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.
an, mix the water and mincemeat.
Bring to a boil
easure or bowl, combine the mincemeat, brown sugar, butter, orange juice
heet.
FILLING:
Spread mincemeat filling evenly over dough to
andle.
Combine mincemeat and orange peel (if using) in a small
ddition.
Blend in the mincemeat.
Add the dry ingredients
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
Melt butter in a 9-inch square pan.
Spread mincemeat and nuts over butter.
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.
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.
fter addition. Stir in crumbled mincemeat. Spoon batter into prepared pans
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.
t least a week before using.
Preheat oven to 350
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.