Mincemeat Cranberry Squares Recipes

Steps:

• Preheat oven to 400°. Line an 8-in. square baking pan with foil; grease foil with butter. In a large bowl, whisk flour, sugar, baking soda and salt. Stir in oil and milk. Reserve 1 cup for topping. Press remaining crumb mixture onto bottom of prepared pan. Spread with mincemeat. Stir pecans into reserved crumb mixture; sprinkle over top. Bake 30-35 minutes or until topping is golden brown., Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
• Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.

Steps:

• Preheat oven to 350 degrees F, then grease 15"x10" jelly roll pan.
• In a mixer bowl, beat flour, oats, 3/4 cup brown sugar & butter until crumbly.
• Set aside 1 1/2 cups of this mixture, then press the remaining mixture onto bottom of prepared jelly roll pan.
• Bake 15 minutes or until lightly browned, then set aside.
• In another bowl, beat cream cheese until fluffy, then gradually beat in sweetened condensed milk, until smooth.
• Beat in eggs, then spread this cream cheese mixture over baked crust.
• Spread mincemeat evenly over cream cheese mixture.
• Combine cornstarch with 1 tablespoon brown sugar, then combine that with cranberry sauce until combined ~ Spoon over mincemeat layer.
• Top the entire concoction with reserved crumb mixture, & bake 40 minutes or until golden.
• Cool in pan on wire rack.
• Chill, then cut into squares. Store in refrigerator.

Steps:

• Combine flour, oats, 3/4 cup brown sugar and butter until crumbly. Reserve 1 1/2 cups crumbs. With remaining crumbs press into greased 15x10 pan. Bake 15 minutes at 350. Beat cream cheese and milk; add eggs. Mix well. Spread on cooled crust. Top with mincemeat. Combine 1 tablespoon brown sugar and cornstarch. Stir in with cranberry sauce. Spoon over mincemeat. Top with remaining crumbs. Bake 40 minutes. Cool and cut into squares. Refrigerate in airtight container.

Steps:

• HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
• BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
• BAKE 15 minutes or until lightly browned.
• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
• COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
• BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.

Steps:

• Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
• To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
• Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
• Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ - 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.
• Knead the remaining dough back together and roll it out to cut out the lids-you can choose whichever shape you like, but stars are the most traditional.
• Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
• Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.

Steps:

• Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
• Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
• Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
• Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.

Steps:

• Place rack in lower half of oven & preheat the oven to 425 degrees F.
• In a large bowl, stir together the mincemeat & cranberries, then set aside.
• Line a 9-inch pie plate with one pastry crust, then add the filling.
• Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
• Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
• Bake for 30 minutes, then cool to room temperature on a wire rack.
• Cover & refrigerate.

Steps:

• In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
• Remove from heat.
• Grate orange peel and chop orange segments.
• Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
• Spoon into tart shell and place on baking sheet.
• Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.

Steps:

• In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 375F; grease a 13x9 pan and set aside.
• In a large mixing bowl, combine the flour, oats, sugar and baking soda.
• Stir in melted butter and mix together until mixture appears crumbly.
• Firmly pat half the crumb mixture into prepared pan, then cover evenly with mincemeat.
• Sprinkle remaining crumb mixture over mincemeat and pat lightly.
• Bake for 20 to 25 minutes or until squares appear golden brown.
• Cool before cutting into squares.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet in to heat up. Lightly flour a work surface, roll out the puff pastry to a 30 x 45cm rectangle, then put on a sheet of baking parchment. Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat, and mix again.
• Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom.
• To create the lattice pattern, start at the top of the pastry and cut a 1.5-2cm-wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling). About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5-2cm strip (you're creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You'll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months.
• Brush the tart with the egg and sprinkle with the extra sugar. Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20-25 mins or until golden brown on top (add an extra 10-15 mins if baking from frozen). Leave to cool for 5 mins before serving with whipped cream or brandy cream.

Steps:

• PASTRY:.
• Sift flour, sugar and salt into a large bowl.
• Cut in lard with a pastry blender until it resembles coarse meal.
• Put egg yolk in measuring cup, add milk to make 1/2 cup.
• Add egg mixture to bowl; stir until dough clings together and forms a ball.
• Roll out half the dough on a floured surface to a 15" x 11" rectangle; transfer to a cookie sheet.
• Note: You can make a parchment paper or wax paper pattern measuring 15" x 11". Roll out pastry directly onto the paper for easy transfer to baking sheet.
• FILLING:.
• Spread mincemeat filling evenly over dough to within 3/4 inch of edges.
• Dot the top of the mincemeat with the bits of butter.
• FINAL ASSEMBLY:.
• Roll out remaining half of dough; cut vents.
• Moisten edges of bottom pastry with cool water using a pastry brush or your fingers. Cover filling with the top pastry, sealing edges.
• Pinch edges together and crimp.
• TOPPING:.
• Beat egg white until stiff; spread on top crust.
• Bake in preheated 400 degree Fahrenheit oven for 25 minutes, or until golden brown. Remove to wire rack.
• GLAZE (optional):.
• Combine icing sugar and lemon juice in a small bowl.
• Drizzle over warm pastry.
• Cool slightly before cutting into squares to serve.