or easy transfer to baking sheet.
FILLING:
Spread mincemeat filling
ill easy to handle.
Combine mincemeat and orange peel (if using) in
Mix 3 eggs in a bowl along with all the extracts (do not need to beat, just mix).
Empty cake mix into large bowl.
Add egg mixture and mincemeat.
Add alcohol if desired.
Mix thoroughly using mixer or by hand.
Pour into 9x13 cake pan.
Bake at 350 for 45 minutes or until toothpick comes out fairly clean (do not over bake- mincemeat keeps cake moist so use discretion).
Let cool for 30 minutes and remove from pan.
Frost and serve.
ombine egg, milk, and oil using a fork or whisk.
Preheat oven to 400'.
Using a fork; Combine Butter, Flour and Sugar. Blend until the mixture looks like small peas (flour will be totally incorportated).
While the tart shells are still frozen, spoon about 1 tbsp of Mincemeat into each one. Using the back of a spoon, smooth over the Mincemeat to create a flat surface.
Spinkle the top of each tart with approximately 1 tbsp of the Crumble. Do NOT press down.
Bake at 400' for 15 minutes or until edges of the pastry shell are lightly browned.
Cream shortening with sugar.
Beat egg and blend with butter mixture.
Sift flour, salt and soda.
Stir into egg mixture, blending thoroughly.
Fold mincemeat into mixture.
Drop by teaspoon and bake in hot oven at 400\u00b0 about 8 minutes.
Makes about 3 dozen cookies.
ake leaf garland or if using the cupcake,,pipe on green
easure or bowl, combine the mincemeat, brown sugar, butter, orange juice
ddition.
Blend in the mincemeat.
Add the dry ingredients
Preheat oven to 375 degrees.
Line with cupcake papers for easy removal.
Measure all 7 dry ingredients and sift into a bowl.
Beat egg until frothy.
Mix in oil, mincemeat and milk (or juice).
Add to dry mixture.
Stir to moisten.
Batter will be lumpy.
Bake approximately 20 minutes.
Break the mincemeat into small pieces and put in small pot. Cover with 1 cup water.
Place over medium heat and boil 1 minute. Cool.
Prepare gelatin using 3 cups hot water.
When gelatin is slightly thickened, add mincemeat mixture and nuts.
Put in refrigerator until set.
xtract, beating well.
Add mincemeat & cherries, & blend well.
In
ighteen mini muffin cups. Mix mincemeat, ginger, cinnamon, remaining 4 tablespoons
aps if necessary. Spread the mincemeat evenly over the pastry base
ver the bottom.
Pour mincemeat evenly over the bread.
ish pie crust.
If using the bag of cranberries, combine
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well.
Add the eggs and heavy cream.
Beat until smooth using a rotary or electric mixer.
Stir in the mincemeat and pour into the unbaked pie shell.
Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set.
Cool slightly on a wire rack and serve warm.
hat if you have been using unsalted butter, and/or unsalted
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Combine raisins and water (if using in place of mincemeat) and bring to a boil.
Remove from heat.
Stir in salad oil.
Cool to lukewarm.