Suburbanmomcooks’s Weblog

Demarle at Home

I have been an Independent Representative with Demarle at Home for over a year now. It’s a wonderful job with flexible hours and great people. I love this product! It’s safe to use, it’s reusable and it’s made in an environmentally safe factory. Most pieces come with a lifetime warranty. It’s the last bakeware you’ll every buy. The molds and trays become heirloom items in many families. Using Demarle bakeware will save you time in the kitchen, giving you more time with your family. You’ll be able to prepare really good food, really easily. Below are descriptions and pictures of the bakeware and cookware I use. You’ll find information on:

Recipes

Perforated Baking Sheets

Silpat

Roul’pat

Flexipan Molds

Flexipan Trays

Demarle Knives

Demarle Stainless Steel Cookware

I used the Fluted Square Flexipan Mold for my Broken Lasagna. It is made with a combination of woven glass and food grade silicone. It needs no grease, cooking spray or oil. It cooked the lasagna evenly and then I slid it right out of the mold. Clean up is hot soapy water, no soaking or scraping. It measures 9 1/2″ x 9 1/2″ and has a depth of 2″. It holds 2 1/2 quarts.

Broken Lasagna in the Flexipn on the Perforated Baking Sheet

Broken Lasagna in the Flexipan on the Perforated Baking Sheet

Peeling the flexipan off of the Broken Lasagna

Flipping the Broken Lasanga, look at that steam!

It tastes MUCH better than it looks!

It tastes MUCH better than it looks!

The pizza I made was shaped and baked on a Silpat, also made by Demarle at Home. A Silpat is a multi-purpose baking sheet made of woven glass and food grade silcone. Nothing sticks to a silpat, everything cooks evenly on it. You use the Silpat in conjunction with a Perforated Baking Sheet. It comes in 4 sizes:

Octagonal: 10″ x 10″

Small: 8″ x 11 1/2″

Medium: 11 5/8″ x 16 1/2″

Large: 14 1/2″ x 19″

The octagonal makes great lid on most of the Flexipan Molds, you can use it in the microwave instead of plastic and it’s great for covering leftovers in the fridge.

The small, medium and large silpats all have perforated sheets that fit them. They are all sold separately.

The Flexipat is perfect for lots of reasons. One of my favorite things to do with it is freeze berries. Because it has a little lip all the way around, the berries won’t roll off!

Ok, you caught me using my old, disgusting jelly roll pan...time to get myself another Perfoated Baking Sheet! Notice, I used a Silpat to cover the blueberries while they were freezing.

Ok, you caught me using my old, disgusting jelly roll pan...time to get myself another Perfoated Baking Sheet! Notice, I used a Silpat to cover the blueberries while they were freezing.

I also froze strawberries this way. Peaches cut it half will also free well on the Flexipat.

(Don’t forget! You can also roast vegetables and make a great rolled-up cake on the Flexipat. Like all the Flexipans, it’s very versatile. I made the most amazing cake for a little dinner party last weekend. It came down the Demarle information chute. You mix together 1/2 box of angel food cake with 1 egg and 1/2 cup of water. Spread it out over the Flexipat and bake it in a preheated 350 degree oven for about 12-15 minutes. Let it cool for a few minutes, then peel it off the Flexipat. I put it on the Roul’pat and spread Raspberry syrup on it. I let the cake soak up the syrup then I rolled the whole thing up. I plated it with raspberries and whipped cream. Yum! Easy.)

Speaking of freezing: I like to freeze citrus juice in my Mini Muffin Tray. I never seem to be able to use the fruit before it spoils. Or I end up needing the zest and not the juice…anyway, freezing the juice is a great way to utilize the whole fruit.

I used my regular muffin tray to freeze extra lemon juice. The regular muffin tray has a capacity of 4 oz, so I know exactly how much frozen juice I have. Notice that I used a Silpat to cover the juice while it froze.

I used my regular muffin tray to freeze extra lemon juice. The regular muffin tray has a capacity of 4 oz, so I know exactly how much frozen juice I have. Notice that I used a Silpat to cover the juice while it froze.

On the topic of freezing…the flexipans make great ice cubes too. I made a beautiful ice ring with the Fluted Bundt Mold once, we put flowers in the center. It was very pretty. My kids like to make ice cubes in different shapes; teddy bears, hearts, flowers. Teddy Bear ice cubes are great for babies getting new teeth.

Here are some heart ice cubes. They pop right out, much easier than traditional ice cube trays. And much more reliable than and ice maker!

Here are some heart ice cubes. They pop right out, much easier than traditional ice cube trays. And much more reliable than and ice maker!

Here’s is a picture of a Roul’pat. What a wonderful thing! The Roul’pat is made of woven glass sandwiched between layers of high quality, food grade silicone. It is a prep mat that nothing sticks to…. nothing! I use it to knead bread, cut out biscuits or cookies, it’s a great drying mat for fragile china, and it’s a perfect craft mat; glue doesn’t stick to it, beads don’t roll off of it. So many uses…it comes in 3 sizes:

Small 11 5/8″ x 16 1/2″

Rectangular 15 1/4″ x 23″

Square 23″ x 23″

I mostly use my Roul’pat for making biscuits and bread.

Nothing sticks to the Roul'pat or Beechwood Rolling Pin; if your dough is sticky, add flour to the dough, not the Roul'pat.

Nothing sticks to the Roul'pat or Beechwood Rolling Pin; if your dough is sticky, add flour to the dough, not the Roul'pat.

The cut-out biscuts pull up easily.

The cut-out biscuts pull up easily.

I bake the biscuits on a Silpat with a Perforated Baking Sheet in a pre-heated 350 oven for about 12-15 minutes

I bake the biscuits on a Silpat with a Perforated Baking Sheet in a pre-heated 350 oven for about 12-15 minutes.

Kneading bread on the Roul'pat is very easy. No extra flour needed! No extra mess!

Kneading bread on the Roul'pat is very easy. No extra flour, no extra mess!

I transfer my bread to a Silpat and Perforated Baking Sheet. I bake it in a pre-heated 375 degree oven for about 30 minutes.

I transfer my bread to a Silpat and Perforated Baking Sheet. I bake it in a pre-heated 375 degree oven for about 30 minutes.

One of the most versatile flexipan molds I use is the Flower Mold. It not only bakes a beautiful cake (one that you can cut into quarters for 4 perfect heart shapes) but it’s ideal for Crustless Quiche, Poached Salmon or even roasting a Whole Chicken. The Octagonal Silpat is a perfect lid for it; making it very easy to poach fish. It measures 10 1/4″ in diameter and has a 2 1/4 quart capacity.

The Muffin Tray is a very versatile piece. It comes in 6 or 12 shape trays and has a capacity of . It’s not just for muffins. I recently made challah rolls (challahettes). I froze them in the muffin tray. When I am ready to bake them, I let them defrost/rise for a couple of hours before I bake them in a preheated oven.

17 Comments »

  1. Hi!
    I am a demarle rep also, in Washington State. I love that you have a blog and that you write about how you use your fabulous demarle products. I have considered doing the blog thing – to keep my customers updated with ideas . . . but just don’t think I have the time right now. You have been doing this for about two weeks?
    I would love to correspond with you . . .
    -diana

    Comment by diana groom — July 28, 2008 @ 6:14 am |Reply

  2. […] check out the new pictures I downloaded on my Canning and Preserving page and Demarle page….soon to come….frozen foods on Demarle bakeware and before and after pictures of my […]

    Pingback by The Missing Link « Suburbanmomcooks’s Weblog — August 13, 2008 @ 4:46 am |Reply

  3. […] bread, canning, Demarle, food, grocery, Recipes Lovely dinner tonight. Poached chicken in the Flower Mold with the Octagonal Silpat, sauteed green beans, and a pot of organic long grain brown rice. Lots of […]

    Pingback by Day 21 « Suburbanmomcooks’s Weblog — August 13, 2008 @ 4:58 am |Reply

  4. […] brown rice, steamed green beans and a beautiful piece of salmon. Yum! I poached the salmon in my Flower Mold with the Octagonal Silpat on top. Lots of leftovers to keep us in food for a day or […]

    Pingback by Night out with the Girlshttps://suburbanmomcooks.wordpress.com/demarle-at-home/ « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:02 am |Reply

  5. […] supposed to be keeping track of how my menu is going. Saturday night we had broken lasagna in the Fluted Square Mold for dinner. Sunday night we had friends over so I splurged a bit (but didn’t count it towards […]

    Pingback by Catch Up (with Hot Dogs) « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:06 am |Reply

  6. […] by suburbanmomcooks @ 6:16 am Tags: challah, Demarle Tonight I poached 2 chicken breast in my Demarle Fluted Square Mold. I sauteed some beautiful green beans with chopped sweet onions and garlic. Yum! I made a loaf of […]

    Pingback by Day 15 One more day…! « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:08 am |Reply

  7. […] I fixed Broken Lasagna for dinner tonight. It was yummy with the ricotta cheese. I didn’t have any leftovers for it so I improvised and used canned marinara, fresh chard, no boil noodles, some frozen broccoli and the ricotta cheese I picked up at the grocery store. I cooked it in my Demarle Fluted Square Mold. […]

    Pingback by Day 14 I’m not worthy! « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:09 am |Reply

  8. […] Sustainable Budget Google Goup, I got a call canceling a playdate, I got an email inviting me on a Demarle conference call at 5:00 this evening, I decided to take the kids to the zoo and then I called my […]

    Pingback by Day 13 Menu Switcheroo « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:11 am |Reply

  9. […] grass fed (no grain, not even in the weeks before slaughter) rib eye. I roasted broccoli on my Silpat and made a pot of long grain brown rice. Not a bad dinner. We ate together at the table again. It […]

    Pingback by Day 12 Ahhhh….BEEF! « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:12 am |Reply

  10. […] was boring but I got nutritionally creative. We had leftovers: soup, homemade bread – kneaded on my Roul’pat, baked on my Silpat – (an OK recipe, not great, probably won’t post it) leftover hummus, […]

    Pingback by Days 10 and 11 Creative Nutrition « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:14 am |Reply

  11. […] seen in a llllloooooonnnnngggg time. I poached it in a little bit of water and sea salt in my Demarle Flower Mold with the Octagonal Silpat on top for a lid. WOW! It was wonderful. I made a cold side dish of […]

    Pingback by On to Day 9, Accidental Dinner « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:16 am |Reply

  12. […] of marinara and grated cheese (raw, organic jack) Pretty simple dinner. I shaped the dough on the Silpat, spread out the marinara and sprinkled on the cheese. I baked it in a preheated 350 degree oven for […]

    Pingback by Day 7 - PIZZA! « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:17 am |Reply

  13. […] all ingredients well and pour into a Demarle Flexipan Mold. I like to use the Fluted Square Mold. Top the mixture with the reserved 1/2 cup of cheese. […]

    Pingback by Day 5: Broken Lasagna « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:18 am |Reply

  14. […] have been selling and using Demarle at Home Flexible Bakeware for over a year now. It has cut my time in the kitchen down, saved me time washing and helped me […]

    Pingback by Life in the Suburbs is under attack! « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:21 am |Reply

  15. […] It’s about time Filed under: Demarle, food — by suburbanmomcooks @ 4:30 am Tags: butter, cream cheese, kefir, raw milk, yogurt Go directly to my Demarle page… […]

    Pingback by It’s about time « Suburbanmomcooks’s Weblog — August 24, 2008 @ 4:30 am |Reply

  16. […] directly to my Demarle […]

    Pingback by Demarle « Suburbanmomcooks’s Weblog — September 4, 2008 @ 5:01 am |Reply

  17. I love your blog, great ideaabout the pictures, you never stop amazing me with your talents. Am I proud of you YES
    Sorry I have not been doing any parties, I miss doing them but for the first time in my life my time is not my own.

    After thanksgiving I will have more time and maybe even get one or two in before then.
    Love from Jane and aunttia

    Comment by aunttia — September 6, 2008 @ 10:43 pm |Reply


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