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

Melt butter, add onion and cook on low for 20 minutes until translucent. Add celery, fennel and rosemary, salt and pepper, cook 5 minutes longer. Transfer to large bowl. Set aside.

Fry the sausage in the same pan over medium heat, breaking up the sausage, until just cooked through. Add to bowl with vegetable mixture along with bread and cornbread cubes, parsley and marsala. Toss and mix completely. Bake at 375° in buttered dish covered with foil for 40 minutes and then remove foil and bake until top turns golden, about 20 minutes longer.

© Pamela's Products, Inc.

Directions

Mix all ingredients together. Dust dough with Pamela's Baking ; Pancake Mix or rice flour and roll into long ropes.

Place on a greased cookie sheet. Dough strips should be 6' to 8' long and approximately 1/2' thick. Let rise 30 minutes.

Wet the dough rope top with water using your fingers (optional sprinkle with sesame or poppy seeds before baking).

Bake in a preheated 375° oven for 15 minutes.

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

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

Mix all together for three minutes on medium speed in a heavy duty stand mixer, or mix up to the first rising in a bread machine. Put the dough into a large zip lock bag, cut the tip about 1-inch long and "pipe" a braid onto a greased cookie sheet. Make sure you start at one edge as the braid will use up the whole sheet. Helpful hint: have a practice braid made out of ribbon or string to help you see which goes over what.

A Note About Braiding: This dough is too soft to do a long strand that will braid, but by doing one small section at a time, you should get the effect of a braid. Continue squeezing out a small braid of dough crossing it one over the next one, adding to the braid as you go.

Let rise for 60 to 90 minutes then brush on an egg wash (egg yolk mixed with a touch of water). Bake in a preheated 350º oven for 1 hour.

Directions

In a Bread Machine:
Setting suggestion - Basic White Bread or Sweet Dough setting, 2 lb loaf, Medium crust.

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, plus 2 additional tablespoons of water. Pour all liquids including the 2 tablespoons of butter into bread maker, add bread mix, cheese, peppers (if using), and yeast.

Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.

Hand Mixing:
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, plus 2 tablespoons of melted butter. Add to dry mix, cheese, peppers (if using), and yeast, and beat with hand mixer for three minutes on med/high.

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.

Directions

Place Pamela's Gluten-Free Bread Mix, yeast, sugar and salt in the bowl of a heavy duty stand mixer.

In a separate bowl, mix eggs, butter, milk and water, and add to flour mixture. Mix on medium speed 3 minutes. Divide into two, let rest in two buttered bowls for 20 minutes.

On parchment sprinkle with Pamela's Gluten-Free Bread Mix, pat dough into disk shape 1/4-inch thick. Using a pizza cutter, cut into eight pieces.

Sprinkle with Parmesan cheese and roll up starting at the wide edge. Place on parchment lined baking sheet and let rise for about 20 minutes.

Bake in 350° oven for 20-25 minutes. Brush with butter part way through for golden color. Sprinkle with kosher salt.

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: six to eight servings.

Preheat the oven to 350°. In a heavy saucepan, melt 2 tablespoons of unsalted butter over medium-low heat. Stir in Pamela’s Baking ; Pancake Mix or Pamela’s Gluten-Free Bread Mix until combined to form a roux, or thickening paste. Continue stirring occasionally until roux is bubbly and fragrant, 2 or 3 minutes. Remove from heat. Do not let roux cook until it begins to darken. Read more about using Pamela’s mixes to thicken sauces in Pamela’s Tips for Making Gluten-Free Sauces and Gravies.

In a microwave-proof measuring cup, measure milk, add minced shallot, and microwave on high for 1 minute. Pour the milk and shallot mixture into roux while whisking constantly to avoid lumps. Return to medium heat and continue to whisk, bringing sauce slowly to simmer. Stir frequently, letting sauce simmer gently for about 7 minutes, or until it’s as thick as cream soup.

Remove from heat and stir in cheese until it’s completely melted into sauce base. Season with salt, pepper, garlic, and cayenne pepper.

Cut broccoli florets into quarters or thin slices, peeling away the tough parts of stems. Steam, or blanche in salted boiling water, for 2 to 5 minutes until almost tender enough to pierce with a fork. Drain broccoli and stir it into cheddar cheese sauce to coat well.

Butter a 12-inch oval gratin or round casserole with remaining unsalted butter. Dust with 1/4 cup Pamela’s Amazing Toasted Bread Crumbs. Turn broccoli cheddar mixture into pan and spread with back of spoon to create a fairly even surface for the topping. (If you wish to make the casserole ahead, complete it to this step, cover with aluminum foil, and refrigerate. Remember that a chilled casserole will take longer to bake than a warm one.) Top with 1/2 cup Pamela’s Amazing Toasted Bread Crumbs.

Bake in a preheated 350° oven for about 30 minutes until cheese sauce is bubbly and bread crumbs are richly browned. (If you made the casserole ahead, do not remove the aluminum foil. Bake covered for 10 minutes, then remove aluminum foil and bake for 30 to 35 more.)

Directions

Muffins: Mix all ingredients together and fill greased muffin tin 3/4 full. Bake at 375° for 15-20 minutes.

Cornbread: Follow directions above, using two eggs. Pour into a greased 8-inch square pan. Bake for 20-25 minutes.

Variation: Add 1 cup drained canned corn and 2 tablespoons diced green chilies to dough when mixing. Bake for 20-25 minutes until an inserted toothpick comes out clean.

Chef's Note: Use Pamela's Cornbread ; Muffin Mix for other easy cornbread based recipes.