Directions

Yield: approximately 7 bagels

Combine dry mix, yeast packet, oil and water (no eggs are used). Mix on medium for 3 minutes. Use 1/2 cup dollop of dough for each bagel. Place on a greased baking sheet. Use oil or non-stick spray on dough to create bagel shape. Let dough rise for one hour, then poke hole in center of each bagel. In boiling water, boil bagels for 25 seconds, then remove with slotted spoon and place on greased baking sheet. Note: Bagels do not have to be boiled before baking but it is suggested. Bake in a preheated 400° oven for 20-25 minutes.

For freshly baked morning bagels, refrigerate shaped bagels on a greased baking sheet overnight. In the morning, preheat oven to 400°, boil bagels, then bake for 25-30 minutes. Bagels do not need to rise before baking.

Variations:
Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses.
Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds
Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers)
Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder
Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar

Directions

Mix all ingredients, spray waffle pan well with oil and cook in preheated waffle iron. Sprinkle waffle with chopped dates and walnuts, and sliced bananas. Serve with maple syrup.

Directions

Cut in shortening/butter in the Pamela's Baking & Pancake Mix until no lumps appear.

Now you have a ready-made mix to add sugar, eggs, and/or liquids for quick baking. You won't need to add any baking powder, baking soda, salt or milk, they're already in the mix.

Store in an air tight container in the refrigerator or freezer.

®Bisquick is a registered trademark of General Mills.

Directions

Preheat oven to 325°.

Mix dry ingredients, reserving the berries. Mix liquid ingredients. Combine. Carefully fold in the berries, taking care not to squish them too much. Scoop approximately 1/4 cup into muffin tins. Bake for about 25 minutes.

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

Mix dry ingredients. Mix liquid ingredients and add to dry mixture. Pour 1/4 cup batter onto the pan, (sprinkle corn kernels into batter if using), then sprinkle blueberries onto baking pancakes. Flip when browned on the first side. Serve with blueberry or maple syrup.

Directions

Cook and drain sausage and onions. Mix all ingredients except cheese. Pour into 11x17-inch pan or two smaller pans. Top with cheese. Bake at 350 degrees for 40 minutes. Cut into squares and serve warm. Special Notations: This can be made and baked in large muffin tins and frozen for 'on the go' breakfasts.

Directions

Yield: 4 servings

In large skillet, cook sausages over medium heat for 10 minutes or until lightly browned. Pour off all but about 1 tablespoon fat. Add apples, sugar and cinnamon; cover and cook about 5 minutes until apples are softened. Keep warm until waffles are ready.

In medium bowl, beat egg whites with lemon juice until stiff peaks form.

In large bowl, mix Pamela's Baking ; Pancake Mix, thyme, salt, egg yolks, milk, and oil; stir until there are no lumps. Add cheese and stir to combine. Fold in egg whites. Bake immediately in preheated, sprayed waffle iron.

Arrange 2 waffles and 3 sausages with some apples on each of 4 plates. Pass maple syrup at the table, if desired.

Recipe’s back story: Just about every Sunday in winter, my father made waffles for us after church. My father did not normally cook, so this was a great treat for us as well as a break for my mother. Every week, one of us kids got to specify what special ingredient would be added to the waffles. My father was a chemist, so he was all for the experiments. We tried berries, chocolate chips, even corn and peas (not that great). My favorite was my brother’s suggestion that we put cheese into the batter. Years later, I became known for my family brunches, and a big favorite was my dish of Apples ; Sausages. When I teamed it with my father’s Cheddar Waffles - it was a huge hit. Since learning I have Celiac Disease, I was delighted to discover that Pamela's Baking ; Pancake Mix makes waffles that are so delicious I have now put this treasured recipe back on the brunch menu.

Directions

Yield: approximately 20 to 24 doughnuts

Preheat heat oil to 350°. Cut parchment paper into 24, 6-inch squares and spray with non-stick cooking spray.

Combine warm water, honey and yeast in mixing bowl set aside and allow to proof for several minutes. Add melted butter, eggs and vanilla.

In a separate bowl mix together Pamela's Gluten-Free Bread Mix, cocoa powder and baking powder. Gradually mix the dry with the wet ingredients. The mixture should be the thickness of frosting. Using a pasty bag or plastic bag with 1/2-inch tip, pipe 3-inch diameter circles on to prepared parchment paper.

Set doughnuts in fryer paper side down and fry approximately 3 minutes on each side removing paper after flipping. If paper sticks to doughnut use a spatula to help free the paper. Place on cooling rack or paper towels to cool. Cover powdered sugar of topping of choice.

Chef's Notes: The doughnuts were an instant hit. Use high quality cocoa powder made with the Dutch process for a real rich chocolate flavor.

I also found doing a smaller circumference made a plumper doughnut overall. The amount of doughnuts I made from one recipe was around 50, but they were a petite size, like the powdered or frosted doughnuts of youth. I used my grandmother's electric frying pan to keep the oil temperature right at 350° and it was roomy enough to do 3 or 4 at at time.

The parchment paper comes off easily when the first side is done and the doughnut is ready to be turned.

Directions

Whip egg whites until stiff. In a separate bowl combine all other ingredients and mix until there are no lumps. Fold in the stiff egg whites and bake in greased, hot waffle iron. When done, place on a plate, put a scoop of vanilla ice cream on top of waffle and cover with hot fudge sauce.

Directions

Put all ingredients in a bowl and mix by hand to incorporate. Do not over mix. Bake in a greased waffle iron until firm to the touch, remove and serve with a scoop of vanilla ice cream and chocolate sauce.

Directions

Use Hand Mixing method only for this recipe:
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. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high.

In a separate bowl, combine 2 teaspoons cinnamon and 1/4 cup sugar. Fold the cinnamon mixture into the dough approximately three times to create cinnamon swirls.

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.