Atkins Pie Crust
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-09-2003  by Joe Comiskey - Mad's Recipe Emporium
You will use this basic recipe again and again.  If you aren't adept at rolling dough, simply pat the pie crust in an even layer
into pie plate.
3/4 cup Atkins Bake Mix, plus
2 tablespoons Atkins Bake Mix
4 tablespoons butter, softened
3 ounces cream cheese, softened
1 tablespoon sour cream
3 packets sugar substitute (optional)
= (add for a sweet pastry crust)
In medium bowl, with an electric mixer on medium speed, beat bake mix, butter, cream cheese, sour cream (and sugar substitute,
if using), just to combine.  Shape into a disc.  Chill 20 minutes.
Roll out dough between two pieces of wax paper to form a 12-inch circle.  Loosen wax paper, replace, turn over dough; continue
to roll until dough is 1/8-inch thick, loosening and replacing wax paper as needed.  Pick up paper and invert dough into pie plate.
Peel off paper; patch any tears.  Crimp edges for an attractive border.  Prick bottom with fork.  Chill 30 minutes in freezer
Heat oven to 425 degrees.  Lightly cover pie crust with aluminum foil.  Bake 10 minutes.  Reduce oven temperatur to 375 degrees
and bake 10 to 12 minutes more, until golden brown and lightly puffed.
This recipe yields 1 pie crust.
Carbohydrates: 3 grams
Net Carbs: 1.5 grams
Fiber: 1.5 grams
Protein: 1.5 grams
Fat: 10.5 grams
Calories: 140
Yield: 1 pie crust
Pastry, Pies
Per Serving (excluding unknown items): 746 Calories; 79g Fat (93.2% calories from fat); 7g Protein; 6g Carbohydrate; 0g Dietary Fiber; 224mg
Cholesterol; 739mg Sodium.  Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 15 Fat; 0 Other Carbohydrates.		   Atkins Yorkshire Pudding
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 07-01-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 9
Basically a giant popover and the perfect accompaniment to the Rosemary-Garlic Beef Rib Roast (see recipe).
1/2 cup Atkins Bake Mix
1/4 cup wheat gluten
= (available in health food stores)
3 eggs
1 cup whole milk
1 teaspoon salt
1/3 cup beef drippings (fat)
= (or vegetable oil)
Heat oven to 450 degrees.  Whisk together bake mix, gluten, eggs, milk and salt.
Pour drippings or oil into an 8-inch square baking dish; place on center rack oven for 10 minutes, until smoky hot.
Add batter; bake 15 minutes.  Lower temperature to 350 degrees; cook 20 minutes more, until lightly browned.  Cut into squares
before serving.
This recipe yields 9 servings.
Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 7.5 grams
Fat: 11 grams
Calories: 139
Breakfast/Brunch
Per Serving (excluding unknown items): 68 Calories; 3g Fat (40.5% calories from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 74mg
Cholesterol; 283mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.


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