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Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name HereIndependent Consultant
ID #US12345Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Parmesan Crusts for SaladYield: 4 Servings
Ingredients1 ounce crushed pecans or walnuts6 ounces Parmesan cheese, shredded
ToolsMedium Perforated Baking Sheet (MA435310)Medium Silpat® (SP420295) Beechwood Rolling Pin (TA000104)Polyamide Spatula (TA000107)
DirectionsPreheat oven to 350 degrees F and place oven rack in center position. Place Silpat® on Perforated Baking Sheet and set aside. Place nuts in zip close bag. Use the Rolling Pin to crush the nuts until they are finely ground and set aside. Sprinkle shredded Parmesan cheese onto the Silpat® forming 4 long rows and top with crushed nuts. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and cool slightly until the Parme-san can be lifted with the Spatula without breaking. Roll the Parmesan around the Rolling Pin and let stand to cool. Pull Parme-san into desired round shape and place on salad plate.
TIP: Parmesan BasketsSprinkle shredded Parmesan cheese onto the Silpat® forming four 5” circles. Take the crushed pecans and sprinkle them over the top of the Parmesan circles. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and let cool for two minutes (do not allow to completely firm up). Take the Texas Muffin Tray and turn it upside down. Using the Spatula, lift one Parmesan circle from the Silpat®. Place on top of one of the Texas Muffin Tray cups. Repeat. Gently press to form scalloped edges. Let cool. Turn it over and your baskets are formed.
Add any salad to the Parmesan crusts or baskets and serve. You can use mixed greens, tomatoes and mozzarella, pasta and more.
Chocolate Kahlua CakeYields: 20 Pieces
Ingredients
1 18 - 22 ounce chocolate cake mix4 eggs1 cup sour cream1 cup Kahlua1/3 cup vegetable oil1 cup semisweet chocolate chips
Tools
(FM000486)Medium Perforated Baking Sheet (MA435310)Mixing Bowl (TA000120)Heat Resistant Spatula (TA000108)Magnetic Measuring Trio (GRP00001)Electric Hand Mixer
Directions
Preheat oven to 340 degrees F and place oven rack in the center position. Place the Fluted Bundt Mold on the Perforated Baking Sheet and set aside. In the Mixing Bowl, combine cake mix, eggs, sour cream, Kahlua, and oil. Beat with an electric mixer for 1 or 2 minutes. Do not over mix. Stir in chocolate chips with the Spatula. Pour batter into Mold. Bake for 45 minutes and check to see if cake is done with a toothpick. Do not over bake. Remove from oven and let cool for at least 15 minutes before unmolding. When ready to serve, place serving plate on top of cake and flip it over. Lift Mold from cake.
Asparagus TartYield: 8 Servings or 24 Appetizers
Ingredients
1 sheet frozen puff pastry, thaw according to package directions2 cups Gruyere cheese shredded or Fontina Cheese1 1/2 lbs medium or thick asparagus Salt and pepper
Tools
Flexipan® Rectangular Tart Mold (FM000496)Medium Perforated Baking Sheet (MA435310)Square or Rectangular Roul’Pat® (RL006060) or (RL006040)Beechwood Rolling Pin (TA000104)Cake Server Knife (TA000114)
Directions
Preheat oven to 400 degrees F and place oven rack in center position. Place Rectan-gular Tart Mold on the Perforated Baking Sheet and set aside. Lay puff pastry on the Roul’Pat®. Gently and quickly rollout the puff pastry. Cut puff pastry into two 10”x 5” rectangles using the back side of the Cake Server Knife. Cut straight edges around the pastry being sure not to cut the Roul’Pat®. Place one 10”x 5” pastry sheet in Mold. Using the back side of your cake server knife, score pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch being sure not to puncture the Mold. Bake for 10-12 minutes. Repeat with second pastry sheet. Sprinkle cheese atop the pastry. Trim the asparagus to fit inside the pastry so it will be as pretty as it is tasty. Place asparagus in a single layer over the cheese and alternate the tips and ends. Repeat second layer. Season with salt and pepper and bake until tender, about 10-12 minutes.
TIP: If you prefer asparagus more tender, blanch prior to baking.
Goat Cheese TartletsYields: 24 tartlets
Ingredients
1 15 ounce package piecrust dough1 small onion, chopped2 garlic cloves, minced2 tablespoons butter36 grape tomatoes8 ounces goat cheese, crumbled1/2 cup fresh basil, torn
Tools
Medium Perforated Baking Sheet (MA435310)
Beechwood Rolling Pin (TA000104)Oval Dough Cutter (MA150208)Shaper (MA140102)Magnetic Measuring Trio (GRP00001) Large Flared Sauté Pan (DD901224)Demarle Difference Bread Knife (DD800002)
Directions
Preheat oven to 375 degrees F and place oven rack in center position. Place the Boat Tray on the Perforated Baking Sheet and set aside. Gently roll out piecrust dough on the
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 using the Bread Knife.in each shell.and basil evenly among tartlets. Bake for 15 minutes. Serve warm or at room temperature.
DirectionsPreheat oven to 350 degrees F and place oven rack in center position. Place Silpat® on Perforated Baking Sheet and set aside. Place nuts in zip close bag. Use the Rolling Pin to crush the nuts until they are finely ground and set aside. Sprinkle shredded Parmesan cheese onto the Silpat® forming 4 long rows and top with crushed nuts. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and cool slightly until the Parme-san can be lifted with the Spatula without breaking. Roll the Parmesan around the Rolling Pin and let stand to cool. Pull Parme-san into desired round shape and place on salad plate.
TIP: Parmesan BasketsSprinkle shredded Parmesan cheese onto the Silpat® forming four 5” circles. Take the crushed pecans and sprinkle them over the top of the Parmesan circles. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and let cool for two minutes (do not allow to completely firm up). Take the Texas Muffin Tray and turn it upside down. Using the Spatula, lift one Parmesan circle from the Silpat®. Place on top of one of the Texas Muffin Tray cups. Repeat. Gently press to form scalloped edges. Let cool. Turn it over and your baskets are formed.
Add any salad to the Parmesan crusts or baskets and serve. You can use mixed greens, tomatoes and mozzarella, pasta and more.
(FM000486)Medium Perforated Baking Sheet (MA435310)Mixing Bowl (TA000120)Heat Resistant Spatula (TA000108)Magnetic Measuring Trio (GRP00001)Electric Hand Mixer
Directions
Preheat oven to 340 degrees F and place oven rack in the center position. Place the Fluted Bundt Mold on the Perforated Baking Sheet and set aside. In the Mixing Bowl, combine cake mix, eggs, sour cream, Kahlua, and oil. Beat with an electric mixer for 1 or 2 minutes. Do not over mix. Stir in chocolate chips with the Spatula. Pour batter into Mold. Bake for 45 minutes and check to see if cake is done with a toothpick. Do not over bake. Remove from oven and let cool for at least 15 minutes before unmolding. When ready to serve, place serving plate on top of cake and flip it over. Lift Mold from cake.
Flexipan® Rectangular Tart Mold (FM000496)Medium Perforated Baking Sheet (MA435310)Square or Rectangular Roul’Pat® (RL006060) or (RL006040)Beechwood Rolling Pin (TA000104)Cake Server Knife (TA000114)
Directions
Preheat oven to 400 degrees F and place oven rack in center position. Place Rectan-gular Tart Mold on the Perforated Baking Sheet and set aside. Lay puff pastry on the Roul’Pat®. Gently and quickly rollout the puff pastry. Cut puff pastry into two 10”x 5” rectangles using the back side of the Cake Server Knife. Cut straight edges around the pastry being sure not to cut the Roul’Pat®. Place one 10”x 5” pastry sheet in Mold. Using the back side of your cake server knife, score pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch being sure not to puncture the Mold. Bake for 10-12 minutes. Repeat with second pastry sheet. Sprinkle cheese atop the pastry. Trim the asparagus to fit inside the pastry so it will be as pretty as it is tasty. Place asparagus in a single layer over the cheese and alternate the tips and ends. Repeat second layer. Season with salt and pepper and bake until tender, about 10-12 minutes.
TIP: If you prefer asparagus more tender, blanch prior to baking.
Medium Perforated Baking Sheet (MA435310)
Beechwood Rolling Pin (TA000104)Oval Dough Cutter (MA150208)Shaper (MA140102)Magnetic Measuring Trio (GRP00001) Large Flared Sauté Pan (DD901224)Demarle Difference Bread Knife (DD800002)
Directions
Preheat oven to 375 degrees F and place oven rack in center position. Place the Boat Tray on the Perforated Baking Sheet and set aside. Gently roll out piecrust dough on the
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.onion mixture among tartlets shells. Cut each grape tomato in half using the Bread Knife.in each shell.and basil evenly among tartlets. Bake for 15 minutes. Serve warm or at room temperature.
Independent ConsultantOptional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890
F: 123.456.7890
Your Name Here
Independent ConsultantOptional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890
F: 123.456.7890
Your Name Here
Independent ConsultantOptional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890
F: 123.456.7890
Your Name Here
Independent ConsultantOptional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890
F: 123.456.7890
Your Name Here
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Products and formats subject to change without notice. 09-12
Order Online!At www.mydemarleathome.com
“Order Custom Marketing Materials” Or call
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Business Supplies forIndependent Consultants
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NAME BADGE - DEMA2120NAME BADGE - DEMA2120
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PERSONALIZEDNOTE CARDS &
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123.456.7890www.yourname.demarleathome.com
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Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
Independent ConsultantID #US12345
Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name HereIndependent Consultant
ID #US12345Optional Earned Title
123 Main StreetAny City, US 12345
T: 123.456.7890M: 123.456.7890F: 123.456.7890
Your Name Here
ADDRESS LABEL - DEMA4070
Your Name HereIndependent Consultant
T: 123.456.7890M: 123.456.7890F: 123.456.7890
SMALL WINDOWDECAL - DEMA9920
Your Name HereIndependent Consultant
1 18 - 22 ounce chocolate cake mix4 eggs1 cup sour cream1 cup Kahlua1/3 cup vegetable oil1 cup semisweet chocolate chips
Flexipan® Fluted Bundt Mold (FM000486)Medium Perforated Baking Sheet (MA435310)Mixing Bowl (TA000120)Heat Resistant Spatula (TA000108)Magnetic Measuring Trio (GRP00001)Electric Hand Mixer
Chocolate Kahlua Cake
Ingredients
Directions
Tools
Preheat oven to 340 degrees F and place oven rack in the center position. Place the Fluted Bundt Mold on the Perforated Baking Sheet and set aside. In the Mixing Bowl, combine cake mix, eggs, sour cream, Kahlua, and oil. Beat with an electric mixer for 1 or 2 minutes. Do not over mix. Stir in chocolate chips with the Spatula. Pour batter into Mold. Bake for 45 minutes and check to see if cake is done with a toothpick. Do not over bake. Remove from oven and let cool for at least 15 minutes before unmolding. When ready to serve, place serving plate on top of cake and flip it over. Lift Mold from cake.
Yields: 20 Pieces
Flexipan® Fluted Bundt Mold (FM000486)Medium Perforated Baking Sheet (MA435310)Mixing Bowl (TA000120)Heat Resistant Spatula (TA000108)Magnetic Measuring Trio (GRP00001)Electric Hand Mixer
Tools
1 ounce crushed pecans or walnuts6 ounces Parmesan cheese, shredded
Medium Perforated Baking Sheet (MA435310)
Parmesan Crusts for Salad
Ingredients
Directions
Tools
Preheat oven to 350 degrees F and place oven rack in center position. Place Silpat® on Perforated Baking Sheet and set aside. Place nuts in zip close bag. Use the Rolling Pin to crush the nuts until they are finely ground and set aside. Sprinkle shredded Parmesan cheese onto the Silpat® forming 4 long rows and top with crushed nuts. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and cool slightly until the Parmesan can be lifted with the Spatula without breaking. Roll the Parmesan around the Rolling Pin and let stand to cool. Pull Parmesan into desired round shape and place on salad plate.
TIP: Parmesan BasketsSprinkle shredded Parmesan cheese onto the Silpat® forming four 5” circles. Take the crushed pecans and sprinkle them over the top of the Parmesan circles. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and let cool for two minutes (do not allow to completely firm up). Take the Texas Muffin Tray and turn it upside down. Using the Spatula, lift one Parmesan circle from the Silpat®. Place on top of one of the Texas Muffin Tray cups. Repeat. Gently press to form scalloped edges. Let cool. Turn it over and your baskets are formed.
Add any salad to the Parmesan crusts or baskets and serve. You can use mixed greens, tomatoes and mozzarella, pasta and more.
Yield: 4 Servings
Medium Perforated Baking Sheet (MA435310) cool. Pull Parmesan into desired round shape and place on salad plate.
TIP: Parmesan BasketsSprinkle shredded Parmesan cheese onto the Silpat® forming four 5” circles. Take the crushed pecans and sprinkle them over the top of the Parmesan circles. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and let cool for two minutes (do not allow to completely firm up). Take the Texas Muffin Tray and turn it upside down. Using the Spatula, lift one Parmesan circle from the Silpat®. Place on top of one of the Texas Muffin Tray cups. Repeat. Gently press to form scalloped edges. Let cool. Turn it over and your baskets are formed.
Add any salad to the Parmesan crusts or baskets and serve. You can use mixed greens, tomatoes and mozzarella, pasta and more.
1 15 ounce package piecrust dough1 small onion, chopped2 garlic cloves, minced2 tablespoons butter36 grape tomatoes8 ounces goat cheese, crumbled1/2 cup fresh basil, torn
Flexipan® Boat Tray (FP002982)Medium Perforated Baking Sheet (MA435310)Rectangular Roul’Pat® (RL006040)Beechwood Rolling Pin (TA000104)Oval Dough Cutter (MA150208)Shaper (MA140102)Magnetic Measuring Trio (GRP00001) Large Flared Sauté Pan (DD901224)Demarle Difference Bread Knife (DD800002)
Goat Cheese Tartlets
Ingredients
Directions
Tools
Preheat oven to 375 degrees F and place oven rack in center position. Place the Boat 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 using the Bread 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.
Yields: 24 tartlets
Flexipan® Boat Tray (FP002982)Medium Perforated Baking Sheet (MA435310)Rectangular Roul’Pat® (RL006040)Beechwood Rolling Pin (TA000104)Oval Dough Cutter (MA150208)Shaper (MA140102)Magnetic Measuring Trio (GRP00001) Large Flared Sauté Pan (DD901224)Demarle Difference Bread Knife (DD800002)
Tools
among tartlets. Bake for 15 minutes. Serve warm or at room temperature.
1 sheet frozen puff pastry, thaw according to package directions2 cups Gruyere cheese shredded or Fontina Cheese1 1/2 lbs medium or thick asparagus Salt and pepper
Flexipan® Rectangular Tart Mold (FM000496)Medium Perforated Baking Sheet (MA435310)Square or Rectangular Roul’Pat® (RL006060) or (RL006040)Beechwood Rolling Pin (TA000104)Cake Server Knife (TA000114)
Asparagus Tart
Ingredients
Directions
Tools
Preheat oven to 400 degrees F and place oven rack in center position. Place Rectangular Tart Mold on the Perforated Baking Sheet and set aside. Lay puff pastry on the Roul’Pat®. Gently and quickly rollout the puff pastry. Cut puff pastry into two 10”x 5” rectangles using the back side of the Cake Server Knife. Cut straight edges around the pastry being sure not to cut the Roul’Pat®. Place one 10”x 5” pastry sheet in Mold. Using the back side of your cake server knife, score pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch being sure not to puncture the Mold. Bake for 10-12 minutes. Repeat with second pastry sheet. Sprinkle cheese atop the pastry. Trim the asparagus to fit inside the pastry so it will be as pretty as it is tasty. Place asparagus in a single layer over the cheese and alternate the tips and ends. Repeat second layer. Season with salt and pepper and bake until tender, about 10-12 minutes.
TIP: If you prefer asparagus more tender, blanch prior to baking.
Yield: 8 Servings or 24 Appetizers
Flexipan® Rectangular Tart Mold (FM000496)Medium Perforated Baking Sheet (MA435310)Square or Rectangular Roul’Pat® (RL006060) or (RL006040)Beechwood Rolling Pin (TA000104)Cake Server Knife (TA000114)
Tools
gently pierce the inner rectangle once or twice per inch being sure not to puncture the Mold. Bake for 10-12 minutes. Repeat with second pastry sheet. Sprinkle cheese atop the pastry. Trim the asparagus to fit inside the pastry so it will be as pretty as it is tasty. Place asparagus in a single layer over the cheese and alternate the tips and ends. Repeat second layer. Season with salt and pepper and bake until tender, about 10-12 minutes.
TIP: If you prefer asparagus more tender, blanch prior to baking.
09-12
Order Online!At www.mydemarleathome.com
“Order Custom Marketing Materials” Or call
1-800-480-8440
Your Name HereOptional Earned Title
Independent Consultant
Everyday Easy!
NAME BADGE - DEMA2121NAME BADGE - DEMA2121
Optional Earned TitleYour Name Here
Independent Consultant
Everyday Easy!
PERSONALIZEDNOTE CARDS &
ENVELOPES - DEMA6091
LOGO ONLYMEMO PADS - DEMA5951
LOGO ONLY
Independent Consultant
Everyday Easy!
Parmesan Crusts for SaladYield: 4 Servings
Ingredients1 ounce crushed pecans or walnuts6 ounces Parmesan cheese, shredded
ToolsMedium Perforated Baking Sheet (MA435310)Medium Silpat® (SP420295) Beechwood Rolling Pin (TA000104)Polyamide Spatula (TA000107)
DirectionsPreheat oven to 350 degrees F and place oven rack in center position. Place Silpat® on Perforated Baking Sheet and set aside. Place nuts in zip close bag. Use the Rolling Pin to crush the nuts until they are finely ground and set aside. Sprinkle shredded Parmesan cheese onto the Silpat® forming 4 long rows and top with crushed nuts. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and cool slightly until the Parme-san can be lifted with the Spatula without breaking. Roll the Parmesan around the Rolling Pin and let stand to cool. Pull Parme-san into desired round shape and place on salad plate.
TIP: Parmesan BasketsSprinkle shredded Parmesan cheese onto the Silpat® forming four 5” circles. Take the crushed pecans and sprinkle them over the top of the Parmesan circles. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and let cool for two minutes (do not allow to completely firm up). Take the Texas Muffin Tray and turn it upside down. Using the Spatula, lift one Parmesan circle from the Silpat®. Place on top of one of the Texas Muffin Tray cups. Repeat. Gently press to form scalloped edges. Let cool. Turn it over and your baskets are formed.
Add any salad to the Parmesan crusts or baskets and serve. You can use mixed greens, tomatoes and mozzarella, pasta and more.
Chocolate Kahlua CakeYields: 20 Pieces
Ingredients
1 18 - 22 ounce chocolate cake mix4 eggs1 cup sour cream1 cup Kahlua1/3 cup vegetable oil1 cup semisweet chocolate chips
Tools
(FM000486)Medium Perforated Baking Sheet (MA435310)Mixing Bowl (TA000120)Heat Resistant Spatula (TA000108)Magnetic Measuring Trio (GRP00001)Electric Hand Mixer
Directions
Preheat oven to 340 degrees F and place oven rack in the center position. Place the Fluted Bundt Mold on the Perforated Baking Sheet and set aside. In the Mixing Bowl, combine cake mix, eggs, sour cream, Kahlua, and oil. Beat with an electric mixer for 1 or 2 minutes. Do not over mix. Stir in chocolate chips with the Spatula. Pour batter into Mold. Bake for 45 minutes and check to see if cake is done with a toothpick. Do not over bake. Remove from oven and let cool for at least 15 minutes before unmolding. When ready to serve, place serving plate on top of cake and flip it over. Lift Mold from cake.
Asparagus TartYield: 8 Servings or 24 Appetizers
Ingredients
1 sheet frozen puff pastry, thaw according to package directions2 cups Gruyere cheese shredded or Fontina Cheese1 1/2 lbs medium or thick asparagus Salt and pepper
Tools
Flexipan® Rectangular Tart Mold (FM000496)Medium Perforated Baking Sheet (MA435310)Square or Rectangular Roul’Pat® (RL006060) or (RL006040)Beechwood Rolling Pin (TA000104)Cake Server Knife (TA000114)
Directions
Preheat oven to 400 degrees F and place oven rack in center position. Place Rectan-gular Tart Mold on the Perforated Baking Sheet and set aside. Lay puff pastry on the Roul’Pat®. Gently and quickly rollout the puff pastry. Cut puff pastry into two 10”x 5” rectangles using the back side of the Cake Server Knife. Cut straight edges around the pastry being sure not to cut the Roul’Pat®. Place one 10”x 5” pastry sheet in Mold. Using the back side of your cake server knife, score pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch being sure not to puncture the Mold. Bake for 10-12 minutes. Repeat with second pastry sheet. Sprinkle cheese atop the pastry. Trim the asparagus to fit inside the pastry so it will be as pretty as it is tasty. Place asparagus in a single layer over the cheese and alternate the tips and ends. Repeat second layer. Season with salt and pepper and bake until tender, about 10-12 minutes.
TIP: If you prefer asparagus more tender, blanch prior to baking.
Goat Cheese TartletsYields: 24 tartlets
Ingredients
1 15 ounce package piecrust dough1 small onion, chopped2 garlic cloves, minced2 tablespoons butter
8 ounces goat cheese, crumbled1/2 cup fresh basil, torn
Tools
Medium Perforated Baking Sheet
Beechwood Rolling Pin (TA000104)Oval Dough Cutter (MA150208)
Magnetic Measuring Trio (GRP00001) Large Flared Sauté Pan (DD901224)Demarle Difference Bread Knife (DD800002)
Directions
Preheat oven to 375 degrees F and place oven rack in center position. Place the Boat Tray on the Perforated Baking Sheet and set aside. Gently roll out piecrust dough on the
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 using the Bread 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.
1 ounce crushed pecans or walnuts6 ounces Parmesan cheese, shredded
ToolsMedium Perforated Baking Sheet (MA435310)Medium Silpat® (SP420295) Beechwood Rolling Pin (TA000104)Polyamide Spatula (TA000107)
DirectionsPreheat oven to 350 degrees F and place oven rack in center position. Place Silpat® on Perforated Baking Sheet and set aside. Place nuts in zip close bag. Use the Rolling Pin to crush the nuts until they are finely ground and set aside. Sprinkle shredded Parmesan cheese onto the Silpat® forming 4 long rows and top with crushed nuts. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and cool slightly until the Parme-san can be lifted with the Spatula without breaking. Roll the Parmesan around the Rolling Pin and let stand to cool. Pull Parme-san into desired round shape and place on salad plate.
TIP: Parmesan BasketsSprinkle shredded Parmesan cheese onto the Silpat® forming four 5” circles. Take the crushed pecans and sprinkle them over the top of the Parmesan circles. Place in oven 3 - 5 minutes. When they begin to turn a golden color, especially around the edges, remove from oven and let cool for two minutes (do not allow to completely firm up). Take the Texas Muffin Tray and turn it upside down. Using the Spatula, lift one Parmesan circle from the Silpat®. Place on top of one of the Texas Muffin Tray cups. Repeat. Gently press to form scalloped edges. Let cool. Turn it over and your baskets are formed.
Add any salad to the Parmesan crusts or baskets and serve. You can use mixed greens, tomatoes and mozzarella, pasta and more.
1 18 - 22 ounce chocolate cake mix4 eggs1 cup sour cream1 cup Kahlua1/3 cup vegetable oil1 cup semisweet chocolate chips
Tools
(FM000486)Medium Perforated Baking Sheet (MA435310)Mixing Bowl (TA000120)Heat Resistant Spatula (TA000108)Magnetic Measuring Trio (GRP00001)Electric Hand Mixer
Directions
Preheat oven to 340 degrees F and place oven rack in the center position. Place the Fluted Bundt Mold on the Perforated Baking Sheet and set aside. In the Mixing Bowl, combine cake mix, eggs, sour cream, Kahlua, and oil. Beat with an electric mixer for 1 or 2 minutes. Do not over mix. Stir in chocolate chips with the Spatula. Pour batter into Mold. Bake for 45 minutes and check to see if cake is done with a toothpick. Do not over bake. Remove from oven and let cool for at least 15 minutes before unmolding. When ready to serve, place serving plate on top of cake and flip it over. Lift Mold from cake.
1 sheet frozen puff pastry, thaw according to package directions2 cups Gruyere cheese shredded or Fontina Cheese1 1/2 lbs medium or thick asparagus Salt and pepper
Tools
Flexipan® Rectangular Tart Mold (FM000496)Medium Perforated Baking Sheet (MA435310)Square or Rectangular Roul’Pat® (RL006060) or (RL006040)Beechwood Rolling Pin (TA000104)Cake Server Knife (TA000114)
Directions
Preheat oven to 400 degrees F and place oven rack in center position. Place Rectan-gular Tart Mold on the Perforated Baking Sheet and set aside. Lay puff pastry on the Roul’Pat®. Gently and quickly rollout the puff pastry. Cut puff pastry into two 10”x 5” rectangles using the back side of the Cake Server Knife. Cut straight edges around the pastry being sure not to cut the Roul’Pat®. Place one 10”x 5” pastry sheet in Mold. Using the back side of your cake server knife, score pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch being sure not to puncture the Mold. Bake for 10-12 minutes. Repeat with second pastry sheet. Sprinkle cheese atop the pastry. Trim the asparagus to fit inside the pastry so it will be as pretty as it is tasty. Place asparagus in a single layer over the cheese and alternate the tips and ends. Repeat second layer. Season with salt and pepper and bake until tender, about 10-12 minutes.
TIP: If you prefer asparagus more tender, blanch prior to baking.
1 15 ounce package piecrust dough1 small onion, chopped2 garlic cloves, minced2 tablespoons butter
8 ounces goat cheese, crumbled1/2 cup fresh basil, torn
Medium Perforated Baking Sheet
Beechwood Rolling Pin (TA000104)Oval Dough Cutter (MA150208)
Magnetic Measuring Trio (GRP00001) Large Flared Sauté Pan (DD901224)Demarle Difference Bread Knife (DD800002)
Directions
Preheat oven to 375 degrees F and place oven rack in center position. Place the Boat Tray on the Perforated Baking Sheet and set aside. Gently roll out piecrust dough on the
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.onion mixture among tartlets shells. Cut each grape tomato in half using the Bread Knife.in each shell. and basil evenly among tartlets. Bake for 15 minutes. Serve warm or at room temperature.
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123 Main StreetAny City, US 12345
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