Tuesday, 23 December 2008

Tarts, Macaroons and Mincemeat

Another day of baking for Christmas . Love to bake!
Isn't it a great time of the year, gives me an excuse to bake, bake, and bake!
Years ago, the Christ Church Anglican Women's Auxiliary in Glanworth used to make mincemeat as a Christmas fund raiser. My Mom and I made up a batch , divided it and freezing the mincemeat in canning jars. I used pint jars as not too many of my family like mincemeat. In my opinion this is the best mincemeat ever,far better than the store bought kind. Of course you have to like mincemeat which I do.
I am just using up my last pint.I add rum or whiskey to taste when I open a jar to use it.
Next fall I will be making some more mincemeat but probably just a half batch.

Mincemeat recipe:
6 lb.ground apples(Spys)
1 1/2 lb. ground suet
2 1/4 lb. brown sugar
3/4 tsp. mace
1/4 tsp. cloves
3/4 tsp. nutmeg
3/8 tsp. allspice
1/2 TBSP. salt
Mix all of the spices with brown sugar before adding to rest of ingredients.
1 1/2 lb. sultana raisins
1 1/2 lb. seeded raisins
1 1/2 lb. currants
Wash raisins well
1/4 lb. mixed peel
2 lemons, juice and grated rind
1 pt. cider
1 lb. montmorency cherries if frozen cook and cool before using
1 small bottle of maraschino cherries
Combine above ingredients.
Store in sterilized jars in freezer. Makes about 12 quarts.
With my last pint I made up a dozen yummy tarts!

Along with the mincemeat tarts I made, at the request of my daugher Rosanne, 2 dozen Maid of Honor tarts. This is a tart my Grannie made years ago , at treat from England.
Very simple line muffins pans with pie pastry of your choice , Add into cup 1/2 tsp raspberry jam.
Top with this Almond mixture.
3 0z. fruit sugar
3 oz. butter
3 oz. ground rice flour
1 egg
1/2 tsp. almond extract
Mix above ingredients well. Dollop on top raspberry jam , bake at 425 for 15 to 20 minutes.

I had some egg whites to use up so the finale of today's baking is a German Macaroon.

3 egg whites
1/4 tsp cream of tarter
1 cup white sugar
1 tsp. cinnamon
1/2 tsp. almond extract
2 cups flaked coconut
Beat egg whites and cream of tarter to soft peaks.
Slowly add sugar , beating to stiff peaks.
Combine coconut, cinnamon and almond extract and fold into stiff egg whites.Drop by tablespoons onto parchment paper or well greased cookie sheet.
Bake at 250 for 20 to 25 minutes.
Turn oven off leave macaroons in oven for another 30 to 45 minutes to dry macaroons.
This is a crispy macaroon similar to a meringue rather than a chewy soft macaroon. Great combo flavours of coconut, cinnamon and almond.
Note! the festive tablecloth my macaroon dish is resting on, my Mother who sews beautifully ,made up me. So pretty.


Lythrum said...

I can't say that I'm into mincemeat, but the macaroons look good :)

Cher said...

I am a huge fan of mincemeat too! All of your goodies look delicious! Happy Holidays!

Rosanne said...

Everything looks good especially the Maid of Honour tarts!