Teddy Bear Pancakes Ingredients Dry 1 1/4 cups flour 2 tablespoons sugar 2 teaspoons double acting baking powder 3/4 teaspoon salt Wet 1 egg 1 1/3 cup milk or 1 cup milk if you want thicker pancakes 1 tablespoon oil Maple syrup, honey, preserves, or apple butter Tools Flexipan Teddy Bear Tray (FP002056) Pastry Brush (TA000113) Magnetic Measuring Trio (GRP00001) Magnetic Dazzling Duo (GRP00002) Preheat oven to 350 degrees F and place oven rack in center position. Place Teddy Bear Tray on Perforated Baking Sheet and set aside. Mix dry ingredients and set aside. In separate bowl, beat eggs slightly, stir in milk and oil. Add liquid ingredients to dry ingredients. Mix until all batter is wet but no need to get out the lumps. Pour batter into tray wells. Bake for 15-20 minutes or until firm. Using pastry brush, lightly brush with butter in last minute if golden brown is desired. Let cool slightly and unmold. Serve with syrup, honey or preserves.
Berry Tartlets 1 15 ounce package piecrust dough Crème Fraiche: 2 cups heavy cream 1/4 cup confectioners sugar 1/2 teaspoon pure vanilla extract 1/2 vanilla bean, split lengthwise (optional) Flexipan Medium Tartlet Tray (FP002666) Roul Pat (RL006040) Beechwood Rolling Pin (TA000104) Everyday Round Dough Cutter Set (GRP00201) Shaper (MA140102) Pastry Bag (TA000111) Pastry Bag Tips (TA000111-A) Fruit of choice Fresh fruit as desired, such as blueberries, mandarin oranges, raspberries, sliced peaches, sliced kiwi and/or strawberries. Preheat oven to 325 degrees F and place oven rack in center position. Place Tartlet Tray on the Perforated Baking Sheet and set aside. Roll piecrust dough on Roul Pat. Cut with small round dough cutter. Press dough into Tartlet wells using Shaper. Prick dough lightly with a plastic fork. Bake at 325 degrees F. until lightly browned. Remove from oven and cool just a bit. In the bowl of electric mixer, combine cream, confectioners sugar and vanilla extract. Add vanilla bean if desired. Starting on low speed and gradually increasing to medium high, whip about 3-5 minutes until stiff peaks form. Spoon Crème Fraiche into tartlets. Garnish with berries.
Baguette Preparation time: begin 3 hours in advance to allow time for rising 6 cups all purpose flour or bread flour 1 package Quick Active Dry Yeast 1/2 teaspoon salt 3 cups lukewarm water, divided Silform Bread Tray (SF000295) Large Perforated Baking Sheet (MA500380) Octagonal Silpat (SP002626) Rectangular Roul'Pat (RL006040) Kitchen Scissors (TA000115) Place Silform on Perforated Baking Sheet. Place flour in mixing bowl. Sprinkle yeast and salt into flour and mix. Create small well in center of bowl, pushing flour to sides. Add 1/3 cup of water into well. Gradually mix with flour from sides of bowl. Continue this process using remaining water, making sure dough is not too wet. Knead the dough by pulling it to the center of the bowl until the sides of the bowl are free of flour. This should take 4 minutes. If more flour or water is needed, add sparingly. Your dough should not be too moist. It should easily form a large mound in the middle of the bowl. Cover the bowl with Octagonal Silpat and set aside for 2 hours. Once your dough has at least doubled, uncover and bring dough from the side to the middle. Flip your dough onto the Roul Pat and gently shape into a large ball-like mound. Preheat oven to 375 degrees F and place oven rack in center position. Using Kitchen Scissors cut the mound into four even pieces. Roll each piece with your hands into oblong shape and place on Silform. Cover for 15 minutes with a towel. Uncover and sprinkle very lightly with water. Score the top of the dough and place on center oven rack. Bake for 35 minutes or until golden brown.
Lemon Dill Herb Tartlets Ingredients For Tartlet: Puff pastry or pie crusts Filling: 4 ounces cream cheese 1 tablespoon white wine 1/2 tablespoon DAH Fresh Dill & Lemon Herb Blend* 8 stalks of asparagus cut into 2 pieces and sautéed 6-8 minutes Medium shrimp or salmon lox (optional) Flexipan Medium Tartlet Tray-20 (FP002666) Beechwood Rolling Pin (TA000104) Roul Pat (RL006040) Everyday Round Dough Cutter Set (GRP00201) Shaper (MA140102) Magnetic Measuring Trio (GRP00001) Pastry Bag (TA000111) Set of four Pastry bag Tips (TA000111-A) Preheat oven to 350 degrees F and place oven rack in the center position. Place the Tartlet Tray on the Perforated Baking Sheet. Using the rolling pin, roll out the crust on the Roul Pat. Cut shapes using the 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 for 12 minutes or until lightly golden. Remove from oven. Combine cream cheese, white wine and DAH herb blend in bowl. Pipe filling into tartlet shell with Pastry bag & tip. Top with asparagus bites and shrimp; garnish with chive spikes. * Our Demarle at Home (DAH) in the Kitchen Herb Blends, combine different seasonings and spices to give you a variety of different flavor combinations. Check out our entire line of herb blends and salts.
Nancy Craig Garden Pie Breakfast Preparation time: 30 minutes Cooking time: 20 minutes Yield: 20 tartlets 2 cups zucchini, diced 3 tomatoes, sliced 1 to 2 cucumbers, sliced 5 eggs, beaten 4 to 5 tablespoons milk 2 cups Bisquick Herbs de Provence (LOC00001) Large Perforated Baking Sheet (MA500380) Large Silpat (SP485365) Electric Hand Mixer DD Santoku Chef s Knife (DD800001) Polyamide Spatula (TA000107) Magnetic Measuring Trio (GRP00001) Place oven rack in center position and preheat oven to 450 degrees Fahrenheit. Place the Tartlet Tray on the Perforated Baking Sheet and set aside. Prepare zucchini, tomatoes, and cucumbers as listed above. In the Mixing Bowl, beat eggs using the Whisk. Add milk, Bisquick, zucchini, and season lightly with Herbs de Provence and mix well. Place a small piece of tomato and cucumber in each Tartlet cup. Pour batter over the tomato and cucumber slices. Bake for about 12 to 15 minutes. For the rest of the batter, use the Daisy Mold on the Small Perforated Baking Sheet. Line the mold with tomato slices and place cucumber slices on top of the tomato slices. Pour the batter over the cucumbers and tomatoes. Bake at 375 degrees Fahrenheit for 20 minutes. Remove to Floral Cooling Rack for 10 minutes.
Nancy Rousso s Lasagna Pie Preparation time: 50-60 minutes Cooking time: 75 minutes and 20 minutes to cool Yield: 10 servings 1 box lasagna noodles 2 tablespoons olive oil 1 1/2 cups carrot, finely chopped 2 cups zucchini, finely chopped 4 cloves garlic, minced 3 cups fresh button mushrooms, sliced 2 6-ounce packages pre-washed baby spinach 2 tablespoons fresh basil, chopped 1 egg, beaten 15 ounces Ricotta cheese 1/3 cup Parmesan cheese, finely shredded 1/2 teaspoon salt 1/4 teaspoon black pepper 26 ounces tomato-basil pasta sauce 2 cups Fontina or Mozzarella cheese, shredded Thyme or Rosemary, (optional) Perforated Baking Sheet (MA435310) Medium Silpat (SP420295) DD Medium Stockpot (DD902824) DD 11 3/4 Fry Pan (DD902834) Large Round Mold (FM000477) Prepare ingredients as listed above. Preheat oven to 375 degrees Fahrenheit. Place Large Round Mold on Perforated Baking Sheet and set aside. Cook noodles in Stockpot and drain. In Fry Pan, heat 1 tablespoon oil. Add carrot, zucchini and half of garlic. Cook until tender. Now place vegetables in Mixing Bowl and cook remaining garlic, mushrooms and oil until tender, gradually adding spinach. Cook until spinach is wilted. Stir in basil and set aside. Combine egg, ricotta, Parmesan cheese, salt and pepper, set aside. In Large Round Mold begin assembling pie by layering 1/2 cup pasta sauce, 3 to 4 noodles cut to fit, (do not overlap), 1/2 spinach mixture and 1/2 ricotta cheese. Top with zucchini carrot mixture. Sprinkle with 1 cup Fontina cheese. Repeat all layers except remaining Fontina. Bake for 60 minutes. Top with Fontina and bake for 15 minutes longer. Let cool. Garnish with herbs and serve.
Goat Cheese Tartlet Preparation time: 15 minutes Cooking time: 15 minutes Yield: 12 Tartlets 15 ounces package piecrust dough 1 small onion, chopped 2 garlic cloves, minced 2 tablespoons butter 36 grape tomatoes 8 ounces goat cheese, crumbled 1/2 cup fresh basil, torn Roul Pat (RL006040) Beechwood Rolling Pin (MA140004) Oval Dough Cutter (MA150208) DD Large Flared Sauté Pan (DD901224) Flexipan Boat Tray (FP002982) Shaper (MA140102) Preheat oven to 375 degrees F. Roll piecrust dough on the Roul Pat using the Beechwood Rolling Pin. Use Shaper, cut 24 ovals from dough using the Oval Dough Cutter. Place the Flexipan Boat Tray on the Perforated Baking Sheet. Using Shaper, press dough into openings of Boat Tray and set aside. In the Sauté Pan, combine onion and garlic in butter until soft. Divide onion mixture among tartlet shells. Cut each grape tomato in half using the Serrated Knife. Place three halves in each shell. Distribute goat cheese and basil evenly among tartlets. Bake for 15 minutes. Serve warm or at room temperature.
Seafood Tartlet Preparation time: 25 minutes Cooking time: 15 minutes Yield: 30 Mini Tartlets 1 package puff pastry thawed (2 sheets) 1/4 pound fresh mushrooms sliced 1 tablespoons butter 2 eggs beaten lightly 1/2 cup sour cream 1/2 cup small curd cottage cheese 1/4 cup freshly grated parmesan 1 - tablespoon onion powder 1/4 teaspoon salt 4 drops Tabasco 2 tablespoons flour 1 cup shredded Monterey Jack cheese 30 medium prawns Mini Tartlet Tray / 30 (FP002413) Shaper (MA140102) Small Round Cutter (MA152117) Medium Flared Saute Pan (DD901220) Rectangular Roulpat (RL006040) Beechwood Rolling pin (MA140004) Preheat oven to 400 degrees F. placing rack in center position. Place Mini Tartlet Tray on Perforated Baking Sheet. Sauté mushrooms in butter until tender, drain well. Roll out puff pastry on Roul pat using Beechwood Rolling Pin. Cut 30 rounds with Small Round Cutter from puff pastry. Place rounds in mini tartlet tray, using shaper to press into form. In Mixing Bowl, mix remaining ingredients by hand excluding prawns. Fill each Tartlet with egg mixture, top each with one prawn. Bake for 15 minutes or until puff pastry is light brown and egg is set.
Decadent Petite Chocolate Cake with Ganache Preparation time: 10 minutes, 5 minutes for Ganache Cooking time: per package directions Yield: 8 servings CAKE 1 boxed chocolate cake butter recipe GANACHE 1/2 cup heavy whipping cream 1 cup semi-sweet chocolate chips 1 small container Cool Whip Petite Sauce Pan (DD901014) Bouquet Tray (FP002109) or Bundt Mold (FM000486) CAKE Pre-heat oven to 350 degrees F. In Mixing Bowl, combine boxed cake mix ingredients per package directions (be sure to replace water with milk). Stir until smooth. Place Bouquet Tray, or mold of choice on Perforated Baking Sheet and fill with 2/3 with batter. Place in oven and bake until cake tester comes out clean. In Petite Sauce Pan, bring 1/2 cup heavy cream to a rolling boil, DO NOT STIR! Remove pan from stove and add 1 cup semi-sweet chocolate chips. Swirl the pan so the cream covers the chocolate chips, DO NOT STIR! Let mixture sit for 4 minutes. Stir with whisk until mixture is smooth. Pour over Petite cakes. GANACHE Top Petite cakes with strawberry halves, in center, if desired or whipped cream topping.
Petit Four Chocolates Ingredients 16 ounces bittersweet chocolate, cut into small pieces 8 tablespoons unsalted butter 1/2 cup heavy cream 4 tablespoons coffee liquor 1/2 cup unsweetened cocoa powder 1/2 cup toasted hazelnuts, chopped Tools Flexipan Petit Four Tray (48) (FP002416) Demarle Difference Medium Sauce Pan (DD901020) Stainless Steel Magnetic Measuring Trio (GRP00001) Place Flexipan Petit Four Tray on Perforated Baking Sheet and set aside. Put two inches of water in the sauce pan and bring to simmer. Place the mixing bowl to fit snugly on top of the pan to use as a double boiler. In the bowl over simmering water, place chocolate, butter, cream and liquor and let the mixture melt over low heat. When mixture is completely melted, remove from heat. Scoop the mixture into tray wells. Sprinkle with chopped nuts and place to cool into the refrigerator or freezer until completely hardened, about one hour. Unmold and dust with cocoa powder before serving.
Tomato Basil Tartlets 1 15 ounce package piecrust dough 1 small onion, chopped 2 garlic cloves, minced 2 tablespoons butter 36 grape tomatoes 8 ounces goat cheese, crumbled 1/2 cup fresh basil, torn Flexipan Boat Tray (FP002982) Rectangular Roul Pat (RL006040) Beechwood Rolling Pin (TA000104) Oval Dough Cutter (MA150208) Shaper (MA140102) Magnetic Measuring Trio (GRP00001) Demarle Difference Large Flared Sauté Pan (DD901224) Preheat oven to 375 degrees F and place oven rack in center position. Place the Tray on the Perforated Baking Sheet and set aside. Gently roll out piecrust dough on the Roul Pat using the Rolling Pin. With the Oval Dough Cutter cut 24 ovals. Using Shaper, press dough into openings of Tray and set aside. In the Sauté Pan, cook onion and garlic in butter until soft. Divide onion mixture among tartlets shells. Cut each grape tomato in half. Place three halves in each shell. Distribute goat cheese and basil evenly among tartlets. Bake for 15 minutes. Serve warm or at room temperature.