2-7.25 oz boxes Pamela's Lemon Shortbread Cookies 1 pint fresh blueberries, 1 tablespoon reserved 1 pint heavy cream, whipped with 1 tablespoon sugar 1/2 cup gluten-free wild blueberry syrup
Gluten-free Lemon Curd, ingredients: 1 cup sugar 3 egg yolks juice of two lemons 1 teaspoon grated lemon rind 1/2 stick butter
Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool.
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.
Special Notations: Garnish with fresh mint, if desired. Scrumptious
Peanut Butter Cookies 1/2 cup butter (1 stick) 1/2 cup crunchy peanut butter 1 cup brown sugar (don't pack down) 1 egg 1/2 teaspoon vanilla extract 1-1/2 cup GF Baking & Pancake Mix
Yield: approximately 20 cookies
Cream together the butter and peanut butter. Mix in sugar, egg and vanilla, then add GF Baking & Pancake Mix and combine. Spoon tablespoons of dough onto a lightly greased cookie sheet and flatten with a fork using a crisscross pattern. For smaller cookies, reduce bake time. Bake in a preheated 325° oven for 17-20 minutes. Edges should be light brown. Cool completely before removing from pan with spatula.
Optional- sprinkle tops of cookies with white sugar before baking
Place approximately 12 home baked cookies or a complete box of Pamela's Traditional or Organic Cookies (9 cookies total) in a plastic bag. Use a rolling pin to make cookie crumbs. You will need 2 cups of crumbs. Melt 4 tablespoons butter.
OR
Crush 1 bag of Pamela's Simplebites Ginger Mini Snapz with a rolling pin in a plastic bag. Melt 3 tablespoons butter.
Using either method above: Coat the cookies crumbs with the butter. Pat into lightly greased pie pan. Bake as directed by your favorite pie recipe. When using with a non-bake filling, pre-bake pie crust in preheated 350º oven for 10 minutes, then add filling.
Wonderful for chocolate pudding pie or for an ice cream pie (soften ice cream, make pie, then refreeze).
Try baking your own cookies with one of our delicious recipes Pamela's Chocolate Chip Cookies, Pamela's Incredible Chocolate Chunk Cookies, Irresistible Chocolate Brownie Cookies.
1 bag (24oz) GFBread Mix 2 large eggs 1 yeast packet (enclosed in mix bag) 1/4 cup oil warm water (per directions)
In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high. Fill lightly greased muffin tins 1/2 full of dough. Let rise for 1 our and bake at 325º for 25-30 minutes.
Variations:
Cheese Bread: add 2 cups fine shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeño peppers).
Herb Bread: add 2 teaspoons Italian herbs, and 1/2 teaspoon onion powder.
Three Seed Bread: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, and 1 tablespoon poppy seeds.
2 tablespoons butter 2 tablespoons GF Bread Mix or GF Baking & Pancake Mix approximately 1 to 1-1/2 cups dripping (from turkey, pork, or other cooked meat) salt and pepper to taste garlic powder (optional)
In a small sauce pan melt butter and stir in GFBread Mix or GF Baking & Pancake Mix. Stir constantly, slowly add drippings stir until thick. Season to taste. Serve warm.
1 bag (24 oz) GF Bread Mix 1 yeast packet (enclosed in mix) 1/4 cup oil 1-1/2 cups warm water Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough
Dough makes two - 12 to 14-inch crusts.
Combine GF Bread Mix, yeast packet, oil and water (no eggs are used). Mix on medium for 2 minutes. Pour 1/2 dough onto greased cookie sheet or pizza pan (for added texture sprinkle corn meal on pan). Use oil on fingers when spreading dough into pizza shapre. Let rise 1 hour, then add sauce and toppings. Bake in a preheated 375º oven for 25 to 30 minutes on a lower rack. Dough will puff when baking.
To freeze for later use, partially bake crusts for 15 to 20 minutes, wrap after cooling, and freeze. To bake: remove from freezer, add sauce and topping, bake for 15 minutes at 375º. Or cool and wrap partially baked crusts, then freeze for later use. Remove from freezer, add toppings, and bake for 10 to 15 minutes.
Pizza Ideas: #1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations. #2. Try adding seasonings or cheese to the dough for interesting flavors.
1 egg 1 tablespoon milk 1/4 teaspoon vanilla flavoring pinch of cinnamon slices of Gluten Free Bread (by machine; by hand with yeast, without yeast)
Put all ingredients in a bowl big enough to hold a piece of GFbread lying flat. Whip ingredients together with a fork. Place a slice of GFbread into the mixture, coating it. Quickly turn the GF bread slice over, coating the second side. Immediately place the GF bread on a hot, greased griddle and brown. Turn over and brown second side. Serve with syrup, jam, or powdered sugar.
