Archive | December, 2012

Molasses Ginger Cookies

7 Dec

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Theses cookies are crisp on the outside and chewy on the inside.  With a hint of spice, these are sure to be a new favorite!

Ingredients:

  • 1 cup Domata Recipe Ready flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 4 tbsp butter, at room temperature
  • 1/2 cup sugar, plus extra for rolling
  • 1 egg white
  • 4 tbsp  molasses

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
  3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in sugar. Bake the cookies for 13-15 minutes, than allow to cool.
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Aebelskiver – Danish Filled Doughnuts

4 Dec

Domata Gluten Free Aebelskiver

 

Make these favorite treats of Denmark in your home.  Serve for breakfast, desserts, or anytime.  Fill with fruit, jam, chocolate, or Nutella

Ingredients:

¾ cup Domata Recipe Ready Flour

3 Tablespoons sugar

½ teaspoon baking soda

½ teaspoon cinnamon

1/8 – 1/4 teaspoon nutmeg

Pinch sea salt

½ cup buttermilk

1 egg

Filling of your choice (fruit, jam, Nutella)

Powdered sugar

 

Directions:

Begin by whisking together the flour, sugar, baking soda, cinnamon, nutmeg, and a pinch of sea salt.  In a separate bowl, whisk together the egg and buttermilk.  Add the wet ingredients to the dry mixture and stir until just combined.  The mixture should be sticky, but not runny.

Heat your Aebelskiver pan over medium-low heat and spray lightly with cooking spray.  Spoon about 1 tablespoon of the batter into each hole in the pan.  Add about a teaspoon of filling in the center, and then top with just enough additional batter to cover the filling (about 1 teaspoon).  Cook for a few minutes and then use wooden skewers to flip the Aebelskivers and cook on the other side for an additional minute or two.

Remove the Aebelskivers from the pan and roll in powdered sugar while they are still hot.  Enjoy while still warm.

Almond Bundt Cake

3 Dec

Domata Gluten Free Almond Bundt

 

 

 

Bundt cake is a family favorite of ours.  We live in Minneapolis, home of Nordic Ware the inventor of the Bundt pan.  This cake is so moist and delicious no one will guess it is gluten free!

Ingredients:

Non-stick cooking spray
8 ounces Almond Paste
2 cups sugar, use divided
½ cup (1 stick) cold unsalted butter, cup into tablespoon sized pieces
6 large eggs
2 teaspoons pure vanilla extract
1 ½ cups Domata Recipe Ready flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup water
1 tablespoon pure almond extract

Directions:

Preheat oven to 350 degrees. Spray an 8 cup Bundt pan liberally with cooking spray.

Crumble the almond paste into the bowl of a food processor fitted with a steel blade. Add 1 ½ cups sugar and process until the mixture looks like coarse sand. Add the butter and process until the mixture starts to ball up in the processor. With the machine running, add the eggs one at a time, letting the machine run for a few seconds between each addition. Add the vanilla. Turn the machine off and add the flour, salt and baking powder. Process until the batter is combined. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until golden brown and a toothpick inserted into the center comes out clean.

While the cake is baking, combine the remaining ½ cup sugar with ½ cup water and bring to a boil, stirring to melt the sugar. Remove from the heat and stir in the almond extract. Let cool.

When the cake is done spoon on the syrup and them let the cake sit for 30 minutes or until all the liquid is absorbed and the cake releases easily from the pan. Flip the cake onto a serving plate and serve.