How To make Mincemeat Sundae Pie
1 1/4 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/4 c Butter, melted
2 tb Packed brown sugar
1/2 ts Cinnamon
FILLING: 6 c Vanilla ice cream
1 c Mincemeat
CARAMEL SAUCE: 1/2 c Packed brown sugar
1/2 c Whipping cream
1/2 ts Vanilla
Combine wafer crumbs, pecans, butter, sugar and cinnamon. Press into bottom and 1 1/2 inches up side of a 10 inch greased springform pan; freeze for 30 minutes. Filling: Place ice cream in bowl; let stand at room temperature for 10 to 15 minutes or until softened. Stir in mincemeat until evenly distributed. Pack into crumb crust. Cover and freeze overnight or for up to 4 weeks.
Caramel Sauce: In saucepan, bring sugar and cream to boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened enough to coat spoon. Do not overcook. Stir in vanilla. Let cool for 3 minutes. (Sauce can be cooked completely and stored in airtight container for up to 4 weeks; reheat over medium heat before serving.) To serve, drizzle caramel sauce over pieces of pie. Makes 12 servings. **Please Note: Choose a fruit-based mincemeat made without suet to layer with ice cream and caramel sauce in this festive dessert. Source: Cdn. Living Christmas Book. Typed in MMFormat by Cindy Hartlin Dec. 17, 1996. -----
How To make Mincemeat Sundae Pie's Videos
Mince Pie Brownies Salter BW02780G Marble Collection Carbon Steel Non Stick Square Baking Tray
Cook delicious dinners for your friends and family using this fabulous Salter square baking tray, made from wonderfully durable carbon steel. The beautiful grey marble non-stick coating ensures that your food will be released with ease and presented perfectly without leaving debris and the tray will be easy to wash afterwards. With high sides to keep food and oil well contained, you can use your baking tray to cook a gorgeous roast dinner or to try out some new, creative cooking ideas.
Mince pie brownies
These mince pie brownies are wonderfully gooey with a delicious festive twist. Made with rich dark chocolate and mincemeat, they are perfect eaten as they are or warmed in the oven. The longer you leave them the better they get!
Serves 16
Prep time: 10 minutes
Cooking time: 20 minutes
Cooling time: 20 minutes
Ingredients:
115ml Original Almond Breeze®
70g dark chocolate
70g almond butter
125g coconut sugar
2 tsp. vanilla extract
60g oats (to make gluten-free use gluten-free oats)
40g ground almonds
35g cacao powder
½ tsp. baking powder
½ tsp. bicarbonate of soda
Pinch of salt
200g mincemeat
75g dark chocolate chips
Heat the oven to 180°C (350F) fan.
Line the base and sides of a brownie tin with baking paper.
Finely chop the dark chocolate. Pour the Almond Breeze® into a medium saucepan and gently heat. Gradually add the dark chocolate and whisk until it melts into the Almond Breeze®. Remove from the heat and stir through the almond butter, vanilla extract and coconut sugar until completely melted and combined. Leave to one side.
To make the oat flour, put the oats into a blender or food processor and blitz until they create a flour, then tip the oat flour into a mixing bowl. Add the ground almonds, cacao powder, baking powder, salt and bicarbonate of soda. Stir to combine.
Tip the dry ingredients into the wet ingredients in the saucepan and whisk together. Now add the mincemeat and stir through the mix, then add the chocolate chips and stir through.
Spoon into the lined brownie tin and smooth across the top, the layer will be quite thin.
Place in the centre of the oven and bake for 20 minutes.
Remove and place on a wire cooling rack for 1 hour before removing the brownies from the tin. Then leave overnight (or for at least 7 hours) to gain the best brownie texture (brownies are always better the next day!).
Slice into 16 brownies and serve, they are also delicious warm - just return to the oven for 10 minutes.
Store at room temperature in an airtight container for up to 4 days.
Courtesy of Clean Supper Club
Mince Pie Taste Test
This video is about Mince Pies
Tiny Mincemeat Pie from Gretel and Hansel | Tiny Kitchen
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Viennese Whirls
These are a delightfully soft and melt in the mouth biscuit, sandwiched together with buttercream and raspberry jam. They taste so good.
Chapters/ Time Codes:
0:00 Viennese Whirls
1:27 Ingredients
2:27 Make the biscuit batter
5:00 Pipe the biscuit shapes and bake
6:34 Make the butter cream and fill sandwiches
10:24 Taste Test
Recipe:
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Mince Pie Brownies
It’s officially time, bakemas is finally here! ????????
If you are new around here, you may not know what this is. Each year during the Christmas period, I bring you a selection of easy and festive recipes, all just in time for the holidays. So, come along and join me as I bake my way through December.
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