Mincemeat Squares Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
• Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
• Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

Steps:

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

Steps:

• Preheat oven to 375F; grease a 13x9 pan and set aside.
• In a large mixing bowl, combine the flour, oats, sugar and baking soda.
• Stir in melted butter and mix together until mixture appears crumbly.
• Firmly pat half the crumb mixture into prepared pan, then cover evenly with mincemeat.
• Sprinkle remaining crumb mixture over mincemeat and pat lightly.
• Bake for 20 to 25 minutes or until squares appear golden brown.
• Cool before cutting into squares.

Steps:

• PASTRY:.
• Sift flour, sugar and salt into a large bowl.
• Cut in lard with a pastry blender until it resembles coarse meal.
• Put egg yolk in measuring cup, add milk to make 1/2 cup.
• Add egg mixture to bowl; stir until dough clings together and forms a ball.
• Roll out half the dough on a floured surface to a 15" x 11" rectangle; transfer to a cookie sheet.
• Note: You can make a parchment paper or wax paper pattern measuring 15" x 11". Roll out pastry directly onto the paper for easy transfer to baking sheet.
• FILLING:.
• Spread mincemeat filling evenly over dough to within 3/4 inch of edges.
• Dot the top of the mincemeat with the bits of butter.
• FINAL ASSEMBLY:.
• Roll out remaining half of dough; cut vents.
• Moisten edges of bottom pastry with cool water using a pastry brush or your fingers. Cover filling with the top pastry, sealing edges.
• Pinch edges together and crimp.
• TOPPING:.
• Beat egg white until stiff; spread on top crust.
• Bake in preheated 400 degree Fahrenheit oven for 25 minutes, or until golden brown. Remove to wire rack.
• GLAZE (optional):.
• Combine icing sugar and lemon juice in a small bowl.
• Drizzle over warm pastry.
• Cool slightly before cutting into squares to serve.

Steps:

• Preheat oven to 400°F.
• In large bowl, mix dry ingredients.
• Add the oil and milk, stirring until mixture is well moistened and crumbly.
• Reserving 1 cup of the mixture, press the remainder into 9"x13" baking dish; spread with mince meat.
• Sprinkle evenly with remaining mixture and nuts.
• Bake 30 minutes or until golden brown.
• Cut into bars.
• Store, loosely covered, at room temperature.

Steps:

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

Steps:

• Heat oven to 375°.
• Grease an oblong pan, 13x9x2 inches. Thoroughly mix all ingredients except mincemeat and Orange Glaze.
• Pat half of dough into pan to within 1/2 inch of each edge; spread with mincemeat. Pat out remaining dough to same size on waxed paper.
• Place paper side up over mincemeat; peel off waxed paper.
• Bake 30 minutes.
• Cool slightly.
• Drizzle Orange Glaze over top.
• Cut into 1 1/2-inch squares.
• Orange Glaze: .

Steps:

• Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches.
• Stir Bisquick, granulated sugar, milk, butter and egg in medium bowl until dough forms.
• Pat half of the dough in pan, using floured fingers, to within 1/2 inch of edges. Spread mincemeat over dough. Pat out remaining dough to same size on waxed paper. Place paper side up over mincemeat; peel off waxed paper.
• Bake 25 to 30 minutes or until golden brown. Cool slightly.
• Stir remaining ingredients until thin enough to drizzle. Drizzle over top. For bars, cut into 8 rows by 6 rows.

Steps:

• Combine flour, oats, 3/4 cup brown sugar and butter until crumbly. Reserve 1 1/2 cups crumbs. With remaining crumbs press into greased 15x10 pan. Bake 15 minutes at 350. Beat cream cheese and milk; add eggs. Mix well. Spread on cooled crust. Top with mincemeat. Combine 1 tablespoon brown sugar and cornstarch. Stir in with cranberry sauce. Spoon over mincemeat. Top with remaining crumbs. Bake 40 minutes. Cool and cut into squares. Refrigerate in airtight container.