Thursday, August 16, 2012


Yesterday, I posted photos (on Facebook) of two more delicious dishes I made in my Demarle at Home FLEXIPANS...and I have had requests for these recipes over and over again... Since it's easier to share the recipes through my blog... here goes!

Parmesan Hash Brown Cups
By Monica            Servings: makes 12
(The original recipe has been modified to use in Demarle at Home Flexipans)
·         1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
·         3 green onions, chopped (approx. 1/3 cup), both white and green parts (I used 2)
·         1/2 cup grated Parmesan cheese
·         1 teaspoon kosher salt
·         1/2 teaspoon black pepper
·         2 tablespoon olive oil
Preheat oven to 350 degrees. Place the Muffin Flexipan on the medium perforated baking sheet and set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes. The potato cups should pop right out of the flexipan, but if needed, gently press the bottom of the muffin flexipan to release each potato cup out and place on serving plate. (The recipe suggests inverting the potato cup, serving it bottom side up, but there was no difference in the top or bottom. Both were perfectly browned . Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin flexipan, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

SERVING SIZE = 1-2 hash brown cups per person


(MacDaddy REALLY loved this! Light texture, full of fresh blueberries, and not too sweet!)

Buttermilk Blueberry Breakfast Cake
Recipe modified to use in a Demarle at Home Flexipan

Serves 6-8
½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* 

1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

2 Tbsp. sugar for sprinkling on top of cake

* 7/8 cup = 3/4 cup + 2 tablespoons

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Place a Demarle at Home Flexi-pan on the Medium Perforated Baking Sheet. DO NOT USE OIL, BUTTER, NON-STICK SPRAY!!! Spread batter into pan.  Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before unmolding the cake onto a serving plate. Sprinkle the cake with the remaining sugar.

***I found both of these recipes on Pinterest and modified them to use in Demarle at Home Flexipans...Both dishes come out cleanly from the molds/pans. Cleanup is just a quick soap and water wash. These Flexis make cooking healthier and EVERYDAY EASY!!! If you would like to know more about these pans, please email me.


I am linking up with Foodie Friday!


rjerdee said...


jmac said...

Ok.......Sunday morning will see those parmesan potatoes around here. Only day of the week that I cook breakfast! boyfriend eats those shredded hash browns at least twice a week!
and since I now am the proud owner of some demarle pans!!!! I want to do that blueberry cake too. I looooove blueberries!!
Been so crazy around here that I haven't been able to play with my new stuff yet....can't wait!!

BECKY said...

These sound fabulous, Jane!! Thanks for sharing the recipes!! Yummo!!
Hope all is well with you! Still want to get together sometime soon!
It's just been so crazy!!
Hugs to you!