Recipes

Hints

Bake cakes at 325 degrees to avoid getting the high center as the cake rises. If you use the Silpain on top of the cake as it bakes, it makes them even flatter. Great for molds that you want to invert for the beautiful design.  Surface won't crack when plated.


Homemade Granola Bars
Modified from Anna Weber by Kristi Weber

Note that this recipe is gluten free if gluten-free oats are used and could easily be made vegan with appropriate substitutions.

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

¼ cup oil (I used grape seed oil) or substitute (such as ¼ cup applesauce)

¼ cup honey (you could also use brown rice syrup, maple syrup, or agave nectar)

½ cup packed brown sugar

1 tsp. vanilla

1 tsp. salt

1 egg or egg substitute (I used 1 T freshly ground flax seed/3 T water)

Directions:

Blend together all ingredients except oats. (Hint: if you measure the oil with the ¼ cup measure first, and then use the same measuring cup for the honey and pumpkin, both will easily empty out of the cup.)

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.  (Note: if you make a full batch of one kind, you will need to double the amount of ingredients you add.)

Pumpkin Spice

Add:

·             ¼ cup pumpkin puree

·             1 tsp. cinnamon

·             1 tsp. pumpkin pie spice (or ½ tsp. each nutmeg and ginger)

 

Triple Blend

Mix in 1/3 cup each:

·             semi-sweet chocolate chips

·             dried cranberries

·             chopped or slivered almonds

Or any combination of fruit/nuts/etc

Mix well.

Press portions into Demarle Tray according to the size of bars you want to make.
(I use the Square Savarin or Mini-muffin tray).

Bake at 340° for 30 minutes. 

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

In Savarin Tray:

Triple Blend/ Pumpkin Spice:

Pumpkin Cake

Yellow or spice cake mix
4 eggs
½ cup water
⅓ cup oil
1 ½ teaspoon cinnamon
½ teaspoon each ginger/cloves or 1 t pumpkin pie spice

Mix all ingredients together.
Pour into Flexipan® mold of your choice (1.5 quart or larger).
Bake at 350 until passes toothpick test… 35 min+
Let cake cool completely before inverting onto serving plate.

Curried Roasted Cauliflower Soup
Adapted by Kristi from Anna Weber

Ingredients
1 small head cauliflower, chopped
1 small onion, chopped
3 cloves of garlic, minced
1/8 cup olive oil
1 Tbsp. yellow curry powder
1/2 tsp. sea salt
4 cups vegetable broth
1 tsp. coriander seeds
1 tsp. cumin seeds
Additional salt and pepper to taste; I added 1/4 t. nutmeg

Directions
Preheat oven to 350
In a mixing bowl, combine cauliflower and chopped onion with olive oil, curry powder, garlic, salt, and seeds. Toss well.
Put Silpat® or Flexipat® on Perforated Baking Sheet that is the best fit. Spread the veggies out on the Silpat® or Flexipat® and bake for 30 minutes, until cauliflower is roasted and brown.
Remove cauliflower from oven and set aside. Add vegetable broth to your Demarle Difference® stock pot and bring to a boil. Add roasted cauliflower and continue to boil for another minute or two. Reduce to a simmer and cook for an additional 30 minutes or longer.
Before serving, blend the soup with a submergible blender until desired smoothness is reached.

Healthy Traditions

One of the things our family did during Thanksgiving this year was to start a new, healthy food tradition.  If your family tradition includes ham and all of the fixin's for Christmas Dinner, you might want to try this recipe.

Healthy Holiday Yams

From Kristi Weber

This simple recipe provides a tasty alternative to high-calorie candied yams.

Ingredients:

6 medium-sized yams

¼ C oil (I used grape-seed oil)

1 T cinnamon

¼ t nutmeg
Demarle Tools:

Paring knife & Santoku knife

Magnetic Measuring Trio

Mixing Bowl

Flat spatula from set of 3 spatulas

Large PBS and Silpat®

Directions:

Peel washed yams and cut into ½-1 inch cubes.

Put cubed yams into mixing bowl.

Combine oil, cinnamon, and nutmeg in small ramekin or measuring cup.  Mix well.

Add to yams and toss with flat spatula, completely coating pieces with oil mixture.

Spread cubed yams in a single layer on Silpat®.

Bake at 375° for 20-25 minutes.

Serve while hot.