Archive | September, 2012

Soft Pretzels

11 Sep



For the Pretzels:

1 cup milk

1 package active dry yeast

3 tablespoons packed light brown sugar

2 1/4 cups Domata Recipe Ready Gluten Free Flour

10 tablespoons unsalted butter (2 for the dough and 8 for dipping), plus more for greasing

1 teaspoon fine salt

1/3 cup baking soda

2 tablespoons coarse salt

For the Sauce:

1/4 cup mayonnaise

1/4 cup Dijon mustard

3 tablespoons packed light brown sugar

1/2 teaspoon cider vinegar


Make the pretzels: Warm the milk in a saucepan until it’s about 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup Domata Recipe Ready Gluten Free Flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a dough.  Shape into a ball using your hands lightly dusted with Gluten Free flour, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 24-inch rope. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.

Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.


Lemonhead Cookies

7 Sep


1 cup butter
1/2 cup sugar
1 egg
2 cups Domata Recipe Ready Flour

1/2 teaspoon baking powder
1/8 teaspoon salt
2 Tablespoons lemon juice
1 1/2 teaspoons lemon extract
3/4 cup lemon candies broken into chunks (food processor works well for this)


Cream butter and sugar together in mixing bowl. Add egg and mix well.

In a medium bowl combine flour, baking powder and salt.  Mix into butter mixture and stir to combine.

Stir in lemon juice, extract and lemon candies.

Place a length of plastic wrap down and scoop dough onto it forming a log approximately 1 1/2 inches round.  Wrap the plastic wrap around the entire log and roll it into a smooth log.

Place in refrigerator until firm. Remove the log and roll again to remove any flat edges. Remove plastic wrap and use a sharp knife to cut into 1/2 inch slices and place on cookie sheet lined with parchment paper. *Parchment paper is key! They stick to anything else, even if you grease the pan.

Cook at 375 degrees for 8-10 minutes or until the edges just start to brown. Do not overcook.

Cool completely on the sheet pan and then gently remove the cookies from the parchment paper. Glaze them and let them sit at room temperature until the glaze has set.

Lemon Glaze:
2 cups powdered sugar
3-4 Tablespoons lemon juice
1/4 teaspoon vanilla

Combine powdered sugar with lemon juice and vanilla, adding enough lemon juice to desired consistency.