Directions

Yield: 32 fritters

In small bowl, whisk together mayonnaise, pesto sauce and lemon juice. Cover and refrigerate until ready to serve.

In large bowl, stir together tomatoes, garlic, vinegar, sugar, salt, pepper and bacon. Stir in Pamela’s Baking ; Pancake Mix; blend well. Fold in cornflakes.

Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Pour batter by 1 heaping tablespoons; flip once when bottoms are golden brown, about 3-4 minutes. Make in batches, adding additional oil as needed. Put finished fritters on baking pan in 200° oven to stay warm.

Serve each warm fritter in a small nest of lettuce with a dollop of pesto sauce on top.

These fritters are also delicious as part of a salad course, serve 3 fritters per person on a bed of mixed salad greens. Dilute the mayonnaise with a little milk and pour over the salad.

Directions

Dressing
Yield: 1-1/2 cups

In a food processor, process egg and Parmesan into a course paste. Add garlic and Dijon, pulse until blended (2 or 3 times). Add Balsamic vinegar, fish sauce, fresh lemon juice, salt and pepper. Pulse until blended (2 or 3 times).

Start the processor, slowly add oil through the pour spout until oil is incorporated. The dressing should be thick and creamy when the oil has been added completely. Check seasonings and adjust by taste preference.

Refrigerated until used. Keeps 4 or 5 days.

Salad
Rinse and drain well whole head of Romaine lettuce. Wrap in dish or paper towels and chill. (This is necessary for a good crunch to the lettuce, and will keep it crisp even with the dressing, cheese and other additions.) Right before serving chop heads crosswise, into 1-inch slices, making a great mixture of bright green inner and the darker outer leaves. Crumble with Garlic Croutons, and toss with more Parmesan shavings, fresh ground black pepper, and Caesar Dressing to taste,

Chef's Note: Tradition dictates the addition of anchovies, drained and halved lengthwise, draped over the greens. Lots of people now add grilled chicken or salmon instead, making this salad into an entree rather than a starter course.

Directions

In a Bread Machine:
Setting suggestion - Basic White Bread or Sweet Dough setting, 2 lb loaf, Medium crust.

In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 additional tablespoons of water. Pour all liquids including the 2 tablespoons of butter into bread maker, add bread mix, cheese, peppers (if using), and yeast.

Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.

Hand Mixing:
In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 tablespoons of melted butter. Add to dry mix, cheese, peppers (if using), and yeast, and beat with hand mixer for three minutes on med/high.

Pour into lightly greased 8 x 4 bread pan and let dough rest for 60 minutes. Dough will rise when baking.

Bake in a preheated 325º oven for 65-70 minutes.

Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Directions

Mix dry ingredients, then add butter and cheese, just mixing until pea sized pieces form. Add egg to water, mix well, then add to dry ingredients, mixing until a dough forms. Add a little more water only if dough will not form without it. Divide dough in half, forming into 2 disks, wrap in plastic, and chill for at least one hour.

Roll out dough between plastic and parchment to about 1/8-inch thick. Cut using a straight edge into 1/4-inch to 3/8-inch strips. Transfer parchment onto half sheet pan. Carefully stand the strips on their thin sides and form them into waves (Chef's note: Though traditionally twisted to form straws, we made waves with ours).

Bake at 400° for 10 to 12 minutes, until just starting to color. Remove pan from oven and place on cooling rack. Allow Cheese Straws to cool before serving.

Chef's Note: A fun way to serve the Cheese Straws is to stand them on end in a heavy glass, like bread sticks.

Directions

Dust work surface and rolling pin with Pamela's Gluten-Free Bread Mix and roll out dough to a thickness of 1/8-inch.

Cut in triangles and arrange on a parchment-lined or lightly oiled baking sheet.

Let crackers rest on baking sheet for 60 minutes before baking.

Preheat oven to 375°. Bake crackers for 15 to 20 minutes until golden brown and crispy.

Enjoy with your favorite party dips and spreads.

Directions

Dissolve yeast and sugar in warm water and let stand until bubbling, about five minutes. Combine unsalted butter and cottage cheese. Mix Pamela's Gluten-Free Bread Mix with yeast solution and cheese mixture into a dough.

Use dough to make Assorted Cheese-puff Pastry Appetizers, rolling and cutting as indicated for each preparation. Rest for sixty to ninety minutes before baking (see individual recipes). Bake as directed for each preparation.

Directions

Dust work surface and rolling pin with Pamela's Gluten-Free Bread Mix and roll out dough to a thickness of 1/4-inch. Cut in rounds and arrange in the cups of a lightly-oiled muffin tin to form small shell.

Let rounds rest in muffin tin for 60 minutes before baking.

Preheat oven to 375°. Bake cups in preheated 375° oven for about 20 minutes until golden brown and crispy.

Fill with creamed spinach or mushroom filling, and heat in oven until filling is hot. These are perfect for a decadent finger food.

Directions

Dust work surface and rolling pin with Pamela's Gluten-Free Bread Mix and roll out dough to a thickness of 1/4-inch. Cut in rounds and arrange on a parchment-lined or lightly oiled baking sheet.

Let rounds rest on baking sheet for 60 minutes before baking.

Preheat oven to 375°. Bake crackers in preheated 375° oven for 15 to 20 minutes until golden brown and crispy.

Pile high with goat cheese and roasted red peppers, or olive tapenade.

Directions

Gently knead grated cheese into prepared dough. Dust work surface and rolling pin with Pamela's Gluten-Free Bread Mix and roll out dough to a thickness of 1/4-inch. Cut in on-quarter-inch ribbons and gently roll or twist beneath fingertips to create an attractive straw.

Place straws on parchment-lined or lightly-oiled baking sheet. Let rest 60 minutes before baking.

Preheat oven to 375°.
Bake appetizers in preheated 375° oven for about 15 minutes until golden brown and crispy. Serve warm from the oven.

Directions

Dust work surface and rolling pin with Pamela's Gluten-Free Bread Mix and roll out dough to a thickness of 1/4-inch. Cut in appropriately sized triangles or rectangles to wrap asparagus spears and prosciutto or cocktail wieners. Wrap appetizers and place on parchment-lined or lightly-oiled baking sheet.

Let appetizers rest 60 minutes before baking.

Preheat oven to 375°.
Bake appetizers in preheated 375° oven for 20 to 25 minutes until golden brown and crispy. Serve warm from the oven.

Directions

Soup:
Combine all soup ingredients in a large stock pot. Cook until carrots begin to soften. Bring to a boil for dumplings. Remove bay leaf.

Dumplings:
Combine dry ingredients then slowly add milk and mix lightly. Drop by heaping tablespoons into boiling soup. Cook until dough is cooked through. About 10-15 minutes. Enjoy!!!

Directions

Yield: 16 ravioli

Heat 1 tablespoon of the oil over medium-high heat in a medium non-stick skillet. Season the chicken with half of the salt and pepper. Cook the chicken and shallots in the oil, stirring often, for 5 minutes or until the chicken is cooked through. Transfer to a large bowl and mix in the crumbled cheese. Set aside.

Return the skillet to high heat and add the remaining oil. Cook the tomatoes, stirring frequently, until the tomatoes are softened and browned in spots. Reduce the heat to medium, add the vinegar and remaining salt and pepper, and cook for 1 more minute. Add the basil and turn off the heat. (Reheat if desired before serving).

Prepare bread dough using the Oven Baking preparation (using eggs, yeast packet, oil and water). Divide dough into fourths. Using your hands, roll 1/4 of the dough into a log shape. (Keep the unused dough in the refrigerator until needed).

Dust a cookie sheet, your work surface and a rolling pin with cornmeal. Place the dough log onto your dusted work surface and, using the rolling pin, roll the dough into a rectangle 4-inches x 8-inches long. Cut the dough crosswise into four strips, each 4-inches x 2-inches. Place 2 Tablespoons of filling toward the end of one dough strip, leaving 1/2-inch border. Slightly flatten the filling. Fold the other end over the filling and crimp the edges closed with a fork. Place the filled ravioli on the cornmeal dusted cookie sheet in the refrigerator, and repeat with the remaining dough and filling, re-dusting your work surface and rolling pin as necessary.

Heat the butter on medium-high in an extra-large non-stick skillet. If you do not have an extra-large skillet, divide the butter and broth in half and cook in two batches. Add the ravioli and cook for 1-2 minutes or until lightly golden brown. Turn carefully and cook 1-2 more minutes until lightly golden brown. Turn the heat to high, add the chicken broth and cook 2 more minutes, or until the dough is set. Serve immediately with the tomatoes.

Chef's Notes: A very special treat with a simple list of ingredients! There are three parts: sauce, filling and pasta. The Sauce is so simple and so delicious you won't need any hints.

Filling: After cooking the chicken and shallots and combining them with the cheese, let cool and then chop fine so large lumps won't tear the tender pasta. Pasta: When rolling the pasta I used wax paper and LOTS of cornmeal masa which is finely milled. I used a lot of butter for a golden color on the ravioli and the recipe yielded about 20, 3-inch raviolis.