PUMPKIN FREEZE WITH MINCEMEAT
I love serving this recipe at fall gatherings, especially Thanksgiving. After a bountiful meal, a refreshing dessert like this one is always appreciated. -Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual molds or foil-lined muffin cups. Cover and freeze for 24 hours., For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange zest. , Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce.
Nutrition Facts : Calories 315 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 304mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 2g fiber), Protein 3g protein.
MINCEMEAT PUMPKIN PIE
Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Spread mincemeat over the bottom of pastry shell. In a large bowl, beat the egg, pumpkin, sugar, cinnamon, ginger, nutmeg, salt and cloves just until smooth. Gradually stir in milk. , Pour over mincemeat. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 189mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
GREEN TOMATO MINCEMEAT
This makes about 30 pints of mincemeat. Have on hand 30 pint canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever! Use straight from the jar for pies, cookies, muffins, or cake.
Provided by April
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 4h45m
Yield 120
Number Of Ingredients 13
Steps:
- In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
- Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
- Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
- Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 2 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 126.3 mg, Sugar 32 g
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