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Lemony Cream Layers with Fresh Berries
2011 Winner Suzanne B.
Zest and juice of one lemon Water
1 package Pamela’s Classic Vanilla Cake Mix
3 large eggs
1/3 cup vegetable oil
8 ounces cream cheese, softened
1/2 cup prepared lemon curd
1 cup heavy cream
2 cups fresh blueberries
Preheat oven to 325° F. Coat one 9-inch round cake pan
with nonstick cooking spray. Zest lemon and set aside;
squeeze lemon juice into 1 cup measuring cup. Add enough water to equal
2/3 cup. In medium mixing bowl, place cake mix, eggs, oil, lemon zest, lemon
juice and water. Beat at medium-low speed 2 minutes. Scrape batter into
prepared pan. Bake 35-42 minutes or until cake springs back when touched.
Cool in pan on wire rack for 10 minutes; remove from pan and cool
completely. Split the layer horizontally to form two layers.
In medium mixing bowl, beat cream cheese, lemon curd and cream until
light and fluffy. Spread bottom layer with half the frosting and scatter with
half the berries. Top with remaining cake, frosting and berries. Store in
the refrigerator.
Yield: 12 servings
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(Continued)
BLT Fritters with Pesto Mayonnaise
2010 Winner Suzanne B.
5 medium tomatoes, chopped and drained
2 tsp minced garlic
2 tsp red wine vinegar
2 tsp sugar
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
6 strips cooked bacon, crumbled
3/4 cup Pamela’s Baking & Pancake Mix
1/2 cup gluten free corn flakes
2 tbsp olive oil, divided use
4 cups shredded lettuce
1/2 cup light mayonnaise
2 tsp prepared pesto sauce
2 tsp lemon juice
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 tablespoon; 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° F 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/person on a bed of mixed salad greens. Dilute the mayonnaise
with a little milk and pour over the salad.
Yield: 32 fritters
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Cajun Spiced empanadas with Chipotle Cream Sauce
2009 Winner JoCeLyn S.
Empanada Dough:
1 bag Pamela's Gluten-Free Bread Mix
2 sticks unsalted butter, chilled
1/2 cup ice water
1/2 cup Pamela's Gluten-Free Bread mix for rolling
1 egg, beaten for forming the Empanadas
Filling:
1-1/2 tbsp olive oil
1 small yellow onion, small diced
2 Anaheim peppers, seeded and diced small
1 Jalapeño, seeded and small diced
4 cloves garlic, finely chopped
1 lb. extra-lean ground beef
2 tbsp Cajun seasoning, preferably without salt
1 tbsp ancho chili powder
2 tsp sea salt
1/8 tsp fresh ground black pepper
1/3 cup cilantro, coarsely chopped
1/2 tsp ground cloves
1/4 cup golden raisins
Juice of 1/2 lime
Chipotle Cream Sauce:
1/2 cup light sour cream
2 chipotles in adobe sauce
1 tbsp Agave syrup (honey or sugar may be substituted)
Empanada Dough: Empty contents of 1 bag of Pamelas Gluten-Free Bread Mix, remove yeast packet. Cut up both chilled
butter sticks into small squares and add to mix. Using either your fingers or a pastry cutter, blend the butter into the flour
mixture until it resembles coarse pea-sized crumbles, careful not to over blend so that the butter does not melt too much.
Slowly add the ice water 1 tbsp at a time using a fork to blend with the dough. When the dough just begins to come together use your hands to bring it together. The dough should not be too sticky or so dry it is falling apart.
Shape into a ball and wrap in plastic wrap. Set in fridge at least 1 hour or until ready to use. Dough can be frozen overnight
and taken out and thawed the next day at room temperature or in fridge.
Filling Instructions: Heat the olive oil over medium heat. Add onions and sauté until translucent, approximately 5 minutes.
Add peppers and sauté 5 minutes, or until they begin to soften. Add garlic and sauté 2 minutes. Turn heat to medium-high.
Add beef and coarsely crumble into mixture until well-incorporated and pea-sized. Add the rest of ingredients, Cajun
seasoning through lime juice and sauté until all the juice has evaporated from pan. Take mixture off stove and allow to cool
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(Continued)
Cajun Spiced empanadas Cont.
to room temperature before use or the beef mixture can
be made a day ahead of time and held in the fridge until
ready for use.
the Empanadas. You can also make the filling spicier by
leaving some of the seeds of the peppers, but I must warn
you- the sauce is pretty spicy!
Making the Empanadas: Pre-heat oven to 375°. Roll out a
long sheet of wax paper and dust lightly with Pamela's
Gluten-Free Bread Mix. Set dough on sheet and press
down with hands to form a even round then dust top with
additional mix. Place another sheet of wax paper over and
roll dough out until approximately 3/4-inch thick. Using
a 4-inch round pastry cutter, or anything approximately
that big in your kitchen, cut out circles. Place another,
smaller piece of parchment down and dust with mix then
set one circle down, dust top and roll out to 1/4 to 1/2
inch thickness. They will be approximately 6 inches
in diameter.
The filling is entirely up to you! I love this filling because
the raisins balance out the heat of the peppers and
seasoning, but feel free to use turkey, pork, lamb, or even
just sautéed vegetables! It can also be made vegan by
simply substituting shortening for the butter and making
an all vegetable filling.
Put two heaping spoonfuls of the beef mixture in the
center of the dough. Using either a pastry brush or your
fingers brush a small amount of the beaten egg all along
the edges of the dough. Gently fold the dough over and
match the ends together lightly pressing down to seal any
open spaces. Press a fork all along the edge of the empanada
and place finished empanada on a well-greased cookie
sheet. Repeat the above instructions for the rest of the
empanadas. Dough can be pulled back together and
rolled back out to yield more empanadas.
Recipe’s story:Since both my father and I became gluten
intolerant I have tried various recipes out determined
that living gluten free was not synonymous to living sans
any baked savory or sweet goods. I grew up in Texas so I love
the flavors of the southwest and after experimenting with
Pamela's products came up with this delicious, spicy
savory treat that no one could tell didn't have gluten
in it when I served it! I don't see any reason why I have
to eat differently than other people at meals so I make
the things my friends and family are used to- just gluten
free so that all can enjoy them together.
Yield: Makes approximately 12-14 Empanadas
Brush the tops of each empanada with the egg mixture
and place in oven. Cook 17-20 minutes or until dough
is lightly browned, edges will be slightly more browned.
Take out and serve with a dab of Chipotle Cream Sauce
for dipping.
Chipotle Cream Sauce Instructions: Blend all the
ingredients in a blender at high speed until fully
blended. Sauce can be chilled in fridge until ready for
use; also makes a great dip for chips and vegetables.
Chef’s Note: If you have only one bag of Pamela's
Gluten-Free Bread Mix you can substitute Pamela’s
Baking & Pancake Mix for the rolling and forming of
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Tamale-Style Stuffed Bread
2008 Winner Ken H.
1 cup Pamela's Gluten-Free Bread Mix
1 cup Masa Harina for Tamales
(naturally gluten-free corn flour)
1 tsp Baking Powder
1/2 cup lard or vegetable shortening
1-1/2 cups cooked shredded chicken
1 can Black Beans, drained and rinsed
2 cans Red Enchilada Sauce
1 can low-sodium Chicken Broth
2, 4oz cans diced Green Chiles
Salt & Pepper to taste
Preheat oven to 375°F.
In a bowl, combine the flours. Mix chicken with 3/4 of one can of enchilada
sauce. With a mixer beat together the lard and baking powder on medium
speed, about 1 minute. Slowly add the combined flours as you continue
beating. Gradually add 1/3 to 1/2 cup of room temperature broth until
the dough becomes like a soft cake batter. Salt & pepper to taste.
Line a 9” loaf pan with parchment paper, with plenty of overlap and
extended edges. Remove paper and flatten on work surface. Spread dough
in a 9” x 15” rectangle about 1/2” thick. Spread a layer of chicken on the
dough, followed by the black beans and green chilies. Pour on remaining
enchilada sauce.
Roll up the dough jelly-roll fashion and lower gently, using the parchment
paper, into the loaf pan. Trim and fold over the paper, then cover the loaf
pan with foil and bake for 1 to 1-1/2 hours. When done, the loaf should
feel firm in the center when pressed. If soft, return to oven for a few
minutes longer.
Let Tamale Bread rest 10-15 minutes while you heat the remaining can
of enchilada sauce. Turn loaf out onto a serving platter and gently remove
the parchment paper. Slice into 1” thick rounds and pour a little sauce over
them. Serves 4-6.
Chef’s Note: Gluten-free does NOT have to mean flavor-free! Welcome to
the taste of Old Mexico with this traditional country-style baked tamale.
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(Continued)
Banana Cake
2006 Winner GreG S.
2 large ripe bananas (1 cup)
1/2 cup sour cream
2 eggs
2 tsp. lemon zest
1 tsp. vanilla
1/2 cup sugar
2 cups Pamela’s Baking & Pancake Mix
10 tbsps butter, softened
Preheat oven to 350°F.
Prepare a 9 x 2 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, 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
Yield: 8 servings
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