SUGAR FREE MOLASSES COOKIES. MOLASSES COOKIES

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Sugar Free Molasses Cookies


sugar free molasses cookies
    molasses cookies
  • (molasses cookie) very spicy cookies sweetened partially with molasses
    sugar free
  • Contains fewer than 0.5 grams per serving.
  • A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, called artificial sweeteners.
  • Means that it has less than 0.5g per serving.

Delicious gluten-free, vegetarian Bagels!!
Delicious gluten-free, vegetarian Bagels!!
Tuesday, July 21, 2009 THE most amazing Gluten-free bagels ever! I have been craving a bagel for a while now and I tried frozen gf bagels only to be disappointed by the crumbly, dry texture. So I set out to come up with the perfect gf bagel recipe. What makes this recipe even better is it is egg free, and dairy free. These bagels are so good you wont even miss the gluten filled bagels. The recipe only makes 4 bagels because they are only good for a day, after that they are too hard to eat, but you can cut them into chunks and bake them for some awesome croutons. Well, I'm getting ready to sit down to a delicious bagel sandwich. Enjoy!! Bagel Recipe: 4 bagels 1 C very warm water 1/2 T yeast 1 T corn syrup 1 T molasses 1 t vegetable oil 1 t salt 2 1/4 C GF Bagel mix (see note) +1/4-1/2 C tapioca starch for kneading 1 1/2 T sugar 1. Combine warm water and yeast in medium bowl and stir until yeast is dissolved. 2. Add the corn syrup, molasses, and oil. stir thoroughly. Add salt. Pour 2 1/4 C flour into bowl and incorporate. 3. Flour your hands before handling dough as it will be slightly sticky. Knead the dough adding in enough tapioca starch to make the dough not sticky. 4. Put dough back into bowl, cover and let rise in a warm place. ( I usually turn my oven on the lowest setting before I start mixing the dough, and then turn it off right before putting it in to rise) Let rise for about an hour or until doubled in size. 5. Punch down dough, and cut into 4 equal pieces. 6. Roll into a ball, and use your fingers to form a whole in the center approx 1-1 1/2" in diameter. 7. Place bagels on a greased cookie sheet and let rise for 30 minutes. Should double in size. 8. Preheat oven to 400 F. 9. Fill saucepan 2/3 full of water and bring to a boil. Add the 1 1/2 T sugar once water is boiling. 10. Enlarge center of bagels if hole has closed up to less than 3/4 of an inch. 11. Drop bagel in boiling water, cover and boil 20 sec. flip and boil another 20 sec. Drain. 12. Sprinkle with your favorite toppings. 13. Bake on cookie sheet for ~25 min. Variations Everything bagel : 2T each minced dried onion, dried minced garlic, and flax seeds or poppy seeds, mix and sprinkle on bagels Cheddar Jalapeno: lay 4-6 jalapeno slices on bagel, sprinkle 3T cheddar cheese on bagel Asiago: sprinkle 3T asiago cheese on bagel ( like to brush mine with garlic butter before sprinkling shredded cheese on bagel) Garlic: Brush garlic butter over bagel, and sprinkle with minced dried garlic. Garlic Butter: 4-6 garlic cloves skinned and crushed 1 stick butter Heat to a simmer in small saucepan, turn heat off and leave on burner. Brush onto bagel. Cinnamon sugar/raisin: mix cinnamon and sugar in small bowl, add to dough with flour. For cinnamon raisin add raisins just before dough is combined. 2t cinnamon 1 1/2T granulated sugar 1/3 C purple raisins Bagel Mix 1/4 C Quinoa flour 2 C White rice flour 1/2 C Tapioca starch 1/2 t xanthan gum
Fresh Ginger Cake
Fresh Ginger Cake
Nathan Branch ©2011 The Fresh Ginger Cake from a recipe by David Lebovitz out of his "Ready for Dessert" book. The cake is very dark because of its molasses content -- and while I hadn't given much thought to the combination of molasses and ginger before, it suddenly occurred to me that a lot of gingerbreads (which I love) are made with molasses and ginger, and my favorite soft molasses cookies contain a healthy dose of ginger. So the flavor of this cake was a big hit with me. There's also a nice dose of black pepper to enhance the fiery character of the ginger (plus a little bit of clove and cinnamon). I didn't do any personal modifying , or "futzing", to this cake as it already had such a strong lineup (and a carefully considered balance) of flavors and spices that anything I would have added would have either gone unnoticed, or else driven the cake into flavor collapse. The cakes itself is very moist while the crust has a terrific toasted crunch. Ingredients: stone ground organic white flour, organic cake flour, pure sugarcane molasses, organic rapadura sugar, organic sunflower oil, fresh ginger, ground cinnamon, ground cloves, ground black pepper, water, organic baking soda and free-range eggs. I was a little surprised at how high the cake rose in the pan -- I wasn't expecting that. The recipe called for a 9" round cake pan with a 2" wall, but my 9" cake pan had only a 1.5" wall, so I used my 8.5" springform pan with a 3" wall, and boy am I glad I did. The batter nearly filled the whole pan, and the cake rose so high that it was obvious my 9" X 1.5" pan would never have sufficed.

sugar free molasses cookies
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