Archive for the ‘Mincemeat’ Category

Mincemeat Bread

Those who do not care for mincemeat will not even know that it is an ingredient.

2 1/2 cups unbleached flour
2 teaspoons baking soda
Pinch of salt (optional)
1 (27 ounce) jar mincemeat
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
2 tablespoons dark rum (optional)

Mix together the flour, baking soda and salt.

Combine remaining ingredients. Stir both mixtures together and spoon into either one greased medium loaf pan or five mini-loaf pans. Bake at 300 degrees F for 1 1/2 to 2 hours (1 loaf) or about 45 minutes for mini-loaves. Test with a wooden pick for doneness.

Let the bread cool for 10 minutes before removing from the pan.

Quick Mincemeat Fruitcake

2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 (28 ounce) jar ready-to-use mincemeat
1 (14 ounce) can sweetened condensed milk
1 cup chopped walnuts
2 cups candied mixed fruit

Preheat oven to 300 degrees F. Line two 9 x 4-inch loaf pans with wax paper.

Sift the flour and baking soda together.

In a large bowl, combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into prepared pans. Bake for 2 hours or until center springs back and top is golden brown. Cool.

Turn cakes out onto a wire rack; remove wax paper.

Mincemeat Rum Muffins

1 1/2 cups flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 melted butter or margarine
1/2 cup apple juice
2 eggs
1 cup fruit mincemeat
Sugar cubes
Rum

Preheat oven to 375 degrees F.

Combine dry ingredients and mix well.

Melt butter or margarine and stir in juice and eggs. Beat well. Stir liquid ingredients into dry mixture. Add mincemeat and stir until just moistened. Spoon into greased muffin cups.

Soak sugar cubes in rum and place one on top of batter in each muffin cup. Bake for 15 to 20 minutes.

Makes 8 to 9 large muffins.