Mince Recipes

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1-1/3 cups shortening
• 1/2 cup plus 2 tablespoons ice water
• FILLING:
• 1/4 pound ground beef
• 3 medium apples, peeled and chopped
• 1 medium apricot, peeled and chopped
• 3/4 cup packed light brown sugar
• 1/2 cup golden raisins
• 1/2 cup unsweetened apple juice
• 1 tablespoon cider vinegar
• 1-1/2 teaspoons grated orange zest
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 cup rum
• 1 large egg, beaten
• 1 to 2 tablespoons coarse sugar

Mince Pies

Desserts

Author: Taste Of Home

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

Time: 55m

Yield: 20 mini pies

Number Of Ingredients: 19

• 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.

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.

• 1 teaspoon butter
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1/4 cup 2% milk
• 1 jar (28 ounces) prepared mincemeat
• 1 cup chopped pecans

Mincemeat Cookie Bars

Desserts

Author: Taste Of Home

My Daughter Won The Grand Champion Title At The Alaska State Fair With These Bars When She Was 10. The Topping Is Delicious But A Bit Crumbly; For Neatly Edged Cookies, Freeze Before Cutting. -mary Bohanan, Sparks, Nevada

Time: 45m

Yield: 3 dozen.

Number Of Ingredients: 9

• Preheat oven to 400°. Line an 8-in. square baking pan with foil; grease foil with butter. In a large bowl, whisk flour, sugar, baking soda and salt. Stir in oil and milk. Reserve 1 cup for topping. Press remaining crumb mixture onto bottom of prepared pan. Spread with mincemeat. Stir pecans into reserved crumb mixture; sprinkle over top. Bake 30-35 minutes or until topping is golden brown., Cool completely in pan on a wire rack. Cut into bars.

Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

• 1 tablespoon butter, softened
• 1 ½ cups brown sugar
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 tablespoons hot water
• ¼ cup slivered almonds
• ¼ cup raisins
• 1 (9 ounce) package condensed mincemeat, crumbled
• 1 ½ cups confectioners' sugar
• 3 tablespoons hot milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Mincemeat Bars

Desserts , Cookies , Spice Cookie Recipes

Author: Staplemom

These Are Spicy Bar Cookies Made With Mincemeat Filling, Spices And Nuts. They Are Topped With A Sweet Glaze While Still Warm.

Time: 35m

Yield: 72

Number Of Ingredients: 17

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 9x13 inch baking pans.
• In a large bowl, mix together the butter, brown sugar, molasses and 1 teaspoon vanilla until well blended. Combine the flour, salt, baking soda, cinnamon and cloves; stir into the molasses mixture. Stir in hot water, almonds, raisins and mincemeat. Spread the dough evenly into the bottoms of both pans. It will be thin but the mixture will puff up when baking.
• Bake for 12 to 15 minutes in the preheated oven, or until firm. Cool in pans on wire racks. In a small bowl, mix together the confectioners' sugar, hot milk, 1/2 teaspoon vanilla and 1/2 teaspoon almond extracts until smooth. Spread over warm bars. Allow to cool before cutting into squares.

Calories 53.6 calories, Carbohydrate 12 g, Cholesterol 0.5 mg, Fat 0.4 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 46.3 mg, Sugar 8.6 g

• 1 ¼ pounds round steak, cut into small pieces
• 1 cup apple cider
• 4 Granny Smith apples - peeled, cored and finely diced
• 1 ⅓ cups white sugar
• 2 ½ cups dried currants
• 2 ½ cups raisins
• ½ pound chopped candied mixed fruit peel
• ½ cup butter
• 1 (16 ounce) jar sour cherry preserves
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 (16 ounce) can pitted sour cherries, drained with liquid reserved
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons heavy cream

Old Time Mincemeat Pie

Desserts , Pies , Fruit Pie Recipes , Mincemeat Pie Recipes

Author: Onemina

An Old-fashioned Mincemeat Pie Filling Made With Meat And Sour Cherries.

Time: P7DT1h25m

Yield: 8

Number Of Ingredients: 17

• In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
• Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
• Refrigerate tightly covered for at least a week before using.
• Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
• Bake in preheated oven for 40 minutes, or until golden brown.

Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g

• 1 ½ cups packed brown sugar
• 1 cup shortening
• 1 egg
• 2 cups prepared mincemeat pie filling
• 3 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 ½ teaspoons baking soda

Mincemeat Cookies Ii

Desserts , Cookies , Drop Cookie Recipes

Author: Michelle

This Recipe Was Handed Down To Me By My Great-grandmother.

Yield: 18

Number Of Ingredients: 7

• Preheat oven to 425 degrees F (220 degrees C).
• Cream together brown sugar and shortening.
• Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture.
• Drop onto cookie sheet and bake 7 - 10 minutes.

Calories 315.4 calories, Carbohydrate 49.3 g, Cholesterol 10.3 mg, Fat 12.7 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 215.4 mg, Sugar 30 g

• 125g softened butter
• 100g dark brown soft sugar
• 50g golden caster sugar
• ½ heaped tsp fine sea salt
• 1 medium egg
• 1 tsp vanilla extract
• 5 tbsp mincemeat (check the label if you're vegetarian)
• 220g plain flour
• ½ tsp bicarbonate of soda

Mincemeat Cookies

Desserts , Afternoon tea , Dessert , Treat

Author: Esther Clark

Use Up A Jar Of Mincemeat To Make These Festive Cookies. They're A Perfect Addition To A Christmas Dessert Spread, Or A Great Gift

Time: 25m

Yield: MAKES 12

Number Of Ingredients: 9

• Heat the oven to 180C/160C fan/gas 4. Beat the butter with both types of sugar and the salt. Beat in the egg, vanilla extract and mincemeat. Stir in the flour and bicarbonate of soda, then chill for 20 mins.
• Scoop tablespoons of the mixture onto two lined baking sheets, leaving a bit of space between each so they can spread. Bake for 10-12 mins, or until the cookies are just firm around the edges but still soft in the middle - they will firm up as they cool. Transfer to a wire rack and leave to cool.

Calories 224 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

• 1 cup shortening
• 1 ½ cups white sugar
• ½ teaspoon vanilla extract
• 3 eggs
• 3 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chopped walnuts
• 1 ½ cups prepared mincemeat, drained

Mincemeat Cookies I

Desserts , Cookies , Spice Cookie Recipes

Author: Glenda J.

Add More Mincemeat Or A Pinch Of Other Spices To Change The Flavor Of These Cookies.

Yield: 84

Number Of Ingredients: 9

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Cream shortening, sugar and eggs together, then beat in vanilla. Sift the flour, salt and baking soda together, and add to shortening mixture. Mix until well blended. Stir in the nuts and mincemeat and mix well. Drop by teaspoonfuls on the cookie sheet.
• Bake 8 to 10 minutes until light brown.

Calories 74.2 calories, Carbohydrate 9.7 g, Cholesterol 6.6 mg, Fat 3.7 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 5.6 g

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 package (9 ounces) condensed mincemeat, cut into small pieces
• 1 egg white, lightly beaten

Old-fashioned Mincemeat Cookies

Desserts

Author: Taste Of Home

Shh! Don't Reveal The Secret Ingredient In This Tender, Chewy, Old-time Cookie Until After They Take A Taste. This Recipe Will Win Over Even Those Who Think They Don't Like Mincemeat.-lucie Fitzgerald, Spring Hill, Florida.

Time: 30m

Yield: 4 dozen.

Number Of Ingredients: 9

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in mincemeat. Cover and refrigerate for 2 hours. , Roll dough into 1-in. balls; dip into egg white and remaining sugar. Place sugar side up 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.

• 2 Granny Smith Apples, peeled, cored and quartered
• 8 ounces golden raisins
• 6 ounces dark brown sugar
• 4 ounces dried figs, coarsely chopped
• 2 ounces dried cherries
• 2 ounces beef suet, coarsely chopped
• 1-ounce crystallized ginger, coarsely chopped
• 1/2 cup brandy
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground allspice
• 1/4 teaspoon freshly ground clove
• Cornmeal crust, recipe follows
• 12 ounces all-purpose flour, plus additional for dusting
• 2 1/2 ounces stone ground cornmeal
• 1 1/2 ounces sugar, plus extra for the crust
• 1 teaspoon table salt
• 8 ounces very cold unsalted butter
• 2 ounces apple cider or juice
• 2 ounces cold water
• 1 egg beaten with 1 teaspoon water

Mincemeat Pie

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Apple , Pie & Tarts Recipes , Gourmet , Dinner , Beef , Winter , Christmas , Potluck , Chill , Currant , Raisin , Brandy

Author: Alton Brown

Time: P3DT1h15m

Yield: 2 1/2 pounds or 5 cups

Number Of Ingredients: 22

• Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
• If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
• Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
• Preheat oven to 400 degrees F.
• Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
• If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

• 1 medium baking apple (1/2 pound; such as Rome or Cortland), peeled and cut into 1/2-inch pieces
• 2 ounces dried California apricots, cut into 1/4-inch dice
• 2 ounces dried red plums, cut into 1/4-inch dice
• 2 ounces golden raisins
• 5 ounces Medjool dates, pitted and cut into 1/4-inch pieces
• 1 ounce candied lemon peel, cut into 1/4-inch dice
• 1 ounce candied orange peel, cut into 1/4-inch dice
• 1/2 teaspoon finely chopped lemon zest, plus 2 tablespoons fresh lemon juice
• 3/4 teaspoon finely chopped orange zest, plus 2 tablespoons fresh orange juice
• 1/4 cup packed light-brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of ground cardamom
• 3 tablespoons Cognac
• All-purpose flour, for work surface
• Lucinda Scala Quinn's Pate Brisee made with lard (kept as one whole disk)
• 1 large egg, lightly beaten
• Fine sanding sugar, for sprinkling
• Brandy Butter

Mincemeat Hand Pies

Food & Cooking , Dessert & Treats Recipes , Pie & Tarts Recipes

Author: Martha Stewart

Inspired By Traditional Mincemeat Pies, We Filled Turnovers With Dried Fruit Seasoned With Cinnamon, Ginger, And Cardamom. Lard In The Crust, In Lieu Of The Usual Suet, Makes It Sublimely Flaky. Per English Custom, Brandy Butter Is Served Alongside.

Yield: Makes about 24

Number Of Ingredients: 20

• Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
• Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.