Guest guest Posted December 9, 2000 Report Share Posted December 9, 2000 2 recipes xposted <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 6.0 " date= " December 09, 2000 " > <Summ> <Nam> Shortcake Mincemeat and Apple Pie </Nam></Summ> <RcpE name= " Shortcake Mincemeat and Apple Pie " author= " Vicky Musselman, food writer " > <RTxt> <![CDATA[ * Exported from MasterCook * Shortcake Mincemeat and Apple Pie Recipe By :Vicky Musselman, food writer Serving Size : 8 Preparation Time :0:25 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces self-rising flour (2 3/4 cups) 6 ounces cold butter -- cut into tiny pieces 4 ounces sugar (caster or fine) 1 egg yolk 2 tablespoons ice water -- or as needed 1 cooking apple 2 ounces pecans 14 ounces No Cook Vegetarian Mincemeat milk for brushing 2 tablespoons apricot jam --BBC Good Food Self-rising flour (3cups 2tbs): 3 cups all-purpose flour 1 1/2 tablespoons baking powder 1/2 tablespoon salt --King Arthur Baking Book PREPARE PASTRY - Preheat oven to 375F (190C). Put flour, butter and sugar in a food processor and whizz to form crumbs. Add yolk and two tablespoons cold water and pulse briefly to form a dough. Wrap in plastic film and chill. CHOP AND STIR - Peel, core and chop the apples into small pieces, and halve the pecans. Roll out two-thirds of the pastry to line a 9.5-inch diameter deep pie tin or flan tin. Stir the apple and pecans into the mincemeat and spread over the pastry. DECORATE - Cut remaining pastry into six narrow strips. Brush the rim with water and lay the strips in a casual lattice pattern. Press the ends to attach. *See tip. Brush with a little milk. BAKE AND GLAZE - Bake for 20 to 25 minutes until the pastry is golden. Warm jam and brush over pastry. FREEZING TIP - To freeze and bake later, do not brush with milk. Freeze well wrapped up to 2 months. Defrost before baking. Source: " BBC Good Food Nov 2000 " T(Cooking): " 0:25 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 615 Calories; 27g Fat (39.5% calories from fat); 7g Protein; 87g Carbohydrate; 5g Dietary Fiber; 80mg Cholesterol; 759mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 5 1/2 Fat; 2 Other Carbohydrates. NOTES : Self rising flour gives the pastry a light, spongy texture. Nutr. Assoc. : 4884 0 1440 0 0 3545 0 0 2130706543 0 0 0 2130706543 2130706543 2130706543 0 ]]> </RTxt> <Serv qty= " 8 " /> <PrpT elapsed= " 0:25 " /> <CatS> <CatT> Desserts </CatT> <CatT> Fruit </CatT> </CatS> <IngR name= " self-rising flour (2 3/4 cups) " unit= " ounces " qty= " 12 " > <INtI> 4884 </INtI> </IngR> <IngR name= " cold butter " unit= " ounces " qty= " 6 " > <IPrp> cut into tiny pieces </IPrp> </IngR> <IngR name= " sugar (caster or fine) " unit= " ounces " qty= " 4 " > <INtI> 1440 </INtI> </IngR> <IngR name= " egg yolk " qty= " 1 " ></IngR> <IngR name= " ice water " unit= " tablespoons " qty= " 2 " > <IPrp> or as needed </IPrp> </IngR> <IngR name= " cooking apple " qty= " 1 " > <INtI> 3545 </INtI> </IngR> <IngR name= " pecans " unit= " ounces " qty= " 2 " ></IngR> <IngR name= " No Cook Vegetarian Mincemeat " unit= " ounces " qty= " 14 " code= " R " ></IngR> <IngR name= " milk for brushing " > <INtI> 2130706543 </INtI> </IngR> <IngR name= " apricot jam " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " --BBC Good Food " code= " T " ></IngR> <IngR name= " Self-rising flour (3cups 2tbs): " code= " S " ></IngR> <IngR name= " all-purpose flour " unit= " cups " qty= " 3 " code= " I " > <INtI> 2130706543 </INtI> </IngR> <IngR name= " baking powder " unit= " tablespoons " qty= " 1 1/2 " code= " I " > <INtI> 2130706543 </INtI> </IngR> <IngR name= " salt " unit= " tablespoon " qty= " 1/2 " code= " I " > <INtI> 2130706543 </INtI> </IngR> <IngR name= " --King Arthur Baking Book " code= " T " ></IngR> <DirS> <DirT> PREPARE PASTRY - Preheat oven to 375F (190C). Put flour, butter and sugar in a food processor and whizz to form crumbs. Add yolk and two tablespoons cold water and pulse briefly to form a dough. Wrap in plastic film and chill. </DirT> <DirT> CHOP AND STIR - Peel, core and chop the apples into small pieces, and halve the pecans. Roll out two-thirds of the pastry to line a 9.5-inch diameter deep pie tin or flan tin. Stir the apple and pecans into the mincemeat and spread over the pastry. </DirT> <DirT> DECORATE - Cut remaining pastry into six narrow strips. Brush the rim with water and lay the strips in a casual lattice pattern. Press the ends to attach. *See tip. Brush with a little milk. </DirT> <DirT> BAKE AND GLAZE - Bake for 20 to 25 minutes until the pastry is golden. Warm jam and brush over pastry. </DirT> <DirT> FREEZING TIP - To freeze and bake later, do not brush with milk. Freeze well wrapped up to 2 months. Defrost before baking. </DirT> </DirS> <Srce> BBC Good Food Nov 2000 </Srce> <AltT label= " Cooking " elapsed= " 0:25 " /> <Note> Self rising flour gives the pastry a light, spongy texture. </Note> </RcpE> <RcpE name= " No Cook Vegetarian Mincemeat " author= " Vicky Musselman, food writer " > <RTxt> <![CDATA[ * Exported from MasterCook * No Cook Vegetarian Mincemeat Recipe By :Vicky Musselman, food writer Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces butter -- melted 4 ounces dried apricots -- roughly chopped 4 ounces raisins 4 ounces sultanas 6 ounces currants 4 ounces candied citrus peel -- finely chopped 2 ounces blanched almonds -- chopped 5 ounces light muscovado sugar or dark brown sugar 1 tablespoon orange marmalade 1/2 teaspoon mixed spice or allspice 1/2 teaspoon ground cinnamon 1 lemon (finely grated zest and juice) Later additions: 4 tablespoons brandy 4 tablespoons sherry MIX all the ingredients together in a large bowl, except the brandy and sherry. Cover the bowl with a tea towel and leave to stand overnight. ADD brandy and sherry the next day. Spoon into sterilized jars. (Makes about 6 cups) Tip: Muscovado gets its deep color, smoky flavor and moistness from its high molasses content. Source: " BBC Good Food Nov 2000 " Yield: " 2 pounds " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3347 Calories; 78g Fat (20.8% calories from fat); 32g Protein; 641g Carbohydrate; 44g Dietary Fiber; 124mg Cholesterol; 720mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 25 Fruit; 14 1/2 Fat; 16 Other Carbohydrates. Nutr. Assoc. : 0 0 0 904680 0 0 0 3036 0 15 0 3896 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Desserts </CatT> <CatT> Fruit </CatT> </CatS> <IngR name= " butter " unit= " ounces " qty= " 2 " > <IPrp> melted </IPrp> </IngR> <IngR name= " dried apricots " unit= " ounces " qty= " 4 " > <IPrp> roughly chopped </IPrp> </IngR> <IngR name= " raisins " unit= " ounces " qty= " 4 " ></IngR> <IngR name= " sultanas " unit= " ounces " qty= " 4 " > <INtI> 904680 </INtI> </IngR> <IngR name= " currants " unit= " ounces " qty= " 6 " ></IngR> <IngR name= " candied citrus peel " unit= " ounces " qty= " 4 " > <IPrp> finely chopped </IPrp> </IngR> <IngR name= " blanched almonds " unit= " ounces " qty= " 2 " > <IPrp> chopped </IPrp> </IngR> <IngR name= " light muscovado sugar or dark brown sugar " unit= " ounces " qty= " 5 " > <INtI> 3036 </INtI> </IngR> <IngR name= " orange marmalade " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " mixed spice or allspice " unit= " teaspoon " qty= " 1/2 " > <INtI> 15 </INtI> </IngR> <IngR name= " ground cinnamon " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " lemon (finely grated zest and juice) " qty= " 1 " > <INtI> 3896 </INtI> </IngR> <IngR name= " Later additions: " code= " S " ></IngR> <IngR name= " brandy " unit= " tablespoons " qty= " 4 " ></IngR> <IngR name= " sherry " unit= " tablespoons " qty= " 4 " ></IngR> <DirS> <DirT> MIX all the ingredients together in a large bowl, except the brandy and sherry. Cover the bowl with a tea towel and leave to stand overnight. </DirT> <DirT> ADD brandy and sherry the next day. Spoon into sterilized jars. (Makes about 6 cups) </DirT> <DirT> Tip: Muscovado gets its deep color, smoky flavor and moistness from its high molasses content. </DirT> </DirS> <Srce> BBC Good Food Nov 2000 </Srce> <Yield unit= " pounds " qty= " 2.000000 " /> </RcpE></mx2> KitPatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 Posted and mailed-- I have a question about Veg Mincemeat. I have tried it several times and it is WAY too sweet. is there a way to get a more familiar level of sweetness and still have the balance of spices and sugar found in real mincedmeat? I have tried TVP and it doesn't work for this problem. Thanks, Kitty PatHanneman wrote: > 2 recipes xposted > > <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> > <!DOCTYPE mx2 SYSTEM " mx2.dtd " > > <mx2 source= " MasterCook 6.0 " date= " December 09, 2000 " > > <Summ> > <Nam> > Shortcake Mincemeat and Apple Pie > </Nam></Summ> > <RcpE name= " Shortcake Mincemeat and Apple Pie " author= " Vicky Musselman, food writer " > > <RTxt> > <![CDATA[ > * Exported from MasterCook * > > Shortcake Mincemeat and Apple Pie > > Recipe By :Vicky Musselman, food writer > Serving Size : 8 Preparation Time :0:25 > Categories : Desserts Fruit > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 12 ounces self-rising flour (2 3/4 cups) > 6 ounces cold butter -- cut into tiny pieces > 4 ounces sugar (caster or fine) > 1 egg yolk > 2 tablespoons ice water -- or as needed > 1 cooking apple > 2 ounces pecans > 14 ounces No Cook Vegetarian Mincemeat > milk for brushing > 2 tablespoons apricot jam > --BBC Good Food > Self-rising flour (3cups 2tbs): > 3 cups all-purpose flour > 1 1/2 tablespoons baking powder > 1/2 tablespoon salt > --King Arthur Baking Book > > PREPARE PASTRY - Preheat oven to 375F (190C). Put flour, butter and sugar > in a food processor and whizz to form crumbs. Add yolk and two tablespoons > cold water and pulse briefly to form a dough. Wrap in plastic film and > chill. > > CHOP AND STIR - Peel, core and chop the apples into small pieces, and > halve the pecans. Roll out two-thirds of the pastry to line a 9.5-inch > diameter deep pie tin or flan tin. Stir the apple and pecans into the > mincemeat and spread over the pastry. > > DECORATE - Cut remaining pastry into six narrow strips. Brush the rim with > water and lay the strips in a casual lattice pattern. Press the ends to > attach. *See tip. Brush with a little milk. > > BAKE AND GLAZE - Bake for 20 to 25 minutes until the pastry is golden. > Warm jam and brush over pastry. > > FREEZING TIP - To freeze and bake later, do not brush with milk. Freeze > well wrapped up to 2 months. Defrost before baking. > > Source: > " BBC Good Food Nov 2000 " > T(Cooking): > " 0:25 " > - - - - - - - - - - - - - - - - - - - > Per Serving (excluding unknown items): 615 Calories; 27g Fat (39.5% > calories from fat); 7g Protein; 87g Carbohydrate; 5g Dietary Fiber; 80mg > Cholesterol; 759mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 > Fruit; 5 1/2 Fat; 2 Other Carbohydrates. > > NOTES : Self rising flour gives the pastry a light, spongy texture. > > Nutr. Assoc. : 4884 0 1440 0 0 3545 0 0 2130706543 0 0 0 2130706543 > 2130706543 2130706543 0 > > ]]> > </RTxt> > <Serv qty= " 8 " /> > <PrpT elapsed= " 0:25 " /> > <CatS> > <CatT> > Desserts > </CatT> > <CatT> > Fruit > </CatT> > </CatS> > <IngR name= " self-rising flour (2 3/4 cups) " unit= " ounces " qty= " 12 " > > <INtI> > 4884 > </INtI> > </IngR> > <IngR name= " cold butter " unit= " ounces " qty= " 6 " > > <IPrp> > cut into tiny pieces > </IPrp> > </IngR> > <IngR name= " sugar (caster or fine) " unit= " ounces " qty= " 4 " > > <INtI> > 1440 > </INtI> > </IngR> > <IngR name= " egg yolk " qty= " 1 " ></IngR> > <IngR name= " ice water " unit= " tablespoons " qty= " 2 " > > <IPrp> > or as needed > </IPrp> > </IngR> > <IngR name= " cooking apple " qty= " 1 " > > <INtI> > 3545 > </INtI> > </IngR> > <IngR name= " pecans " unit= " ounces " qty= " 2 " ></IngR> > <IngR name= " No Cook Vegetarian Mincemeat " unit= " ounces " qty= " 14 " code= " R " ></IngR> > <IngR name= " milk for brushing " > > <INtI> > 2130706543 > </INtI> > </IngR> > <IngR name= " apricot jam " unit= " tablespoons " qty= " 2 " ></IngR> > <IngR name= " --BBC Good Food " code= " T " ></IngR> > <IngR name= " Self-rising flour (3cups 2tbs): " code= " S " ></IngR> > <IngR name= " all-purpose flour " unit= " cups " qty= " 3 " code= " I " > > <INtI> > 2130706543 > </INtI> > </IngR> > <IngR name= " baking powder " unit= " tablespoons " qty= " 1 1/2 " code= " I " > > <INtI> > 2130706543 > </INtI> > </IngR> > <IngR name= " salt " unit= " tablespoon " qty= " 1/2 " code= " I " > > <INtI> > 2130706543 > </INtI> > </IngR> > <IngR name= " --King Arthur Baking Book " code= " T " ></IngR> > <DirS> > <DirT> > PREPARE PASTRY - Preheat oven to 375F (190C). Put flour, butter and sugar in a food processor and whizz to form crumbs. Add yolk and two tablespoons cold water and pulse briefly to form a dough. Wrap in plastic film and chill. > </DirT> > <DirT> > CHOP AND STIR - Peel, core and chop the apples into small pieces, and halve the pecans. Roll out two-thirds of the pastry to line a 9.5-inch diameter deep pie tin or flan tin. Stir the apple and pecans into the mincemeat and spread over the pastry. > </DirT> > <DirT> > DECORATE - Cut remaining pastry into six narrow strips. Brush the rim with water and lay the strips in a casual lattice pattern. Press the ends to attach. *See tip. Brush with a little milk. > </DirT> > <DirT> > BAKE AND GLAZE - Bake for 20 to 25 minutes until the pastry is golden. Warm jam and brush over pastry. > </DirT> > <DirT> > FREEZING TIP - To freeze and bake later, do not brush with milk. Freeze well wrapped up to 2 months. Defrost before baking. > </DirT> > </DirS> > <Srce> > BBC Good Food Nov 2000 > </Srce> > <AltT label= " Cooking " elapsed= " 0:25 " /> > <Note> > Self rising flour gives the pastry a light, spongy texture. > </Note> > </RcpE> > <RcpE name= " No Cook Vegetarian Mincemeat " author= " Vicky Musselman, food writer " > > <RTxt> > <![CDATA[ > * Exported from MasterCook * > > No Cook Vegetarian Mincemeat > > Recipe By :Vicky Musselman, food writer > Serving Size : 0 Preparation Time :0:00 > Categories : Desserts Fruit > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 ounces butter -- melted > 4 ounces dried apricots -- roughly chopped > 4 ounces raisins > 4 ounces sultanas > 6 ounces currants > 4 ounces candied citrus peel -- finely chopped > 2 ounces blanched almonds -- chopped > 5 ounces light muscovado sugar or dark brown sugar > 1 tablespoon orange marmalade > 1/2 teaspoon mixed spice or allspice > 1/2 teaspoon ground cinnamon > 1 lemon (finely grated zest and juice) > Later additions: > 4 tablespoons brandy > 4 tablespoons sherry > > MIX all the ingredients together in a large bowl, except the brandy and > sherry. Cover the bowl with a tea towel and leave to stand overnight. > ADD brandy and sherry the next day. Spoon into sterilized jars. (Makes > about 6 cups) > > Tip: Muscovado gets its deep color, smoky flavor and moistness from its > high molasses content. > > Source: > " BBC Good Food Nov 2000 " > Yield: > " 2 pounds " > - - - - - - - - - - - - - - - - - - - > Per Serving (excluding unknown items): 3347 Calories; 78g Fat (20.8% > calories from fat); 32g Protein; 641g Carbohydrate; 44g Dietary Fiber; > 124mg Cholesterol; 720mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean > Meat; 25 Fruit; 14 1/2 Fat; 16 Other Carbohydrates. > > Nutr. Assoc. : 0 0 0 904680 0 0 0 3036 0 15 0 3896 0 0 0 > > ]]> > </RTxt> > <Serv qty= " 0 " /> > <PrpT elapsed= " 0:00 " /> > <CatS> > <CatT> > Desserts > </CatT> > <CatT> > Fruit > </CatT> > </CatS> > <IngR name= " butter " unit= " ounces " qty= " 2 " > > <IPrp> > melted > </IPrp> > </IngR> > <IngR name= " dried apricots " unit= " ounces " qty= " 4 " > > <IPrp> > roughly chopped > </IPrp> > </IngR> > <IngR name= " raisins " unit= " ounces " qty= " 4 " ></IngR> > <IngR name= " sultanas " unit= " ounces " qty= " 4 " > > <INtI> > 904680 > </INtI> > </IngR> > <IngR name= " currants " unit= " ounces " qty= " 6 " ></IngR> > <IngR name= " candied citrus peel " unit= " ounces " qty= " 4 " > > <IPrp> > finely chopped > </IPrp> > </IngR> > <IngR name= " blanched almonds " unit= " ounces " qty= " 2 " > > <IPrp> > chopped > </IPrp> > </IngR> > <IngR name= " light muscovado sugar or dark brown sugar " unit= " ounces " qty= " 5 " > > <INtI> > 3036 > </INtI> > </IngR> > <IngR name= " orange marmalade " unit= " tablespoon " qty= " 1 " ></IngR> > <IngR name= " mixed spice or allspice " unit= " teaspoon " qty= " 1/2 " > > <INtI> > 15 > </INtI> > </IngR> > <IngR name= " ground cinnamon " unit= " teaspoon " qty= " 1/2 " ></IngR> > <IngR name= " lemon (finely grated zest and juice) " qty= " 1 " > > <INtI> > 3896 > </INtI> > </IngR> > <IngR name= " Later additions: " code= " S " ></IngR> > <IngR name= " brandy " unit= " tablespoons " qty= " 4 " ></IngR> > <IngR name= " sherry " unit= " tablespoons " qty= " 4 " ></IngR> > <DirS> > <DirT> > MIX all the ingredients together in a large bowl, except the brandy and sherry. Cover the bowl with a tea towel and leave to stand overnight. </DirT> > <DirT> > ADD brandy and sherry the next day. Spoon into sterilized jars. (Makes about 6 cups) > </DirT> > <DirT> > Tip: Muscovado gets its deep color, smoky flavor and moistness from its high molasses content. > </DirT> > </DirS> > <Srce> > BBC Good Food Nov 2000 > </Srce> > <Yield unit= " pounds " qty= " 2.000000 " /> > </RcpE></mx2> > KitPatH http://home.earthlink.net/~kitpath/ > Link to mastercook resource network, recipes, more > > > *********************************************************************** > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through eGroups site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** -- Kitty in Somerset, PA mail to:basyefelton http://eboard.com/sewingstuff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 At 12/15/2000, you wrote: >Posted and mailed-- > >I have a question about Veg Mincemeat. I have tried it several times and it is WAY too sweet. is there a way to get a more familiar level of sweetness and still have the balance of spices and sugar found in real mincedmeat? I have tried TVP and it >doesn't work for this problem. Thanks, Kitty my first intuition says to cut back on the sugar for the minced meat AND for the pie - since it's all veggie - we can taste it and add more sugar to taste. or honey: we don't need as much honey and it has a more mellow flavor. I know what you mean tho. Some of these things are way to sweet. (Like health valley veg soups are too sweet for me. ) Curious what others will say.... KitPatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Quote Link to comment Share on other sites More sharing options...
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