Crust and Topping:
Filling:
Ken Haedrich
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I see that someone else has asked for the nutritional values of recipes, and I concur. It would be really helpful to have those values posted.
Please? And thank you.
I use this website for all my recipes:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
It may not be 100% accurate but when I have compared it to recipes that do have the nutritional value, it comes very close to what they have listed. I figure having something is better than nothing. This also helps me to decide if I do want to keep the recipe if the calories or carbs are too high.
You do have to do some tweaking of the ingredients and descriptions since it does not like items being listed twice. For instance: flour is listed twice and so I removed the additional 2 teaspoons, I changed the butter to 12 tablespoons unsalted butter, and removed the 2 tablespoons, removed the description of cutting, peeling, coring etc. If anything is repeated or they don't like the description there is an edit button (items will be hi-lighted for you) and sometimes they want you to put in a manufacturers name: 1 cup old-fashioned rolled oats became "1 cup Old Fashioned Quaker Oats 100% Whole Grain Rolled Oats The Quaker Oats, Co." This is what it came up with, hope this helps you in some way:
Nutrition Facts
Servings: 12
Amount per serving
Calories 247
% Daily Value*
Total Fat 12.2g 16%
Saturated Fat 7.4g 37%
Cholesterol 31mg 10%
Sodium 137mg 6%
Total Carbohydrate 34.1g 12%
Dietary Fiber 2.6g 9%
Total Sugars 18.4g
Protein 2.5g
Vitamin D 8mcg 40%
Calcium 21mg 2%
Iron 1mg 7%
Potassium 158mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by: verywell
When a recipe calls for lemon juice, what actual purpose does it do, and can you use something else in its place? Thank you.
Hi, Patsy. A lot of apple pie or cobbler or crisp recipes call for you to toss apples in lemon juice. This is to prevent the apples from browning. In this recipe, the lemon juice balances out the sweetness of the apples. You could sub the lemon juice with lime juice or even apple cider vinegar. If using vinegar, only use half as much as is called for.
Do you have any gluten-free apple or pumpkin recipes?
For a gluten free version: I've used the brand name of "King Arthur's Gluten free flour" and use the correct amt of Xanthan Gum for the recipe.
Here is the conversion usage for Xanthan Gum:
Add xanthan gum to the dry ingredients before mixing with the wet. For cakes and cookies, add 1 tsp xanthan gum per 1 cup flour; for breads and doughs, add 2 tsp xanthan gum per 1 cup flour.
I've been successful using this method for my GF friends and they it tastes the same is the gluten version!
Good luck! =)
Is it possible to post the nutrition value with your recipes? Thank you
Yeah, you know how much of the food you can eat at Pizza Hut, Taco Bell, etc. This stuff sounds good but without information it's useless.
I substituted whole wheat flour and dried cranberries for the raisins. These were delicious. I highly recommend them.
Oh I like the cranberry idea. My son hates raisins.