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Reply
| | From:  Genie· (Original Message) | Sent: 6/27/2008 6:50 PM |
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Reply
| | | From: Genie· | Sent: 6/27/2008 6:51 PM |
MINCE PIES
To make eight 2 1/2-inch pies
8 teaspoons butter, softened
Short-crust pastry
1 1/2 cups mincemeat
Preheat the oven to 375 degrees F. With a pastry brush, coat the
bottom and sides of eight 2 1/2-inch tart tins with the softened
butter, allowing 1 teaspoon of butter for each tin. (These mince
pies are most successful baked in specialized tart tins, available
in well-stocked housewares stores; check the size by measuring the
diameter of the bottom, not the top.)
On a lightly floured surface, roll out the pastry into a circle
about 1/8 inch thick. With a cookie cutter or the rim of a glass,
cut sixteen 3 1/2-inch rounds of pastry. Gently press 8 of the
rounds, 1 at a time, into the tart tins. Then spoon about 3
tablespoons of mincemeat into each pastry shell. With a pastry
brush dipped in cold water, lightly moisten the out- side edges of
the pastry shells and carefully fit the remaining 8 rounds over
them. Crimp the edges of the pastry together with your fingers or
press them with the tines of a fork. Trim the excess pastry from
around the rims with a sharp knive, and cut two 1/2-inch long
parallel slits aboutt 1/4 inch apart in the top of each of the
pies.
Arrange the pies on a large baking sheet, and bake them in the
middle of the oven for 10 minutes. Reduce the heat to 350 degrees
F and bake for 20 minutes longer, or until the crust is golden
brown. Run the blade of a knife around the inside edges of the
pies to loosen them slightly, and set them aside to cool in the
pans. Then turn out the pies with a narrow spatula and serve.
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Reply
| | | From: Genie· | Sent: 6/27/2008 6:51 PM |
Custard Crunch Mince Pie 1 (9-inch) unbaked pie shell
1 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 eggs, slightly beaten
1/4 cup butter, melted
1 cup mincemeat
1/2 cup chopped walnuts Preheat oven to 400 degrees F. Blend dry ingredients and slowly add to eggs. Add remaining ingredients and mix well. Pour into pie shell and bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 30 minutes. | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 6:52 PM |
MINCE PIES
To make eight 2 1/2-inch pies
8 teaspoons butter, softened
Short-crust pastry
1 1/2 cups mincemeat
Preheat the oven to 375 degrees F. With a pastry brush, coat the
bottom and sides of eight 2 1/2-inch tart tins with the softened
butter, allowing 1 teaspoon of butter for each tin. (These mince
pies are most successful baked in specialized tart tins, available
in well-stocked housewares stores; check the size by measuring the
diameter of the bottom, not the top.)
On a lightly floured surface, roll out the pastry into a circle
about 1/8 inch thick. With a cookie cutter or the rim of a glass,
cut sixteen 3 1/2-inch rounds of pastry. Gently press 8 of the
rounds, 1 at a time, into the tart tins. Then spoon about 3
tablespoons of mincemeat into each pastry shell. With a pastry
brush dipped in cold water, lightly moisten the out- side edges of
the pastry shells and carefully fit the remaining 8 rounds over
them. Crimp the edges of the pastry together with your fingers or
press them with the tines of a fork. Trim the excess pastry from
around the rims with a sharp knive, and cut two 1/2-inch long
parallel slits aboutt 1/4 inch apart in the top of each of the
pies.
Arrange the pies on a large baking sheet, and bake them in the
middle of the oven for 10 minutes. Reduce the heat to 350 degrees
F and bake for 20 minutes longer, or until the crust is golden
brown. Run the blade of a knife around the inside edges of the
pies to loosen them slightly, and set them aside to cool in the
pans. Then turn out the pies with a narrow spatula and serve.
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Reply
| | | From: Genie· | Sent: 6/27/2008 6:53 PM |
Custard Crunch Mince Pie
1 (9-inch) unbaked pie shell
1 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 eggs, slightly beaten
1/4 cup butter, melted
1 cup mincemeat
1/2 cup chopped walnuts
Preheat oven to 400 degrees F.
Blend dry ingredients and slowly add to eggs. Add remaining ingredients and mix well. Pour into pie shell and bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 30 minutes.
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Reply
| | | From: Genie· | Sent: 6/27/2008 6:53 PM |
| Sour Cream Mince Pie 1 (9-inch) unbaked pastry shell
1 (9 ounce) package None Such® Condensed Mincemeat, crumbled
1 cup apple juice or water
1 medium apple, cored, pared and chopped
1 tablespoon flour
2 cups sour cream
2 eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 to 3 tablespoons chopped nuts
Preheat oven to 425 degrees F.
In small saucepan, combine mincemeat and apple juice. Bring to a boil; boil briskly 1 minute. In medium bowl, stir flour into apples to coat; stir in mincemeat. Pour into pastry shell. Bake 15 minutes.
Meanwhile, in small mixer bowl, combine sour cream, eggs, sugar and vanilla extract; beat until smooth. Pour evenly over mincemeat mixture. Sprinkle with nuts. Return to oven; bake 8 to 10 minutes longer or until set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers. | | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 6:54 PM |
APPLE MINCE PIE Ingredients: One 9-Inch pie Pastry for 2-crust pie. 3 medium all-purpose apples, cored, pared and thinly sliced 3 Tbsp. flour 2 Tbs. butter or margarine, melted 1 (27 oz.) jar NON SUCH Mincemeat (regular or Brandy & Rum) 1 egg yolk, plus 2 Tbsp. water (optional) DIRECTIONS: Preheat oven to 425 degrees F....Place rack in lower half of oven... In a large bowl, toss apples with flour and butter; tuen into prepared crust. Spoon the NONE SUCH evenly over the apple mixture. Cover with top crust; cut slits near center. Seal and flute. Brush egg mixture over crust (optional). Bake 10 minutes. Reduce heat to 375 degrees F. and bake 25 minutes longer or until golden. Cool Garnish as desired or serve with whipped topping or ice cream. | |
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