Halloween Recipes - Pamela's Products

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Eye Popping EyEball CakE RECiPE CAKE Use Pamela’s Chocolate Cake Mix or Pamela’s Classic Vanilla Cake Mix, or try the from-scratch cake recipe below, using our new Pamela’s Artisan Flour Blend. 1 1/4 c. Pamela’s Artisan Flour Blend 3/4 c. sugar 1 TBSP unsweetened cocoa powder 1/2 tsp soda 1/4 tsp salt 4 TBSP unsalted butter-melted 1 lg egg 1/4 c. veggie oil 1/2 tsp apple cider vinegar I/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 cream 1/2 tsp vanilla 1 TBSP red food coloring (optional) Preheat oven to 350°. Spray 9" pan and line with parchment paper. Whisk first 5 ingredients. In a separate bowl whisk egg with 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 COATING 4 1/2 TBSP unsalted butter-softened 1 1/2 c. powdered sugar 2 tsp milk 3/4 tsp vanilla 9 oz. white chocolate, food coloring, gum drops, M & Ms, or other candy décor 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. Place on wax paper lined baking sheet and refrigerate until firm. Heat the white chocolate until melted, using the microwave, double boiler or chocolate pot. Dip and place on rack to cool. Trim foot of chocolate at base that forms while cooling and decorate with food 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

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Too Cute to Resist Mini PuMPkin CakEs CAKE Use Pamela’s Chocolate Cake Mix or Pamela’s Classic Vanilla Cake Mix, or try the from-scratch cake recipe below, using our new Pamela’s Artisan Flour Blend. 1 c. Pamela’s Artisan Flour Blend 1 1/2 tsp pumpkin pie spice 1/2 tsp baking powder 1/4 tsp soda 1/4 tsp salt 1/3 c. unsalted butter 1/2 c. sugar 1 lg egg 1 tsp vanilla 1/2 c. sour cream Preheat to 350°. Spray pans. Mix first 5 ingredients. Beat butter with sugar until fluffy. 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. GLAZE 1 1/2 c. powdered sugar 2 TBSP unsalted butter-melted 2 TBSP water orange food coloring licorice 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. Dip pumpkins into glaze and coat completely.

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The Mice Will Play CRuMb MiCE CAKE Use Pamela’s Chocolate Cake Mix or Pamela’s Classic Vanilla Cake Mix, or try the from-scratch cake recipe below, using our new Pamela’s Artisan Flour Blend. 2 c. Pamela’s Artisan Flour Blend 1 tsp baking soda 1/4 tsp salt German sweet chocolate-4 oz bar 1/2 c. water 4 lg eggs-separated 1 c. butter-softened 2 c. sugar 1 tsp vanilla 1 c. buttermilk Preheat oven to 350°. Prep three 8” or 9" pans by lining bottoms with parchment, then spray pans with oil. Melt chocolate in water in double boiler (or bowl set over water in a pan), set aside.  Mix Pamela’s Artisan Flour Blend, soda and salt. In bowl of stand mixer, blend butter and sugar until light and fluffy. Add yolks, one at a time, beating after each. Add chocolate and vanilla and mix well. Add flour mixture and buttermilk alternately, beating after each until smooth. Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined. Divide evenly between pans. Bake for 30 to 35 minutes or until cakes springs back with a gentle touch in center. Cool for 15 minutes before turning out onto racks. CRUMB TOPPING 3 oz. cream cheese-softened 2 TBSP unsalted butter-softened 1 c. powdered sugar 3 1/2 oz. semisweet chocolate-melted and cooled chocolate cake layers-still warm 4 oz. white chocolate 7 oz. bittersweet chocolate 1/2 c. pumpkin seeds for ears licorice 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 lined baking sheet. Press a toothpick into the tail of each and refrigerate until firm, at least thirty minutes. In a separate bowl very finely crumb remaining 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. For more information on our products or for more recipes please go to PamelasProducts.com

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Hauntingly Delicious GHosT CakE PoPs CAKE Use Pamela’s Chocolate Cake Mix or Pamela’s Classic Vanilla Cake Mix, or try the from-scratch cake recipe below, using our new Pamela’s Artisan Flour Blend. FRENCH YOGURT CAKE 1-1/2 c. Pamela’s Artisan Flour Blend 2 tsp baking powder 3/4 tsp salt 1 c. sugar 1 TBSP grated lemon zest 3/4 c. whole milk Greek yogurt 1/2 c. vegetable oil 2 lg eggs 1/2 tsp vanilla Preheat oven to 350°. Prep loaf pan by spraying with oil and 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, eggs and vanilla and mix well. Pour batter into loaf pan and smooth top. Bake in center of oven until tester comes out clean, 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 weigh 16 ounces , so use about 3/4 of the cake for the Ghost Pops. GHOSTLY FROSTING 4 TBSP unsalted butter-softened 1 tsp finely grated lemon zest 1 TBSP lemon Juice 1/2 c. powdered sugar 18 popsicle or cake pop sticks 8 oz white chocolate edible 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.

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Mini brains PoRk DuMPlinGs in WonTon skins WiTH CHilE-sEsaME sauCE FILLING 3 TBSP peanut oil 1/2 pound shiitake mushroom-thinly sliced (stems discarded) 6 lg green onions-light green parts finely chopped 3/4 lb baby bok choy-finely chopped 1 med. carrot-coarsely shredded 4 lg garlic cloves-finely chopped 2 TBSP finely grated fresh ginger 1/4 c. tamari (Gluten Free soy sauce) 2 tsp mirin or sweet sherry 1 tsp Asian chile-garlic sauce Salt 1 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 off pan and add pork just to slightly precook and scrape up flavorings into the meat. Combine everything together, using your hands to combine well. SAUCE 1 c. tamari (Gluten Free soy sauce) 1/4 c. sesame oil 4 tsp finely grated fresh ginger 4 tsp Asian chile-garlic sauce 4 tsp mirin or sweet sherry OPTIONAL: 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 WRAPPERS 4 c. Pamela's Pizza Crust Mix 1 tsp salt 2 eggs-slightly beat 2 c. ice cold water 2 TBSP cornstarch mixed with 1 c. water

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Mini brains continued 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 between the circles and pat with your fingertips and palm to flatten even more. Brush with cornstarch/water mixture and place just under 1 TBSP filling on lower part of circle. Gently fold over and press edges together, pressing out any air. Cut excess edges off 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 7 minutes. Remove to cooling rack and continue until all dumplings have been cooked and cooled. Mix with sauce. Place in a decorative arrangement of your choice. We put our brains in a beaker (or any other straight sided vase will work) to look like 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.

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Cheesy Finger Food WiTCH FinGERs 1/2 lb. sharp or extra sharp cheddar cheese-grated 6 TBSP unsalted butter 1 tsp salt 1/2 tsp cayenne 1 c. Pamela’s Artisan Flour Blend 1 lg egg yolk mixed with 1 TBSP water 36 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 different sizes, making knuckles and bumps. Wash with egg wash and insert almond for fingernail. Store on parchment lined baking sheet in freezer until all fingers have been formed. 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 puffed up and golden. Allow to cool before serving. May be held for three days in an airtight container at room temperature.

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scary stew, scary Good sWaMP sTEW 1 1/2 lb. poblano chiles 1/4 c. olive oil 1 lg white onion-finely chopped 1 1/2 tsp cumin 1 1/2 tsp coriander 5 lg garlic cloves-finely chopped 1 10 oz. frozen spinach or a bunch of fresh-squeezed of moisture and chopped 1 qt. chicken broth Salt 1 slice of bread or 1/4 c. breadcrumbs made using Pamela's Gluten-Free Bread Mix 1/4 c. milk 1/2 ground chicken or turkey 1/2 lb ground pork 1 tsp ancho chile powder 1 15 oz. can white hominy-drained 2 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 pot heat 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 BREAD 1 bag Pamela's Cornbread & Muffin Mix 1 tsp. salt 5 TBSP sugar 6 TBSP butter-melted

1 c. cooked & mashed yam or sweet potato 1/4 c. milk 2 lg eggs

Pre-heat oven 375° Spray 9X9" baking pan or muffin pans. In a medium bowl, combine Pamela's Cornbread & Muffin 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. Muffins will likely take 15 to 25 minutes depending on size. Make sure a toothpick inserted in center of muffin comes out clean to indicate doneness.

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