Buttermilk Cinnamon Waffles
Greg Pryor
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 07-01-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 8
The acid in buttermilk reacts with the baking soda to produce a taste similar to sourdough bread.  Buttermilk is lower in carbs
than regular milk.
1 cup Atkins Bake Mix
3 packets sugar substitute
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3/4 cup buttermilk
3 eggs, lightly beaten
6 tablespoons butter, melted
3 tablespoons Atkins Sugar-Free Vanilla Syrup
Cold water, as needed
Heat waffle iron.  Whisk together bake mix, sugar substitute, baking powder, baking soda, and cinnamon.  Add buttermilk, eggs,
butter and syrup; mix well.  Batter will be stiff.  Add cold water 1 tablespoon at a time until batter is spoonable.
Place approximately 3 tablespoons of batter in center of a waffle iron.  Cook according to manufacturer's instructions until crisp
and dark golden brown.  Repeat with remaining batter.
This recipe yields 8 servings.
Carbohydrates: 5.5 grams
Net Carbs: 3.5 grams
Fiber: 2 grams
Protein: 4 grams
Fat: 12 grams
Calories: 175
Breakfast/Brunch, Waffles
Per Serving (excluding unknown items): 117 Calories; 11g Fat (80.9% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 104mg
Cholesterol; 401mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.		   Butternut Squash Soup
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-23-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
An immersion blender makes quick work of cream soups, and involves much less cleaning than regular blenders.
1 small butternut squash - (abt 1 1/4 lbs), peeled, seeded,
and cut into 1" pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 yellow squash - (abt 1 1/4 lbs), cut 1" pieces
1/4 cup finely-chopped onion
1 1/2 teaspoons pumpkin pie spice
1 tablespoon tomato paste
2 cans vegetable or chicken broth - (14 1/2 oz ea)
1/2 cup heavy cream
Pumpkin seeds (optional)
Heat oven to 450 degrees.  Toss butternut squash with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.  Arrange in a
single layer on a baking sheet.  Roast, turning once, 15 minutes.
Toss yellow squash and onions with remaining oil, salt and pepper.  Add to baking sheet with butternut squash.  Continue
roasting 20 minutes until all vegetables are tender.
In a large saucepot over medium heat cook pumpkin pie spice 1 minute, stirring constantly 1 minute or until fragrant.  Stir in
tomato paste and cook 1 minute more.  Add roasted vegetables and broth.  Bring to a boil, reduce heat to low and simmer 20
minutes.  Stir in cream.  Remove from heat.  Purée soup with an immersion blender.
Heat gently to warm through.  Season to taste with additional salt and pepper.  To serve, divide soup in bowls and garnish with
toasted pumpkin seeds and sour cream, if desired.
This recipe yields 6 servings.
Carbohydrates: 13.5 grams
Net Carbs: 9.5 grams
Fiber: 4 grams
Protein: 2.5 grams
Fat: 12.5 grams
Calories: 168
Comments:  We cut the total carbs in this recipe by mixing higher carb (butternut squash) and lower carb (yellow squash)
veggies.
Warm spices such as cinnamon, ginger, allspice, nutmeg and cloves are found in one jar -- pumpkin pie spice.  However, if you
have the above spices in your cabinet and want to make your own spice mixture, combine 1 teaspoon cinnamon, 1/4 teaspoon
ginger, 1/8 teaspoon each of allspice and nutmeg and a pinch of ground cloves.
Soups/Stews
Per Serving (excluding unknown items): 112 Calories; 12g Fat (93.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 27mg
Cholesterol; 207mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.


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