Mincemeat Pie ~ None Such ~ From The Jar
This video is about Mincemeat Pie ~ None Such ~ From The Jar, iron chef, iron chef jason
DIY, MINCEMEAT TART, vegan or not vegan, and Sugar Cookie recipe,
DIY, MINCEMEAT TART, vegan or not vegan, and Sugar Cookie recipe,
SUGAR COOKIE recipe- Base for Mince tart - (VEGAN OR NOT VEGAN), One bowl
Preheat oven to 350 degrees Fahrenheit
Video demo here:
Crust:
In a bowl, mix:
2 cups flour
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
Mix in:
1/3 cup canola oil
1/3 cup milk (vegan or dairy)
Mix.
Pour onto a board.
Knead to form a dough
For cookies: form into balls and flatten with a fork
Or roll with a rolling pin, and cut out with cookie cutters.
For tart crust: press into a lightly greased square or round pan.
Bake at 350 Fahrenheit for 10 - 12 minutes for cookies.
For a tart base, either bake first for 15 minutes, or place filling
over raw base, and bake for 20 minutes.
Make mincemeat recipe below, or fill with purchased
mincemeat.
Vegan Mincemeat video:
Vegan Buttercream frosting video:
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boiled eggy cream pudding with Borden's None Such Mincemeat using half & half (non-traditional)
non-traditional boiled eggs and half & half pudding
Mincemeat Shortbread Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Mincemeat Shortbread Bars. The buttery flavor and crumbly texture of shortbread can easily stand alone, but combining it with a spicy rich mincemeat makes for a very tasty bar (square). You will definitely want to add these to your list of Christmas baking.
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Scottish Christmas Mincemeat Cake Bars Super Moist
This Christmas mincemeat cake bar recipe is a lovely treat for this time of year. It is made with mincemeat, Christmas spices and dried fruit and topped off with a light drizzle of icing, glace cherries and some Christmas sprinkles.
FULL RECICPE - *awaiting link*
You cn also use this Christmas Mincemeat cake recipe to create a light Christmas cake. So if you missed the boat with the traditional Christmas cake in November whip up a batch of this cake mixture and cook it in a round cake tin.
If you like this recipe you will love my short Scottish Christmas Cookbook now available over on my website for instant download -
If you fancy a sneak peak inside my new Christmas cookbook watch this video here -
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I love sharing my Scottish family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not. Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish family seasonal food to those who enjoy it
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Vegan Mincemeat Cookie Bars - Simple Recipe
These mincemeat cookie bars, with a crumb crust inspired by The Minimalist Baker, are a simple, delicious treat made with vegan, shelf-stable ingredients. They have a base layer and crumb coat of vegan and gluten free cookie dough made simply with almonds, oats, maple sugar, maple syrup, coconut oil, and sea salt. With Farmer Street Pantry’s All-Fruit Mincemeat, you are traveling the easy way to a delicious dessert or snack!
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Ingredients:
1 ½ c. whole raw almonds
1 ½ c. rolled oats (use gluten free if necessary)
4 Tb. maple sugar (or sub coconut sugar or brown sugar)
1 ½ tsp. cinnamon or Five Spice powder
½ tsp. sea salt
6 – 8 Tb. coconut oil, melted (depending on dryness of dough)
1 Tb. maple syrup
9 – 13 ounces (1 – 1 ½ c.) Farmer Street Pantry All-Fruit Mincemeat
Procedure:
1. Preheat oven to 350° F. To a high-speed blender or food processor, add first five ingredients. First pulse until mixed then grind until fine.
2. Transfer blended mixture to a bowl. In a separate small bowl, stir together maple syrup and oil. Drizzle this over almond mixture and stir with a spoon until it forms somewhat uniform crumbs that will hold together when compressed. Use extra oil if mixture is dry. Reserve 1 cup crumb mixture to use as topping.
3. Transfer larger amount of crumb mixture to a parchment-lined 8 x 8-inch baking pan. Other similar sizes will work as well. Form an even layer of crumb mixture on the bottom of the pan by first pressing down with the back of a spoon. If you want it smoother, place another piece of parchment or waxed paper on top of the base and press this with something that has a hard, flat surface, like a large drinking glass or glass butter dish. Remove top parchment.
4. Place in preheated oven and bake crust for 20 – 25 minutes until the edges have lightly browned and the middle shows some browning.
5. Remove from oven. Spoon onto crust the mincemeat, using the larger quantity if desired. Top with the reserved crumb mixture, spreading it as evenly as possible.
6. Bake in 350° F oven for 20 – 30 minutes or until the topping is lightly browned. Remove and cool at room temp for one hour. Chill for at least an additional hour before cutting.
Storage Notes:
These bars keep very well for several days at room temperature or for up to two weeks in the refrigerator or longer in the freezer.
Farmer Street Pantry is a Syracuse-based specialty foods company crafting traditional and modern orchard fruit products. We use locally-sourced produce, maple syrup, and cider to help you make food that is truly special. To find our products, including our All-Fruit Mincemeat, visit us at farmerstreetpantry.com.