HOLIDAY MINCEMEAT CAKE
I made this cake one year for Christmas when I was short of time and wasn't able to make a pie. It was a big hit. It is a very moist cake best served with just a dusting of icing sugar for garnish.
Provided by Irmgard
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Stir the flour, baking powder, baking soda and salt together; set aside.
- Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light.
- Beat in the sugar.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the mincemeat.
- Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Stir in the nuts.
- Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9" x 13" cake pan.
- Preheat the oven to 350 degrees F.
- If using a Bundt pan, bake for 55 to 60 minutes or until done.
- If using a cake pan, bake for 45 to 50 minutes.
- In either case, cool in the pan for 10 minutes.
- Remove from the pan and cool completely.
- Dust with icing sugar before serving.
CHERRY FARRO SALAD WITH SWEET VINAIGRETTE
Here's a delicious salad using a whole grain that not only tastes good but is good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!
Provided by Traci-in-Cali
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
- Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
- Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
- Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 48.4 g, Cholesterol 2.1 mg, Fat 13.7 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 599.9 mg, Sugar 19.1 g
MINCEMEAT CAKE WITH PECANS
This recipe came from my high school cooking class. Over the years I have tweaked it and retweaked it so many times that I have changed it to a mincemeat cake with either pecans or walnuts. It tastes similar to fruitcake, but without the candied fruit. When the kids ask me to make a fruitcake, this is the one they are referring to. At different times I have added coconut, candied fruitcake fruit, and chopped dried fruit. It has a bit of a fruitcake flavor. If you add extra ingredients and it causes the batter to be too moist, more flour can be added. Up to 1/2 cup flour can be added without changing other ingredients. If you add more flour than that, add 1/2 teaspoon of baking powder.
Provided by Kitten
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.
- Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
- Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.
- Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.
Nutrition Facts : Calories 640.7 calories, Carbohydrate 116.1 g, Cholesterol 46.5 mg, Fat 20 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 476.4 mg, Sugar 75.9 g
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
PEAR AND SOUR CHERRY MINCEMEAT PIE
Steps:
- 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.
MINCEMEAT COBBLER
I wanted cobbler one day, and all I had was a jar of mincemeat. Decided it was fruit, so why not. Now my family prefers this over the traditional mincemeat pie at the holidays. Great served warm with ice cream!
Provided by jenniferhsrn
Categories Desserts Cobbler Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- In a bowl, whisk together the flour, sugar, cinnamon, and nutmeg together until thoroughly combined. Mix in the melted butter and milk, and beat to a smooth batter. Spread the mincemeat out into the prepared baking dish, and pour the batter on top.
- Bake in the preheated oven until the cobbler is golden brown and bubbling, about 1 hour.
Nutrition Facts : Calories 589.4 calories, Carbohydrate 89.1 g, Cholesterol 63.4 mg, Fat 26.6 g, Fiber 5 g, Protein 3.7 g, SaturatedFat 16.6 g, Sodium 393.1 mg, Sugar 64.8 g
MINCEMEAT MOLDED SALAD
Another mincemeat enthusiast passed this recipe on to me some years ago, & I thought I'd share it with others who still enjoy the ol' fashioned jello salads! Preparation time does not include time to chill until set.
Provided by Sydney Mike
Categories Gelatin
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Lightly oil 8-cup mold or pan of choice.
- Soften unflavored gelatine in cold water, then set aside.
- Dissolve cherry flavored gelatin in boiling water.
- Add unflavored gelatine mixture & stir until all is dissolved.
- Chill until the gelatin is of the consistency of unbeaten egg white.
- Stir in mincemeat, pineapple, apple & nuts.
- Pour into prepared mold or pan, then chill until firm.
CHERRY MINCEMEAT SALAD
Make and share this Cherry Mincemeat Salad recipe from Food.com.
Provided by ArtWork
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Breack mincemeat into small pieces and cover with 1 cup of water.
- Place over medium heat.
- boil one minute.
- cool.
- prepare gelatin, using 3 cups water.
- when gelatin is slightly thickened.
- add mincemeat mixture and nuts.
- return to refrigerator until set.
Nutrition Facts : Calories 200.6, Fat 9.6, SaturatedFat 0.9, Sodium 19.9, Carbohydrate 26.5, Fiber 1.3, Sugar 15.8, Protein 3.9
MINCEMEAT CHERRY PIE
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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 473 calories, Fat 16g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 238mg sodium, Carbohydrate 78g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY TOMATO CORN SALAD
This salad is quick, easy and delicious. It is from Taste of Homes, Weeknight Cooking Made Easy. I used frozen sweet white corn.
Provided by Toyo5264
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well.
- In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
- Refrigerate until serving.
PEAR AND SOUR CHERRY MINCEMEAT
Categories Dessert Thanksgiving Raisin Pear Cherry Walnut Fall Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- 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.
CHERRY SALAD
Make and share this Cherry Salad recipe from Food.com.
Provided by Joy1996
Categories Pineapple
Time 5m
Yield 1 Makes one large bowlful, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine, chill, and serve.
Nutrition Facts : Calories 202.6, Fat 7.5, SaturatedFat 5.8, Cholesterol 10.4, Sodium 48.5, Carbohydrate 32.2, Fiber 0.5, Sugar 26.4, Protein 2.9
GREEN TOMATO MINCEMEAT
This makes about 30 pints of mincemeat. Have on hand 30 pint canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever! Use straight from the jar for pies, cookies, muffins, or cake.
Provided by April
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 4h45m
Yield 120
Number Of Ingredients 13
Steps:
- In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
- Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
- Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
- Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 2 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 126.3 mg, Sugar 32 g
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