This week I hosted a Demarle at Home cooking party. My friends and I sat around watching a cooking demo and we also did a recipe exchange. For those not familiar, Demarle at Home is a direct sales company that allows customers in the U.S. to enjoy Silpat products from France, not readily available in our stores. Sure there are Silpat mats and versions of Silpat in the U.S. market, but to have the other high-quality silcone/woven glass molds and mats one usually has to order through high-end online stores and often at higher costs. I was excited to see these products demonstrated in my home and have already been enjoying my sister’s Flexipan flower petal mold to bake muffins and single-portion size quiches. Here is a link to Demarle at Home where you can browse their catalog and shop:
http://experience.demarleathome.com
I have also included below our recipes from the evening.
Black Bean Chipotle Soup served at the party – Go to January Archives on the blog and at the end of the Very Local Chez Carrie post, you will find the recipe.
Texas-Sized Blueberry Muffins submitted by Corrin
(Makes 8 large muffins)
2 ½ c flour
2 t baking powder
½ t salt
1/2 c unsalted butter, softened
1 ½ c sugar
3 eggs
¾ c milk
1 t vanilla
2 ½ -3 c fresh or frozen blueberries
Preheat oven to 375 degrees F. Combine flour, baking powder, and salt in mixing bowl and set aside. Cream butter and sugar until light and fluffy with mixer. Add eggs one at a time, beating well. Add milk and vanilla to wet mixture. Slowly add wet ingredients to the dry ingredients and stir until just blended. Gently fold in blueberries. Fill Flexipan Texas Muffin Tray or muffin tray of your choice. Place on Perforated Baking Sheet if using Flexipan product. Fill muffin trays half full and bake for 35 minutes or until lightly golden.
Oatmeal Cake with Icing submitted by Judy
1 ¼ c boiling water
1 c quick cook oats
½ c butter
1 c white sugar
1 c brown sugar
2 eggs beaten
1 1/3 c flour
¾ t baking soda
¼ t salt
½ t cinnamon
Pour water over oats and let stand while preparing rest of mixture. Cream butter, add sugars, and continue creaming. Add beaten eggs. Sift flour, soda, salt and cinnamon. Add oat mixture and dry ingredients to creamed mixture. Pour into your choice of Flexipan mold or greased and floured square cake pan and bake at 350 degrees for 45-50 minutes.
Icing
¼ c milk
6 T butter
¾ brown sugar
1 c coconut
1 c nuts (pecans suggested)
1 t vanilla
Mix all ingredients and pour over warm cake. Put under broiler (remember to transfer to broiler safe plate if using Flexipan mold) until mixture bubbles and browns slightly.
Spinach Salad submitted by Judy
1 lb fresh spinach
1 can sliced water chestnuts
2 hard-boiled eggs shredded
½ lb bacon diced
¾ c bean sprouts
Note: Other ingredients can be added such as grape tomatoes.
Dressing
1 small diced onion
1 T Worchestershire sauce
½ c salad oil
½ c white sugar
¼ c ketchup
2 T apple cider vinegar
Mix above ingredients in blender or by hand with whisk. Mix dressing several hours before serving over salad to let flavors mellow together and keep at room temperature.
