Cooking with Demarle

This is one of my own recipes that I've done in Demarle now. It works pretty well. These pictures though are only half of my recipe because I was making it for someone else too. So, half went in an aluminum tin tray and the other in my Flower Mold. It cooked really well in my mold; will definitely be making it this way from now on, but probably in my Sunflower Mold or Large Round because those are larger. 2+ cups rice, cooked 2-3 bunches of broccoli, steamed and chopped into smaller pieces 8 chicken tenders, cooked on silpat w/ seasoning salt, then diced 1-2 cans of cream of mushroom soup 1 can of milk (use soup can) 2 cups shredded cheddar cheese 1/4 cup Bread crumbs, optional Amounts can be more, or less, depending on how much you want to make. This recipe is what I would normally use for a 9x13 pan. Or if you are taking to someone for dinner and can then split in two (one for you and one to take), then I would make a little more. You must precook rice, broccoli and chicken. Then

I am a huge fan of kettle corn!! So I was ecstatic to find a microwave recipe and it is sooo good!! Eat it right away though, it tastes much better as it's warm. 3 tbsp water 1/3 cup sugar (raw if you have it but I used regular) 1/3 cup popcorn kernels 1/4 tsp salt I use about 2 1/2 tbsp water and 1/4 cup sugar b/c that seemed like so much sugar and you will eat it all, so I'd suggest going the lesser amount, it seemed to work for me. Pour water and sugar in the Large Round mold and swirl around until mixed together. Heat on high about 1 1/2-2 minutes. Add popcorn and swirl around to coat kernels. Place the Octagonal Silpat on top and cook for about 3 1/2 - 4 minutes more. Listen to the popping and stop when there's about 1-2 seconds between popping. You don't want to burn it. Remove carefull and sprinkle salt on it right away as your stirring w/ spatula to evenly coat. The sugar hardens pretty quickly so I stirred it as I was pouring it into a big bowl. Enjoy!

Sooo good!!! I wouldn't change anything...except be aware of too much salt, one time I made this (and I've made multiple times) it tasted really salty for some reason. I've made in the flower mold and sunflower mold. The flower mold creates too big of servings if you ask me b/c this cake is rich! For cake: 1/2 cup butter 2 cups sugar 2 eggs 4 cups apples, peeled and cut into 1" chunks 1 cup pecans (optional, I still haven't tried w/ nuts) 2 cups flour 2 tsp baking soda 1 tsp salt 1 1/2 tsp cinnamon Caramel Sauce: 1/4 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup heavy whipping cream 1 tsp vanilla pinch of salt Place flower mold on perforated baking sheet. In large mixing bowl, cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, salt & cinnamon. Gently mix in apples and nuts. Pour mixture into flower mold. Bake at 350 for 55 minutes. Cool for 10-15 minutes, unmold and cut into 8 wedges. Serve with caramel sauce. This is a

Super easy cake, BUT...it did not cook pefectly. Nex time, I would lower the power level and cook longer. When at 100% power, it was overdone on edges and still gooey in the middle. I've heard using the bundt mold works better in microwave but not to fill it all the way. It was a great idea though and good recipe! 1 box of Devil food cake mix 16 oz sour cream 3 eggs 10 full size Reese's peanut butter cups (I used the mini ones and cut in half) Whisk cake mix with sour cream and eggs. Do not use electric mixer, it puts too much air into cake. Pour 1/2 of batter into bottom of flower mold. chop up peanut butter cups and put them on top of cake mix. Add the rest of the cake mix. Bake 10 minutes in microwave and check to see if it is done. If not, microwave at 30 sec intervals. Icing: melt chocolate chips and use pastry bag to ice cake. Melt peanut butter and powdered sugar. Use pastry bag to ice with the peanut butter mixture. (I just did the peanut butter mixture) From Demarle at