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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 6 layers of phyllo dough
                                                                  • Yes No 1/2 cup sliced pitted black olive
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 3 tomato
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  One of the best known of Syrian pastries, ba’lawa (better known as baklava; the Syrian pronunciation omits the k sound) has suffered at the hands of many a poor baker. As a kid, my mother recalls skimming off the crunchy tops and leaving the nuts in the middle for the adults to eat. “You knew that was true love when my grandmother Esther let me get away with that!” When you taste the light, crisp dough and sweet pistachio filling, you’ll understand the fame that ba’lawa rightfully deserves. A pastry brush makes it much easier to put this pastry together. Because the Rose Water Syrup should be ice-cold when served over Syrian pastries, it must be prepared five to six hours ahead of time or the night before to allow enough time to chill in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 3 cup pistachios, finely ground
                                                                  • Yes No ¼ cup sugar, granulated
                                                                  • Yes No 3 tbsp rose water
                                                                  • Yes No tsp cinnamon, ground
                                                                  • Yes No 14 tbsp unsalted butter
                                                                  • Yes No 1 lb phyllo dough
                                                                  • Yes No 1 cup rose water syrup
                                                                  • Preheat the oven to 350°F.
                                                                  • Combine the nuts, sugar, rose water, cinnamon, and 3 tablespoons of the melted butter in a medium-size bowl. Set aside.
                                                                  • Unroll the phyllo dough onto a countertop and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the phyllo in half widthwise—along the short end-and separate the dough, leaving it in two equal parts.
                                                                  • Take two sheets of phyllo dough and spread over the bottom of a well-greased 13 × 9 × 2-inch baking pan. Cover the remaining phyllo with a slightly damp towel (and keep it covered at all times or it will dry out and crack). Using a pastry brush, cover the entire surface of phyllo in the pan with melted butter, and continue to layer and butter every two sheets until half of the phyllo is used.
                                                                  • Distribute the nut mixture evenly over the phyllo, pressing down gently by hand.
                                                                  • Use the remaining phyllo to create the top layer of ba’lawa, working in the exact fashion as in step 4. (As you are working, reserve and set aside one perfect sheet, without holes or tears, for the top sheet.) Brush the top sheet generously with melted butter.
                                                                  • Using a sharp knife, cut the pan of ba’lawa lengthwise at 1½-inch intervals into equal strips. Then, starting 1 inch from the upper left hand corner, cut diagonally through the entire pastry in 1-inch intervals to the lower right hand corner.
                                                                  • Bake until the top of the phyllo is golden brown and crispy, 20 to 30 minutes.
                                                                  • Take out of the oven and drizzle the cold syrup over the top of the entire ba’lawa. Cover lightly with aluminum foil and allow the syrup to soak in for 5 to 6 hours. (Don’t seal it, or it will get soggy.) Serve at room temperature. These will keep, refrigerated, for 5 to 7 days.
                                                                  Cuisine:YesNosyrian
                                                                  Yields: 22(3½ to 4 dozen pastries)
                                                                  • Total Time: 12 hours
                                                                  Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  You’ll be amazed by how much fresh spinach goes into this spanakopita. Choose spinach with bright, full leaves because that’s the flavor underlying the fresh dill, fresh parsley, and feta cheese.

                                                                  Ingredients
                                                                  • Yes No ½ cup extra virgin olive oil
                                                                  • Yes No 6 cup chopped yellow onion
                                                                  • Yes No ¾ cup long grain rice
                                                                  • Yes No lb spinach
                                                                  • Yes No tsp kosher salt
                                                                  • Yes No 3 scallions, white and tender green parts
                                                                  • Yes No ¾ cup diced fresh italian flat leaf) parsley
                                                                  • Yes No ¼ cup dill weed
                                                                  • Yes No cup crumbled feta cheese
                                                                  • Yes No ½ tsp black pepper
                                                                  • Yes No 1 lb phyllo dough
                                                                  • Preheat the oven to 350°F.
                                                                  • Heat the ½ cup olive oil in a stockpot over medium-high heat. Add the onions and sauté until lightly browned. Add the rice and stir until each grain is coated with oil, 2 to 3 minutes. Add the spinach in 5 small batches, folding the raw leaves under with a spoon as you add each batch. With each of the first 4 batches of spinach, add ½ teaspoon salt; add ¼ teaspoon salt with the fifth and final batch. Allow each batch to wilt down before you add more spinach.
                                                                  • When all of the spinach is wilted, stir in the scallions, parsley, and dill. Strain off the liquid from the pot and let the spinach mixture cool. (If you spread it out on a baking sheet, it will cool faster.) Once the mixture is cool, add the feta and pepper.
                                                                  • Brush a 9-by-13-by-2-inch baking dish with olive oil. Line the bottom of the dish with half of the phyllo sheets (10 to 12 sheets), layering them one at a time; press smooth, gently pressing the dough into the corners of the dish, and brush each sheet with olive oil before adding the next sheet. Allow any excess to come up the sides of the dish. Keep the stack of phyllo you’re not working with covered with a damp kitchen towel.
                                                                  • Smooth the top sheet of phyllo and brush with olive oil. Spread the spinach filling evenly over the top. Cover with the remaining sheets of phyllo, again gently smoothing and brushing each sheet with olive oil before adding another. Brush the top with olive oil and trim the dough around the edges of the dish with a knife or scissors. With a very sharp knife, score the top into 12 squares, taking care not to cut more than the top layer or two of phyllo. Bake until the top is golden brown, about 40 minutes. Let cool, then cut along the score lines and serve.
                                                                  Cuisine:YesNoitalian
                                                                  • Total Time: 2 hours
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    kitchen towel

                                                                  A holiday favorite, mincemeat pie recipe with optional rum and chopped pecans or walnuts, prepared mincemeat, and other ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 1/3 cup margarine
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 32 oz mincemeat
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 2 tsp milk
                                                                  • Yes No 2 tbsp light rum
                                                                  • Yes No pecan
                                                                  • Combine flour and salt in a mixing bowl, cut in cold shortening and margarine until mixture resembles small peas. Sprinkle with 1/3 cup ice water and quickly gather into a ball. Do not knead the dough or handle any more than necessary. Wrap dough in waxed paper; refrigerate to chill, about 30 minutes to 1 hour. Combine mincemeat with lemon zest; set aside. On a floured surface, roll out about 2/3 of the chilled pastry; line a 9-inch pie plate with the pastry. Trim edges and flute. Pour in mincemeat mixture. Roll out remaining pastry to 1/8-inch thickness and cut out 10 strips about 3/4-inch wide. Arrange 6 strips crosswise on pie and 4 strips lengthwise, woven in a lattice pattern. Trim ends of strips and press gently into sides of pie shell. Beat egg yolk with milk; brush over the pastry. Bake in a preheated 425° oven for 10 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer, or until done. If desired sprinkle with rum and chopped pecans or walnuts. Serve slightly warm with ice cream, if desired. Storee pie, covered, in refrigerator. More Pie Recipes Chocolate Pecan Pie Sweet Potato Pecan Pie Spiced Sweet Potato Pie Crunchy Sweet Potato Pie Pumpkin Cheesecake Pie Pumpkin Pie I Pumpkin Pie Recipe II Barb's Apple Pie Recipe Sour Cream Apple Pie Butterscotch Pecan Pie Bourbon Pecan Pie Buttermilk Pecan Pie Caramel Apple Pecan Pie Impossible Pumpkin Pecan Pie Karo Pumpkin Pecan Pie New Orleans Pecan Pie Pecan Pie Pecan Cream Pie Chocolate Pecan Pie Bourbon Chocolate Pecan Pie Pumpkin-Pecan Pie Chocolate Pies Index Chocolate Chip Pies Cream Pie Recipe Index Pecan Pie Index Key Lime Pie Recipe Index Coconut Pie Recipes Banana Pie Recipes Pie Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNonew orleans
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Karo
                                                                  Mincemeat Pie
                                                                   3 d 1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 8 oz golden raisin
                                                                  • Yes No 6 oz dark brown sugar
                                                                  • Yes No 4 oz dried figs
                                                                  • Yes No 2 oz dried cherry
                                                                  • Yes No 2 oz beef suet
                                                                  • Yes No 1 oz crystallized ginger
                                                                  • Yes No 1/2 cup brandy
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No cornmeal crust
                                                                  • Yes No 12 oz all purpose flour
                                                                  • Yes No 2 1/2 oz stone ground cornmeal
                                                                  • Yes No 1 1/2 oz sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 2 oz apple cider
                                                                  • Yes No 2 oz water
                                                                  • Yes No 1 egg
                                                                  • 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.
                                                                  • Yield: 10 to 12 servings
                                                                  Yields: 2 ½pounds or 5 cups
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Inactive Time: 3 days
                                                                  • Total Time: 3 days 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    parchment paper
                                                                  Mincemeat Bread
                                                                   1 h 5 m

                                                                  Like the smell of freshly baked bread? How about freshly baked bread with a taste of mincemeat!

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1 cup mincemeat
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Preheat oven to 350 degrees F, & grease a 9 1/2" loaf pan.
                                                                  • Whisk together flour, baking powder & salt.
                                                                  • In another bowl, mix together sugar, melted shortening, mincemeat, egg & milk.
                                                                  • Add to flour mixture, stirring only until dry ingredients are moistened.
                                                                  • Bake 1 hour.
                                                                  • Let stand for 24 hours before cutting!
                                                                  Yields: 12
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Christmas and British food means mince pies filled with delicious home made mincemeat. Christmas mincemeat is not, as the name suggests, meat, if you look at the Christmas mincemeat recipe you will see it is sugar, fruits both fresh and dried, Brandy and suet. It is remarkably easy to make as you can see in this mincemeat recipe plus home-made mincemeat is such a treat it is worth doing. Make your mincemeat ahead of time to give it time to mature but don't worry if you are last-minute, it still tastes good.

                                                                  Ingredients
                                                                  • Yes No 6 175g oz raisin
                                                                  • Yes No 4 110g oz sultana grape
                                                                  • Yes No 10 275g oz currant
                                                                  • Yes No 4 110g oz candied, mixed
                                                                  • Yes No 6 175g oz beef suet
                                                                  • Yes No 1/2 250g lb soft, dark brown sugar
                                                                  • Yes No ½ tsp grated nutmeg
                                                                  • Yes No 2 tsp mixed spices
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No lemon zest
                                                                  • Yes No 1 cooking apple, and, no need to
                                                                  • Yes No 4 tbsp brandy
                                                                  • Makes 3 X 1 1b jars of Mincemeat In a large roomy baking bowl combine all the ingredients except the brandy. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight. Next day, heat the oven to 225°F/110°C/¼ gas. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2½ hours. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time. Once cool stir the mincemeat again, add the brandy and stir again. Fill sterilised jars with the cold mincemeat, cover with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place. Read how to sterilize jars
                                                                  Cuisine:YesNobritish
                                                                  Yields: 3x 1 lb jars
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Instead of fixing a traditional pie, I gussied up mincemeat by creating this fancy trifle. The recipe's a time-saver, since it can be prepared a day ahead.

                                                                  Ingredients
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 2 cup whole milk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 tsp grated lemon peel
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup prepared mincemeat
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 10 oz prepared angel food cake
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No red and green candied
                                                                  • In a saucepan, combine egg yolks, milk, sugar, lemon peel and salt until blended. Cook over medium-low heat until mixture reaches 160°, about 12-15 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate for 1 hour.
                                                                  • Meanwhile, combine mincemeat and lemon juice. Tear cake into 1-in. cubes; place a third of the cake in a trifle bowl or 2-qt. serving bowl. Top with a third of the custard and half of the mincemeat. Repeat layers. Top with remaining custard.
                                                                  • In a bowl, beat cream and confectioners' sugar until soft peaks form; spread over custard. Garnish with cherries if desired. Cover and chill for at least 2 hours. Yield: 8-10 servings.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 9servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serving bowl

                                                                  For years my grandmother and I would have a contest to see whose mincemeat coffee cake was the best (our families voted). After years of losses, I modified my original recipe and finally won. I share my winning recipe with you. -Ed Layton, Absecon, New Jersey

                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz each active dry yeast
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp ground allspice, cloves and mace
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 1 1/2 cup prepared mincemeat
                                                                  • Yes No powdered sugar
                                                                  • In a large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk; beat until smooth. Stir in enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface;cover and let rest for 10 minutes. Roll into a 16-in. x 12-in. rectangle. Spread mincemeat to within 1 in. of edges.
                                                                  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Form into a circle and pinch ends together. Place in a greased 10-in. fluted tube pan, with seam facing the inside of pan. Cover and let rise until nearly doubled, about 30 minutes.
                                                                  • Bake at 375° for 40-45 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Just before serving, dust with confectioners' sugar. Store in the refrigerator. Yield: 12-16 servings.
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fluted tube pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    refrigerator

                                                                  Mincemeat has such a wonderful flavor so I came up with this sauce for ice cream. It also highlights cranberries so it is perfect for the holiday season.—Mavis Hauser, Wallaceburg, Ontario

                                                                  Ingredients
                                                                  • Yes No 1 14 oz berry cranberry sauce
                                                                  • Yes No 1 20 1/2 oz mincemeat
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No vanilla ice cream
                                                                  • In a saucepan over medium heat, stir cranberry sauce, mincemeat and orange juice until heated through. Serve warm over ice cream. Store leftovers in refrigerator. Yield: 3-1/2 cups.
                                                                  Yields: 28servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    refrigerator

                                                                  What would the holidays be without mincemeat for dessert? Even people who say they don't care for the taste will love these moist chocolate bars.—Darlene Berndt, South Bend, Indiana

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 3/4 cup mincemeat
                                                                  • Yes No 2 cup semisweet chocolate chip
                                                                  • Yes No powdered sugar
                                                                  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Beat in mincemeat. Stir in chocolate chips.
                                                                  • Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Yield: 3 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  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

                                                                  Ingredients
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 qt vanilla ice cream
                                                                  • Yes No 1 9 oz condensed mincemeat
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup apricot nectar
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • 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 peel.
                                                                  • Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ssh! "Don't reveal the 'secret ingredient' in this tender, chewy old-time cookie until after they take a taste," suggests Lucie Fitzgerald of Spring Hill, Florida. Her recipe will win over even those who think they don't like mincemeat.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 9 oz condensed mincemeat
                                                                  • Yes No 1 egg white
                                                                  • 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. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  This is wonderful, I found it in a Sunday paper that was lining the paint table at the school where I work, i took it, photocopied it, then put it back;-) I'm so glad I did, it a great tea loaf that keeps moist, well wrapped for 4-5 days

                                                                  Ingredients
                                                                  • Yes No 8 oz self-rising flour
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 3 oz light muscovado sugar
                                                                  • Yes No 3 oz marzipan
                                                                  • Yes No 2 egg
                                                                  • Yes No 10 oz mincemeat
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No icing sugar
                                                                  • Preheat the oven to 180c / gas 4 / fan 160c.
                                                                  • Butter a 2lb loaf tin and line the base with greaseproof paper.
                                                                  • Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
                                                                  • In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
                                                                  • Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
                                                                  • Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
                                                                  • Lightly dust the tea bread with icing sugar while it is still hot.
                                                                  • Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely.
                                                                  Yields: 1
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    skewer
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    greaseproof paper
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb anjou pears
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup walnut
                                                                  • Yes No 2 tbsp brandy
                                                                  • Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
                                                                  • In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
                                                                  • Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
                                                                  Yields: 3 ½cups
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Minute

                                                                  Meet the Cook: As a cold and tasty finishing touch, my husband and I usually put a dip of ice cream on top of this pie. The recipe's from my mother - each year, I make it for Christmas, and then for my sister-in-law's New Year's party besides. -Laverne Kamp, Kutztown, Pennsylvania

                                                                  Ingredients
                                                                  • Yes No 9 inch pastry shell
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup prepared mincemeat
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/4 cup butter
                                                                  • Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, lightly beat eggs. Combine the sugar, flour and salt; gradually add to eggs. Stir in mincemeat, walnuts and butter; pour into crust.
                                                                  • Bake at 400° for 15 minutes. Reduce heat to 325° bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator

                                                                  WE CALL these "Santa's cookies" because they're what we put out for Santa instead of the usual decorated Christmas cutouts. These cookies remain a traditional part of my holiday baking. Besides a plate for Santa, they fill gift plates for family and friends. I'm often told they're the first to disappear. -Evelyn Wadey, Blackfalds, Alberta

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 3/4 cup mincemeat
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 1/2 cup semisweet chocolate chip
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • In a large bowl, cream the butter and brown sugar. Beat in eggs and mincemeat. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to the creamed mixture and mix well. Fold in chocolate chips and walnuts if desired.
                                                                  • Drop by tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 4 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  For a traditional pie at the holidays, this pie is perfect as a gift for friends and family. It is so sweet and the texture is wonderful.—Gay Nell Nicholas, Henderson, Texas

                                                                  Ingredients
                                                                  • Yes No 2 pint pear mincemeat
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 9 inch pastry shell
                                                                  • In a saucepan, combine mincemeat, brown sugar and flour. Bring to a boil; boil for 1 minute. Remove from the heat; add pecans and butter. Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 30-40 minutes or until golden brown. Cool completely before slicing. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute

                                                                  Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit!

                                                                  Ingredients
                                                                  • Yes No 2 cup prepared mincemeat
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp powdered ginger
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 3/4 cup evaporated milk
                                                                  • 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 near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator

                                                                  This apple crisp is loaded with goodies.

                                                                  Ingredients
                                                                  • Yes No 4 cup thinly sliced apple
                                                                  • Yes No 1 cup prepared mincemeat
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/2 cup chopped date
                                                                  • Yes No 1/3 cup cranberry juice
                                                                  • Yes No 1 firmly packed cup golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Spread half of the apple slices in a buttered 9-inch square baking dish. Combine mincemeat, chopped nuts, and dates. Spread mixture over apples then pour cranberry juice over all. In a bowl, combine brown sugar, cinnamon, nutmeg, salt, and butter, mixing with fingertips until crumbly. Sprinkle over mixture in baking pan. Bake at 350° for 55 to 60 minutes, or until apples are tender. Serve warm with whipped cream or ice cream. Serves 6. Related Apple Crisp Recipes and Apple Desserts Family Favorite Crisp Cinnamon Apple Crisp Apple Cranberry Crisp Apple Crunch Apple Crisp Easy Apple Dessert Apple Upside-Down Cake Apple Cranberry Crisp II Apple Cranberry Crisp III Quick and Easy Apple Dessert French Apple Cobbler Apple Crunch Apple Crisp Crockpot Apple Crisp Apple Cake Recipes Apple Pie Recipes Apple Crisp Recipes Apple Pie Recipes Baked Apples Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cook
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                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cooker
                                                                  Easy Mincemeat Pie
                                                                   1 d 1 h 5 m

                                                                  Easy Mincemeat Pie is made with store-bought mincemeat.

                                                                  Ingredients
                                                                  • Yes No 1 oz preparted mincemeat
                                                                  • Yes No 1 1/2 cup chopped walnut
                                                                  • Yes No 2 large apple
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup rum
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No pastry shell
                                                                  • The day before: Combine all ingredients, except pastry, until well mixed. Cover and refrigerate overnight. The Next Day: Preheat oven to 425 degrees F. Line pie plate with pastry. Prick with fork or fill with pie weights. Prebake for 15 minutes. Remove from oven. Lower oven temperature to 350 degrees F. Add undrained mincemeat to pie crust. For top crust, either prepare a lattice top or a full crust with slits. Seal and flute edges. Brush top with milk and sprinkle with sugar. Bake for 30 to 40 minutes or until golden. Serve warm with flavored whipped cream.
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 day 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  Mincemeat Apple Pie
                                                                   1 d 1 h 20 m

                                                                  This isn't your grandmother's mincemeat recipe. This recipe is made with fresh apples and lemoncello.

                                                                  Ingredients
                                                                  • Yes No 9 oz condensed mincemeat
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 1 medium apple
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup lemoncello
                                                                  • Yes No 9 inch double 9 inch pie pastry
                                                                  • The before serving, mix dried mincemeat with water in medium sauce pan. Boil for 1 minute. Cool in pan on wire rack. Wash, core, peel and slice apples. Mix cooled mincemeat, apples, brown sugar and lemoncello in a resealable container. Refrigerate overnight. The day of serving, preheat oven to 425 degrees F. Line 9-inch pie plate with pastry. Bake it blind for 15 minutes. Remove from oven and lower oven temperature to 350 degrees F. Place filling into crust. Top filling with vented or lattice crust. Bake for 40 to 50 minutes until crust is brown and inside is bubbly. Cool completely on wire rack prior to serving. Serve with freshly whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 day 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup pastry flour
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 1 egg
                                                                  • Yes No 4 cup apple
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp tapioca
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tbsp heavy whipping cream
                                                                  • Yes No 1 27 oz mincemeat
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No dollops of whipped topping
                                                                  • Preheat oven to 450 degrees F.
                                                                  • For the pie crusts:
                                                                  • In a large bowl, combine the flours, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator. Use 2 disks when making this pie. Freeze remaining dough for later use. Roll out 1 disk and place into a 9-inch pie dish for bottom crust.
                                                                  • For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly.
                                                                  • In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly.
                                                                  • Spread the mincemeat on top of apple filling. Roll out another dough disk and adjust over the filling. Flute edge and vent top. Brush with egg white and sprinkle with sugar.
                                                                  • Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden. Garnish, as desired, with baked pastry cut outs or whipped topping.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  From a friend of my mothers:

                                                                  Ingredients
                                                                  • Yes No 5 1 1/2 lb large apple
                                                                  • Yes No 2 large oranges and one orange peel
                                                                  • Yes No 1 1/2 cup raisins gently
                                                                  • Yes No 2 cup corn syrup
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • In a large Stainless pot
                                                                  • All spices should be finely ground or powdered.
                                                                  • Quarter, core and dice the apples - skins on. Peel oranges setting one peel aside (discard other to eliminate confusion). Finely slice or sliver (1/16" thick) the peel, then mince into "orange bits". Dice the 2 fruits and added prepared peel and fruit to apples. Add raisins and nuts. Mix well. Add corn syrup and light fire. Cook over med slow heat 7-15 min until syrup is plentiful and watery in consistency. Med slow heat is important so apples don't turn to mush but juice and syrup develop.
                                                                  • Turn off and remove from heat. Measure 1/2 cup flour into sifter or "tea strainner". Tap or shake gently over fruit and syrup until top is barely covered. Gently mis in until flour is absorbed. Repeat this process until the 1/2 cup of flour is consumed into fruit. This tapped tea strainer or sifter method of adding the flour is to completely eliminate a "lump problem". If you are diligent and carefull about this flour process your thickened chutney will be smooth and entirely "lump-free".
                                                                  • Return pot to stove and turn on heat. Stir gently and occasionally until flour thickens. Remove from heat. Your chutney is done.
                                                                  • For mince meat add 1/2 cup minced beef suet or 1/2 cup butter. Use for pies or pastries. Should yield 3 8" pies or 2 9" pies.
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    sifter
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    stove

                                                                  Scroll down to see more apple dessert recipes, including baked apples, apple crisp recipes, and more.

                                                                  Ingredients
                                                                  • Yes No 4 cup thinly sliced apple
                                                                  • Yes No 1 cup prepared mincemeat
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/2 cup chopped date
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Yes No 1/3 cup cranberry juice
                                                                  • Yes No 1 firmly packed cup golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Spread half of the apple slices in a buttered 9-inch square baking dish. Combine mincemeat, chopped nuts, dates, and chocolate chips. Spread mixture over apples then pour cranberry juice over all. Cover with remaining apples. In a bowl, combine brown sugar, cinnamon, nutmeg, salt, and butter, mixing with fingertips until crumbly. Sprinkle over mixture in baking pan. Bake at 350° for 55 to 60 minutes, or until apples are tender. Serve ths mincemeat dessert warm with whipped cream or ice cream. Serves 6. Related Apple Crisp Recipes and Apple Desserts Family Favorite Crisp Cinnamon Apple Crisp Apple Cranberry Crisp Apple Crunch Apple Crisp Easy Apple Dessert Apple Upside-Down Cake Apple Cranberry Crisp II Apple Cranberry Crisp III Quick and Easy Apple Dessert French Apple Cobbler Apple Crunch Apple Crisp Crockpot Apple Crisp Apple Cake Recipes Apple Pie Recipes Apple Crisp Recipes Apple Pie Recipes Baked Apples Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                    Steps:
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                                                                  Cherries and orange marmalade give a nice twist to traditional mincemeat pie. It's sure to add some old-fashioned flavor to your yuletide festivities.

                                                                  Ingredients
                                                                  • Yes No 9 inch pastry shell
                                                                  • Yes No 1 21 oz cherry pie filling
                                                                  • Yes No 1 3/4 cup prepared mincemeat
                                                                  • Yes No 1/3 cup marmalade
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Line a 9-in. pie plate with bottom pastry. Trim evenly with edge of plate. In a bowl, combine the remaining ingredients. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
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                                                                    foil

                                                                  Subscriber Brenda Wood, Egbert, Ontario, says that her favorite cherry recipe (below) can be prepared during cherry season, then frozen for later use in pies, tarts and cookies. She even serves it as ice cream topping!

                                                                  Ingredients
                                                                  • Yes No 6 cup pitted tart red cherries
                                                                  • Yes No 6 cup ripe pear
                                                                  • Yes No 2 lb raisin
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 medium orange
                                                                  • Yes No lemon
                                                                  • Yes No orange
                                                                  • Yes No 5 cup sugar, granulated
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 3/4 cup apple juice
                                                                  • Yes No 2 tsp nutmeg, ground
                                                                  • Yes No 2 tsp allspice, ground
                                                                  • Yes No 2 tsp powdered ginger
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cloves, ground
                                                                  • In a large kettle, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, until mixture is thickened, about 2-1/2 hours. Stir frequently while simmering. Chill. Yield: about 3 quarts.
                                                                  Yields: 24servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                    refrigerate

                                                                  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!

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 3 1/4 cup prepared mincemeat
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 1/2 cup packed brown sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 6 tbsp half and half
                                                                  • Yes No 1 tsp rum extract
                                                                  • Yes No 9 dozen pecan halves
                                                                  • 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. Yield: 9 dozen.
                                                                  Yields: 54servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 cup whole milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 10 large egg yolk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 1 1/3 lb golden delicious apple
                                                                  • Yes No 1 1/2 cup raisin
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup apple cider
                                                                  • Yes No 1/4 cup calvados
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp finely grated lemon peel
                                                                    For ice cream:
                                                                  • Mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.
                                                                  • Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into bowl. Cover; chill until cold, about 4 hours.
                                                                    For mincemeat:
                                                                  • Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cold, about 2 hours.
                                                                  • Process custard in ice cream maker. Transfer ice cream to bowl. Fold in 3 cups cold mincemeat. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)
                                                                  Yields: 5 ½cups
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bowl

                                                                  A layer of lemon custard brings a fresh touch to mincemeat in this holiday pie. If making up to 1 day ahead, cover and chill.

                                                                  Ingredients
                                                                  • Yes No 1 29 oz prepared mincemeat
                                                                  • Yes No 10 inch pie pastry
                                                                  • Yes No 1 5 oz lemon
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 large egg
                                                                  • Spread mincemeat evenly over bottom of unbaked 10-inch pastry in pan. Set pan in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
                                                                  • Grate 1 tablespoon of peel (yellow part only) from the lemon. Ream 3 tablespoons juice.
                                                                  • In a bowl, mix sugar and flour. Whisk in milk, butter, eggs, lemon peel, and lemon juice. Carefully pour mixture over mincemeat.
                                                                  • Bake in a 375° oven until custard barely jiggles when pan is gently shaken, 45 to 55 minutes (35 to 45 minutes in a convection oven). If pie browns too quickly (check after 15 minutes), cover loosely with foil. Let cool on a rack, uncovered, about 2 hours. Cut into wedges.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 11servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For a festive touch, Priscilla Gilbert of Indian Harbour Beach, Florida suggests, 'Glaze the cake top and decorate with red and green candied cherries.'

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup prepared mincemeat
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/3 cup apple juice
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a bowl, combine the first six ingredients. Combine eggs, mincemeat, applesauce, juice and butter; stir into dry ingredients. Pour into a greased 8-cup fluted tube pan. Bake at 350 degrees F for 35-40 minutes or until cake tests done. Cool for 10 minutes; remove from pan to a wire rack to cool completely. For sauce, combine sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. Add lemon peel and juice. Serve warm with the cake.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 10servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fluted tube pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
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                                                                  • Yes No
                                                                    saucepan

                                                                  Here's a tasty twist on the more traditional mincemeat pie. This one's sweeter, creamier, easier to make and so yummy!

                                                                  Ingredients
                                                                  • Yes No 9 inch pastry shell
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup prepared mincemeat
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
                                                                  • In a large bowl, combine the sugar, flour and salt. Stir in the eggs, butter, mincemeat and walnuts until blended. Pour into crust.
                                                                  • Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    foil

                                                                  I used to be old-school about mincemeat, preferring the sort that is really no more than dried fruits stirred up with some brandy, grated apple and suet and stuffed into a jar. It’s certainly easy, since no cooking is involved, but Hettie (who’s had more than a walk-on part in every one of my books since How to Eat), introduced me to the notion of suet-free mincemeat, a recipe I used gratefully in How to be a Domestic Goddess, and which I’ve adapted here to make it garnet-glinting and tartly fruity with cranberries.

                                                                  Ingredients
                                                                  • Yes No ¼ cup ruby port
                                                                  • Yes No ½ cup packed dark brown sugar
                                                                  • Yes No 3 cup cranberry
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp powdered ginger
                                                                  • Yes No ½ tsp cloves, ground
                                                                  • Yes No ½ cup currant
                                                                  • Yes No ½ cup raisin
                                                                  • Yes No ¼ cup dried cranberry
                                                                  • Yes No 1 zest and 1 clementine
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No a tsp almond extract
                                                                  • Yes No ½ tsp vanilla extract
                                                                  • Yes No 2 tbsp honey
                                                                  • In a large saucepan, dissolve the sugar in the ruby port over a gentle heat.
                                                                  • Add the cranberries to the saucepan.
                                                                  • Then add the cinnamon, ginger and cloves, with the currants, raisins and dried cranberries and the zest and juice of the clementines.
                                                                  • Simmer for 20 minutes or until everything looks pulpy and has absorbed most of the liquid in the pan. You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them.
                                                                  • Take off the heat and, when it has cooled a little, stir in the brandy, almond and vanilla extracts and honey and beat once more, vociferously, with your wooden spoon to encourage it to turn into a berry-beaded paste.
                                                                  • Spoon the mincemeat into jars.
                                                                  Yields: 2½ cups—enough for 50 mince pies
                                                                  • Total Time: 60 minutes
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    wooden spoon

                                                                  This is great served on a cold, wintry day. Use any kind of mincemeat, purchased or homemade, and serve with butter or cream cheese.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 cup prepared mincemeat pie filling
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
                                                                  • Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
                                                                  • Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.
                                                                  Yields: 1loaf
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
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                                                                  Mincemeat Nut Bread
                                                                   1 h 35 m

                                                                  Easy, fairly quick bread that has a mincemeat taste to it. This is a recipe I got off the web by Linda Stradley.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/3 cup prepared mincemeat
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 350 degrees.
                                                                  • Grease a 9x5-inch loaf pan.
                                                                  • In a large bowl, sift together flour, sugar, baking powder, and salt.
                                                                  • In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy.
                                                                  • Fold in mincemeat and walnuts.
                                                                  • Pour egg mixture into flour mixture.
                                                                  • stir until dry ingredients are moistened.
                                                                  • Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
                                                                  • Remove from oven and cool on a wire rack 10 minutes.
                                                                  • Remove from pan.
                                                                  • Cool completely before slicing.
                                                                  • Sprinkle top with powdered sugar.
                                                                  Yields: 18
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  For a festive touch, Priscilla Gilbert of Indian Harbour Beach, Florida suggests, "Glaze the cake top and decorate with red and green candied cherries."

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup prepared mincemeat
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/3 cup apple juice
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 1/2 tsp corn starch
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp grated lemon peel
                                                                  • Yes No 1 tsp lemon juice
                                                                  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and cloves. In another bowl, combine the eggs, mincemeat, applesauce, juice and butter; stir into dry ingredients just until moistened.
                                                                  • Pour into a greased 9-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
                                                                  • For sauce, combine sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. Add lemon peel and juice. Serve warm with the cake. Yield: 10 servings.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 10servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  In the United States, mincemeat pies tend to be the size of regular pies, but this recipe yields the more diminutive British-style tartlets. If desired, top them with a dab of hard sauce, made by mixing softened butter with powdered sugar and a little brandy.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 10 tbsp powdered sugar
                                                                  • Yes No 3 1/4 tsp grated orange peel
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 3/4 cup purchased mincemeat from
                                                                  • Yes No 3 tbsp minced crystallized ginger
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 egg
                                                                  • Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor. Add butter; process until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill 30 minutes.
                                                                  • Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds. Press 1 round into bottom and up sides of each muffin cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary). Fill crust in each muffin cup with 1 heaping teaspoon filling. Brush edges of smaller dough rounds with some of egg glaze. Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal. Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)
                                                                  • Preheat oven to 375°F. Brush pies with remaining egg glaze. Bake until crusts are golden, about 20 minutes. Using small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 18
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    rack

                                                                  This is an excellent, festive twist on an old favorite!

                                                                  Ingredients
                                                                  • Yes No 4 cup thinly sliced apple
                                                                  • Yes No 1 1/2 cup prepared mincemeat pie filling
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup brazil nuts
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup quick cooking oat
                                                                  • Yes No 1/3 cup butter
                                                                  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
                                                                  • Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
                                                                  • In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
                                                                  • Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 lb phyllo dough
                                                                  • Yes No one the three fillings, below
                                                                  • Yes No ¼ lb imported roquefort cheese
                                                                  • Yes No ¼ lb cream cheese
                                                                  • Yes No 1 egg
                                                                  • Yes No ½ cup coarsely chopped pistachio
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No black pepper
                                                                  • Yes No 10 oz frozen chopped spinach
                                                                  • Yes No ½ cup diced yellow onion
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No ½ cup diced dill weed
                                                                  • Yes No 1/3 cup ricotta cheese
                                                                  • Yes No ¼ cup feta cheese
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No ¼ lb prosciutto
                                                                  • Yes No ¼ cup grated parmigiano-reggiano cheese
                                                                  • Yes No tsp crumbled dried rosemary
                                                                  • Yes No salt and pepper
                                                                  • For Roquefort and Pistachio Filling:
                                                                  • Bring the Roquefort and cream cheese to room temperature and mash them together thoroughly in a small bowl.
                                                                  • Stir in the egg, combine well, and stir in the pistachios.
                                                                  • Season with the nutmeg and pepper. The Roquefort is usually so salty that no additional salt is needed.
                                                                  • For Spinach-Feta Filling:
                                                                  • Defrost the frozen spinach. Drain it, then squeeze out as much remaining moisture as possible with your hands.
                                                                  • Sauté the onion in the olive oil over low heat until tender and golden, about 20 minutes. Add the spinach and cook, stirring constantly, until mixture is dry, 10 to 15 minutes. Season with the nutmeg and salt and pepper, and transfer to a bowl. Cool to room temperature.
                                                                  • Stir in the dill or mint, the ricotta, and finally the feta, crumbled into small pieces. Taste and correct the seasoning.
                                                                  • For Rosemany and Prosciutto Filling:
                                                                  • Beat the egg yolks into the ricotta. Stir in the prosciutto, cheese, and rosemary. Season with salt and pepper.
                                                                  • For phyllo triangles:
                                                                  • Uncover the dough and remove a sheet. Brush well with melted butter. Sixty triangles will use about ½ pound of butter. Stack a second sheet on top and butter again. Be sure to cover the unused phyllo with the damp towel each time.
                                                                  • Cut the buttered phyllo sheets into fifths the short way with a sharp knife.
                                                                  • Place a teaspoon of filling in the center of the first strip, about 1 inch from the top. Fold a corner against the filling and then continue to fold, as if you are folding a flag, until the strip is all folded; the filling will expand as it cooks, so do not wrap the triangle too tight. Tuck any excess under.
                                                                  • Place the triangle on a buttered baking sheet. Brush the top of the triangle with butter. Continue until you have the desired number of triangles. Filled, unbaked triangles can be refrigerated, covered, for up to 24 hours before baking.
                                                                  • Preheat the oven to 350°F.
                                                                  • Bake in the upper third of the oven until the triangles are well browned and the filling is bubbling and hot, about 25 minutes. Serve immediately.
                                                                  • Completed triangles freeze beautifully and are ready in minutes when you need a quick appetizer. Prepare as above, but place the triangles on an unbuttered baking sheet and omit the final brushing with butter. Freeze them overnight on the baking sheet and then wrap them tightly in clear plastic wrap or in a plastic bag until needed. Do not defrost; they get soggy. Put the frozen triangles on a buttered baking sheet, brush with butter, and bake at 350°F minutes. Serve immediately.
                                                                  Yields: 60triangles
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 6 frozen phyllo dough
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • Line a large heavy baking sheet with parchment paper. Stack the phyllo sheets on a work surface and roll up into a cylinder. Cut the rolled stacked phyllo sheets crosswise into 1/2-inch-wide sections. Unroll the phyllo sections and toss in a large bowl to separate the strips. Gradually drizzle the butter over the phyllo, tossing constantly to coat. (The phyllo strips might break up into smaller pieces.) Sprinkle the Parmesan over the phyllo and toss gently to coat. Arrange the phyllo mixture evenly over the prepared baking sheet. Bake until the mixture is crisp and golden, about 10 minutes.
                                                                  • Cool the phyllo mixture, and then coarsely break it apart into desired pieces.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 2 pastry dough
                                                                  • Yes No 3 1/2 cup pear and sour cherry mincemeat
                                                                  • Yes No an large egg wash made by beating 1 egg yolk
                                                                  • On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
                                                                  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
                                                                  • Preheat oven to 425° F.
                                                                  • Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    large knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    baking sheet

                                                                  Traditional mincemeat is too heavy for me, but this fruity version hits the spot. Other agree— few folks who've tried it stop at just one slice!

                                                                  Ingredients
                                                                  • Yes No 4 cup frozen cranberries
                                                                  • Yes No 4 cup chopped tart apple
                                                                  • Yes No 1 1/2 cup chopped dried apricots
                                                                  • Yes No 1 1/2 cup golden raisin
                                                                  • Yes No 1 medium navel orange
                                                                  • Yes No 1/4 cup red and green candied cherries
                                                                  • Yes No 2 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup marmalade
                                                                  • Yes No 1 tsp powdered ginger
                                                                  • Yes No 3/4 tsp ground allspice, cinnamon and nutmeg
                                                                  • Yes No 9 inch pastry shell
                                                                  • In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week.
                                                                  • Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil.
                                                                  • Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks. Yield: 2 pies (6-8 servings each).
                                                                  • Editor's Note: Mincemeat mixture may be frozen for up to 3 months. Thaw in the refrigerator.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Use pecans or walnuts in this apple mincemeat crisp recipe.

                                                                  Ingredients
                                                                  • Yes No 4 cup thinly sliced apple
                                                                  • Yes No 1 cup prepared mincemeat
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/2 cup chopped date
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Yes No 1/3 cup cranberry juice
                                                                  • Yes No 1 firmly packed cup golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Spread half of the apple slices in a buttered 9-inch square baking dish. Combine mincemeat, chopped nuts, dates, and chocolate chips. Spread mixture over apples then top with the remaining apples and pour cranberry juice over all. In a bowl, combine brown sugar, cinnamon, nutmeg, salt, and butter, mixing with fingertips until crumbly. Sprinkle over mixture in baking pan. Bake at 350° for 55 to 60 minutes, or until apples are tender. Serve warm with whipped cream or ice cream. Serves 6. Related Recipes No Crust Apple Pie Recipe Apple Cranberry Crisp Apple Cranberry Crisp II Apple Cranberry Crisp III Apple Crumb Pie Recipe Barb's Apple Pie Recipe Sour Cream Apple Pie Bourbon Apple Pie Caramel Apple Pie Blackberry Apple Pie Spiced Sour Cream Apple Pie Fried Apple Pies More Pie Recipes Apple Pie Recipes Apple Crisp Recipes Baked Apples, Apple Dumplings Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    slow cooker

                                                                  You'll find mincemeat in the canned fruit section of some supermarkets. Serve with ice cream or whipped cream.

                                                                  Ingredients
                                                                  • Yes No 1 25.4 oz sparkling apple cider
                                                                  • Yes No 1/4 cup red currant jelly
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 9 oz each large fuji apples
                                                                  • Yes No 3/4 cup mincemeat
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/4 cup dried tart cherry
                                                                  • Yes No 1 tbsp chopped crystallized ginger
                                                                  • Preheat oven to 400°F. Boil first 3 ingredients in large skillet until reduced to 1 1/4 cups, about 12 minutes.
                                                                  • Meanwhile, cut cone-shaped piece from stem end of each apple, 2 inches wide at top and 1 inch deep. Using melon baller, core, leaving bottom intact. Turn apple on its side. Starting halfway down, make 1/4-inch-deep slit all around. Mix mincemeat, walnuts, cherries, and crystallized ginger in small bowl; spoon into apples, mounding in center.
                                                                  • Arrange apples in 11x7x2-inch baking dish. Spoon cider mixture over and around. Bake until apples are tender, about 45 minutes. Serve in shallow bowls.
                                                                  Yields: 4servings
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    melon baller
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish

                                                                  Old fashioned green tomato mincemeat recipe.

                                                                  Ingredients
                                                                  • Yes No 3 qt green tomato
                                                                  • Yes No 1 1/2 qt tart apple
                                                                  • Yes No 2 cup raisin
                                                                  • Yes No 1 cup currant
                                                                  • Yes No 1/2 cup diced orange peel
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 firmly packed cup brown sugar
                                                                  • Yes No 3/4 cup vinegar
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking. To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place. To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly. Makes about 5 to 6 quarts of green tomato mincemeat. More Green Tomatoes Classic Fried Green Tomatoes Fried Green Tomatoes II Oven Fried Green Tomatoes Green Tomato Ketchup Baked Green Tomatoes Classic Fried Green Tomatoes Fried Green Tomatoes II Oven Fried Green Tomatoes Green Tomato Hash Green Tomato Cake Green Tomato Pickles Green Tomato Chutney Green Tomato Relish Green Tomato Recipe Index Tomato Recipes Pickles and Preserves Vegetable Dishes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker

                                                                  Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 firm ripe anjou pears
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup walnut
                                                                  • Yes No pastry dough
                                                                    Make mincemeat:
                                                                  • Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
                                                                    Make pie:
                                                                  • Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
                                                                  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
                                                                  • Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
                                                                  • Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
                                                                  • Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.
                                                                  • Cooks' notes: Mincemeat can be chilled up to 2 weeks. Pie keeps, covered and chilled, 2 days. Bring to room temperature or reheat in a preheated 350°F oven 15 minutes before serving.
                                                                  Yields: 8servings
                                                                  • Active Time: 1 hour 30 minutes
                                                                  • Total Time: 3 days
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp minced white onion
                                                                  • Yes No 1/2 lb ground lean pork tenderloin
                                                                  • Yes No 1/2 lb ground sirloin (beef)
                                                                  • Yes No 1 cup roasted, and tomatoes
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 candied citrus
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 12 large poblano chiles, roasted, sweated
                                                                  • Yes No almond caper dressing, recipe follows
                                                                  • Simmer the almonds in 2 cups water for 2 minutes in a 1-quart saucepan. Drain and cool. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
                                                                  • Coarsely chop almonds and raisins in a food processor and set aside. Heat the oil in a 12-inch skillet over a medium flame. Saute the garlic and onions until the onions become translucent. Add the ground pork and beef and continue sauteing until the meat mixture is browned. Add the pureed tomato and cloves and saute about 1 minute. Add the remaining ingredients, including the ground almonds and raisins. Continue cooking until all the moisture has been reduced. Set the mincemeat aside to cool. Fill each chile with 2 tablespoons of mincemeat stuffing. Arrange the chiles on a bed of lettuce either on individual plates or a large platter. Spoon dressing over the chiles, making sure that each one is thoroughly covered. Serve immediately.
                                                                  Yields: 12appetizer servings or 6 main course servings
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lemon cake mix
                                                                  • Yes No 1 cup mincemeat
                                                                  • Yes No 1/2 cup diced almond
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup prepared egg nog
                                                                  • Yes No 1 tsp rum
                                                                  • Yes No 1/2 tsp rum extract
                                                                  • Yes No dash nutmeg
                                                                  • Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
                                                                  • Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
                                                                  • Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
                                                                  • Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
                                                                  • Sauce: Combine butter, sugar and egg nog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 tart apple
                                                                  • Yes No liter 2 lemon
                                                                  • Yes No 6 oz seedless grape
                                                                  • Yes No 1/2 cup dark raisin
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1 tbsp chopped candied orange peel
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No 1 qt vanilla ice cream
                                                                  • Peel, core and dice the apple and mix it in a large bowl with the grated lemon rind and juice so the apple does not discolor. Stir in the grapes, dark and golden raisins, sugar, almonds, candied orange peel, cinnamon, allspice, and cloves until evenly mixed. Scoop the ice cream into individual bowls. Melt the butter in a large frying pan and add the mincemeat.
                                                                  • Fry it, stirring constantly, until very hot and the juice runs from the fruit, 3 to5 minutes. Pull the fruit to one side of the pan and add the rum in the other. Heat it until almost boiling, then flame it. Stir it into the hot fruit so the whole pan flames. Let the flames die, then spoon the mincemeat over the ice cream.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    flame
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  Strudel Dough
                                                                   45 m

                                                                  Any filling can be baked inside this easy, basic strudel dough!

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/4 cup water
                                                                  • In a large bowl, sift together all-purpose flour, baking powder and salt.
                                                                  • Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
                                                                  • Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts, roll flat on a lightly floured surface and lightly brush with remaining vegetable oil. Fill and bake as desired.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 2strudels
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    brush

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