Mincemeat Streusel Recipes

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!

APPLE STREUSEL MINCE PIE

Steps:

• In a large bowl, toss apples with 3 Tablespoons flour and the melted margarine; arrange in a pastry shell.
• (To save time, you can use a frozen pastry shell, thawed).
• Top apples with mincemeat.
• In medium bowl, combine remaining 1/2 cup flour, sugar and cinnamon; cut in cold margarine until crumbly.
• Add nuts; sprinkle over mincemeat.
• Bake in lower half of 425* degree oven 10 minutes.
• Reduce oven temperature to 375*; bake 25 minutes longer or until golden brown.
• Cool.
• Serve with whipping cream.
• (Prior to removing your pie from the oven, insert a knife or fork to test the doneness of the apples- I made this pie for Thanksgiving and used 3 different apples, one of them did not cook up as fast as the other two and I had some"crunchy" bites- it was s).

MINCEMEAT STREUSEL

Steps:

• Preheat your oven to 200C/400F/Gas 6. You will need a 12" x 9" (30 x 23 cm) tin.
• Measure the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add sufficient water to mix to a firm dough. (You can use your processor.).
• Roll out the pastry to a rectangle slightly larger than the tin, the line the base and sides of the tin with pastry. Trim level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.
• For the topping:.
• Put the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour onto the dry ingredients and mix together to form a dough. Chill for 30 minutes, as this will make it easier to grate.
• Grate the dough using a coarse grater and spread evenly over the mincemeat. Bake in a pre-heated oven for 20 - 25 minutes until golden brown.
• Cut into 16 evenly sized slices and serve warm with cream or brandy butter.

MINCEMEAT & SHORTBREAD SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
• Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
• Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.