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

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

Put all ingredients into a bowl. With a spoon, mix enough to incorporate. Dough will be very thick. Do not over mix. Place rounded tablespoons of dough on a greased cookie sheet. Bake at 350° for 10 to 15 minutes. Cookies should be slightly firm to the touch. Do not over bake.Let cool before removing with spatula. Makes approximately 18 cookies.

Directions

Preheat oven to 350°.

Melt chocolate and mix with melted butter. Add eggs, vanilla and sugar, and beat. Add Pamela's Chocolate Brownie Mix and combine. Add optional nuts and/or chocolate chips. Bake in a lightly greased 8-inch square pan for 20 to 25 minutes, done when a toothpick inserted comes out with crumbs. Do not over bake!

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: 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: approximately 30 cookies.

Preheat oven to 350°.

Put Pamela's Baking ; Pancake Mix in a small mixing bowl. Add cocoa powder, baking soda, baking powder, and salt. Stir with a whisk.

In a separate bowl, with electric beaters, cream the butter and sugar at high speed until well blended. Add vanilla and egg. Beat well. With mixer on low gradually add the flour mixture. Beat just until combined. Fold in the cherries and chocolate chips. Place tablespoon sized scoops of dough 2 inches apart on lightly greased cookie sheets. Flatten with the round end of the tablespoon (like you would with Peanut Butter cookies). Bake for 12 minutes or until just set. Remove from oven; cool pans on wire rack 5 minutes then remove cookies from pans and allow to cool the rest of the way on wire racks.

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.

Directions

Yield: about 4 dozen cookies

Mix all ingredients together. Use teaspoon to scoop dough into rounds. Bake on parchment lined sheet in a preheated 325º oven for 11 minutes.