Directions

Yield: 10 to 12 servings

Preheat oven to 350°. Set a baking pan of water inside oven before heating.

Note:The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.

Spray a Bundt or tube pan with non-stick spray. In a small skillet melt sugar over med/high heat, stirring continuously, until sugar is liquefied. Once liquefied sugar will brown quickly. Remove from heat. Immediately pour melted sugar in bottom of the Bundt pan.

Prepare Pamela's Classic Vanilla Cake Mix batter according to bag directions. Set aside.

Flan: Using a blender, combine eggs, milk and vanilla until well blended. Pour the flan mixture on top of the caramelized sugar in the Bundt pan. On top of the liquid flan mixture, pour the cake batter, batter will float. Bake for 60 mins. Cool and refrigerate for at least 6 hours in the pan. Flip onto large platter.

Directions

Make Au Jus after slicing Prime Rib Roast (recipe below).

Separate the drippings and juices from the fats. The easiest method is to use a special spouted cup that pours the juice and drippings from the bottom of the cup, as the fat will rise to the top of the cup. An alternative to that is to pour all the fat and drippings into a heat-proof container and then place it in the freezer for a few minutes, the fat will form on top, and then you can scoop it off the top for the Yorkshire Pudding, leaving the drippings for the Au Jus.

Measure out 2 cups, add the red wine and simmer to reduce, concentrating the flavor. Add some of the juices collected when the roast is sliced and add to pan. Simmer a few more minutes, add salt and pepper to taste. (The ideal percentage is two cups drippings and juices to 1/3 cup red wine; if you have more or less just adjust the amount of wine to fit the recipe.)

Chef's Note: in most cases, the better the wine, the better the sauce. It is especially nice to use some that you will serve with dinner.

Prime Rib Roast
Wash and dry the roast. Score the fat cap (down to the meat, but not into) and salt the roast profusely with a prepared rub (or make your own with herbs, spices and lots of salt). Air dry, uncovered, in the refrigerator at least 24 hours. Take out and allow to come to room temperature, 4 hours for a 19 lb. 7 rib roast we tested.

Preheat oven to 450°. Place roast, fat side up, in a shallow, oiled roasting pan. Sear at the high temp. for 30 minutes. Reduce oven temperature to 200° and roast until desired temperature is reached, for the 19 pounder, it took 3 1/2 more hours at 200°. Using a thermometer is recommended to insure perfection for your holiday meal: 145° for med. rare, 160° for medium, and 170° for well done.

Take the roast out of oven and remove to cutting board. Tent loosely with foil. Now you can separate the oil/fat in the pan for the Yorkshire Pudding and the drippings for the Au Jus.

1 19 lb. 7 rib roast serves 10 to 14 very happy people.

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

Preheat oven to 350º. Prepare a 9x2-inch spring-form pan: grease sides and bottom, line bottom with parchment paper and grease again, then dust bottom and sides with white rice flour.

Puree the bananas with the sour cream until smooth. Add the eggs, lemon zest and vanilla and blend. Measure Pamela's Baking & Pancake Mix and sugar into large bowl and mix to combine on low speed. Add butter and half the banana mixture and mix slowly until dry ingredients are well-moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan, smooth with spatula, and bake in center of oven for 35 to 45 minutes until a toothpick inserted in center comes out clean.

Allow cake to cool in pan for 10 minutes before releasing spring-form to remove cake. Cool completely on rack before dusting with powdered sugar. If desired, frost with a chocolate ganache or lemon butter cream.

Pamela's Tangy Lemon Frosting
1 bag Pamela's Vanilla Frosting Mix
6 tbsp butter or margarine, room temp/not melted
3 tbsp lemon juice
2 tbsp lemon zest

Soften butter or margarine with mixer. 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. Frost on cooled cake.

Directions

Mix all ingredients, spray waffle pan well with oil and cook in preheated waffle iron. Sprinkle waffle with chopped dates and walnuts, and sliced bananas. Serve with maple syrup.

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

Cut in shortening/butter in the Pamela's Baking & Pancake Mix until no lumps appear.

Now you have a ready-made mix to add sugar, eggs, and/or liquids for quick baking. You won't need to add any baking powder, baking soda, salt or milk, they're already in the mix.

Store in an air tight container in the refrigerator or freezer.

®Bisquick is a registered trademark of General Mills.

Directions

Preheat oven to 325°.

Mix dry ingredients, reserving the berries. Mix liquid ingredients. Combine. Carefully fold in the berries, taking care not to squish them too much. Scoop approximately 1/4 cup into muffin tins. Bake for about 25 minutes.

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

Mix dry ingredients. Mix liquid ingredients and add to dry mixture. Pour 1/4 cup batter onto the pan, (sprinkle corn kernels into batter if using), then sprinkle blueberries onto baking pancakes. Flip when browned on the first side. Serve with blueberry or maple syrup.

Directions

Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool. Set aside.

Crumble 1 box Pamela's Lemon Shortbread Cookies into medium-sized chunks. Place half of crumbles in bottom of glass trifle dish. Spoon half of whipped cream to bottom layer. Place half of berries upon whipped cream. Place the second (uncrumbled) box of Pamela's Lemon Shortbread Cookies on their sides encircling the trifle dish. Drizzle layers with half of wild blueberry syrup. Spoon Lemon Curd carefully upon layers. Place remaining crumbles on curd layer. Place remaining berries (excluding 1 tablespoon reserved) on crumble layer. Spoon remaining whipped cream on berry layer. Sprinkle reserved blueberries on whipped cream. Drizzle remaining wild blueberry syrup on top. Refrigerate, covered, at least 2 hours; preferably overnight.

Note: Garnish with fresh mint, if desired. Scrumptious!

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.