Cooking by xld14276

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									Cooking
with atkins Cuisine™
all purpose baking
mix. the perfeCt
Complement to your
low-Carb lifestyle.

Enjoy these delicious
recipes on us.
bread reCipe
household measures:
•   2 cups & 1 tablespoon of Atkins Cuisine™ All Purpose
    Baking Mix
•   1-1/2 teaspoons baking powder
•   1/2 teaspoon salt
•   1 packet (1g) of Splenda®
•   1-1/8 cups cold water
•   3 tablespoons vegetable oil
•   Nonstick vegetable oil spray




instructions:
1. Preheat oven to 350°F.
2. Blend all dry ingredients together in a large mixing bowl.
3. Add wet ingredients with a spoon or spatula and combine
   into a dough.
4. With a spatula, take the dough out of the bowl and place
   on a clean surface lightly coated with nonstick vegetable
   oil spray.
5. Coat hands with nonstick vegetable oil spray and gently
   shape the dough into a long roll shape.
6. Carefully place the dough into a bread pan coated with
   nonstick vegetable oil spray.
7. Bake at 350°F for 60 minutes or until done.
8. Place on a wire rack and allow to completely cool
   before slicing.
9. Recipe makes 23 slices.


bread (per sliCe)
Net Carb: 1.5g, Fiber: 1.7g, Protein: 5.5g,
Fat: 2.99g, Calories: 56.6
mini muffin reCipe
household measures:
•   2 cups of Atkins Cuisine™ All Purpose Baking Mix
•   3 teaspoons baking powder
•   10 packets (1g each) of Splenda®
•   2 tablespoons salted butter, softened
•   2 eggs
•   1 cup sour cream
•   Nonstick vegetable oil spray




instructions:
1. Preheat oven to 350°F.
2. Blend all dry ingredients together in a large mixing bowl.
3. Add wet ingredients with a spoon or spatula and
   mix thoroughly.
4. Lightly coat mini muffin tins with nonstick vegetable oil
     spray (or add paper mini muffin cups).
5. Spoon dough mixture into mini muffin tins.
6. Bake at 350°F for 18-22 minutes or until done.
7. Recipe makes 24 mini muffins.


muffin (per muffin)
Net Carb: 2.2g, Fiber: 1.6g, Protein: 5.7g,
Fat: 4.2g, Calories: 74.9
brownie reCipe
household measures:
•   4 ounces unsweetened baking chocolate
•   1/2 cup salted butter
•   1/2 cup heavy cream
•   5 large eggs
•   1 cup granulated Splenda®
•   2 teaspoons baking powder
•   1-1/4 cups of Atkins Cuisine™ All Purpose Baking Mix
•   Nonstick vegetable oil spray




instructions:
1. Preheat oven to 325°F.
2. Place the unsweetened chocolate and butter together in
   a bowl and microwave on high power for approximately
   2 minutes.
3. Whisk heavy cream into melted butter and chocolate mixture.
4. In a separate bowl, add the eggs and Splenda®. Beat together
   using an electric mixer until mixture is just blended.
5. Reduce mixer to low speed and then blend in the
   chocolate mixture.
6. With a wooden spoon, mix in the baking powder and
   Atkins Advantage® Baking Mix.
7. Coat 8 x 8 inch pan with nonstick vegetable oil spray.
8. Spread batter evenly into pan.
9. Bake at 350°F for 30-35 minutes or until done (toothpick
   inserted in the center comes out clean). Do not overbake
   or brownies will be dry and hard.
10. Once cooled, cut into 5 rows by 5 rows to make
    25 brownies.


brownie (per brownie)
Net Carb: 4.4g, Fiber: 1.6g, Protein: 5.2g,
Fat: 9.6g, Calories: 111.5
Cookie reCipe
household measures:
•   2 cups of Atkins Cuisine™ All Purpose Baking Mix
•   1 teaspoon baking powder
•   1/2 teaspoon salt
•   1 cup salted butter, melted
•   1 cup granulated Splenda®
•   2 teaspoons vanilla extract
•   2 eggs
•   1 cup Hershey’s® Sugar Free Chocolate Chips
•   Nonstick vegetable oil spray




instructions:
1. Preheat oven to 375°F.
2. Blend all dry ingredients together in a small mixing bowl;
   set aside.
3. Mix melted butter, Splenda® and vanilla at medium speed
   with an electric mixer until well blended. Add eggs one at
   a time, mixing well after each addition.
4. Gradually add dry-ingredient mixture, beating until
     blended. Gently mix in chocolate chips with a wooden
     spoon or spatula.
5. Spoon rounded teaspoonfuls of cookie dough onto a
   cookie sheet coated with nonstick vegetable oil spray.
   Gently flatten cookies by pressing with hand or spatula.
6. Cook at 375°F for 10 to 12 minutes or until done or
   lightly browned. Remove from baking sheet and place
   cookies on a wire rack to cool. Do not overbake cookies
   or they will be dry and hard.
7. Recipe makes 36 cookies.


Cookie (per Cookie)
Net Carb: 5.6g, Fiber: 1.4g, Protein: 3.8g,
Fat: 7.7g, Calories: 99.9
pizza reCipe
household measures:
•   2 cups and 1 tablespoon of Atkins Cuisine™ All Purpose
    Baking Mix
•   1-1/2 teaspoons baking powder
•   1/2 teaspoon salt
•   1 packet (1g) of Splenda®
•   1-1/8 cups cold water
•   3 tablespoons vegetable oil
•   1/2 cup Ragú® Light No Sugar Added Tomato Sauce
•   1 cup mozzarella cheese (shredded, part skim)
•   Nonstick vegetable oil spray


instructions:
1. Preheat oven to 425°F.
2. Follow the Atkins bread recipe to make the
   pizza dough.
3. With a spatula, take the dough out of the bowl
     and put it on a clean surface, lightly coated with non-stick
     vegetable oil spray.
4. Coat hands with nonstick spray and gently shape the
   dough into a ball.
5. Use nonstick vegetable oil spray to coat 12-inch round
   pizza baking sheet. Place dough ball on sheet.
6. Coat rolling pin with nonstick spray and roll the dough
   out to fit the pizza pan. It may be easier to use your
   hands.
7. Prebake crust at 425°F for 10 minutes.
8. Add sauce and cheese and continue baking at 425°F for
   10-15 minutes.
9. Recipe makes 8 slices.

pizza (per sliCe)
Net Carb: 5.5g, Fiber: 5.3g, Protein: 19.8g,
Fat: 11.9g, Calories: 211.2
bisCuit reCipe
household measures:
•   2 cups of Atkins Cuisine™ All Purpose Baking Mix
•   1-1/2 teaspoons baking powder
•   3/4 teaspoon salt
•   1 packet (1g) of Splenda®
•   1/2 cup salted butter
•   1 cup heavy cream
•   Nonstick vegetable oil spray




instructions:
1. Preheat oven to 425°F degrees.
2. Blend all dry ingredients together in a large mixing bowl.
3. Cut butter into small chunks and add to the dry ingredients
   using a pastry blender or your fingertips until mixture
   resembles coarse crumbs. Do not overmix.
4. Pour in heavy cream and stir lightly.
5. Coat cutting board with non-stick vegetable oil spray.
6. Transfer the dough mixture onto cutting board with a spatula.
   Coat hands with non-stick spray and lightly knead dough a
   few times until fairly well blended. Do not overknead.
7. Pat out dough into a circle, 1/2 inch to 3/4 inch thick.
8. Cut biscuits with a biscuit cutter to form biscuits. Use a
   cutter with a 2-1/4" diameter.
9. Form the dough scraps into an extra biscuit-like shape
    instead of re-rolling the dough.
10. Place cut biscuits together on the baking sheet coated with
    nonstick spray. Brush tops with melted butter, if desired.
11. Bake at 425°F for 15-18 minutes or until golden brown.
12. Remove biscuits and place on a wire rack to cool.
13. Recipe makes 18 2-1/4" biscuits.


bisCuit (per bisCuit)
Net Carb: 2.2g, Fiber: 2.1g, Protein: 7.2g,
Fat: 11.9g, Calories: 145.7
panCake reCipe
household measures:
•   1 cup of Atkins Cuisine™ All Purpose Baking Mix
•   1 packet (1g) of Splenda®
•   2 teaspoons baking powder
•   1/4 teaspoon salt
•   1 cup of half & half
•   1 whole egg



instructions:
1. Blend all dry ingredients together in a large mixing bowl.
2. Add the half & half and egg. Whisk batter.
3. Let the mixture sit for at least 5 minutes to activate the
     baking powder.
4. Coat pan with non-stick vegetable oil spray. Cook the
     pancakes on the pan using medium heat.
5. Flip the pancakes when bubbles appear on top and
     edges start to cook.


panCake (per panCake)
Net Carb: 3.0g, Fiber: 1.9g, Protein: 7.6g,
Fat: 4.8g, Calories: 88.1 kcal

								
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