ANCIENT HONEY CAKES (RICE FLOUR COOKIES WITH NUTS OR POPPY SEEDS)
In Ancient temples, they offered 'Honey Cakes' to the goddess. I Imagine that they were something like this! I adapted the rice flour for modern tastes, although you can try barley flour if you wish. Gluten-free! Sugar-free!
Provided by anniegreenjeans
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder, and cardamom into creamed butter mixture until dough is just mixed. Roll dough into small balls, about 1 heaping teaspoon each.
- Pour hemp seeds into a bowl and press each dough ball into the seeds, coating half of each ball. Transfer dough balls to the baking sheet, gently pressing to 1/4-inch thickness.
- Bake in the preheated oven until edges are golden, about 20 minutes.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 6.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 51.3 mg, Sugar 7.8 g
PASTRY TWISTS WITH SPICED SUGAR-HONEY GLAZE
Provided by Donatella Arpaia
Categories Dessert White Wine Family Reunion Deep-Fry Cinnamon Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 20
Number Of Ingredients 14
Steps:
- For pastries:
- Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.
- Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
- Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For spiced sugar-honey glaze:
- Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.
- Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.
- Ingredient tip:
- For the best results, dip the pastry twists in a mild-flavored honey, such as orange blossom. An assertively flavored honey will overwhelm the pastry and the spiced powdered sugar.
- What to drink:
- Finish the meal with a glass of Moscato, a sweet white wine. Donatella recommends the 2007 Rivera "Piani di Tufara" Moscato di Trani, Dolce (Italy, $15). The wine's spicy raisin notes are complemented by bitter almond flavors and an apricot finish. If that bottle is unavailable, try the 2008 Michele Chiarlo Nivole Moscato D'Asti (Italy, $16), a sparkling Moscato with stone-fruit flavors.
GLUTEN-FREE CINNAMON TWISTS WITH VANILLA GLAZE
These yummy twists are drizzled with vanilla glaze, but if you like to play with your food, use the glaze as a dip instead for dunking the twists.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- In medium bowl, stir together flour blend, yeast, xanthan gum and salt; set aside.
- In 2-cup microwavable measuring cup, microwave 3/4 cup milk, 1/3 cup granulated sugar and 3 tablespoons butter uncovered on High 1 minute to warm milk. Pour milk mixture into large bowl. Beat in vinegar and eggs with electric mixer on medium speed. On low speed, gradually beat in flour blend mixture until combined. Beat on medium speed 2 minutes. In small bowl, stir together 1/4 cup granulated sugar and the cinnamon.
- Line 2 large cookie sheets with cooking parchment paper. On work surface lightly sprinkled with flour blend, place dough. Roll dough into 10-inch square. Spread 2 tablespoons butter to cover dough. Sprinkle with cinnamon sugar. With sharp knife, cut dough into 12 strips. Holding each end of dough strip, gently twist strip; place about 3 inches apart on cookie sheet. Cover pan with plastic wrap. Let rest in warm place 30 to 45 minutes or until puffy.
- Heat oven to 375°F. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack.
- In small bowl, stir together Vanilla Glaze ingredients until smooth. Drizzle glaze over warm twists. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Twist, Sodium 210 mg, Sugar 24 g, TransFat 0 g
PILIPIT (GLAZED RICE FLOUR TWISTS)
This is a Filipino snack. We love this!! Got this from a Philippine Cookbook but did some modifications because of the measurements and the availability of the ingredients, I have to substitute some of them.
Provided by Taga_luto
Categories Lunch/Snacks
Time 45m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 5
Steps:
- To make the dough: Mix in mochiko rice and coconut flakes.
- Add water little by little until you can form the dough into small balls.
- Dust the board with rice flour to prevent the dough from sticking.
- Pull each ball to form an 8 inch cylinder dough.
- Twist the dough into a number 8. Or like a pretzel.
- To make the caramel syrup:In the mean time while the dough is frying, melt the brown sugar in 1 cup of oil.
- Lower heat until it reaches the caramel syrup stage.
- Dip each dough twist to coat with the syrup.
- Serve hot and enjoy.
Nutrition Facts : Calories 1045.3, Fat 82.1, SaturatedFat 13.3, Sodium 23.2, Carbohydrate 76.8, Fiber 3.6, Sugar 36.3, Protein 4.1
GLAZED APRICOT TWISTS
Categories Fruit Brunch Dessert Bake Quick & Easy Apricot Spring Summer Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 pastries
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper.
- Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips).
- Spread each strip with 1/2 tablespoon jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet.
- Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.
PALITAW (SWEET RICE CAKES)
This sticky, chewy dessert is very easy to make and can also be served as a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
- Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
- Bring a large pot of water to a boil.
- Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 39 g, Fat 4.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 265.4 mg, Sugar 24.2 g
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- Take a spoonful of dough and shape it in any way you want. In this recipe, you may roll the dough into a log shape, connect the end and then twist to form a number 8 shape.
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