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: 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

Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool. Set aside.

Crumble 1 box Pamela's Lemon Shortbread Cookies into medium-sized chunks. Place half of crumbles in bottom of glass trifle dish. Spoon half of whipped cream to bottom layer. Place half of berries upon whipped cream. Place the second (uncrumbled) box of Pamela's Lemon Shortbread Cookies on their sides encircling the trifle dish. Drizzle layers with half of wild blueberry syrup. Spoon Lemon Curd carefully upon layers. Place remaining crumbles on curd layer. Place remaining berries (excluding 1 tablespoon reserved) on crumble layer. Spoon remaining whipped cream on berry layer. Sprinkle reserved blueberries on whipped cream. Drizzle remaining wild blueberry syrup on top. Refrigerate, covered, at least 2 hours; preferably overnight.

Note: Garnish with fresh mint, if desired. Scrumptious!

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: Makes approximately 12-14 empanadas

Empanada Dough Instructions:
Empty contents of 1 bag (3-1/2 cups) of Pamela's Gluten-Free Bread Mix, remove yeast packet (no yeast packet in 4LB bag). Cut up both chilled butter sticks into small squares and add to mix. Using either your fingers or a pastry cutter blend the butter into the flour mixture until it resembles coarse pea-sized crumbles, careful not to over blend so that the butter does not melt too much. Slowly add the ice water 1 tablespoon at a time using a fork to blend with the dough. When the dough just begins to come together use your hands to bring it together. The dough should not be too sticky or so dry it is falling apart.

Shape into a ball and wrap in plastic wrap. Set in fridge at least 1 hour or until ready to use. Dough can be frozen overnight and taken out and thawed the next day at room temperature or in fridge.

Filling Instructions:
Heat olive oil over medium heat. Add onions and sauté until translucent, approximately 5 minutes. Add peppers and sauté 5 minutes, or until they begin to soften. Add garlic and sauté 2 min. Turn heat to medium-high. Add beef and coarsely crumble into mixture until well-incorporated and pea-sized. Add the rest of ingredients and sauté until all the juice has evaporated from pan. Take mixture off stove and allow to cool to room temperature (note: the beef mixture can be made a day ahead of time and held in the fridge until ready for use).

Making the Empanadas:
Pre-heat oven to 375º. Roll out a long sheet of wax or parchment paper and dust lightly with Pamela's Gluten-Free Bread Mix. Set dough on sheet and press down with hands to form an even round, then dust top with additional mix. Place another sheet of wax or parchment paper over and roll dough out until approximately 3/4-inch thick. Using a 4-inch round pastry cutter, or anything approximately that big in your kitchen, cut out circles. Place another, smaller piece of parchment down and dust with mix then set one circle down, dust top and roll out to 1/4 to 1/2-inch thickness. They will be approximately 6-inches in diameter.

Put two heaping spoonfuls of the beef mixture in the center of the dough. Using either a pastry brush or your fingers brush a small amount of the beaten egg all along the edges of the dough. Gently fold the dough over and match the ends together lightly pressing down to seal any open spaces. Press a fork all along the edge of the empanada and placed finished pastry on a well-greased cookie sheet. Repeat the above instructions for the rest of the empanadas. Dough can be pulled back together and rolled back out to yield more.

Brush the tops of each empanada with the egg mixture and place in oven. Cook 17-20 minutes or until dough is lightly browned, edges will be slightly more browned. Take out and serve with a dab of Chipotle Creme Sauce for dipping.

Chipotle Cream Sauce Instructions:
Blend all ingredients in a blender at high speed until fully blended. Sauce can be chilled in fridge until ready for use; also makes a great dip for chips and vegetables.

Chef's Notes:
If you have only one bag of Pamela's Gluten-Free Bread Mix you can substitute Pamela's Baking & Pancake Mix for the rolling and forming of the empanadas.
You can also make the filling spicier by leaving some of the seeds of the peppers, but be warned - the sauce is pretty spicy! Or, for a less spice, cut the spices, this is true for both the sauce and the filling.
The filling is entirely up to you! I love this filling because the raisins balance out the heat of the peppers and seasoning, but feel free to use turkey, pork, lamb, or even just sautéed vegetables! It can also be made vegan by simply substituting shortening for the butter and making an all vegetable filling.

Recipe’s back story:
I grew up in Texas, so I love the flavors of the southwest. After experimenting with Pamela's Products, I came up with this delicious, spicy savory treat that no one could tell didn't have gluten! I don't see any reason why I have to eat differently than other people so I make the things my friends and family are used to- just gluten-free. We all enjoy them together.

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: 2 dozen

Mix wet ingredients, then add in dry ingredients. Form into balls and bake 10-12 minutes at 350º. Enjoy!

Notes: You can exchange dried cherries for cranberries if you prefer.

Recipe’s back story: As a young girl, my mom and aunt took me to this little bakery in Richfield, UT where we would devour cherry chip cookies! They were such a great summer treat with a fresh taste. This was a recipe I was determined to adapt to gluten-free when myself, my mom, AND that aunt all found out we needed to avoid gluten. I recently took them on a family trip and everyone loved them. In fact, there were hardly any left for the people who actually needed gluten-free because everyone else ate them! What an honor.

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.

Directions

Beat eggs. Stir in Pamela's Baking ; Pancake Mix, baking powder and salt. Add melted margarine. Stir in remaining ingredients and pour into well greased 9x9-inch pan.

Bake 15 minutes at 400°, and then reduce heat to 350° for an additional 30-35 minutes.
Cool slightly and cut into small squares. Serve warm.

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

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.