Preheat oven to 350\u00b0F. Lightly grease 2 x 12-cup muffin pans. Cut 24 x 2 inch discs from pie dough then use to line muffin pans. Cut remaining dough into 6 x 1/3 inch strips.
Combine mincemeat and jam. Distribute between pie bases. Brush edges with egg yolk. Place 4 strips of dough on top of each mini pie in a lattice pattern. Pinch edges to seal. Brush with egg yolk and bake for 15 mins. Dust with powdered sugar to serve.
In saucepan, combine mincemeat and cranberry sauce, stir constantly
In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
Remove from heat.
Grate orange peel and chop orange segments.
Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
Spoon into tart shell and place on baking sheet.
Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.
Cream butter and sugar; add eggs and mix well.
Sift dry ingredients together and add to butter mixture alternately with milk; blend.
Stir in mincemeat and nuts.
Bake in cupcake liners 20 to 25 minutes at 350\u00b0.
an, mix the water and mincemeat.
Bring to a boil
ach addition.
Stir in mincemeat and nuts.
Spoon batter
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
nd brandy to the fruit mincemeat.
Cut out 36 circles
rease a 24-cup mini-tart pan or mini-muffin pan. Transfer
il spray, lightly spray 2 mini muffin trays (24 cups) and
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.
Beat margarine and cream cheese together, work in flour to form a ball.
Divide the dough into 24 equal pieces.
Press into mini tart tins.
Divide cheese evenly among tarts.
Beat egg until frothy, add milk, green onion and spices.
Spoon into tarts and bake @ 350
Variations: substitute the cheddar cheese for feta and the green onion for finely chopped black olives.
Greek style tarts.
FOR THE MINI MUFFINS: Preheat the oven to
br>Lightly loosen the cheese tarts around the edges and carefully
ou favorite yellow cake batter recipe or a box mix and
etal measuring cup.
For mini tarts: Add one rounded tablespoon of
Tarts:
Lightly spray 30 mini muffin tins, set aside.
Preheat oven to 350\u00b0.
Grease 4 to 6 mini loaf pans.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or two knives scissor fashion, cut in shortening until mixture resembles fine crumbs.
Unfold pie crust and roll into it is thin. Cut rounds from it to fit mini tart pan shells. Press into mini pan. Fill each crust with 1 teaspoon of goat cheese, Feta cheese or Bleu cheese and basil, rosemary or dill. Beat egg with half and half and salt. Spoon this mixture over the cheese in the tart shells. Bake at 375\u00b0 until puffed, about 25 minutes. These are really simple and good. Makes about 2 dozen tarts.