Directions

Yield: 10 to 12 servings

Preheat oven to 350°. Set a baking pan of water inside oven before heating.

Note:The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.

Spray a Bundt or tube pan with non-stick spray. In a small skillet melt sugar over med/high heat, stirring continuously, until sugar is liquefied. Once liquefied sugar will brown quickly. Remove from heat. Immediately pour melted sugar in bottom of the Bundt pan.

Prepare Pamela's Classic Vanilla Cake Mix batter according to bag directions. Set aside.

Flan: Using a blender, combine eggs, milk and vanilla until well blended. Pour the flan mixture on top of the caramelized sugar in the Bundt pan. On top of the liquid flan mixture, pour the cake batter, batter will float. Bake for 60 mins. Cool and refrigerate for at least 6 hours in the pan. Flip onto large platter.

Directions

Preheat oven to 350º. Prepare a 9x2-inch spring-form pan: grease sides and bottom, line bottom with parchment paper and grease again, then dust bottom and sides with white rice flour.

Puree the bananas with the sour cream until smooth. Add the eggs, lemon zest and vanilla and blend. Measure Pamela's Baking & Pancake Mix and sugar into large bowl and mix to combine on low speed. Add butter and half the banana mixture and mix slowly until dry ingredients are well-moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan, smooth with spatula, and bake in center of oven for 35 to 45 minutes until a toothpick inserted in center comes out clean.

Allow cake to cool in pan for 10 minutes before releasing spring-form to remove cake. Cool completely on rack before dusting with powdered sugar. If desired, frost with a chocolate ganache or lemon butter cream.

Pamela's Tangy Lemon Frosting
1 bag Pamela's Vanilla Frosting Mix
6 tbsp butter or margarine, room temp/not melted
3 tbsp lemon juice
2 tbsp lemon zest

Soften butter or margarine with mixer. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time. Frost on cooled cake.

Directions

Yield: one layer or one loaf.

Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.

Variations:
Fruit options: add 1 cup crushed pineapple and/or 1/4 cup raisins.
Apple Spice Cake: Follow the recipe above exchanging grated carrots for grated apples.

Frost (if desired) with a cream cheese frosting (recipe below).

Cream Cheese Frosting
Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.

Optional: Add 1 tsp ground cinnamon

Directions

Yield: one layer or one loaf

Preheat oven to 325°.

Fold carrots with walnuts and pineapple if using. Combine all ingredients except carrot mixture, and mix on med/low for 60 seconds. Fold in carrot (walnut and pineapple mixture).

See chart for pan size and bake times (below). Toothpick should come out with slight crumbs.

Frost when cooled with Cream Cheese Frosting (below) or Simple Vanilla Frosting (below). Add decorative toppings, fruit slices or chopped nuts.

Cream Cheese Frosting
Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.
Optional: Add 1 tsp ground cinnamon.

Simple Vanilla Frosting
Yield: 1-3/4 cups frosting for 1 cake.

Soften butter or margarine on medium speed. Add Pamela's Vanilla Frosting Mix and water and blend on medium for 1 to 2 minutes or until smooth. Scrape down bowl during mixing. If frosting is too thick, add additional water one teaspoon as a time.

Pans ; Bake Times

Pan Size	Bake times Preheated 325° oven	Yield
Optimum Pan one 9-inch round	35 to 42 minutes	one 2-inch high round, can be cut in half for two layers
two 8-inch rounds	25 to 30 minutes	two 1-inchhigh layers
one 9-inch square	35 to 42 minutes	one 2-inch high square cake
one 9 x 13-inch pan	28 to 32 minutes	one 1-inch high sheet cake
cupcake -fill 3/4 full	20 to 26 minutes	yields 14 cupcakes

Directions

Yield: Serves 8

Melt chocolate and butter or margarine in microwave for about 1 to 1-1/2 minutes. Whisk until it all melts. Add vanilla and eggs; keep whisking. Add powdered sugar; whisk as you add. Add Pamela's Baking ; Pancake Mix, continue whisking. Pour mix into 8 muffin cups, use paper or grease well.

Bake about 10-13 minutes at 425° degrees.

Do not over bake. Will be molten in the middle and can add berries, ice cream, cool whip or all three!

Chef's Note: Spray the paper cups, if using, making it easier to unwrap your Lava Cakes.

Directions

Yield: one layer

Mix ingredients together for 1 minute on medium speed. Bake in greased 9' round at 350° for 35 to 38 minutes. Cake should be firm to the touch before removing from oven.

Directions

Yield: 8-10 servings

Preheat oven to 350º.

Pour boiling water on dates and baking soda let sit for 5 minutes.

Grease and line a round pan with wax paper. Beat sugar and butter until airy. Add eggs and vanilla and beat again until well mixed. Stir in Pamela's Baking ; Pancake Mix and salt with a spatula until well mixed. Add date mixture. Pour into pan. Bake 30 minutes in center oven.

Let cool 5 minutes then invert onto a serving plate.

For the sauce, melt butter and sugar together then add cream and simmer while stirring for 3 minutes. Pour on the cake and serve with fresh whipped cream.

Whipping cream to serve.

Recipe’s back story: Sticky toffee pudding is an English favorite and lends itself to this gluten-free version exceptionally well. Thanks to Pamela's Baking ; Pancake Mix, I came up with this. I have served this at dinner parties without even explaining it being gluten- free, it's a crowd pleaser! Thank you, Pamela!

Directions

At least twenty-four hours in advance, chop the mixed dried fruit into small pieces. Tip: spray the inside of the food processor bowl and the blade lightly with oil for easy processing.

Combine the chopped dried fruit with the currants, pecans, granulated sugar, and 1/4 cup of the dark rum. Cover and let soak until ready to make fruitcake.

Preheat oven to 325°.

In a small bowl, whisk to combine Pamela's Gluten-Free Bread Mix, cinnamon, and baking soda.

In the bowl of a stand mixer or using a hand-mixer, cream the butter. Add the brown sugar and beat until light and fluffy. Add the egg and mix to incorporate. Add the dry ingredients in two batches, alternating with the molasses and milk. Beat for 1 minute on medium-low to form a thick batter. Stir in fruit, pecans and soaking rum.

Prepare a muffin tin with at least 8 cups by buttering thoroughly and dusting with Pamela's Gluten-Free Bread Mix or white rice flour. Spoon batter into prepared pan, filling cups 3/4 full. Bake miniature fruitcakes in preheated 325° oven for 20 to 25 minutes. When done, cakes will shrink from sides of pan and spring back if lightly touched, and a cake tester inserted in the center of one will emerge cleanly.

Sprinkle each cake with 1 teaspoon of the dark rum then let cakes cool in pan for 5 minutes. Serve warm from the pan or remove to a wire rack to cool completely before storing in an airtight container.

Directions

Cake Directions

Preheat oven to 325°.

Coat one 9-inch round cake pan with nonstick cooking spray. Zest lemon and set aside; squeeze lemon juice into 1 cup measuring cup, and add enough water to equal 2/3 cup. In medium mixing bowl, place cake mix, eggs, oil, lemon zest, lemon juice and water. Beat at medium-low speed 2 minutes. Scrape batter into prepared pan.

Bake 35-45 minutes or until cake springs back when touched in center and sides are starting to pull away from the pan. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely. Split the layer horizontally to form two layers.

Filling Directions

In medium mixing bowl, beat cream cheese, lemon curd and cream until light and fluffy. Spread bottom layer with half the frosting and scatter with half the berries. Top with remaining cake, frosting and berries. Store in the refrigerator.

Yield: 12 servings

Directions

Double (as reflected in the ingrediants above)Pamela's Chocolate Chip Cookie recipe and spread dough out on a round pizza pan (or a stone, if desired), bake at 325° for approximately 20-25 minutes.

Let cool and decorate with frosting.

Directions

Cake:
Preheat oven to 350°. Butter (not pan spray) a 9-inch square or round baking dish.

Combine pumpkin, egg, butter, oil, salt, syrup, and spices in a large bowl until very smooth. Add Pamela’s Baking ; Pancake Mix and mix until combined (do not over mix). Add the batter to the baking dish and bake for 24-28 minutes or until done via the toothpick test, inserted toothpick comes out clean.

Spiced Rum Frosting:
Combine softened cream cheese, butter, and brown sugar and mix till smooth. Add powdered sugar, spices, vanilla, and rum. Mix until very smooth. Allow the cake to thoroughly cool. Remove cake from pan onto a serving dish (if desired) and frost generously.

Directions

Yield: 8 servings
Heat oven to 350°. Combine crust ingredients and press into the bottom and half way up the sides of a 9 inch springform pan. Bake for 10 minutes. Cool and set aside.

In a large bowl, blend sugar and cream cheese. Add beaten eggs, one at a time. When well mixed, add sour cream, vanilla and lemon juice. Beat on medium until smooth. Then beat on high until a little bubbly, about 1 minute. Pour into pan and sprinkle with a little cinnamon. Bake at 350° for 40 minutes. Turn off oven and let cheesecake sit without disturbing for 1 hour. Do not open the oven door.

After 1 hour, remove cheesecake from oven and let set at room temperature for 45 minutes, then place in refrigerator. Chill overnight. Serve as is or topped with fruit pie filling.