halloween recipes 1

EyEball CakE RECiPE

CAKEUse Pamelas Chocolate Cake Mix or Pamelas ClassicVanilla Cake Mix, or try the from-scratch cake recipebelow, using our new Pamelas Artisan Flour Blend.

1 1/4 c. Pamelas Artisan Flour Blend3/4 c. sugar1 TBSP unsweetened cocoa powder1/2 tsp soda1/4 tsp salt4 TBSP unsalted butter-melted1 lg egg1/4 c. veggie oil1/2 tsp apple cider vinegarI/4 c. buttermilk (Alternatively, add one tablespoon

of white vinegar or lemon juice to a one cup measuring cup. Slowly add regular milk until the measuring cup is full. Allow the mixture to sit for 5 10 minutes prior to use.)

1/4 c. sour cream1/2 tsp vanilla1 TBSP red food coloring (optional)

Preheat oven to 350. Spray 9" pan and line with parchmentpaper. Whisk first 5 ingredients. In a separate bowl whisk eggwith butter, oil, vinegar, buttermilk, sour cream, vanilla and optional red food coloring.. Stir wet into dry ingredients until just mixed. Bake for 35 minutes until toothpick comes out clean.Cool for 10 minutes before removing from pan to cooling rack.

BINDING AND COATING4 1/2 TBSP unsalted butter-softened1 1/2 c. powdered sugar2 tsp milk3/4 tsp vanilla9 oz. white chocolate, food coloring, gum drops, M & Ms,

or other candy dcor of your choice for decorating for decorating.

In a large bowl beat soft butter with powdered sugar, milk and vanilla until smooth. Finely crumble cooled cake into bowl and stir to combine. Knead with your hands until mixed well. Using a measuring TBSP, scoop out and form/ compress about 40 balls. Placeon wax paper lined baking sheet and refrigerate until firm. Heat the white chocolate until melted, using the microwave, doubleboiler or chocolate pot. Dip and place on rack to cool. Trim foot of chocolate at base that forms while cooling and decorate withfood coloring or candy to form the pupil and red veins.

Chef's Note: We double dipped them to make sure we had a nice white surface, allowing them to dry between dips

For more information on our products or for more recipes please go to PamelasProducts.com

Eye Popping

Halloween Party RecipesF A S T , E A S Y , D E L I C I O U S !

Too Cute to ResistMini PuMPkin CakEs


1 c. Pamelas Artisan Flour Blend1 1/2 tsp pumpkin pie spice1/2 tsp baking powder1/4 tsp soda1/4 tsp salt1/3 c. unsalted butter1/2 c. sugar1 lg egg1 tsp vanilla1/2 c. sour cream

Preheat to 350. Spray pans.

Mix first 5 ingredients. Beat butter with sugar until fluy. Beat in egg and vanilla. Add dry ingredients and sour cream alternately in two batches. Bake in center of oven for 25 minutes in mini-Bundt pan.

GLAZE1 1/2 c. powdered sugar2 TBSP unsalted butter-melted2 TBSP waterorange food coloringlicorice twists for stems We like Candy Tree Gluten

Free Organic Licorice Twists. Remember, many licorice products contain gluten so be sure to check the ingredientsin advance.

Dip pumpkins into glaze and coat completely.

Halloween Party RecipesF A S T , E A S Y , D E L I C I O U S ! (Continued)


CRuMb MiCE


2 c. Pamelas Artisan Flour Blend1 tsp baking soda1/4 tsp saltGerman sweet chocolate-4 oz bar1/2 c. water4 lg eggs-separated1 c. butter-softened2 c. sugar1 tsp vanilla1 c. buttermilk

Preheat oven to 350. Prep three 8 or 9" pans by lining bottomswith parchment, then spray pans with oil. Melt chocolate in water in double boiler (or bowl set over water in a pan), set aside. MixPamelas Artisan Flour Blend, soda and salt. In bowl of standmixer, blend butter and sugar until light and fluy. Add yolks, one at a time, beating after each. Add chocolate and vanilla and mixwell. Add flour mixture and buttermilk alternately, beating aftereach until smooth. Whip egg whites in separate bowl until stipeaks form. Gently fold into batter until combined. Divide evenlybetween pans. Bake for 30 to 35 minutes or until cakes springsback with a gentle touch in center. Cool for 15 minutes beforeturning out onto racks.

CRUMB TOPPING3 oz. cream cheese-softened2 TBSP unsalted butter-softened1 c. powdered sugar3 1/2 oz. semisweet chocolate-melted and cooledchocolate cake layers-still warm4 oz. white chocolate7 oz. bittersweet chocolate1/2 c. pumpkin seeds for earslicorice twists for stems We like Candy Tree Gluten Free Organic Licorice Twists. Remember, many licorice products contain

gluten so be sure to check the ingredients in advance.red hots, silver dragees, or frosting for eyes

Beat together cream cheese, butter, 1/2 c. powdered sugar and melted chocolate. Crumble 1 1/2 layers into the bowl and mix well.Knead slightly and make oval shapes, forming the nose by thinning that area. Make about 3 dozen mice, arranging on wax paper linedbaking sheet. Press a toothpick into the tail of each and refrigerate until firm, at least thirty minutes. In a separate bowl very finely crumbremaining cake. Heat remaining white and bittersweet chocolate together. Dip mice into melted chocolate and roll in fine crumbs. Press 2 pumpkin seeds into the head for ears and refrigerate until firm. Add tails and eyes.

The Mice Will Play



GHosT CakE PoPs


FRENCH YOGURT CAKE1-1/2 c. Pamelas Artisan Flour Blend2 tsp baking powder3/4 tsp salt1 c. sugar1 TBSP grated lemon zest3/4 c. whole milk Greek yogurt1/2 c. vegetable oil2 lg eggs1/2 tsp vanilla

Preheat oven to 350. Prep loaf pan by spraying with oiland lining with parchment paper if desired. Whisk flour,baking powder and salt together. In medium/large bowl,combine sugar and lemon zest together by mixing with fingers or a fork, until sugar is moist. Add yogurt, oil, eggsand vanilla and mix well. Pour batter into loaf pan andsmooth top. Bake in center of oven until tester comes outclean, about 50 to 55 minutes. Let cool in pan on rack for 15 minutes. Remove from pan and cool completely. You will only need 11 to 12 oz of cake and this one does weigh16 ounces , so use about 3/4 of the cake for the Ghost Pops.

GHOSTLY FROSTING4 TBSP unsalted butter-softened1 tsp finely grated lemon zest1 TBSP lemon Juice1/2 c. powdered sugar18 popsicle or cake pop sticks8 oz white chocolateedible decorating pens or similar candies for eyes

Beat butter, lemon zest and juice, and sugar until smooth. Add finely crumbled cake and knead to combine well. On wax paper lined baking sheet, form 18 mounds, compressing and shaping into ghostly shapes. Chill until firm, at least 30 minutes. Gently press sticks into cake forms and dip in white chocolate, using a large piece of styrofoam to keep Ghosts upright to dry. Dip again if necessary. Add eyes and keep cool until serving time.

Hauntingly Delicious



PoRk DuMPlinGs in WonTon skins WiTH CHilE-sEsaME sauCE

FILLING3 TBSP peanut oil1/2 pound shiitake mushroom-thinly sliced (stems discarded)6 lg green onions-light green parts finely chopped3/4 lb baby bok choy-finely chopped1 med. carrot-coarsely shredded4 lg garlic cloves-finely chopped2 TBSP finely grated fresh ginger1/4 c. tamari (Gluten Free soy sauce)2 tsp mirin or sweet sherry1 tsp Asian chile-garlic sauceSalt1 lb ground pork

In large pan using 2 TBSP of oil, saute on medium/high heat mushrooms, until excess liquid has been evaporated and mushrooms are slightly browned.Remove. Add 1 more TBSP oil, add bok choy and carrots and saute until limp and translucent. Remove. Add garlic, ginger and green onions, saute for 1 minute, turn o pan and add pork just to slightly precook and scrape up flavorings into the meat. Combine everything together, using your hands to combine well.

SAUCE1 c. tamari (Gluten Free soy sauce)1/4 c. sesame oil4 tsp finely grated fresh ginger4 tsp Asian chile-garlic sauce4 tsp mirin or sweet sherryOPTIONAL: 1/4 c. Chinese black bean sauce* Check for Gluten Free vs regular

soy sauce as an ingredient in this sauce. Regular soy sauce is usually made from wheat, a source of gluten.

Mix all ingredients.

WONTON WRAPPERS4 c. Pamela's Pizza Crust Mix1 tsp salt2 eggs-slightly beat2 c. ice cold water2 TBSP cornstarch mixed with 1 c. water

Mini brains



In bowl of stand mixer, combine Pamela's Pizza Crust Mix and salt. Add water and eggs and mix until a soft dough forms. Gather together and wrap in plastic and let rest for 30 minutes. Divide dough into 4 pieces and roll out one at a time, keeping remaining dough wrapped. Roll to 1/16" thick, and cut out 3 to 4 circles. Remove excess dough betweenthe circles and pat with your fingertips and palm to flatten even more. Brush with cornstarch/water mixture and place justunder 1 TBSP filling on lower part of circle. Gently fold over and press edges together, pressing out any air. Cut excessedges o with scissors. Set aside on parchment lined baking sheet sprinkled with a little of the mix to prevent sticking, and cover with a damp paper towel while proceeding to fill the rest.

In wok, get 2 to 3 inches of water boiling, spray bamboo steamer parts with cooking spray, and steam dumplings for 6 to 7minutes. Remove to cooling rack and continue until all dumplings have been cooked and cooled. Mix with sauce. Place in adecorative arrangement of your choice. We put our brains in a beaker (or any other straight sided vase will work) to looklike a science beaker.

Yield: 3 to 4 dozen pork dumplings

Chef 's Note: There will be extra filling that can be frozen for future use.

Mini brains continued



WiTCH FinGERs

1/2 lb. sharp or extra sharp cheddar cheese-grated6 TBSP unsalted butter1 tsp salt1/2 tsp cayenne1 c. Pamelas Artisan Flour Blend1 lg egg yolk mixed with 1 TBSP water36 sliced almond (about 1/2 c.)

In food processor, mix cheese butter, salt and cayenne until smooth. Add flour and mix until smooth again. Divide dough into 36 pieces. Roll fingers dierent sizes, making knucklesand bumps. Wash with egg wash and insert almond for fingernail. Storeon parchment lined baking sheet in freezer until all fingers have beenformed. Drape fingers over wooden spoons and other wood items to retain crooks and bends.

Preheat oven to 350. Bake fingers for about 25 minutes, until pued upand golden. Allow to cool before serving. May be held for three days in an airtight container at room temperature.

Cheesy Finger Food



sWaMP sTEW

1 1/2 lb. poblano chiles1/4 c. olive oil1 lg white onion-finely chopped1 1/2 tsp cumin1 1/2 tsp coriander5 lg garlic cloves-finely chopped1 10 oz. frozen spinach or a bunch of fresh-squeezed

of moisture and chopped1 qt. chicken brothSalt1 slice of bread or 1/4 c. breadcrumbs made using Pamela's

Gluten-Free Bread Mix 1/4 c. milk1/2 ground chicken or turkey1/2 lb ground pork1 tsp ancho chile powder1 15 oz. can white hominy-drained2 TBSP chopped cilantro

Roast poblanos over flame of gas burner or broiler until charred all over. Place in brown bag for 15 minutes. Peel, stem and seed chiles, then puree in blender or food processor. In large soup potheat oil, add onion, cumin, coriander and 4 cloves garlic. Cook on low until onions are soft, around 8 to 10 minutes. Add the poblanos,cook for 5 minutes, then add spinach, broth and season with salt and pepper.

Mash in a bowl with milk, the slice of bread or bread crumbs. Add the ground chicken and pork, chile powder, remaining garlic and 1 tsp salt. Gently mix and form meatballs. Add to stew with the hominy and simmer until meatballs are cooked through, about 15 minutes. Serve with cilantro and Pamela's Sweet Potato Cornbread.

SWEET POTATO CORN BREAD1 bag Pamela's Cornbread & Mun Mix1 tsp. salt 5 TBSP sugar6 TBSP butter-melted

Pre-heat oven 375 Spray 9X9" baking pan or mun pans. In a medium bowl, combine Pamela's Cornbread & Mun Mix, salt & sugar. Add beaten eggs & milk , mix well. Add butter, mix well. Add sweet potato and mix well again. Bake in the middle of oven,25 to 30 mins. Done when the edges darken, get a little crusty looking, and a toothpick inserted in center comes out clean. Muns will likely take 15 to 25 minutes depending on size. Make sure a toothpick inserted in center of mun comes out clean to indicatedoneness.

scary stew, scary Good


1 c. cooked & mashed yam or sweet potato1/4 c. milk2 lg eggs

all Recipes adapted from Food & Wine MagazineFor more information on our products or for more recipes please go to PamelasProducts.com

halloween recipes 1

Documents

white chocolate

measuring tbsp

cooled cake

pamelas artisan flour

pamelas artisan flour

tbsp unsalted buttersoftened1

scratch cake recipebelow

chocolate pot