MINCEMEAT TARTS
How to make mincemeat tarts using your own home-canned mincemeat
Provided by Healthy Canning
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- Mix the salt and the flour; blend the shortening in; add just enough cold water (a few tablespoons at a time) to get the dough to form a ball. (To be clear, don't add all the water if it is not all needed.) Once the water has been added, you run the risk of gluten developing and making the crust tough, so handle it no more than necessary and above all don't knead it.
- Set aside one-third of the dough for the tart lids.
- Start heating oven to 200 C / 400 F.
- Roll out the other two-thirds of the dough, use it to line 8 of the cups in an ungreased, unheated tart pan.
- Put two tablespoons of the mince meat pie filling in each tart.
- Roll out the remaining one-third of the pie dough. Cut it into circular lids for the tarts, and apply them.
- Brush tart tops with a bit of beaten egg, egg sub or milk for a browner colour [optional].
- When oven has fully heated, place tarts in oven and bake for approximately 20 minutes.
- Remove pan from oven.
- Leave tarts to cool in the tin for 5 minutes, then remove to a wire rack to finish cooling.
Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 44.3 g, Protein 7.9 g, Fat 6.9 g, SaturatedFat 1.8 g, Cholesterol 13 mg, Sodium 359 mg, Fiber 1.5 g, Sugar 18.8 g
HOME CANNED MINCEMEAT
7 x litre jars (US quart)
Provided by Healthy Canning
Categories Dessert
Time 5h
Number Of Ingredients 11
Steps:
- Combine meat and suet in pot, cover with water, bring to a boil and simmer until the meat is cooked. (See recipe notes below).
- Drain water off meat (or scoop meat out of water with a mesh strainer.)
- Wash, peel, core and chop the apples, and measure.
- In a large pot or bowl, combine the meat and apple.
- Put the meat mixture through a food grinder using a medium blade. (See recipe notes below).
- Put ground meat mixture in a pot at least 12 litres (quarts) in size.
- Add all remaining ingredients.
- Bring to a boil uncovered, stirring frequently.
- Lower to a simmer and let simmer uncovered for about an hour, to thicken it slightly.
- Stir frequently to prevent scorching.
- Ladle hot mixture into hot 1/2 litre or litre (1 US pint or quart) jars, leaving 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Process either size of jar for 90 minutes .
Nutrition Facts : ServingSize 1 g, Calories 2704 kcal, Carbohydrate 379.7 g, Protein 58.8 g, Fat 116.6 g, SaturatedFat 39.6 g, Cholesterol 278 mg, Sodium 2265 mg, Fiber 11.7 g, Sugar 312.5 g
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
MINCEMEAT COOKIES
You can taste the spirit of Christmases past in these chewy old-fashioned cookies with their sweet caramel frosting. One batch makes 9 dozen cookies that freeze well for the holidays!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool., For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.
Nutrition Facts : Calories 203 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
MINCE PIES
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 mini pies
Number Of Ingredients 19
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 302mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
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