Lemon-Filled Cupcakes

This recipe comes from the cookbook Gluten-Free Made Simple, which may be purchased from the website: http://www.gluten-freemadesimple.com/

Ingredients:

1 cup sugar

1/2 butter, softened

2 eggs

2 teaspoons vanilla

1 1/2 cups Domata Recipe Ready Flour

1 1/2 teaspoons baking powder

1/2 cup milk

1 recipe Meringue Topping

1 1/2 cups gluten-free lemon curd such as Dickinson’s Lemon Curd

Directions:

• Preheat oven to 350F. Grease 12 muffin cups. Set aside. In a large mixing bowl beat sugar and butter with an electric mixer until creamy. Beat in eggs and vanilla.
• In a small bowl combine flour and baking powder. Alternately add flour mixture and milk to egg mixture, beating until combined. Fill prepared muffin cups three-fourths full. Bake for 15 minutes. Remove from cups; cool on a wire rack.
• Prepare Meringue Topping. Using a long serrated knife, cut cupcakes in half horizontally. Spread lemon curd on the bottom halves of cupcakes. Replace top halves.
• Spread meringue on tops of filled cupcakes, swirling mixture to make peaks. Place cupcakes on baking sheet. Bake about 15 minutes more or until meringue is lightly browned. Serves 12.

Meringue Topping

• In a medium mixing bowl combine 4 egg whites, 1 teaspoon vanilla, and 1/2 teaspoon cream of tartar.
• Beat with electric mixer on high speed until mixture just begins to form soft peaks. Slowly add 1/2 cup sugar, beating on high speed about 5 minutes or until mixture forms soft, glossy, peaks.

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Chocolate Cake

This wonderful recipe comes from the cookbook Gluten-Free Made Simple, which may be purchased from the website: http://www.gluten-freemadesimple.com/

Ingredients:

2 cups + 2 Tablespoons Domata Recipe Ready Flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 ¼ cups water

4 large eggs

¾ cup canola oil

2 teaspoons vanilla

1 recipe Creamy Chocolate Frosting

Fresh raspberries (optional)

Fresh mint sprigs (optional)

Directions:

• Preheat oven to 350 F. Generously grease two 8-inch round cake pans. Cut out an place a sheet of waxed paper to cover the bottom of the pans.
• In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, salt, and baking soda. Add water, eggs, oil, and vanilla. Beat with an electric mixer on low speed until just blended, scraping side of bowl as needed. Pour batter into prepared pans.
• Bake about 35 minutes or until a wooden toothpick comes out clean when inserted in the centers. Cool cake layers in pans for 15 minutes. Turn out onto wire racks, carefully remove paper, and cool completely. Fill and frost cake with Creamy Chocolate Frosting. If desired, garnish with raspberries and mint. Serves 12

Creamy Chocolate Frosting

• In a medium saucepan stir together 1 1/2 cups sugar, 6 tablespoons butter, 6 tablespoons milk, and 2 tablespoons light-color corn syrup.
• Cover and bring to boiling over medium-high heat. Remove lid and boil for 2 minutes, stirring constantly. Remove from heat. Stir in 1 cup gluten-free semisweet chocolate chips until melted.

Note: When making a 2-layer cake that is gluten-free it is important to prepare the pans as directed so the cake layers do not stick.

If you want to freeze the layers, bake the cakes, cool them completely, and wrap each layer individually in plastic wrap. Place each layer in a resealable freezer bag and freeze for up to 2 months. To serve, thaw the layers completely and frost.

Pumpkin Chocolate Chip Muffins

Ingredients:

4 eggs

2 cups sugar

1 (16 oz.) can pureed pumpkin

1 1/2 cups oil

3 cups Domata Recipe Ready Flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 package chocolate chips

Directions:

Preheat oven to 400 degrees F.

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased muffin tins 3/4 full and bake 16-20 minutes.

Gluten Free Flour – Handling Tips

When using gluten free flour it is important to measure correctly.  I like to scoop the flour into the measuring cup and level it off with a table knife.  It is also important not to over work the dough. Stir just until the ingredients are all incorporated and moist.

The flour may be stored in either the refrigerator or freezer, just be sure to bring it to room temperature before using.

Otherwise,  use Domata Recipe Ready Flour as you would regular flour. Cup for cup exchange allows you to easily substitute for use in your favorite recipes.

Carrot Cake Muffins

Ingredients:

2 cups Domata Recipe Ready Flour

1 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 green apple, core removed; shredded
2 ½ cups shredded carrots
1/3 cup sweetened flaked coconut
Optional: top muffins with cream cheese frosting

Directions:

• Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with non-stick baking spray.
• In a medium-sized mixing bowl, sift together Domata flour, sugar, baking powder, cinnamon, and salt.
• In the bowl of a standing mixer, combine the eggs, oil, and vanilla extract. Mix until well combined.
• Slowly add the dry ingredients to the mixture and mix well. Using a spatula, fold in the apple, carrots, and coconut.
• Divide the batter evenly among the 12 prepared muffin cups.
• Bake for 18 to 21 minutes, until golden brown and a toothpick inserted comes out clean. Cool before serving.

No Yeast Foccacia

Ingredients:

2 -cups of Domata Recipe Ready Flour

1-cup water

1 tablespoons baking powder

1-teaspoon salt

1-tablespoon olive oil

1-teaspoon cayenne pepper (optional)

1-teaspoon garlic powder (garlic powder& salt optional)

2 -teaspoons dried oregano,(dried basil or dried rosemary are options)

¼ -cup grated Parmesan cheese

Directions:

1. Preheat oven to 424 degrees.
2. Grease pan with olive oil.  9X13 pan for single batch, full cookie sheet for double batch.
3. Add together flour, baking powder, and salt. Mix dry ingredients. Add water to mixer. Stop mixer when water and dry ingredients are combined.
4. Turn dough from mixer on to floured bench or cutting board. Form into dough ball.
5. Place dough ball on greased pan.  With oiled fingers, spread dough to ½ inch thickness. Rough surface is OK. Brush on olive oil. Season with garlic, Italian herbs and cayenne pepper to taste.
6. Bake in preheated oven for 20 minutes.  Remove from oven and sprinkle focaccia with cheese. Bake for additional 5 minutes.
7. Let cool on cutting board. Can be cut into strips for samples or breadbasket.  Could also be used for making breadcrumbs.

Bread Machine Directions

1.       Gluten Free setting on the bread machine

2.       Follow the manufacturer’s instructions for their gluten free bread recipe, omitting other flours used and the xanthan gum.

3.       Mix ALL the dry ingredients together first

4.       Mix ALL the wet ingredients together

5.       Pour wet into dry and mix on low just until it pulls away from the wall of the bowl

6.       Pour into the baking pan of the bread machine

7.       Smooth the top with wet fingers

8.       Bake as manufacturer directs

9.       After baking;  to brown top,  put in the oven at 400 degrees on a glass pie pan, and cover with foil and bake 10 minutes.

Santa’s Whiskers Cookies

 

Ingredients:

1-cup butter flavored or golden Crisco (shortening) softened

1-cup sugar

2 tablespoons milk

1-teaspoon vanilla

2 ½ cups Domata Recipe Ready Flour™

¾ cup red candied cherries – finely chopped

½ cup pecans – finely chopped

¾ cup flaked coconut

Directions:

Pre-heat oven to 375°F

In mixing bowl cream together Crisco and sugar; blend in milk and vanilla.

Stir in four, cherries, and pecans. Form dough into two 8-inch rolls.

Roll in flaked coconut to coat outside.

Wrap in waxed paper or clear plastic wrap; chill thoroughly.

Cut into ¼ inch slices, place on un-greased cookie sheet.

Bake until edges are golden, about 12 minutes.

Will make about 60 cookies.

Fall Harvest Bundt Cake

Ingredients:

1 ½-cups of sugar

½-cup packed brown sugar

2-teaspoons cinnamon

2-teaspoons baking soda

½-teaspoon salt

¼-teaspoon nutmeg

¼-teaspoon ginger

1-cup oil

½-teaspoon vanilla

4-eggs

16-ounces pumpkin

2-cups sifted Domata Recipe Ready Flour ™

1-large apple, peeled and chopped

½-cup pecans

Directions:

1.  Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla, and eggs. Add pumpkin to mixture and stir well.

2.  Stir in 2 cups of sifted flour, ½ cup at a time. Stir in apples and pecans.

3.  Bake 85 minutes at 350 degrees F in a greased Bundt pan. Cover with foil last 15 minutes of baking. Let cool completely before cutting.

4.  Dust with powdered sugar.

Basic Pie Crust

(For double-crust 9-inch pie)

Ingredients:
2 cups Domata Recipe Ready Flour
1 teaspoon salt
2/3 cup butter flavored vegetable shortening
¼ cup ice water
Egg wash (1 egg + 1 Tbs. water) or milk for brushing on crust

Directions:
Blend flour and salt in mixing bowl. Cut in shortening using a pastry blender. Sprinkle in ice water, one tablespoon at a time. Continue mixing until all flour is moistened and dough cleans sides of bowl, 1-2 additional tablespoons of ice water may be added, if necessary, but only enough to pull the dough together.

Divide dough into two, with one ball slightly larger than the other. Roll out dough on lightly floured wax paper to diameter at least 1” larger than pie plate. Place dough on wax paper in refrigerator for 20 minutes before placing in pie plate.

Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. Lift top crust onto filled pie. Trim dough with ¾” overhang. Crimp edges of pie crust together to seal. Cut slits in top of crust. Brush with egg wash and bake pie according to recipe directions