Directions

Cream together butter and sugar, then beat in extracts with the egg and egg white. Add Pamela's Baking & Pancake Mix with almonds and combine.

On a greased cookie sheet, form a log 3-inch wide log the length of the cookie sheet. Make sure log is about 2-inches from the edge of the pan, as dough will spread when baking. Bake in a preheated 325° oven for 35 minutes. Remove the biscotti and turn down oven to 300°.
v When loaf is cool, slice in 1/2-inch slices with a serrated knife. Lay pieces on their sides and re-bake for 25-30 minutes in 300° oven.

For a nice variation add candied fruit, chocolate chips or raisins to the dough with/or in place of the almonds. Or try other nuts like pecans, walnuts, macadamia, etc.

Directions

Mix dry ingredients, then add butter and cheese, just mixing until pea sized pieces form. Add egg to water, mix well, then add to dry ingredients, mixing until a dough forms. Add a little more water only if dough will not form without it. Divide dough in half, forming into 2 disks, wrap in plastic, and chill for at least one hour.

Roll out dough between plastic and parchment to about 1/8-inch thick. Cut using a straight edge into 1/4-inch to 3/8-inch strips. Transfer parchment onto half sheet pan. Carefully stand the strips on their thin sides and form them into waves (Chef's note: Though traditionally twisted to form straws, we made waves with ours).

Bake at 400° for 10 to 12 minutes, until just starting to color. Remove pan from oven and place on cooling rack. Allow Cheese Straws to cool before serving.

Chef's Note: A fun way to serve the Cheese Straws is to stand them on end in a heavy glass, like bread sticks.

Directions

Yield: 10 to 12 scones.

Mix the dry ingredients together. Cut in the butter using two knives. Add the milk and beaten eggs. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.

Variation:
Current Scones: Replace cranberries with 1/2 cup currents, orange zest is optional for this recipe.

Directions

Mix dry coating ingredients. Dunk chicken in buttermilk and then toss in dry coating mix. Chill well, at least one hour, overnight preferred. Before cooking dip one more time in the coating mix. Fry in hot oil until golden on both sides about 12 minutes. Serve with hot wings sauce, celery sticks and dressing as a dip.

Directions

Yield: 10 to 12 scones.

Mix the dry ingredients together. Cut in the butter using two knives. Add the milk and beaten egg. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.

Variation:
Cranberry Orange Scones: Replace currants with 1/2 cup cranberries, be sure to include 1 tbsp orange zest.

Directions

Yield: 48 muffins

Preheat oven to 375°. Spray 2 non-stick 24 mini muffin tins with non-stick cooking spray. In a large skillet, cook bacon stirring occasionally until crisp (about 12 minutes), and then transfer with slotted spoon onto paper towels to drain.

In a large bowl, whisk buttermilk, eggs, 1/4 cup maple syrup and butter. Stir in cornbread mix and green onion until blended. Stir in 3/4 of the bacon, reserving the rest for topping. Fill each muffin cup 3/4 full, and bake in oven until golden (about 10-12 minutes). Place muffin tins on wire rack to cool completely.

In a medium bowl, beat cream cheese, hot sauce and remaining 2 tablespoons maple syrup with mixer until smooth. Stir in remaining bacon and pecans. When muffins have cooled, spread cream cheese mixture over tops.

*NOTE to toast pecans, place in a small skillet over medium heat. Shake skillet often until pecans are golden all over (about 4 minutes). For a spicy kick add a little more chipotle hot sauce to the topping or batter.

Directions

Preheat oven to 345°. Line mini muffin pan with mini baking cups. Crust: In a bowl, cut chilled butter and shortening (cut into smaller chunks) into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Chill for 30 minutes. Divide dough in half and pat small pieces of dough using the palms of your hands until about 1/8-inch thick. Cut into 2-inch diameter circles (using a 2-inch diameter shot glass works well). Place each circle into a baking cup making sure the dough reaches the sides of the cup. Before baking pierce each Tart Crust with a fork. Bake for 15 minutes. Cool completely. Fill each cup generously with tapioca pudding. Then place washed and dried berries on top of each tart and refrigerate until ready to enjoy.

Directions

Mix Gorgonzola cheese, cream cheese and bell pepper until smooth. In a separate bowl, blend dry coating ingredients and set aside.

Cut jalapeño peppers in half, leaving one half with the stem if possible. Remove seeds and membranes. Spoon cheese filling into the peppers, allowing filling to mound up slightly. Gently roll in dry coating mixture, dip in a small tumbler of buttermilk, and roll in coating one more time.Using a high sided pan, heat cooking oil to 300° and cook in small batches until golden.

Drain well (newspapers work well) and serve immediately.

*Chef's Note: By using canned jalapeño peppers the pepper is cooked so you only have to fry the poppers long enough to melt the cheese and crisp the coating. I tried using fresh jalapeño peppers: first fire roasting on a gas stove, then carefully removing the skins and then trying to stuff these very delicate peppers, that somehow had shrunk to 1/2 their former size. I found the canned variety to be easier to work with. Ideally, find peppers with minimal pickling, or less pickle flavor than a fully pickled pepper.

Directions

Yield: between 20-30 fritters.

In a large bowl, mix fritter ingredients (first 9). Mix well. Set aside. In another bowl, mix glaze ingredients and set aside. Pour 1 inch extra virgin olive oil in pan (heat until oil stays bubbly when food is added, NOT boiling). Drop small spoonfuls of mixture into oil, let cook about five minutes per side. Drain on a paper towel for one minute. Drizzle with glaze mixture.

For a healthier version, bake fritters in the over at 350° for twelve minutes.

Chef's note: If the fritter batter seems to runny, slowly add more mix until desired consistency.

Directions

Blend Flour Coating ingredients, set aside.

In another bowl, blend Breadcrumb Coating ingredients, set aside.

Cut mozzarella into approx. 1/4-inch x 1/4-inch x 4-inch pieces, or any shape you prefer. Dredge in egg, flour coating, egg again and then the breadcrumbs coating. Chill for at least 1 hour. Fry in small batches in 1/2-inch oil, turning until a golden crust forms and cheese just starts to melt and pieces become soft. Drain well on paper towels and serve with your favorite Marinara sauce.

Directions

Use your favorite Pamela's Cookies from the box such as Pamela's Pecan Shortbread, Pamela's Chunky Chocolate Chip Cookies and Pamela's Lemon Shortbread, or Pamela's Simplebites Mini Cookies, Pamela's Biscotti or bake your own using Pamela's Chocolate Chunk Cookie Mix. Then decorate with coconut. For creating the Chocolate Dipped cookies take a look at Pamela's Dark ; White Chocolate Decorated Cookies.

General preparation: use shredded sweetened coconut. Try browning 1/2 of the coconut in a dry skillet on low, stirring constantly until it becomes a nice light brown color, cool. Coconut will stick to frosting or dipped chocolate, just remember the chocolate will dry very quickly so whatever you want to stick to it, do it right after dipping. You can dip the whole top or just roll the edges.

Like the peppermint preparation, coconut goes equally well with white or chocolate frosting or dip. Try combining it with you favorite type of nuts as well.

Make your own seasonal designs, such as snowflakes or Christmas trees. Use royal frosting or chocolate as a"glue" to guide the coconut. Or use white corn syrup. Heat it in the microwave to thicken slightly (10-15 seconds, be careful with hot sugar) and then brush on your design with a small inexpensive paint brush, when completed gently dip into the coconut.

Make butterscotch animals or other shapes by using small butter molds (found at kitchen and bakery supply stores). Start by heating butterscotch chips in the microwave, 20 seconds at a time, then stir, then heat, repeat until a smooth spoonable consistency is achieved. Using very small chocolate/butter molds, fill the molds and chill for 10 minutes in the fridge. They pop right out of the aluminum molds with a little cross tension twist. For dipping whole, half, tops or bottoms of cookies with butterscotch or white chocolate, add 1 tsp of oil or shortening when heating. For milk or dark chocolate add approx. 1.5 tsp oil or shortening during the heating and stirring process.

Cookie Decorating Frosting/Royal Icing

1 bag Pamela's Vanilla Frosting Mix
2 egg whites
1/2 teaspoon cream of tarter

Mix ingredients together, add food coloring*. Spread or pipe on cooled cookies. Add decorative sprinkles or candies if desired. Powder food coloring will net brighter colors.

* Consumers concerned about gluten should check that all candies, flavorings and additional ingredients added to recipes are gluten-free.

Directions

Use your favorite Pamela's Cookies from the box such as Pamela's Pecan Shortbread, Pamela's Chunky Chocolate Chip Cookies and Pamela's Lemon Shortbread, or Pamela's Simplebites Mini Cookies, Pamela's Biscotti or bake your own using Pamela's Chocolate Chunk Cookie Mix. Then follow these instructions for dipping and decorating. Don't forget to experiment and add your own personal style and flare to your creations.

For dipping milk or dark chocolate chips: In a microwave safe bowl, add 1-1/2 tsp oil or shortening to 12 oz white or dark chocolate chips. Heat for 20 seconds, stir, heat for 20 seconds again, stir, repeat until stirred chocolate pours from the spoon in a thick stream. (Please note, chocolate will hold its form, and yet can be very hot. This is why you must heat for a very short time and then stir and repeat, it's important that you don't let the chocolate separate.)

When the chocolate is melted, simply dip your cookies however you'd like. Half, whole, or just the bottoms or tops. Place dipped cookies on wax paper, sprinkle with nuts or candies and then place in the fridge to set. Remember to occasionally stir the melted chocolate while dipping to keep it at a uniform temperature throughout. You can reheat the chocolate a couple of times. Too many times will separate the chocolate and cause a white skin to form. When that has happened, the chocolate is no longer good for dipping.

For dipping white chocolate and butterscotch chips: White and Butterscotch chips only needed 1 tsp oil or shortening per 12 oz. bag. Then follow directions above.

If you are doing a combination with caramel and chocolate dip, do one, chill on wax paper in fridge, then the other process, because otherwise they will melt into each other, making a mess of both ingredients.