Cherry Pie

13 Mar

Domata Gluten Free Cherry Pie

It is our family tradition to have pie at 3:14 on National Pie Day (January 23rd).  Although, this pie would be great any time!

This is my first attempt at making a lattice crust pie.  I’m quite pleased with the results!

Gluten Free Cherry Pie

Ingredients:

·         2  cans (16 ounces/can) pitted cherries

·         1/3 cup liquid from drained cherries

·         1/3 cup granulated sugar

·         1/3 cup light brown sugar

·         2 1/2 tablespoons arrowroot starch or cornstarch

·         ¼ teaspoon ground cinnamon

·         1/8 teaspoon almond extract

·         1 tablespoon butter, cut into very small pieces to dot on pie

·         Pastry for double crust 9 inch regular pie (click here for Domata’s gluten free Pie Crust recipe)

Directions:

1.       Preheat oven to 425 degrees.

2.      Drain cherries reserving 1/3 cup liquid.  Place both cherries and liquid into a large saucepan.

3.      Stir in granulated sugar, brown sugar, arrowroot or cornstarch, cinnamon and almond extract.  Cook over medium-low heat until sugar is fully dissolved.  Simmer for an additional minute and set aside.

4.      Prepare the pastry crust fitting one crust into the pie pan.  Roll out the second crust and cut into ½ inch wide strips.

5.      Pour cherry mixture into pie crust, dot with butter and weave pastry strips on top of the filling.

6.      Bake at 425 degrees for 15 minutes.  Lower the temperature to 350 degrees and bake an additional 35 to 40 minutes until pie is brown and bubbly.

7.      Cool and serve.

Peanut Butter Cookies

13 Mar

Domata Gluten Free Peanut Butter Cookies

 

I recently brought these to a post-ski race pot luck and they were all eaten before the “regular” cookies!  Simple and delicious.

 

Ingredients:

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups Domata Recipe Ready flour
3/4 teaspoon baking soda
1/4 teaspoon salt

 

Directions:
1.  Preheat oven to 375º.

2.  Mix first six ingredients.

3.  Add the rest of the ingredients.

4.  Mix well.

5.  Roll into balls and press down with a fork dipped in sugar or flour.

6.  Bake for 10-12 minutes on ungreased cookie sheet.

Almond Macaroons

7 Feb

Domata Gluten Free Almond Macaroons

 

These deliciously chewy little tidbits would also be great dipped in chocolate!

Ingredients:

1 can Almond Paste

1 egg white (extra large)

½ cup sugar

 

Directions:

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.

Break almond paste into small pieces and place into food processor or mixer.  Add sugar and mix well.  Add the egg white and mix until moist and sticky (tacky); approximately 2 minutes.

Spoon almond mixture into large pastry bag fitted with a #6 star tip.  Pipe into stars about 11 ½ inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart.

Bake 20 minutes on middle shelf, mover to upper shelf, (about 4” above middle shelf) for approximately 8 minutes until light golden brown.  Move parchment paper with cookie sheet onto baking racks to cool.  When completely cool carefully peel macaroons off paper.  Store in airtight container.

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.

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.

Baked Pumpkin Doughnuts with Maple Syrup Icing

19 Nov

 

Serve with big mugs of coffee or milk for dunking. Expect praise and wild applause from your family members.

Ingredients:

2 cups Domata Recipe Ready Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/8 tsp cloves
1/2 cup brown sugar
4  tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
2 1/2 tablespoons milk
1 cup pumpkin purée

For the Maple Syrup Glaze:

1 1/2 cups confectioners’ sugar
1/4 cup milk
1/8 cup maple syrup

Directions:

Preheat the oven to 375 degrees and grease two doughnut pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another medium bowl, cream together the brown sugar and butter. Beat in the eggs one at a time, and then the vanilla extract, milk, and pumpkin puree. Gradually beat the dry ingredients into the wet ingredients just until combined. Fill each doughnut mold 3/4′s full with batter. Bake 8-10 minutes or until the doughnuts spring back when touched. Remove from the pan and cool completely.

For the maple syrup glaze: In a small bowl, combine confectioners’ sugar, maple syrup and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

Serve with big mugs of coffee or milk for dunking. Expect praise and wild applause from your family members.

Sleigh Track Cookies

10 Nov

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These are sure to become a family favorite for the Holidays!  The dried cherries and toffee bits add a delightful taste and texture.

Cookie:

1 cup butter

¾ cup sugar

¾ cup brown sugar

1 egg

½ teaspoon Almond extract

2 cups Domata Recipe Ready Flour

1 cup old-fashioned rolled oats

1 teaspoon baking soda

¼ teaspoon salt

1 cup (5-6 ounce package) dried tart cherries, coarsely chopped

1 (8-ounce) bag milk chocolate toffee bits

 

Drizzle:

2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted

1 ½ ounce (about 1 block) vanilla-flavored candy coating (almond bark), melted

 

Directions:

Heat oven to 350 degrees F.  Combine butter, sugar, and brown sugar in large bowl; beat at medium speed until creamy.  Add egg and almond extract; continue beating until well mixed.  Reduce speed to low; add flour, oats, baking soda and salt.  Beat until well mixed.  Stir in cherries and milk chocolate toffee bits.

 

Drop dough by rounded tablespoons onto parchment paper-lined cookie sheets.  Bake for 11 to 13 minutes or until edges are golden brown.  Cool 5 minutes on cookie sheets; remove to wire cooling rack.  Cool completely.  Drizzle with melted chocolate and candy coating.

Apple Bread

26 Oct

 

 

Thank you Jennie S. for contributing a recipe for this moist and delicious Autumn snack!

Ingredients:

1 cup oil

3 eggs (at room temp)

2 cups sugar

1 teaspoon vanilla extract

3 cups diced apples

3 cups Domata Recipe Ready Flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (optional)

 

Directions:

  1. Combine and set aside the oil, eggs, sugar, and vanilla.
  2.  Sift flour, cinnamon, soda, and salt.
  3. Add dry ingredients to oil mixture gradually.
  4. Add apples and nuts.
  5. Bake in 2 regular loaf pans for 70 minutes at 325 degrees F.
  6. Cool for 10 minutes in the pan then transfer to wire rack.

Carrot Cake

23 Oct

This recipe was submitted by a customer.

Ingredients:

1 ½ cup sugar

4 eggs

1 ½ cup vegetable oil

2 cups Domata Recipe Ready Flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

1 cup raisins soaked in water

3 cups freshly grated carrots

Directions:

  1.  Cream sugar and eggs together, add oil and vanilla and beat just until smooth.
  2. In a separate bowl combine flour mix, baking soda, baking powder, cinnamon and salt.  Whisk to combine.  Add dry ingredient to the wet ingredients and beat until well blended.
  3. Stir in grated carrots and drained raisins.  Pour the batter into prepared pans.
  4. Bake in preheat oven for 45-55 minutes until a toothpick inserted into the middle comes out clean.  For muffins, reduce baking time to 30-35 minutes.  Cool on a wire rack.
  5. Frost when cake is cool

Makes one 13”x 9”, two 8” rounds, or 36 cupcakes.