GLUTEN-FREE SINCE 1988 BAKING & PANCAKE MIX

GLUTEN-FREE SINCE 1988 BAKING & PANCAKE MIX R E C I P E B O O K

In 1988, I created this wonderful Baking & Pancake Mix that is easy to use and extremely versatile, allowing you to create all the delicious foods you crave! 1 PAMELA S BAKING & PANCAKE MIX

HELPFUL HINTS FOR USING PAMELA S BAKING & PANCAKE MIX 1. Do not pack down mix in measuring cup. The best way to measure is to scoop and level. 2. When eggs are called for, use large eggs. 3. This mix works well with most recipes but may not duplicate wheat flour results every time. To use as a substitute for wheat flour in your baked goods: You may need to make adjustments by omitting the baking powder, baking soda and salt as these three ingredients are in this mix. The leavening in the mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup. Due to thickeners in the mix, start with 1/2 cup less flour than your recipe calls for and slowly add more as needed to achieve desired consistency. If dough seems too dry, add more liquid; too wet, add a little more mix. If baked goods spread too much, reduce the fat. 4. This mix can be used in place of wheat flour to thicken gravy. 5. This mix can be used for breading. Add seasonings, herbs, sesame seeds and/or finely chopped nuts to this mix, or combine 1/4 cup fine cornmeal with 3/4 cup Baking & Pancake Mix. Use eggs, melted butter or milk to coat fish, chicken or vegetables before baking. RECIPE BOOK 2

BREAKFAST & BRUNCH Pancakes The original Pamela s pancake recipe still hands down the family favorite for breakfast! Yield: six 4-inch pancakes 1 cup Baking & Pancake Mix 1 large egg (or equivalent of liquid egg replacer) 3/4 cup water 1 TBSP oil DIRECTIONS: Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium low heat, or 350º for electric griddles). Cook until bubbles start to form and edges start to look dull. Flip once. Serve immediately. Extra pancakes can be cooked, cooled, and then wrapped in plastic and frozen. To reheat, remove plastic. Wrap pancakes in a paper towel and microwave until hot, approximately one minute. VARIATIONS: Chocolate Chip Pancakes: Sprinkle mini chocolate chips on top of raw batter after you have poured it out onto the pan, but before you flip to cook the second side. Add a few more on top! Chocolate & Cinnamon Pancakes: Add mini chocolate chips and cinnamon to the batter and sprinkle a little extra on top. Chocolate & Orange Pancakes: Add mini chocolate chips and orange zest or juice to the batter. Blueberry Pancakes: Add blueberries on top of raw batter after you have poured it out onto the pan, but before you flip to cook the second side. Add a few more on top! 3 PAMELA S BAKING & PANCAKE MIX

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Bisquick Substitute 2 1/2 cups Baking & Pancake Mix 3/4 cup butter or shortening DIRECTIONS: Cut butter or shortening into Baking & Pancake Mix until no lumps appear. Use as you would use Bisquick for quick baking. There is no need to add baking powder, baking soda, salt or milk as they are already in the mix. Store in an airtight container in the refrigerator or freezer. 5 PAMELA S BAKING & PANCAKE MIX

Waffles Light and fluffy! Yield: three 7-inch round waffles or eight 4-inch square waffles 1 1/2 cups Baking & Pancake Mix 2 large eggs, separated 3/4 cup water 1 TBSP oil DIRECTIONS: Whip egg whites until stiff. In a separate bowl, combine Baking & Pancake Mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. For crispier waffles, increase baking time. Waffles can be used for open-faced sandwiches too. Extra waffles can be wrapped in foil or plastic to store in freezer. Remove wrap before reheating in toaster. Crepes Simple and satisfying add your favorite sweet or savory filling. Yield: approximately nine 7-inch crepes 1 cup Baking & Pancake Mix 1 1/3 cup water 1 egg, large 1 TBSP oil DIRECTIONS: Mix all ingredients together. Batter will be very thin. Preheat crepe pan or a round 12-inch pan on low to medium/low heat. Spray or oil pan before baking each crepe. Pour 1/4 cup of batter into pan and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and lay flat on parchment or wax paper. Stack each finished crepe as you go, with parchment or wax paper in between. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve. RECIPE BOOK 6

Drop Biscuits An excellent addition to any meal. Yield: 5-6 biscuits 1 cup Baking & Pancake Mix 1/4 cup shortening 1/3 cup plus 1 additional TBSP milk DIRECTIONS: Preheat oven to 375. Pour Baking & Pancake Mix into large mixing bowl. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Add milk, stirring with a fork. Do not let dough sit. Drop spoonfuls of dough onto a greased cookie sheet. Bake 12 minutes, or until brown on top. Scones Delightful with tea or coffee. Yield: 10 to 12 scones 2⅓1/3 cups Baking & Pancake Mix 1/3⅓cup plus 1 TBSP sugar 1 tsp baking powder 1/2 cup dried cranberries or currants, or 1/4 to 1/2 cup chocolate chips 4 TBSP butter 1 egg, beaten 2/3⅔ cup milk 1 TBSP orange zest (optional, good with cranberries) DIRECTIONS: Preheat oven to 375. Mix the dry ingredients together. Cut in butter using a pastry cutter or two knives until pea-sized crumbs are formed. Add milk and 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 for 15-17 minutes. 7 PAMELA S BAKING & PANCAKE MIX

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Muffins Satisfying with blueberries or your favorite fruit. Yield: approximately 6 to 7 muffins 1 3/4 cups Baking & Pancake Mix 1/4 cup melted butter or oil 1/2 cup milk 1/2 cup sugar 1 egg 1 tsp vanilla 3/4 to 1 cup fruit bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional 1/4 cup water) 1/4 cup chopped walnuts (optional) VARIATION: MUFFINS WITH NO FAT ADDED 1 1/4 cups Baking & Pancake Mix 1/4 cup water 1/3 cup honey or 1/4 cup sugar 1 egg 1 tsp vanilla 1/2 cup fruit -- bananas, peaches, berries, etc. (If using raisins or dried fruit, add 1/4 cup additional water) 1/4 cup chopped walnuts (optional) DIRECTIONS: Preheat oven to 350. Mix all ingredients together and spoon into greased muffin pan (or muffin papers sprayed with cooking spray), filling each cup about two-thirds full. Bake for approximately 25 minutes, or 19 to 21 minutes for the No Fat Added variation. 9 PAMELA S BAKING & PANCAKE MIX

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Banana Bread Easy and delicious the whole family will enjoy. Yield: one 8 x 4 or 9 x 5 loaf 4 TBSP butter, melted 1/2 cup sugar or honey 2 eggs, beaten 1 cup banana, mashed 1 3/4 cups Baking & Pancake Mix 1/2 tsp salt 1 tsp vanilla 1/2 cup nuts (optional) DIRECTIONS: Preheat oven to 350. Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix together. Pour into a greased 8 x 4 or 9 x 5 loaf pan. Bake for 1 hour, or until an inserted toothpick comes out clean. Delicious plain or spread with butter or cream cheese. RECIPE BOOK 12

Pumpkin Bread with Crumble Nut Topping Wonderful seasonal recipe you can make all year long. Yield: one 8 x 4 or 9 x 5 loaf, or one 9-inch cake (tube pan) 4 TBSP butter, melted 1/2 cup sugar 2 large eggs 1 cup of canned pumpkin (not pie filling) 1 1/3 cups Baking & Pancake Mix 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves TOPPING (OPTIONAL): 2 TBSP butter, melted 1/3 cup packed brown sugar 1/2 cup of nuts (sliced almonds, walnuts, pecans) DIRECTIONS: Preheat oven to 350. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs and pumpkin and mix to combine. Whisk together Baking & Pancake Mix, salt and spices. Add to mixer bowl and blend well. Line bottom of a loaf pan or tube pan with parchment paper and spray with cooking spray (spray sides also). Pour into greased parchment-lined pan. Mix topping ingredients and smooth evenly over batter to the edges. Bake for 50 to 60 minutes, or until toothpick inserted comes out almost clean. 13 PAMELA S BAKING & PANCAKE MIX

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Sour Cream Coffee Cake Perfect for brunch or entertaining anytime. Yield: one 9-inch cake (in round, springform or tube pan), or 12 large muffins FILLING: 1 cup walnuts or pecans 1/4 cup white sugar 1/4 cup light brown sugar 2 tsp cinnamon 1/2 cup currants or raisins CAKE: 2 cups Baking & Pancake Mix 2/3 cup butter, softened 1 cup white sugar 2 large eggs 1 tsp vanilla 1 cup sour cream

GLAZE OPTIONS: Lemon or Orange Glaze: 1 cup powdered sugar 2 TBSP softened butter 2 TBSP orange juice, lemon juice or water (add more water if too thick to pour) pinch of salt zest of 1 orange or lemon Vanilla Glaze: 1 1/2 cups powdered sugar 2 TBSP boiling water (add more water if too thick to pour) 1 1/2 tsp corn syrup 3/4 tsp vanilla DIRECTIONS: Preheat oven to 350. FILLING: Place all the filling ingredients into a food processor and pulse until the nuts are medium pieces. Set aside. CAKE: Cream butter and sugar on medium for about 4 minutes or until well blended. Add eggs one at a time, scraping the sides of the bowl as necessary. Blend in vanilla. Reduce mixer to low speed and alternately add Baking & Pancake Mix and sour cream three times each. Mix just enough to incorporate. Line bottom of a 9-inch round, springform or tube pan with parchment paper and spray with cooking spray (spray sides also). Separate out two tablespoons of filling for later (for the top). Spoon 1/3 of the cake batter into pan, completely covering the pan bottom, and sprinkle1/2 of the filling over batter evenly. Cover that with half of the remaining batter, and then cover with the remaining half of the filling spread evenly over the batter layer. Top with a layer of the remaining batter. Sprinkle the saved two tablespoons of filling over the top for looks. To marbleize the cake, insert a knife straight down into batter and then move the knife up and down around the pan every inch in a zig zag motion. Do not smooth out the batter. Bake for 45 (continued next page) RECIPE BOOK 16

to 50 minutes or until toothpick inserted into the center comes out clean. Remove cake from oven and while still warm, run a knife around the edges of the pan (and center if using a tube pan). Let cool and carefully remove from pan or cut and serve out of pan. GLAZE: Mix ingredients together until creamy. Pour a thin stream of icing back and forth for a stylish touch. MUFFIN VARIATION: Spray 12 large muffin papers and insert them in regular or large muffin pan. Spoon half of the batter equally into papers, covering the bottom. Sprinkle half of the filling over batter, repeat with layer of batter, then sprinkle remaining filling evenly over batter. To marbleize, insert a knife or chopstick straight down into batter of each muffin and move up and down and around a couple of times. Do not smooth out the batter. Bake for 28 to 32 minutes; inserted toothpick will come out clean and edges will be just pulling away from the pan. When cool, remove from cupcake papers and pour thin stream of glaze back and forth over muffins. Serving tip: place each muffin back into a fresh muffin paper. Cranberry Orange Biscotti Flavorful twice-baked Italian cookies. Yield: two dozen 3-inch cookies 2 TBSP butter, softened 1/2 cup sugar 1 to 2 tsp anise extract, depending on taste 1 tsp almond extract 1 TBSP orange zest or 1 tsp orange extract 1 egg plus 1 egg white 1 3/4 cup + 2 TBSP Baking & Pancake Mix 3/4 cup sliced almonds 6 TBSP dried cranberries, roughly chopped DIRECTIONS: Preheat oven to 300. In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add extracts and zest and mix well. Add eggs, mixing well again. Gradually add Baking & Pancake Mix until completely combined. Mix in almonds and cranberries. 17 PAMELA S BAKING & PANCAKE MIX

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Line a cookie sheet (insulated cookie sheet works best) with parchment paper and spray the paper with non-stick spray. Divide dough in half and form two logs of dough, about 2 x 12, on the parchment paper. The dough will be sticky; use two rubber spatulas or wet fingers to help form the dough. Bake in the top third of the oven for 25 minutes. Remove from the oven and place the cookie sheet on a wire rack for 10 to 15 minutes, until logs are almost cool. Preheat oven to 275. With a serrated knife, carefully cut 3/4 diagonal slices. Place slices back on a parchment-lined cookie sheet on their sides. Bake 8 minutes, remove from oven and carefully turn over, then bake another 8 minutes. Allow to cool completely on cookie sheet. Store in an airtight tin. Quick Donut Holes Quick and easy you won t miss the rest of the donut! Yield: about 24 donut holes 2 cups Baking & Pancake Mix 1 tsp pumpkin pie spice 3/4 cup buttermilk 1/4 cup canola or other oil for frying 1 egg DIRECTIONS: Combine Baking & Pancake Mix and pumpkin pie spice. Mix buttermilk with oil and egg and pour into dry ingredients. Mix well. In a fry pan, heat oil until hot. Drop batter by the teaspoonful into hot oil and fry for 3 to 5 minutes or until balls puff and turn golden. Drain on paper towels. Roll in cinnamon sugar or powdered sugar. Best served warm. 19 PAMELA S BAKING & PANCAKE MIX

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Cider Buttermilk Donuts Fun treat made with donut maker or baked in oven. Yield: approximately 5 dozen mini-donuts or 1 dozen regular-sized donuts 1 3/4 cup Baking & Pancake Mix 1 tsp cinnamon 1/2 tsp nutmeg 1/2 cup apple cider (reduced to 2 TBSP) 2 TBSP butter, melted 1/2 cup brown sugar 3/4 cup buttermilk 1 egg 1 tsp vanilla DIRECTIONS: Whisk together the dry ingredients (except the brown sugar). Boil apple cider in a pan for about 5 minutes until reduced to 2 TBSP. Allow to cool a little. Combine reduced cider, melted butter, brown sugar, buttermilk, egg and vanilla; mix well to melt sugar. Add liquid ingredients to dry ingredients and stir well to combine. DONUT MAKER: Fill sprayed mini donut maker and scoop about one tablespoon of dough into each compartment. Bake about 3 to 4 minutes. DONUT PAN IN OVEN: Preheat oven to 400, fill individual spaces 2/3 full, and bake for 6 to 8 minutes, until donuts spring back when gently touched. Eat donuts plain, toss them in sugar and cinnamon, or glaze or frost donuts when cool. RECIPE BOOK 22

L U N C H & D I N N E R Bread in a Minute A quick alternative to sliced bread. Yield: one serving 1 large egg 1 tsp water 3 TBSP buttermilk, or 3 TBSP milk plus 3/4 tsp vinegar, or 2 TBSP plain yogurt 1/3 cup Baking & Pancake Mix 1 tsp sugar, honey, agave, molasses, or 1 TBSP applesauce (sweetener is optional) DIRECTIONS: Grease the inside of a large latte cup, a small glass or porcelain bowl, or a one cup glass measuring cup with oil or butter or non-stick spray. Mix egg, water and buttermilk well in the cup or bowl. Combine Baking & Pancake Mix and sugar, add to wet ingredients and mix well. 23 PAMELA S BAKING & PANCAKE MIX

Using a rubber spatula or your finger, wipe the extra batter from the cup or bowl sides. Bake in a microwave oven on high for 85 seconds. The time needed to bake the bread will vary depending on if bowl is ceramic or glass, and on the wattage of the microwave. Once baked, turn out on rack to cool before slicing. If bottom of bread is not fully cooked, put back in the cup and microwave for an additional 5 to 10 seconds until the bread is done. HOW TO ENJOY YOUR BREAD IN A CUP? Soft: slice and enjoy right from the microwave Toasted: slice to desired thickness and toast French Toast: slice, dip in egg and fry in butter Grilled Cheese: slice, fill with cheese and fry in butter Hamburger Bun: split in half and broil insides until crisp Appetizer Crisp: make thin slices and bake at 200 for 60 minutes SAVORY VARIATIONS: 3 Seed Bread: add 1 tsp each sesame & sunflower seeds, plus 1/2 tsp poppy seeds Dill Bread: add 2 TBSP cottage cheese, 1/8 tsp each dill & dried onions Antipasto: add 2 TBSP Mozzarella, plus 1 TBSP chopped Kalamata olives Cornbread: add 1 TBSP polenta, 2 TBSP grated cheddar, and 1 TBSP green chilies Italian: add 1/8 tsp Italian herbs, plus 1 TBSP Parmesan cheese Healthy & Savory: add 2 tsp flax seeds, plus 1 TBSP green chilies Fresh Flavors: add 1/8 tsp finely chopped rosemary, plus 1/4 tsp lemon zest SWEET VARIATIONS: Sugar & Spice: add 1/4 tsp cinnamon, plus 1 tsp extra sugar Zesty Delight: add 2 TBSP dried cranberries, plus 1/2 tsp orange zest Pecan & Raisin: add 1 TBSP each chopped pecans and raisins Chocolate: add 1 TBSP chocolate chips Healthiest: add 1 TBSP applesauce, plus 1 TBSP gluten-free oats (omit sugar) RECIPE BOOK 22 24

Cornbread or Corn Muffins An easy side dish that everyone will love. Yield: one 8-inch square or 12 muffins 1 1/4 cup Baking & Pancake Mix 1 cup fine yellow cornmeal 1/3 cup sugar or honey 1/2 tsp salt 2 eggs, beaten 1 cup milk 2 TBSP melted butter DIRECTIONS: Preheat oven to 375. Mix all ingredients together. For cornbread, pour into a greased 8-inch square pan and bake for 20-25 minutes. For muffins, fill greased muffin cups 3/4 full and bake for 15-20 minutes. For Green Chili Cornbread, add 1 cup drained canned corn and 2 TBSPs diced green chilies and bake for 20-25 minutes or until inserted toothpick comes out clean. 25 PAMELA S BAKING & PANCAKE MIX

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BLT Fritters with Pesto Mayonnaise Bursting with flavor great as appetizers or on a salad. Yield: 32 fritters SAUCE: 1/2 cup mayonnaise 2 tsp prepared pesto sauce 2 tsp lemon juice FRITTERS: 5 medium tomatoes, chopped and drained 2 tsp minced garlic 2 tsp red wine vinegar 2 tsp sugar 1 tsp dried oregano FOR SALAD: 4 cups shredded lettuce DIRECTIONS: 1 tsp salt 1/2 tsp black pepper 6 strips cooked bacon, crumbled 3/4 cup Baking & Pancake Mix 1/2 cup gluten-free corn flakes 2 TBSP olive oil, divided, for frying SAUCE: In small bowl, whisk together mayonnaise, pesto sauce and lemon juice. Cover and refrigerate until ready to serve. FRITTERS: In large bowl, stir together tomatoes, garlic, vinegar, sugar, oregano, salt, pepper and bacon. Stir in Baking & Pancake Mix and blend well. Fold in cornflakes. Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Pour batter by heaping tablespoons. Flip once when bottoms are golden brown, after about 3-4 minutes, and fry another couple minutes. Make in batches, adding additional oil as needed. Put finished fritters on baking pan in 200 oven to stay warm. As an appetizer, serve each warm fritter in a small nest of lettuce with a dollop of sauce on top. As a salad, serve 3 fritters per person on a bed of mixed salad greens. Dilute the sauce with a little milk and pour over the salad as a dressing. 27 PAMELA S BAKING & PANCAKE MIX

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Harvest Pancakes A savory pancake with vegetables of your choice. Yield: about six 4-inch pancakes 3/4 cup Baking & Pancake Mix 1/2 tsp salt 2 large eggs 2 TBSP milk or water 2 TBSP melted butter plus more for frying 1/2 cup grated sharp cheese, like sharp cheddar or Parmesan olive oil for frying 1 cup grated zucchini* 1/4 cup chopped Anaheim chile peppers* 2 TBSP chopped green onions* 1 cup fresh corn, cut from the cob or frozen kernels, thawed* * you can use other combinations of vegetables as long as they equal 2 to 2 1/2 cups total. DIRECTIONS: Combine Baking & Pancake Mix with salt. Beat eggs slightly and add to dry ingredients, along with 2 TBSP of milk or water, 2 TBSP melted butter, cheese, and the vegetables. Mix well. If the mixture is too dry to mix, add up to 2 TBSP additional milk or water to soften the batter. Add 1 TBSP olive oil and 1 TBSP butter to non-stick pan and fry heaping tablespoons of batter on medium heat, pressing the batter to flatten the pancakes. Cook until slightly browned on the bottom and bubbles are forming on top. Flip and cook until second side is slightly browned and pancakes are cooked all the way through. Eat plain, or top with Greek yogurt and chives, or smoked salmon or prosciutto. RECIPE BOOK 30

Pan Pizza Crust Thick crust ready to top with your favorites. Yield: 8 to 12 servings 1/4 cup olive oil 1/4 cup water 1 egg 1 tsp salt 1/2 cup tapioca starch 1 cup Baking & Pancake Mix 1/3 cup plain yogurt 1/2 cup grated Parmesan cheese 1/2 cup grated mozzarella cheese garlic seasoning 31 PAMELA S BAKING & PANCAKE MIX

DIRECTIONS: Preheat oven to 450. Combine the olive oil, water, egg, and salt in a bowl and mix. Add in the tapioca starch and Baking & Pancake Mix and combine thoroughly. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into two 8-inch greased round cake pans or a 9 x 13-inch pan (use a generous amount of olive oil to grease your pans for a great taste). Sprinkle garlic seasoning on the edges of the pizza crust. Place on middle rack of the preheated oven. Reduce heat to 350. Bake until slightly golden, 25 to 30 minutes. Remove the pizza crust from oven. Add toppings and place pizza back into the oven at 350 degrees for 5 to 7 minutes. (Make sure you precook any raw meats or vegetables before using them as toppings.) RECIPE BOOK 32

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Chicken n Dumplings The perfect comfort food, especially on cold days. Yield: 8 large dumplings for 6 to 8 servings SOUP: 8 cups chicken stock 4 cups chicken, cooked and shredded 1 onion, chopped 3 cloves garlic, chopped 2 cups chopped carrots 1 cup chopped celery 1 cup frozen peas 2 bay leaves 1 1/2 tsp basil 1 1/2 tsp thyme 2 tsp dried parsley or 3 to 4 TBSP fresh, chopped 1 tsp salt 1/2 tsp black pepper DUMPLINGS: 2 cups Baking & Pancake Mix 1/4 tsp dried thyme 1/2 tsp dried parsley dash of ground nutmeg 1/2 tsp salt 2/3 cup milk DIRECTIONS: SOUP: Combine all soup ingredients in a large, wide stock pot or Dutch oven (some pots may not have enough room for all 8 dumplings). Cook until carrots begin to soften. Bring to a boil for dumplings. Remove bay leaves. DUMPLINGS: Combine dry ingredients, and then slowly add milk and mix lightly. Drop by rounded, heaping tablespoons into boiling soup. Don t overcrowd; there needs to be a little room for the stock to boil up around the dumplings. Let the dumplings simmer (low boil), covered, for 20 minutes. They will be firm to the touch when poked with a fork. Serve by scooping some soup into a bowl and placing a dumpling or two on top. RECIPE BOOK 34

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D E S S E R T Chocolate Chip Cookies A traditional cookie for all to enjoy. Yield: approximately 20 cookies 7 TBSP butter 1/4 cup white sugar 1/4 cup light brown sugar 1 egg, large 1 tsp vanilla 1 1/2 cups Baking & Pancake Mix 1 cup semi-sweet chocolate chips (1 1/2 cups chips for chocolate lovers, or try white chocolate chips, milk chocolate chips, or butterscotch chips) 1/2 cup chopped nuts, like pecans or macadamia nuts (optional) DIRECTIONS: Preheat oven to 350. Cream butter and sugars together. Mix in egg and vanilla. Add Baking & Pancake Mix and combine. Mix in chocolate chips and nuts, if using. Place scoops of dough (1 TBSP sized) on parchment-lined or greased cookie sheet. Lightly flatten. Bake in the top third of the oven for approximately 12 to 16 minutes, depending on size. Let cookies cool slightly and use a spatula to remove from cookie sheet. For pan cookies, bake in a greased 9 x12 pan for 20 to 25 minutes. Cut into bars after cooling. Freeze for quick cookies: Use a small ice cream scooper or a tablespoon to form dough balls. Place on a greased cookie sheet, flatten and put in freezer. When frozen, remove from cookie sheet and store in a freezer bag. For hot, fresh cookies, remove from freezer, place dough on a greased cookie sheet and bake in a preheated 350 oven for 15 minutes. RECIPE BOOK 36

Brownies Dense and chocolatey. Yield: one 8-inch square 1/2 cup butter, melted 4 ounces unsweetened chocolate 1 cup sugar 2 eggs 1 tsp vanilla 1 cup Baking & Pancake Mix 1/2 cup nuts (optional) 1/2 cup chocolate chips (optional) DIRECTIONS: Preheat oven to 350. Melt chocolate in a double boiler over hot water or in microwave 10 to 15 seconds at a time, stirring in between. Mix melted chocolate with melted butter. Add sugar, eggs and vanilla and beat until combined. Add Baking & Pancake Mix and combine. Add nuts and/or chocolate chips. Bake in a lightly greased 8-inch square pan for 20-25 minutes, or until an inserted toothpick comes out with crumbs do not overbake! 37 PAMELA S BAKING & PANCAKE MIX

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Peanut Butter Cookies Crispy, crunchy and addictive! Yield: approximately 20 cookies 1/2 cup butter (1 stick) 1/2 cup crunchy peanut butter 1 cup brown sugar 1 egg 1/2 tsp vanilla 1 1/2 cups Baking & Pancake Mix DIRECTIONS: Preheat oven to 325. Cream together the butter and peanut butter. Mix in sugar, egg and vanilla. Add Baking & Pancake Mix and combine. Spoon tablespoons of dough onto lightly greased cookie sheet and flatten with a fork using a crisscross pattern. If desired, sprinkle tops of cookies with white sugar before baking. Bake for 17-20 minutes, or until edges are light brown. For smaller cookies, reduce bake time. Cool completely before removing from pan with a spatula. RECIPE BOOK 40

Soft Gingersnap Cookies with Browned Butter Drizzle or Marshmallow Cream Filling Irresistibly soft and chewy cookies. Yield: 28 cookies or 14 sandwich cookies COOKIES: 2 cups Baking & Pancake Mix 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1 tsp ground ginger 1/8 (scant) tsp ground cloves 1/4 cup finely minced crystallized ginger 2/3 cup granulated sugar, plus 1/4 cup for coating 1/3 cup unsalted butter, softened 3 TBSP molasses 1 egg Note: you can use 2 tsp pumpkin pie spice in place of cinnamon, ginger and cloves DRIZZLE: 2 1/2 TBSP unsalted butter 3/4 cup confectioners sugar 1/8 tsp ground ginger 4 tsp water SANDWICH COOKIE FILLING: 1/4 cup unsalted butter, softened 4 ounces cream cheese, softened 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 (scant) tsp ground cloves 1 jar (7-ounce) gluten-free toasted or regular marshmallow crème Note: you can use 3/4 tsp pumpkin pie spice in place of cinnamon, ginger and cloves 41 PAMELA S BAKING & PANCAKE MIX

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DIRECTIONS: Preheat oven to 350. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together Baking & Pancake Mix, baking powder, baking soda, salt, cinnamon, ground ginger, cloves and crystallized ginger. In a mixer, cream 2/3 cup sugar and butter. Add molasses and egg and mix. Gradually add dry ingredients, mixing on low speed until combined. Set bowl in freezer for 10 minutes to chill dough. After dough chills, form 28 balls 1-inch in diameter. Place ¼ cup of sugar in a saucer and roll balls in sugar (this step is optional). Place balls 2 inches apart on baking sheets. Bake 12 to 13 minutes. Remove from oven and let cookies set on sheets for 5 minutes, and then transfer to wire racks. Cool completely. DRIZZLE: In a small saucepan, cook butter over medium heat until light brown, then pour into a small bowl. Stir in confectioners sugar and ginger and mix until blended. Add water and beat until smooth. Drizzle over cookies. SANDWICH COOKIE FILLING: In a small bowl, beat butter and cream cheese until light and fluffy using an electric mixer. Add cinnamon, ginger and cloves; beat to incorporate. Add marshmallow crème and mix until blended. On flat side of half the batch of cookies, spoon a heaping tablespoon of filling, and then cover filling with remaining cookies, flat side onto the filling (crinkles on the outside). Store cookies covered in the refrigerator. 41 PAMELA S BAKING & PANCAKE MIX

Pie Crust Yield: One 9 pie crust 1 1/2 cups Baking & Pancake Mix 2 tsp sugar (omit sugar for savory crusts such as for quiche) 4 TBSP unsalted butter, chilled 2 TBSP oil 1/4 cup ice water DIRECTIONS: Combine Baking & Pancake Mix and sugar in a bowl. Cut chilled butter through flour mixture with two knives, pastry cutter, or with paddle attachment and stand mixer until butter is in very small pieces. Add oil, then add ice water slowly until dough comes together, not sticky. You may not need all the water. Roll out the dough between two sheets of parchment paper, plastic wrap or wax paper. Dough should be thin, about 1/8 as it will puff and swell when it bakes. Peel the top paper or plastic off dough and invert into lightly greased or sprayed pie plate, and fix into pie plate. Peel off second sheet of paper and arrange dough as needed and fix crust edge. Or instead of rolling out dough, press it into pan with fingers, the thinner the better. UNFILLED CRUST: Use fork to perforate crust and then bake at 350 for 12-15 minutes. FILLED CRUST: Fill crust and follow baking directions according to your favorite pie recipe. RECIPE BOOK 44

Fruit Betty with Crumb Topping A fresh, seasonal dessert with a sweet topping. Yield: 10 to 12 individual servings or one 9-inch square pan 1 cup Baking & Pancake Mix 1/3 cup brown or white sugar 1/2 tsp cinnamon (optional) 1/3 cup butter or oil 1/3 cup chopped nuts (optional) 2 to 6 cups fruit (amount depends on dish size) DIRECTIONS: Preheat oven to 350. Mix Baking & Pancake Mix, sugar and cinnamon together. Rub the butter or oil into the flour mixture with your fingers or pastry cutter until the mixture resembles coarse bread crumbs. Add nuts and toss lightly to combine. Peel and slice fruit such as peaches, nectarines and apples. Use any combination of these, and/or berries, to make approximately 2 to 6 cups of fruit. If your fruit is only mildly sweet, mix fruit with up to 1/4 cup sugar, and if juicy, mix a TBSP of cornstarch into the sugar. If using apples, partially cook them first with a little cinnamon to reduce final baking time. If using frozen fruit, thaw and drain first. Pour prepared fruit into lightly greased dishes or pan. Top fruit with as much crumble as desired. For a crunchier topping, squeeze some of the crumble together to create large clumps. Bake for about 30 minutes, or until crumble looks browned on top and fruit is cooked. Crumble is also great on muffins, pound cakes and coffee cakes. Topping may be doubled and extra can be stored in airtight container in refrigerator. 45 PAMELA S BAKING & PANCAKE MIX

RECIPE BOOK 46

Yellow Cake A basic cake with good flavor and texture. Yield: Two 8-inch round layers or one 9-inch square 3 eggs, separated 4 TBSP butter (1/2 stick) 2 cups Baking & Pancake Mix 1 cup white sugar 1/2 cup milk 1/2 tsp vanilla extract 1/4 tsp almond extract DIRECTIONS: Preheat oven to 350. Prepare two 8 round pans or one 9 square pan with non-stick spray or butter and use the Baking & Pancake Mix or rice flour to coat. Separate eggs. Set aside egg yolks. Whip the whites until stiff. In a separate mixing bowl, soften butter. Add Baking & Pancake Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed throughout. Add 1/4 cup milk with the vanilla flavoring and almond flavoring. Mix for 1 minute on medium. Add the remaining 1/4 cup milk with the egg yolks, and mix together on medium for 1 minute. Fold in stiff egg whites. Pour into cake pans, not filling more than half full. For two layers, bake for 25 minutes. For one layer, bake for 50 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot). Run a knife around the inside edge of pan to loosen and invert onto a cooling rack. Let cool completely. 47 PAMELA S BAKING & PANCAKE MIX

RECIPE BOOK 48

49 PAMELA S BAKING & PANCAKE MIX

Carrot Cake Delicious by itself or with cream cheese frosting. Yield: Two 8-inch round layers, or one 9-inch round (springform pan), or one 7 x 11 rectangle 2 cups Baking & Pancake Mix 1 1/2 tsp cinnamon 1/2 tsp allspice 1/2 tsp nutmeg 1 pinch ground cloves zest of 1 orange 1/2 cup or 8 oz. can crushed pineapple in its own juice, well-drained 1/2 cup walnuts, chopped (optional) CREAM CHEESE FROSTING: 1 bag Pamela s Vanilla Frosting Mix 2 TBSP butter or margarine, room temp 6 ounces cream cheese, room temp 1 tsp water 1 tsp cinnamon (optional) 3/4 cup oil 2 eggs 3/4 cup sugar 1 tsp vanilla 1 1/2 cups grated carrots DIRECTIONS: Pre-heat oven to 325, with rack in top third of oven. In a medium bowl, whisk together Baking & Pancake Mix and spices. Set aside. Beat orange zest, oil, eggs, sugar and vanilla in the bowl of a stand mixer (or by hand), until well mixed. Mix in carrots and pineapple and then add dry ingredients to wet ingredients and mix well. Add nuts and mix again. Pour into baking pan(s), prepped with cooking spray, and bake according to pan size. Toothpick should come out clean. Once cooled, frost with cream cheese frosting. Cream Cheese Frosting: Soften butter or margarine by mixing in mixing bowl. 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. Pan size and cooking times: Two 8 round cake pans (makes two 1 1/4 to 1 1/2 cakes) = 30 to 35 minutes One 9 springform pan (makes one 2 to 2 1/2 cake) = 45 minutes One 7 x 11 rectangle pan (makes one 2 cake) = 40 to 45 minutes RECIPE BOOK 50

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