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Old 09-10-2006, 04:44 PM   #31
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Sure..you can put anything on the top..almond flour, butter, nuts, cinnamon, carbquick, etc..be creative...
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Old 10-12-2007, 07:02 PM   #32
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Bumping for apple season.
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Old 10-14-2007, 12:15 PM   #33
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Cukes subbed for apples!? Genius! I will be trying this soon!
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Old 11-07-2008, 12:32 PM   #34
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Bumping for 2008..I just bought 3 cukes and going to try it with the GV apple flavor packs this time instead of the SF cider mix..
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Old 11-07-2008, 01:34 PM   #35
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I'm glad you bumped this, Carolyn! I've been using chayotes but I have a bunch of cukes (from Costco) in the fridge that need something done with them!
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Old 11-07-2008, 03:40 PM   #36
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ok i have sf apple juice drink? will that work?
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Old 11-07-2008, 05:52 PM   #37
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Quote:
Originally Posted by 24Fan View Post
Carolyn, I found the sf version of apple cider mix and tried it with just cukes (no crisp yet) YUM. That is a tasty dessert. I did crockpot them, put in for hour, 3 packets of cider mix, cinnamon, few drops of fiberfit and 4 cukes cut up. Can't wait to try it in a crisp with flax seed/almond flour.

Bonus: House smelled like Christmas too
Wow, I think I might try this on my family. I'm tired of having nothing for me. Everybody thinks the holidays gives you permission to eat everything as bad for you as possible. Whenever I suggest a substitute, they butcher the recipe then exclaim that my stuff is not good. sounds like this is so easy to make, it can't go wrong. Everybody loves sweets so I'm sure no one will object. Just don't know if I'll be able to find cucumbers in December, Maybe I should do it for Thanksgiving?

ETA:BTW, for those you have used it both ways, (zukes and cukes) which do you think is most like which apples in texture?
(e.g. I like crisp fugi, but some people like the softer braeburn kind. )
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Old 11-07-2008, 09:04 PM   #38
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Metga: Sometimes there is a bitterness with zukes than you might not find it cukes. Really, it all depends on the "veggie" itself. But the longer the veggies soak in the apple
juice mix, the more like apples they seem. I suggest making a small batch now before the holidays, so you can get it right and to your taste..
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Old 11-07-2008, 10:20 PM   #39
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I'm sorry, but Im from New England and I've never heard of Chayotes. What are they?
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Old 11-12-2008, 06:35 AM   #40
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Baking as I type

You may have already found this yourself:

Chayote - Wikipedia, the free encyclopedia....I live in Rhode Island and these can be found in most markets...

I have this in the oven now. I actually prepared the "apples"(cucumbers) a couple of days ago, but no time to bake. Smells super yummy!!

I prepared the cucumbers in the crockpot, I don't think enough of the liquid evaporated, so I thickened with xantham gum. Just guessing the stove top method may be better as it really allows you to cook down the liquid.
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Old 11-12-2008, 07:08 AM   #41
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I'm baaack... just gobbled up a serving of this after the bake with the topping. It was delicious and I was very sceptical about the flax meal in the topping... but it was great.

The apple-ness of the cucumbers definalty increased after the baking. I also started with the cucumbers sliced (like apple shape) but diced them before the baking. I enjoyed the mouth feel of this much more......
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Old 11-12-2008, 12:52 PM   #42
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I'm going to make my cukes now.. Glad you liked them..
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Old 11-12-2008, 01:14 PM   #43
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Wow, what a creative idea! Definitely need to try this, and soon! Do the cukes stay kind of crunchy, or do they have a similar texture to cooked apples once cooked?
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Old 11-12-2008, 02:03 PM   #44
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Hi Biker, I made these last year I think but if I remember correctly, the cukes get real soft, like cooked apple chunks do?

Carolyn, this recipe is so easy and yummy and Metga, you're right, it's fun to have a dessert that's fine for you to eat plus the fam likes. and it smells good cooking!
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Old 11-12-2008, 02:34 PM   #45
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Quote:
Originally Posted by BikerAng View Post
Wow, what a creative idea! Definitely need to try this, and soon! Do the cukes stay kind of crunchy, or do they have a similar texture to cooked apples once cooked?

I just made some and used about 3/4 cup of water and
2 of the Apple Flavored individual drink packs..Then I added some splenda and cinnamon...After I added a cuke and half, chunked (seeds removed)..Then I added some Thick/Not Thin to get the sauce thickened.

I poured this into a baking dish and added some topping and baked it. The cukes do get like cooked apples..
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Old 11-12-2008, 05:35 PM   #46
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Awesome! Thanks 24Fan and Caryolyn! This looks like a great low carb treat! DH has been wanting an apple type crisp forever, this looks like it will fit the bill nicely! I'll probably go the Celestial Apple Spice tea route since I have some of that and will add sweetener to it. I have an entire arsenal of gums and arrowroot powder, one of those should do the trick to thicken it up. Thanks again for such a fantastic idea!
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Old 02-05-2010, 11:32 AM   #47
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bumping for TXLoser..

Last edited by CarolynF; 02-05-2010 at 11:45 AM..
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Old 02-05-2010, 11:43 AM   #48
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Thanks Carolyn for the bump!!!

Can't wait to try this!!!


Last edited by TXLoser; 02-05-2010 at 11:45 AM..
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Old 02-05-2010, 11:55 AM   #49
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Yaaaay, these sound so tasty. I only have $3 bucks in my pocket so I'm hoping I can run to walmart and find some of the drink mix cheap. Fingers crossed. I bought cukes a couple days ago and didn't know what to do with them.

I'm excited to try your apple crisp Carolyn, it looks so easy, right up my alley.

Edited to add: Back. Got some SF apple cider drink mix I think the Alpine brand. It was on sale for $2. It has 4g of carbs per packet which I don't like but I'll deal with.
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Old 02-05-2010, 09:22 PM   #50
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I use LorAnn Apple flavoring oil.

I did it with raw chayote slices the other day. Mixed EZSweetZ with the apple flavor and tossed with the chayote. It was good but wouldn't have fooled anyone...

might work in a waldorf salad though, with celery and walnuts in a sweet mayo dressing.

Some of us find that Alpine sf apple cider mix about the foulest thing on earth. *shuddering*
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Old 02-05-2010, 09:27 PM   #51
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I think it's too sweet for just 6 oz, I use more water, but I don't think it is foul. It does use aspartame though. I wish they'd make a sucrolose version.
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Old 02-05-2010, 09:57 PM   #52
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Well I, for one, thought it was amazing Carolyn! The cucumbers taste just like apples and the crisp part was just awesome. Man, I can't wait until tomorrow. I'm going to warm some up and have it with my organic greek yogurt!

Thanks for this recipe, it's great. I love it with the Alpine cider mix, it's totally worth the 4 carbs.

I used 2 cucumbers and 1 package of cider and just covered them with water and let them cook for about 30-45 min. It's so great.

Ive never been a huge apple person, but not being able to have them for so long, it's great to have a substitute. I'm more of a cherry girl, I'm wondering if you could use some kind of cherry drink mix and make a cherry one.

Oh man, the ideas are flowing now. I'm going out on a crazy limb here and wondering if you could infuse radish's with a drink mix since when you cook them they lose their flavor...yeah, that's just crazy talk...I'm going to try it.

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Old 02-05-2010, 10:16 PM   #53
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Old 02-05-2010, 10:18 PM   #54
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Drool translation, drool. I have a pan in my fridge and I can't stop nibbling. I should take a pic. It's so good.
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Old 02-05-2010, 10:43 PM   #55
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Old 02-06-2010, 03:08 AM   #56
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Ravenrose, jicama makes a great substitue for apples in Waldorf salad. Add a little apple mix to the salad dressing. My friend does this all the time, and not once have any of her friends and family caught on that there are no apples in the salad.
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Old 02-06-2010, 06:31 AM   #57
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I have trouble controlling the amount of the Lorann oils for flavoring, so I use the mixes and don't have a problem with them at all.

Soobee: I love Waldorf salad..I'll have to pick out a nice jicama..
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Old 02-06-2010, 06:45 AM   #58
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the texture of cooked radish may not be right. . kinda loose and watery,never really gets smooth if mashed. They are great with savory things, like under a roast or boiled in broth or fried in butter. kind like a wet new potato, but I can't imagine a fruit flavored radish

If you do I I wanna know what you thought of the texture, cause I'm sure the taste part would work fine.
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Old 02-06-2010, 07:29 AM   #59
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Ms. Woods, I too, want to try it with radish. I tried zukes once and didn't like them at all. They are tart no matter how much sweetener I used. I might try the cukes as well and see if they work better.
I just tried the peeled radish in my roast and they were great!
I am thinking with the radish as apple crisp that we wouldn't want to boil first right? They get soft fairly quickly.
Another experiment coming on!! Thanks for the idea!
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Old 02-06-2010, 07:33 AM   #60
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I have used the chayote and jicama in Waldorf salad and they work quite well. Jicama doesn't cook down so I didn't like it for apple crisp. The chayote was ok but I did boil it for quite a while in the cider mix to get it soft.
In Ohio, both of those are quite expensive though.
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