does anyone have these?

[Feelin' Peachy]

I am searching for 2 of Atkins original recipes in the first book. Does anyone have "pudding with a punch" and "coconut cream pie" with the pie crust recipe, I have searched the recipe area here to no avail - - please help ! ! !

I am not sure I have ever seen those, I have a copy of his first book somewhere and will look after work ..but in the mean time you could try here http://www.carb-lite.au.com/71BAKERY/71bakerymenu.html

[dotsamantha]

You may want to post this in the recipe section, you'd probably get a better response there.
** And you know coconut isn't allowed in Induction, right?
I found this for the coconut cream pie and crust

Coconut Pie Crust

• 2 cups unsweetened flaked coconut
• 2 tablespoons granular Splenda (***See note.)
• 3 tablespoons butter, melted

Combine the unsweetened flaked coconut, the Splenda, and the melted butter in a mixing bowl and toss to combine them thoroughly.

Turn the mixture into a 9-inch pie plate and distribute it evenly over the bottom and sides of the plate, pressing it to form a firm, even crust.

Bake at 325 degrees for about 20 minutes, or until the crust is golden but not darkly browned.

Cool thoroughly on a wire rack before filling.

***Note: I don't like a terribly sweet pie crust. I suggest you taste the ingredients before baking and adjust the sweetening to your own personal taste.

Di's Coconut Cream Pie

• 1 Coconut Pie Crust (***See recipe above.)
• 1 1/2 cups unsweetened flaked coconut
• 4 tablespoons granular Splenda, divided (to taste)
• 1/2 teaspoon vanilla
• 1 3/4 cups heavy cream, divided
• 1 5-ounce package sugar free instant vanilla pudding mix
• 3/4 cup water

Prepare the Coconut Pie Crust and let cool completely.

In a small bowl, combine the unsweetened flaked coconut and 1 1/2 tablespoons of the granular Splenda. Toss to combine the coconut and the Splenda thoroughly. Set aside.

Whip 1 cup of the cream until stiff peaks form. Add 1 tablespoon of the granular Splenda and the vanilla and continue whipping to combine thoroughly. Taste test and adjust the sweetener if necessary to suit your own personal taste. Set aside.

In a large bowl, combine the pudding mix, 3/4 cup of the cream, and all the water. Beat until the pudding mixture thickens. Fold 1 cup of Splenda-sweetened coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the cooled Coconut Pie Crust.

Spread the remaining whipped cream on top of the pie. Sprinkle with the remainder of the coconut.

Cover carefully with plastic wrap and refrigerate until it is time to serve.

Serves 6 to 8.

http://shop.store.yahoo.com/carbsmart/makeahead3.html

[Elizellen]

My 1972 copy (bought from a charity shop recently for £1.49, hardback) doesnt have the coconut recipe but does have

Pudding with a Punch
1 envolope unflavored gelatin
2 T cold water
4 egg yolks
4 t 'Sugar Twin' or to taste
2 cups heavy cream
1 oz (2 T) Old Mr Boston Creme de Cacao
Soften gelatin in cold water - do not let it jell!
Combine yolks and Sugar Twin in a mixing bowl and beat till smooth and creamy.
Scald 1 cup of cream (do not let it boil) and pour gradually over yolk mixture, stirring constantly.
Put into top of double boiler and cook till smooth and thick, stirring constantly.
Add gelatin and stir till dissolved.
Cool, stirring occasionally.
Add liqueur. Whipoyther cup of cream and fold it into the mixture.
Pour into custard cups and refrigerate.
Serves 6 : total grams 16.4 : grams per serving 2.7

NOT an induction recipe if you use a liqueur, which has sugar in it though!

[Feelin' Peachy]

Thanks for the pudding/punch recipe. When I made it in the 70's I also whipped up some of the whites and made it go further with less carbs per serv. I also left out the liquer and stirred in about 2tsp unsweetened cocoa, the cocoa has a tendency to make small clumps or dots like chips in it ---MMMMMM it was so good !! I'm still looking for the coconut pie recipe that was in a 70's book. It has an almost " regular pie crust" and the coconut filling wasn't with any pudding mixes. This one looks great -- I'll try it when I get to OWL

[bear]

This recipe sounds really good. When you say to whipped up some of the egg whites to make it go further with less carbs did you reduce the amount of cream?

Thanks

Bear

[Feelin' Peachy]

No I didn't -- Use 2-4 of the egg whites (left over from the recipe) beat till stiff peaks and carefuly fold in so you don't deflate the air. Sometimes I wouldn't blend all the way in and it made swirls through the pudding. I poured into a wine glass to set in the fridge-- just makes it seem gourmet. I can't wait to make this Monday when I offically start induction

[bear]

thanks feelin' peachy



Bear