Mincemeat Nut Bread Food

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.

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 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.

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.

ALL-FRUIT MINCEMEAT

Steps:

• Mix all the ingredients together, stirring well.
• Spoon into clean, screwtop jars and cover.
• Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
• The mincemeat keeps months like this.

BAKED MINCEMEAT DOUGHNUTS

Steps:

• Tip the flour, sugar and a good pinch of salt into a large bowl. Add the butter and rub into the flour with your fingertips. Stir in the yeast.
• Warm the milk to hand hot. Make a well in the centre of the flour and add the milk and egg. Mix everything together to make a soft dough. Tip onto a lightly floured surface and knead for 5 mins until the dough is smooth, elastic and no longer sticky. Put the dough back in the bowl, cover with a tea towel and leave to rise for about 1 hr or until doubled in size.
• Knead the dough again briefly, then divide into 12 equal pieces. Roll out each piece to a 9cm round and put 1 tsp mincemeat in the centre. Gather up the edges of the dough to enclose the filling, pinching it well to seal. Shape into a ball between your hands and put on a baking sheet lined with baking paper, sealed side down, allowing space for the dough to rise. Cover with a tea towel and leave for about 30 mins. Heat the oven to 190C/170C fan/gas 5.
• Bake the doughnuts for 10-12 mins until risen and golden. Mix the icing sugar with 2 tbsp cold water in a shallow bowl. Mix the caster sugar and cinnamon in another bowl. Roll each doughnut first in the sugar syrup, then into the caster sugar to coat all over. Leave to cool.

GRANDMA'S MINCEMEAT BREAD

Steps:

• Heat oven to 350°. Grease and flour two 7 1/2 x 3 3/4 x 2 1/4 -inch loaf pans set aside.Finely crumble mincemeat and place in a medium bowl. Stir in buttermilk and egg set aside.In a large bowl, mix flour, sugar, baking soda, and salt. Stir in mincemeat mixture until flour is moistened. Spread evenly in prepared pans.Bake for 60 to 65 minutes until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks.Wrap and store overnight to soften crust before serving. Serve at room temperature.*Do not substitute prepared mincemeat.High Altitude Adjustments: At 6,000 feet, no adjustments needed.

MINCEMEAT MUFFINS

Steps:

• Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Mix first 4 ingredients in large bowl. Whisk eggs, milk, butter and orange peel to blend in medium bowl; whisk in mincemeat. Add to dry ingredients; stir until just blended. Divide batter among prepared cups.
• Bake until muffins are light golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to racks and cool slightly. Serve warm or at room temperature.

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 CAKE WITH PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.
• Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
• Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.
• Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.

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.