Recipes

A moist, lightly spiced pumpkin cake under a thick layer of soft brown sugar crumbs, finished with a vanilla glaze.

Gluten-free stuffing made with cheddar garlic drop biscuits instead of bread, so it holds its shape instead of turning to mush. Serves 6 to 8.

Grated apple, white chocolate chips, and a cinnamon glaze. All the flavor of apple pie in a one-bowl drop cookie.

The bakery version. Yeasted dough rested overnight, rolled by hand, dipped in butter and cinnamon sugar, and layered into a bundt pan.

Fluffy gluten-free carrot cake pancakes with warm spice, fresh grated carrot, and a cream cheese glaze.

A wonderful seasonal recipe you can make all year long. Enjoy the crumble nut topping for a lovely sweet addition. Made with Pamela’s Baking & Pancake Mix. This was the recipe on the bag called "Pumpkin Loaf Cake with Nut Topping."

Moist gluten-free zucchini bread made with Pamela's Pancake and Baking Mix, warm cinnamon, and fresh grated zucchini.

Easy gluten-free pumpkin pancakes made with Pamela's Pancake & Baking Mix, canned pumpkin, and warm fall spice.

This fantastic recipe is a take on Chicken and Waffles, with a gluten-free pancake twist. The sauce is sweet, with hints of vinegar and a juicy, peppery bite. The moist fluffy and savory pancakes are perfection! The recipe is breakfast for dinner, all comfort and joy. 2012 Recipe Contest Honorable Mention by Devon D.

These are the world's most delicious peanut butter muffins, where fluffy goodness meets nutty perfection! If you're a fan of the creamy, rich taste of peanut butter, then you're in for a treat with these delightful baked goodies. Picture sinking your teeth into a soft, moist muffin bursting with the irresistible flavor of peanut butter - it's like a hug for your taste buds! Whether you enjoy them for breakfast, as a snack, or as a sweet indulgence, peanut butter muffins are sure to satisfy your cravings and leave you craving for more. With their golden-brown tops and a hint of sweetness, these muffins are perfect for any occasion. So, grab your mixing bowl and get ready to bake up a batch of these heavenly treats that will have you coming back for seconds and thirds!

This is a unique pumpkin dessert, halfway between pumpkin pie and pumpkin cake. You can serve larger pieces to eat with a fork, or cut it into smaller pieces to eat like a bar. (This recipe was formerly called Pumpkin Betty Bars.)

Granny Smith apples add a touch of tart flavor to your pancakes.

Change up your breakfast routine, or serve these with dinner.

Canned pumpkin in the batter, warm spice in the filling, and toasted pumpkin seeds across the top. The October version of coffee cake.

Light, fluffy and full of cinnamon spiced apples. Made with our All-Purpose Flour Artisan Blend. Recipe and photo from Nutmeg Nanny.