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

Put all dry ingredients into bowl and mix. Add all liquid ingredients to the dry, and mix for 3 minutes on high. Pour dough into small greased loaf pan. Bake in preheated 350° oven for 8 minutes. Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes. Use a serrated knife to slice loaf or freeze loaf before slicing.

Makes terrific grilled sandwiches, French toast, or cinnamon toast (mix 2 teaspoons cinnamon and 1/4 cup sugar, sprinkle over buttered toast).

Directions

Crack eggs in a measuring cup and beat with a fork. Melt butter, cool slightly and add to eggs, then add warm water for a total of 1-1/2 cups liquid.

Place all dry ingredients, including yeast, in a mixing bowl. Add warm butter/egg/water mixture. Beat on high speed for 3 minutes.

Pour into greased loaf pan no more than 1/2 to 2/3 full and use remaining dough in a small loaf pan, or make one large loaf and pour remaining dough into a greased muffin tin (each cup 1/2 full) for rolls. Cover with lightly oiled plastic wrap and place in a warm area to rise until doubled, about 1 hour (less for rolls), or until dough has risen to the lip of pan.

Take off the plastic wrap and bake in a preheated 375° oven 35 minutes for large loaf; 25-30 minutes for small loaf; and 15-20 minutes for rolls. I find it much easier to slice the bread after freezing it.

For extra flavor, I like to sprinkle sesame seeds in the greased bread pans before putting in the dough.

For a nice variation, add 1/4 cup sunflower seeds or a tablespoon of sesame seeds or poppy seeds (or a combination) to the dough when mixing.

This bread makes fantastic grilled sandwiches, cinnamon toast, and french toast.

Directions

Place all liquid ingredients into bread machine, then add dry ingredients. Turn on machine using white bread setting. This recipe makes a 1-1/2 pound loaf. Use a serrated knife to cut slices or freeze loaf first and then slice.

Try adding sesame seeds, poppy seeds or sunflower seeds to dough while mixing, or add 1/2 cup raisins and 1 teaspoon cinnamon.

This bread makes fantastic grilled sandwiches, cinnamon toast, and french toast.

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

*Fry bacon in large stock pot and remove, reserving bacon for another use. Remove all but 2 Tbsp drippings.

Saute the onions and celery in oil until translucent.

Blend Pamela's Gluten-Free Bread Mix, salt and pepper, and sprinkle over the veggie mixture and stir for about a minute. Add the clam juice and potatoes and cook until potatoes are cooked through, about 15 minutes. Add cream and heat through, being careful not to boil the soup after adding the cream.

Chopped parsley is a nice addition to sprinkle on top.

Chef's Note: I like to use the chopped bacon in a BLT Salad that I usually serve with the Creamy Calm Chowder. Tossed with a nice vinaigrette, the acid in the salad makes a nice contrast to the creamy nature of the soup.

Directions

Preheat oven to 375°.

Combine all (no eggs are used). Mix on medium for 3 minutes. Use ½ of dough for each loaf. Dough will be wet and sticky. Spoon out dough in oval shape onto greased baking sheet. With rubber spatula, lightly drawl up dough from pan surface to fold over top to achieve a round almond shape. Let dough rise for 45 min, then lightly slash across top of loaf two to three times at an angle.

Bake for 65 to 70 minutes.

Make a Bread Bowl!
Preheat oven to 350°.

Once ingredients are incorporated follow these instructions;#58; Spoon out dough in round shape onto greased baking sheet or parchment paper. With rubber spatula, lightly drawl up dough from pan surface to fold over top to achieve a tall smooth round shape. Let dough rise for 1 hour, score top lightly with lines like a # sign.

Bake for 80 to 90 minutes. Crust will be crispy with a slight sour taste like sourdough French bread. To reduce this, cut back on vinegar or do not use at all. Cool completely.

Variations: To add seeds, lightly press sesame, poppy, or sunflower seeds into the top before baking. Use fine corn meal on the pan to give the bottom of the loaf additional texture.

Directions

Yield: 6 servings

Pre-heat oven to 375º.

Lightly grease an 8-inch x 8-inch square baking dish. Mix the Pamela's Baking ; Pancake Mix and the butter with a fork until the mixture resembles coarse crumbs, add the milk, and stir with a fork. Put half the mixture in the bottom of your baking pan, then sprinkle on 1 cup mozzarella, 1/2 of the thinly sliced ham, then 1/2 of the thinly sliced turkey. Spread strawberry fruit spread on top spreading to within 1/2 inch of the edge, then layer the last half of the ham, then the last half of the turkey, then sprinkle on 1 cup mozzarella. Spread the rest of the baking mix on top, and bake for 30 minutes. When nicely browned remove from the oven and sprinkle with powdered sugar. Allow to sit for 5 to 10 minutes before cutting and serving. Cut into wedges and enjoy.

Recipe’s back story:
My mother took me to the Ayres Tea Room in Indianapolis, IN when I was young and I chose their Monte Cristo Sandwiches. My mother decided to try her own much easier version of the traditional sandwich that I loved so much. I now have a little boy and I wanted him to have my Mother's Easy Monte Cristo Sandwiches, so I converted her recipe. It is now his favorite. The Ayres Tea Room is gone, and so is my mother. Although the Indiana State Museum has tried to replicate the Ayres Tea Room in their building where I now take my little boy. My Easy Monte Cristo Sandwich recipe is now my little boy's favorite, and he loves taking the leftovers in his lunch.

Directions

This recipe is best prepared by a hand mixer.

Prepare egg replacer in a separate container, then combine all ingredients, mix for 2 minutes on med/high. Let rest in greased pan for 1 hour. Dough will rise when baking. Bake in a preheated 350º oven for 1 hour.

Variations:
Cheese Bread: Add 2 cups fine shredded cheese, 2 tablespoons melted butter (Optional add 1/4 cup chopped green onions or jalapeño peppers).
Herb Bread: Add 2 tsp Italian herbs, and 1/2 tsp onion powder.
Three Seed Bread: Add 2 tsp sesame seeds, 2 tbsp sunflower seeds, and 1 tbsp poppy seeds.
Croutons/Stuffing: Cut slices of bread into small squares and bake n a cookie sheet for 2 hours in a 200° oven. Cut larger pieces to make toasts for appetizers. Or in a skillet, brown bread squares in butter or olive oil for salad croutons. For salad croutons, brown bread squares in butter or olive oil in a skillet.

Directions

Combine yeast packet, sugar, and 1/4 cup warm water. Let foam for 5 minutes. Add olive oil, remaining 1-1/2 cups warm water, and Pamela's Gluten-Free Bread Mix. Mix for three minutes. Put in a 9x9 pan greased with olive oil, sprinkle top of dough with olive oil to help spread it in the pan, spread to sides until dough is approximately 1/4-inch tall. Rise for 1 hour. Bake in a preheated 400° oven for about 20 minutes or until brown.

Optional: Before baking add salt and green onions, or sun dried tomatoes, olives and goat cheese, whatever you like.

Pamela's Note: Do not skimp on the olive oil. If you've never had Focaccia before, the olive oil should come off on your fingers while you eat it!

Directions

For this recipe you will need either English muffin rings or you can make your own foil molds (directions below). You can also use tuna fish cans or store-bought specialty pans for buns.

Mix dough according to directions for baking bread. Spray the inside of each mold with non-stick spray and place them on a baking sheet. Put 2 heaping spoonfuls of dough in each mold and spread with a spatula to flatten and fill the bottom of each mold. Be careful that you don't put too much dough in each cup or your bun will be too thick. Remember that it will rise when baking. I made 6 large buns from the regular Pamela's bread dough. Let rise according to directions.

Before baking, you can brush the tops of the buns with an egg wash (egg mixed with water) and sprinkle sesame seeds on top. The egg wash helps the tops to brown and also to hold the sesame seeds on.

Bake at 350° until medium brown, about 25-30 minutes. When finished baking, take the buns out of their molds and cool on a cooling rack.

Make aluminum foil molds by cutting the foil into a circle and pinching the edges all around to create a large cup shape, or into long oblong shapes for hot dog buns. Make it as big around as you would like your bun to be. You can smooth the bottom of the cup with your finger if you want the bottoms to be more smooth.

Directions

Yield: 8 dogs

In a 12-inch skillet heat approximately 2-inches of oil to 375°.

Slice hot dogs into quarters and set aside.

Mix dry ingredients together.

Lightly whisk eggs and water. Add wet ingredients to dry ingredients, whisking until smooth. Heavily coat sliced hot dogs in batter in place in hot oil for about 4 minutes until dark golden brown. Drain hot dogs on cooling rack and serve.

For a county fair type corn dog, make the recipe which is pretty thick and scoop the dog through the batter and smooth over the surface to coat.
For the ultimate corn dog, use a portion of the batter which has been thinned with water and pour a smooth coat over the first coat.

Chef's Notes: Use the best hot dogs you can find and you won't be able to resist. I used a smaller and deeper heavy pan and worked two skewers at a time. (I used a baby fryer - great!). I tried different sized pieces which all worked. The most important thing was to use a heavy duty skewer that would hold up to the heat of deep frying.