006040)

Large Round Dough Cutter (MA152125)

Shaper (MA140102)

Tartlet Tray (FP002675)

Medium Perforated Baking Sheet (MA435310)

Using the Beechwood Rolling Pin, roll out the crust on the Roul’Pat®. Cut 12

shapes using the large Round Dough Cutter. Place each pre-cut shape into

Tartlet Tray and press down with Shaper. Gently poke holes in the bottom of

each tartlet. Bake at 350º F for 7-10 minutes or until lightly browned. Let cool.

Carefully spoon in 1 teaspoon of Apricot Jam into each tartlet and place one

fresh blueberry and one small sprig of thyme on top.

Enjoy!