Mockbakedapple Recipes

MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
• Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
• Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
• Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.

KETO APPLE COBBLER

Steps:

• Pre-heat 350
• Boil the whole chayote with enough water to cover them.
• Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
• Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
• Place the cooled chayote into a medium-size bowl.
• To the chayote add the cinnamon, ginger, nutmeg, spices, sugar substitute, cream of tartar, and lemon juice. Combine well.
• In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
• Dot the filling with 2 tablespoons of sliced butter.
• Create the cobbler crust by combining almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
• Using a pastry cutter or by hand-cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
• Next, add the eggs and combine well but do not over mix. Set aside.
• Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
• Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
• Serve warm or cold.
• Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt.
• Stir until well combined.
• Drizzle on top of the warm cobbler.

MOCHO CAKES

Steps:

• 1. WHITE CAKE: - Blend the shortening and sugar. Add the egg yolks and vanilla. - Add the dry ingredients and the milk. - Beat the egg whites until stiff (in a separate bowl) and fold into the batter. - Make cupcakes using wrappers and filling the cups 1/2 full.
• 2. POWDERED SUGAR FROSTING : - Blend all ingredients. The frosting should be thin but not drippy.
• 3. Spanish Peanuts: Finely chop peanuts (A one cup food processor works great for the peanuts!)
• 4. - Frost the (unwrapped) sides first and then the top of the cupcake. - Press the top down into crushed Spanish Peanuts. Roll the sides.
• 5. QUICK METHOD: Make cupcakes according to instructions on a boxed cake mix. Thin a can of White frosting with milk. (Make sure it is thin, but not drippy) Then roll in the peanuts.

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

Steps:

• In your mixer, beat the softened butter with the powdered sugar until it is creamy.
• Add in the cocoa powder, vanilla extract & coffee.
• Beat with the mixer until it's nice and fluffy (about a minute or 2)
• This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.

MOCK APPLE CRISP

Steps:

• Add the chopped zucchini to a large pot. Pour the lemon juice in, and gently toss to combine.
• Cook the zucchini, stirring often for 15-20 minutes- until they're soft, tender, and have gone from white to resembling cooked apple slices.
• Once cooked stir in the sugar, cinnamon, nutmeg, and cloves. Let the mixture simmer for roughly 2 minutes, just until the apple slices are infused with the flavors.
• Taste it and see, but the zucchini mixture will now look & taste like apple pie filling. Transfer the filling to a waiting 8x8 dish.
• To a large mixing bowl add the flour, oats, sugar, and crackers. Stir them all together to evenly combine.
• Drizzle the butter evenly out over top. Stir again to evenly combine.
• Spread the crumble topping evenly out over top of filling. Make sure to get it to the edges, and try your best to make sure it covers all of the filling.
• Bake the zucchini crisp at 375 degrees for 30-35 minutes.
• Remove it from the oven, and let the dish rest for at least 5 minutes.
• Spoon the crisp into bowls, and serve topped with scoops of vanilla ice cream.

MOCK PINEAPPLE

Steps:

• Note: Read your pressure cooker's manual before first use.
• Combine pineapple juice, zucchini, sugar, and lemon juice in a non-reactive (not aluminum or cast-iron) pot.
• Simmer 20 minutes.
• If desired, add a few drops of food coloring.
• Hot-pack in sterilized pint jars, carefully wipe off the edges of the jar and attach seal.
• Process in a pressure cooker at 10 pounds pressure for 30 minutes.
• After cooker has depressurized, remove jars to a wire rack and let sit, undisturbed, for 24 hours.