Mincemeat Bread Food

MINCEMEAT NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x5-inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, and salt.
• In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy.
• Fold in mincemeat and walnuts.
• Pour egg mixture into flour mixture.
• stir until dry ingredients are moistened.
• Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool on a wire rack 10 minutes.
• Remove from pan.
• Cool completely before slicing.
• Sprinkle top with powdered sugar.

MINCEMEAT BREAD

Steps:

• Preheat oven to 350 degrees F, & grease a 9 1/2" loaf pan.
• Whisk together flour, baking powder & salt.
• In another bowl, mix together sugar, melted shortening, mincemeat, egg & milk.
• Add to flour mixture, stirring only until dry ingredients are moistened.
• Bake 1 hour.
• Let stand for 24 hours before cutting!

MINCEMEAT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
• Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
• Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.

NUTTY MINCEMEAT BREAD

Steps:

• Preheat oven to 350 degrees F. and spray a 9 1/2" loaf pan with Pam cooking spray.
• Mix all ingredients in a bowl stirring only until dry ingredients are moistened. (will be very stiff).
• Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool on a wire rack 10 minutes.
• Remove from pan.
• Cool completely before slicing.

MINCEMEAT-FILLED BRAID

Steps:

• Dissolve yeast in warm water. In a large bowl, combine next 6 ingredients, yeast mixture and 1-1/2 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for filling, crumble mincemeat in a small saucepan; add water. Bring to a boil. Reduce heat; cook over medium-low heat until thickened, 20-25 minutes. Set aside; cool., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14x4-in. rectangle. Spread a third of the filling down the center of each strip; bring the sides of each strip together over filling. Pinch seams to seal. Place strips, seam side down, on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. , Combine icing ingredients; drizzle over braid.

MINCEMEAT BREAD TWISTS

Steps:

• Preheat oven to 375 degrees F, & lightly grease two cookie sheets.
• FOR THE TWISTS, unroll crescent rolls & separate into triangles, cutting each triangle lengthwise into thirds to make 3 triangles (24 total).
• In small mixing bowl, combine mincemeat & pecans.
• Spoon 1 teaspoon of mincemeat mixture onto each dough triangle, spreading to cover surface of dough.
• Fold in corners, overlapping slightly in center.
• Place 1 inch apart on prepared cookie sheets.
• Bake 12 minutes, or until golden brown.
• Transfer to wire rack, & let cool.
• FOR THE ICING, in small mixing bowl, stir together powdered sugar, vanilla extract & enough milk to make a mixture of drizzling consistency.
• Drizzle over cooled cookies.
• The twists can be stored at room temperature for up to 3 days in layers separated by wax paper in an airtight container. They can also be frozen for up to 3 months.

MINCEMEAT BANANA BREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.
• Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.
• Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
• To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.

MINCEMEAT STREUSEL BREAD PUDDING

Steps:

• Lightly grease 9 inch, deep dish pie plate or fluted quiche pan.
• Layer half the bread cubes over the bottom.
• Pour mincemeat evenly over the bread.
• Top with the remaining bread cubes.
• In a medium bowl, whisk together the eggs, milk, vanilla and cinnamon.
• Pour over the bread and mincemeat mixture.
• Let stand 10 minutes, press gently with back of a spoon to moisten the top layer.
• In a small bowl, combine flour and brown sugar.
• Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
• Sprinkle this over the pudding mixture.
• Bake in a pre-heated 350F oven for 40 minutes or until knife inserted in the centre comes out clean and topping is golden.
• Let stand 10 minutes before serving with Jiffy Custard Sauce.
• Enjoy!

MINCEMEAT AND MARZIPAN TEA BREAD

Steps:

• Preheat the oven to 180c / gas 4 / fan 160c.
• Butter a 2lb loaf tin and line the base with greaseproof paper.
• Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
• In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
• Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
• Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
• Lightly dust the tea bread with icing sugar while it is still hot.
• Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely.