STARRY MINCEMEAT SLICES
Get creative with your mincemeat this Christmas and try this simple traybake version of mince pies
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 12
Number Of Ingredients 5
Steps:
- Butter a 30 x 20 x 2.5cm tray tin. Mix the mincemeat and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides. Spread the mincemeat mix over evenly.
- Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart - don't go outside the markings. Carefully invert on top of the mincemeat, pastry side down, and peel off the wrapping. Press the edges together around the edge of the tin, trim the excess, then randomly place the cut-out stars over the pastry. Will freeze for up to 6 weeks. Defrost before baking.
- Chill for 20 mins. Meanwhile, heat oven to 200C/180C fan/gas 6 with a large baking sheet inside it. Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden. Remove and dredge with more sugar.
Nutrition Facts : Calories 481 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.67 milligram of sodium
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
CHRISTMAS MINCEMEAT SQUARES
Because of the whole wheat flour, I've always felt these squares were somewhat healthy. Maybe I'm kidding myself, but I definitely can say they're delicious, and perfect for any holiday goodie platter.
Provided by Lennie
Categories Bar Cookie
Time 40m
Yield 32 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 375F; grease a 13x9 pan and set aside.
- In a large mixing bowl, combine the flour, oats, sugar and baking soda.
- Stir in melted butter and mix together until mixture appears crumbly.
- Firmly pat half the crumb mixture into prepared pan, then cover evenly with mincemeat.
- Sprinkle remaining crumb mixture over mincemeat and pat lightly.
- Bake for 20 to 25 minutes or until squares appear golden brown.
- Cool before cutting into squares.
CHRISTMAS MINCEMEAT AND OAT SQUARES/SLICES
A great and EASY alternative to Mince Pies and these are healthy too! I always make a batch or 2 or 3 or 4 of traditional mince pies (!!) at Christmas time, but these are ALWAYS requested by my family & friends as well! They can be made throughout the year for a quick and easy snack; ideal for lunch boxes and picnics or charity cakes & bakes. They are REALLY good made with my Recipe #184762. Get the children to help too--they are SO easy to make & it gets everyone involved in the festivities!
Provided by French Tart
Categories Pie
Time 35m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200°C or 400°F.
- Grease a shallow baking tin, 11 x 7 inches.
- Melt the butter or margarine gently in a large saucepan. Add the sugar and mix well.
- While the butter and sugar are being heated up, mix the porridge oats & flour together in a bowl.
- When the butter & sugar mixture have turned to liquid, take the pan off the heat and add the flour & oat mixture gradually, stirring all the time.
- When it is all thoroughly mixed and blended, spoon HALF the mixture into a well greased shallow baking tin.
- With the flat of your hand, press the mixture down firmly all over - making sure it gets into all the corners!
- The firmer you press, the less crumbly it will be when it has been cooked & therefore easier to pick up and eat!
- Next, using a tablespoon, spread ALL the mincemeat over the top - making sure it is evenly spread and goes into all those corners again! Press it down with the back of the spoon.
- Then spread the remaining oat & flour mixture over the top - again pressing down firmly and making sure it is evenly spread.
- Bake the mincemeat slices in the centre of the oven for about 20 minutes OR until the top is tinged brown - NOT too dark and brown.
- Remove from the oven & with a sharp knife, cut into 12 squares - BUT make sure to leave them in the tin until they are cold. It is easier to remove them this way.
- Sprinkle with icing sugar if you want and store in an airtight tin, that's if they are not gobbled up straight away!
- These can be re-heated in a warm oven OR microwave - then serve with cream or brandy butter as a nice, festive dessert.
- Be careful NOT to overheat in the microwave as mincemeat can really burn your mouth if it gets too hot!
MUM'S MINCEMEAT
My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.
Provided by Eve Cottom
Categories World Cuisine Recipes European UK and Ireland English
Time P3DT45m
Yield 50
Number Of Ingredients 11
Steps:
- Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
- Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
- Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
- Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 35.7 g, Cholesterol 6.2 mg, Fat 10.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 5 g, Sodium 149.9 mg, Sugar 29 g
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