AtLast! Bake Mix Recipes
Drop Biscuits
Servings: 15 biscuits (2 net carbs per serving)
2 cups Atlast!
1 cup + 1 tablespoon water
Preheat oven to 350 degrees F. Place dry mix in mixer bowl. On low speed, add water to mixer, run until dough forms and all water has been absorbed. Spoon dough chunks onto greased cookie sheet, about 1 ounce each. Bake 10-12 minutes or until golden brown.
If desired, brush with butter.
Rolled Biscuits
Servings: 16 biscuits (2 net carbs per serving)
2 cups AtLast!
½ cup heavy cream
1/8 cup water
Preheat oven to 350 degrees F. Place dry mix in mixer bowl. On low speed, slowly add liquid until dough forms, but do not overwork dough. Roll to ½ inch thick. Cut 2 inch circles, place on greased baking sheet. Bake for 15 minutes or until golden brown. Brush with butter or oil ( optional).
Pancakes
Servings: 10 servings of 2 pancakes (3 net carbs per serving)
2 cups AtLast!
1/8 cup heavy cream
½ cup water (may use ¾ cup half-and-half in lieu of cream and water combination)
1 stick of butter (melted)
2 tablespoons water
Vegetable oil spray
Combine all ingredients in a bowl. Mix just enough to combine all ingredients. Do not overmix. Spoon portions onto sprayed griddle or frying pan heated to medium high heat. Turn when bubbles form and edges are cooked. Remove from heat, brush with butter. (optional).
AtLast! Breading Mix (2 net carbs)
2 cups AtLast! – 1 tablespoon kosher salt – 1 tablespoon black pepper
1 tablespoon white pepper – 1 tablespoon chili powder – 1 tablespoon sweet paprika , 1 ablespoon dried mustard – 2 teaspoons dried thyme
Combine all ingredients and use for any breaded item for frying. Store in air tight container in a dry pantry.
AtLast! Cheddar Cheese Biscuits
Servings: 10 (2 net carbs per serving)
2 cups AtLast! – 2 ounces butter, cold – ½ cup shredded cheddar cheese
1 pinch garlic powder – 1 pinch salt – ¼ cup heavy cream – ¼ cup water
Preheat oven to 450 degrees.
Cut the cold butter into the AtLast! with either a pastry cutter or two knives, until the mixture resembles coarse meal. Add the shredded cheese, a pinch of salt, garlic powder, and blend well.
Mix the heavy cream with water to equal ½ cup; pour into dry mix. Mix until dough forms and comes together, but do not overwork the dough.
Drop small amount of dough (approximately 1 ounce) onto a lightly greased cookie sheet.
Bake in hot oven 8-10 minutes until biscuits are golden brown. Let cool slightly before serving.
AtLast! White Pizza
Servings: 8 (2 net carbs per serving)
1 ½ cups AtLast! – 1/3 cup hot water (120-140 degrees) – 8 ounces ricotta cheese ( whole milk) – 4 ounces sliced pepperoni – ½ cup sliced mushrooms – 1 cup shredded mozzarella cheese
Heat oven to 450 degrees. Grease 12-inch pizza pan.
Stir together AtLast! mix and very hot water; beat until soft dough forms. Knead 2-3 minutes until dough is dry and no longer sticky.
Press dough in pizza pan. Spread ricotta cheese over dough.
Top with remaining ingredients. Brush sides of crust with olive oil ( optional).
Bake on low rack 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
Low carb topping suggestions: meats, peppers, olives, asparagus, smoked fish
AtLast! Belgian Waffles
Servings: 6 (2 net carbs per serving)
1 whole egg – ¼ cup heavy cream – ¼ cup water – ¼ Cup Oil – 1 ¼ cups AtLast! -1 teaspoon vanilla extract – 1 tablespoon Splenda
Heat Belgian or regular waffle iron; grease with cooking spray, vegetable oil, or shortening. Beat eggs in small bowl on high speed about 3 minutes or until thick and lemon colored. Stir in cream and water.
Beat in AtLast! and Splenda on low speed until smooth; stir in vanilla. Gently stir in oil. May need extra water.
Pour slightly less than a cup onto center of hot waffle iron.
Cook about 5 minutes or until steaming stops. Carefully remove waffle. Total cooking time will vary depending on size, make, and model of waffle iron.
AtLast! Lemon Muffins
Servings: 6 ( 5 net carbs per serving)
1 whole egg – 1 cup AtLast! – 2 tablespoons Splenda – 1 teaspoon grated lemon zest
1/8 cup lemon juice – 1/8 cup water – 1 tablespoon oil – 1 tablespoon poppy seed (optional).
Preheat oven to 400 degrees F.
Place paper baking cup in each of 6 regular-size muffin cups, or grease bottoms only of muffin cups.
Beat egg slightly in medium bowl, stir in remaining ingredients and mix just until moistened. Divide batter evenly among cups.
Bake 15-20 minutes or until tops are golden brown.
AtLast! Turkey Vegetable Pot Pie
Servings: 10 (5 net carbs per serving)
1 cup cooked turkey, cubed – 1 cup AtLast! – ¼ cup heavy cream – ¼ cup water
1 whole egg – 1 10-oz. can chicken broth – 10 oz sauce*– 16oz. (approx. 2 cups) cooked fresh or frozen vegetables**
Heat oven to 400 degrees F. Mix vegetables (see below), turkey and sauce (also see below) in an ungreased 2 quart casserole.
Crust: Stir remaining ingredients in small bowl with fork until blended. Pour onto top of mixture in casserole.
Bake 30 minutes or until golden brown.
*AtLast! Sauce – Make a roux of 2 ounces melted butter and an equal amount of AtLast!. Cook over medium heat 5 minutes, stirring frequently. Add chicken broth and simmer until thickened.
** Vegetables: Choose from fresh broccoli, cauliflower, green beans, diced bell peppers, or use thawed frozen vegetable mix, but in order to keep the carb count low, try to not add carrots or onions.
