How many like this? When I was in school, we had a bucket of that stuff
that must have been around for a couple of years! I think it's gross,
but...I am always in charge of rolls/desserts for the holidays. Tired
of the S.O.S., so a few years ago, I decided to tweak the traditional
desserts. So this year, it's cranberry upside down cake(from Classic
Home Desserts), pumpkin cheesecake with gingersnap crust, and
peach/blueberry pie. Think this is enough for 13 people?

I find mincemeat to be very hit and miss, depending on the recipe. It's
often best when baked into mini tartlets and smeasred with brandy
butter!

Those desserts sound both great and plenty for 13 people. Cheesecakes
can serve a lot, since they tend to need smaller servings.

Kris


merryb wrote:
> How many like this? When I was in school, we had a bucket of that stuff
> that must have been around for a couple of years! I think it's gross,
> but...I am always in charge of rolls/desserts for the holidays. Tired
> of the S.O.S., so a few years ago, I decided to tweak the traditional
> desserts. So this year, it's cranberry upside down cake(from Classic
> Home Desserts), pumpkin cheesecake with gingersnap crust, and
> peach/blueberry pie. Think this is enough for 13 people?

merryb wrote:

> So this year, it's cranberry upside down cake(from Classic
> Home Desserts), pumpkin cheesecake with gingersnap crust, and
> peach/blueberry pie. Think this is enough for 13 people?
>

No. If you cut 3 pies into 8 pieces, that's only 24 servings. Most folks
I know will eat two slices of pie. For 13 people you need 26 servings.
Make one more pie, or have somebody bring one.


Dawn

Dawn wrote:
> merryb wrote:
>
> > So this year, it's cranberry upside down cake(from Classic
> > Home Desserts), pumpkin cheesecake with gingersnap crust, and
> > peach/blueberry pie. Think this is enough for 13 people?
> >
>
> No. If you cut 3 pies into 8 pieces, that's only 24 servings. Most folks
> I know will eat two slices of pie. For 13 people you need 26 servings.
> Make one more pie, or have somebody bring one.
>
>
> Dawn
Sorry, I was being sarcastic! I think it's MORE than enough- I have a
12 inch pie pan, so it will be a pretty big pie.

merryb wrote:
> How many like this? When I was in school, we had a bucket of that stuff
> that must have been around for a couple of years! I think it's gross,
> but...I am always in charge of rolls/desserts for the holidays. Tired
> of the S.O.S., so a few years ago, I decided to tweak the traditional
> desserts. So this year, it's cranberry upside down cake(from Classic
> Home Desserts), pumpkin cheesecake with gingersnap crust, and
> peach/blueberry pie. Think this is enough for 13 people?
>
Where does the mincemeat come into this...?
Otherwise, I love small amounts of mincemeat. My mom used to make
mincemeat cookies which were basically like a toll house cookie but with
mincemeat instead. Loved 'em! I find it too sweet and concentrated to
enjoy in a pie or something larger than a cookie.

merryb wrote:
>
> How many like this? When I was in school, we had a bucket of that stuff
> that must have been around for a couple of years! I think it's gross,
> but...I am always in charge of rolls/desserts for the holidays. Tired
> of the S.O.S., so a few years ago, I decided to tweak the traditional
> desserts. So this year, it's cranberry upside down cake(from Classic
> Home Desserts), pumpkin cheesecake with gingersnap crust, and
> peach/blueberry pie. Think this is enough for 13 people?

I love mincemeat. It was always a seasonal treat in our house.
My mother made dozens and dozes of mince meat tarts and even
mince meat pies. I always make a point of baking a few dozen
tarts for the holidays.


If you want an interesting upside down cake, try sour cherry. I
made one a few years ago and was great. I would take a pass on
peach/ blueberry pie. It sounds too much like strawberry rhubarb,
a waste of both fruits. Either would be good on its own, but
mixing the two just ruins both.

Goomba38 wrote:
>
>
> Where does the mincemeat come into this...?
> Otherwise, I love small amounts of mincemeat.

Mince meat pie is really good. It is very rich, very satisfying.
You only need a small piece.


> My mom used to make
> mincemeat cookies which were basically like a toll house cookie but with
> mincemeat instead. Loved 'em! I find it too sweet and concentrated to
> enjoy in a pie or something larger than a cookie.

My wife, who is not usually comfortable making pies, tried making
one for a church function. She was planning on an apple pie but
realized she didn't have enough apples. I had a half a jar of
mince meat left over from my tarts, so added that to the pie. It
was very well received.

Goomba38 wrote:
> merryb wrote:
> > How many like this? When I was in school, we had a bucket of that stuff
> > that must have been around for a couple of years! I think it's gross,
> > but...I am always in charge of rolls/desserts for the holidays. Tired
> > of the S.O.S., so a few years ago, I decided to tweak the traditional
> > desserts. So this year, it's cranberry upside down cake(from Classic
> > Home Desserts), pumpkin cheesecake with gingersnap crust, and
> > peach/blueberry pie. Think this is enough for 13 people?
> >
> Where does the mincemeat come into this...?
> Otherwise, I love small amounts of mincemeat. My mom used to make
> mincemeat cookies which were basically like a toll house cookie but with
> mincemeat instead. Loved 'em! I find it too sweet and concentrated to
> enjoy in a pie or something larger than a cookie.
Nowhere, just talking about what's for dessert with a coworker, and the
subject came up. Just rambling, I guess.

Dave Smith wrote:
> merryb wrote:
> >
> > How many like this? When I was in school, we had a bucket of that stuff
> > that must have been around for a couple of years! I think it's gross,
> > but...I am always in charge of rolls/desserts for the holidays. Tired
> > of the S.O.S., so a few years ago, I decided to tweak the traditional
> > desserts. So this year, it's cranberry upside down cake(from Classic
> > Home Desserts), pumpkin cheesecake with gingersnap crust, and
> > peach/blueberry pie. Think this is enough for 13 people?
>
> I love mincemeat. It was always a seasonal treat in our house.
> My mother made dozens and dozes of mince meat tarts and even
> mince meat pies. I always make a point of baking a few dozen
> tarts for the holidays.
>
>
> If you want an interesting upside down cake, try sour cherry. I
> made one a few years ago and was great. I would take a pass on
> peach/ blueberry pie. It sounds too much like strawberry rhubarb,
> a waste of both fruits. Either would be good on its own, but
> mixing the two just ruins both.
Have you ever tried it? It is really good. I was going the cranberry
route to keep in theme with Turkey Day.

merryb wrote:
> Goomba38 wrote:
>> merryb wrote:
>>> How many like this? When I was in school, we had a bucket of that stuff
>>> that must have been around for a couple of years! I think it's gross,
>>> but...I am always in charge of rolls/desserts for the holidays. Tired
>>> of the S.O.S., so a few years ago, I decided to tweak the traditional
>>> desserts. So this year, it's cranberry upside down cake(from Classic
>>> Home Desserts), pumpkin cheesecake with gingersnap crust, and
>>> peach/blueberry pie. Think this is enough for 13 people?
>>>
>> Where does the mincemeat come into this...?
>> Otherwise, I love small amounts of mincemeat. My mom used to make
>> mincemeat cookies which were basically like a toll house cookie but with
>> mincemeat instead. Loved 'em! I find it too sweet and concentrated to
>> enjoy in a pie or something larger than a cookie.
> Nowhere, just talking about what's for dessert with a coworker, and the
> subject came up. Just rambling, I guess.
>
Ohhhhhhhhh I seeeeeeeeee. You listed a bunch of desserts you were making
yet mincemeat wasn't on that list, so I got confused.

Is it Dromedary brand mincemeat that comes in the little brick carton?
Or jar? I haven't purchased it in years (and never made it from scratch)

merryb wrote:

> Have you ever tried it? It is really good. I was going the cranberry
> route to keep in theme with Turkey Day.

I'm not a huge cranberry eater, and never could abide that jelly stuff.
So to keep the cranberry tradition going on TG, I often make an apple
and cranberry casserole to serve as a side dish. I always cut back on
the sugar, and if I make it this year will use Splenda


* Exported from MasterCook *

Cran-Apple Casserole

Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
Serving Size : 8 Preparation Time :0:15
Categories : Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped apples
2 cups fresh cranberries
1/2 cup oats
2 cups sugar -- *see note
1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons butter

* I prefer to use 2 T. flour and 1 cup of sugar

Mix and place fruit in a 3 quart buttered casserole. Combine dry
ingredients and pat on top. Dot with butter. Cover and bake for 45
minutes at 325 degrees.

Goomba38 wrote:
> merryb wrote:
>
> > Have you ever tried it? It is really good. I was going the cranberry
> > route to keep in theme with Turkey Day.
>
> I'm not a huge cranberry eater, and never could abide that jelly stuff.
> So to keep the cranberry tradition going on TG, I often make an apple
> and cranberry casserole to serve as a side dish. I always cut back on
> the sugar, and if I make it this year will use Splenda
>
>
> * Exported from MasterCook *
>
> Cran-Apple Casserole
>
> Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
> Serving Size : 8 Preparation Time :0:15
> Categories : Fruit
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups chopped apples
> 2 cups fresh cranberries
> 1/2 cup oats
> 2 cups sugar -- *see note
> 1/2 cup brown sugar
> 1/2 cup chopped pecans
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 3 tablespoons butter
>
> * I prefer to use 2 T. flour and 1 cup of sugar
>
> Mix and place fruit in a 3 quart buttered casserole. Combine dry
> ingredients and pat on top. Dot with butter. Cover and bake for 45
> minutes at 325 degrees.
I'm with you on that- That casserole sounds great! Thanks for posting
it. I bet a few pears would be good in it, too.

Goomba38 wrote:

> > Have you ever tried it? It is really good. I was going the cranberry
> > route to keep in theme with Turkey Day.
>
> I'm not a huge cranberry eater, and never could abide that jelly stuff.

i trust that you are talking about the stuff in the can. It is
vile and I can appreciate that anyone who has reason to associate
canned cranberry sauce or cranberry jello with something that
comes in a can would think it is disgusting. In our family
cranberry sauce was always made form fresh or frozen cranberries
NEVER from a can. Maybe that explains why I like it and so many
other people hate it.

merryb wrote:


>>No. If you cut 3 pies into 8 pieces, that's only 24 servings. Most folks
>>I know will eat two slices of pie. For 13 people you need 26 servings.
>>Make one more pie, or have somebody bring one.
>>
>>
>>Dawn
>
> Sorry, I was being sarcastic! I think it's MORE than enough- I have a
> 12 inch pie pan, so it will be a pretty big pie.

LOL! Ok, your family must not eat like some of my friends do. Heck, I
think my brother in law could eat half a pie by himself.


Dawn

On Fri, 17 Nov 2006 17:04:08 -0500, Dave Smith
> wrote:

>Goomba38 wrote:
>>
>>
>> Where does the mincemeat come into this...?
>> Otherwise, I love small amounts of mincemeat.
>
>Mince meat pie is really good. It is very rich, very satisfying.
>You only need a small piece.
>
>
>> My mom used to make
>> mincemeat cookies which were basically like a toll house cookie but with
>> mincemeat instead. Loved 'em! I find it too sweet and concentrated to
>> enjoy in a pie or something larger than a cookie.
>
>My wife, who is not usually comfortable making pies, tried making
>one for a church function. She was planning on an apple pie but
>realized she didn't have enough apples. I had a half a jar of
>mince meat left over from my tarts, so added that to the pie. It
>was very well received.

Apple/Mincemeat is a wonderful combination - the apple cuts that
cloying sweetness a bit and adds bulk (which cuts the cost as well!)
We got invited to a friend's for Turkey Day, so I just asked her what
kind of pies they like... it turns out she doesn't like pie, only
piecrust cinnamon rolls (so I might make some just for her), but her
DH is mad for mincemeat, and our minister (who should be there) is
nuts about pumpkin. So I guess that's my job sorted :P

Oh yum, I love mincemeat pie! And it's quite good while still very
warm from the oven with a scoop of vanilla ice cream.

Dave Smith wrote:
> Goomba38 wrote:
>
> > > Have you ever tried it? It is really good. I was going the cranberry
> > > route to keep in theme with Turkey Day.
> >
> > I'm not a huge cranberry eater, and never could abide that jelly stuff.
>
> i trust that you are talking about the stuff in the can. It is
> vile and I can appreciate that anyone who has reason to associate
> canned cranberry sauce or cranberry jello with something that
> comes in a can would think it is disgusting. In our family
> cranberry sauce was always made form fresh or frozen cranberries
> NEVER from a can. Maybe that explains why I like it and so many
> other people hate it.

I love the canned stuff!! When I was a girl, my grandmother insisted
on making a cranberry/orange relish that was so bitter and sour that it
would pucker your asshole. I always would opt for the stuff that
slides out of the can rather than the homemade crappy concoction.

Goomba38 wrote:
> merryb wrote:
>> How many like this? When I was in school, we had a bucket of that stuff
>> that must have been around for a couple of years! I think it's gross,
>> but...I am always in charge of rolls/desserts for the holidays. Tired
>> of the S.O.S., so a few years ago, I decided to tweak the traditional
>> desserts. So this year, it's cranberry upside down cake(from Classic
>> Home Desserts), pumpkin cheesecake with gingersnap crust, and
>> peach/blueberry pie. Think this is enough for 13 people?
>>
> Where does the mincemeat come into this...?
> Otherwise, I love small amounts of mincemeat. My mom used to make
> mincemeat cookies which were basically like a toll house cookie but with
> mincemeat instead. Loved 'em! I find it too sweet and concentrated to
> enjoy in a pie or something larger than a cookie.

Ditto. I like baking things, like gingerbread, with
mincemeat. As far as pies go, the best mincemeat ones I've
had added apple or pear to the mincemeat mixture.

--
Jean B.

Goomba38 wrote:
> merryb wrote:
>> Goomba38 wrote:
>>> merryb wrote:
>>>> How many like this? When I was in school, we had a bucket of that stuff
>>>> that must have been around for a couple of years! I think it's gross,
>>>> but...I am always in charge of rolls/desserts for the holidays. Tired
>>>> of the S.O.S., so a few years ago, I decided to tweak the traditional
>>>> desserts. So this year, it's cranberry upside down cake(from Classic
>>>> Home Desserts), pumpkin cheesecake with gingersnap crust, and
>>>> peach/blueberry pie. Think this is enough for 13 people?
>>>>
>>> Where does the mincemeat come into this...?
>>> Otherwise, I love small amounts of mincemeat. My mom used to make
>>> mincemeat cookies which were basically like a toll house cookie but with
>>> mincemeat instead. Loved 'em! I find it too sweet and concentrated to
>>> enjoy in a pie or something larger than a cookie.
>> Nowhere, just talking about what's for dessert with a coworker, and the
>> subject came up. Just rambling, I guess.
>>
> Ohhhhhhhhh I seeeeeeeeee. You listed a bunch of desserts you were making
> yet mincemeat wasn't on that list, so I got confused.
>
> Is it Dromedary brand mincemeat that comes in the little brick carton?
> Or jar? I haven't purchased it in years (and never made it from scratch)

Here (New England), the little boxes are Borden's Nonesuch....

--
Jean B.

merryb wrote:

> >
> > If you want an interesting upside down cake, try sour cherry. I
> > made one a few years ago and was great. I would take a pass on
> > peach/ blueberry pie. It sounds too much like strawberry rhubarb,
> > a waste of both fruits. Either would be good on its own, but
> > mixing the two just ruins both.
> Have you ever tried it? It is really good. I was going the cranberry
> route to keep in theme with Turkey Day.

As a matter of fact, I have had blueberries and peaches together
several times. It is not horrible. Peaches are great on their
own. Blueberries are great on their own. IMO, they two of them
together are okay, but not as good as they would have been on
their own.

Oh pshaw, on Fri 17 Nov 2006 02:14:17p, merryb meant to say...

> How many like this? When I was in school, we had a bucket of that stuff
> that must have been around for a couple of years! I think it's gross,
> but...I am always in charge of rolls/desserts for the holidays. Tired
> of the S.O.S., so a few years ago, I decided to tweak the traditional
> desserts. So this year, it's cranberry upside down cake(from Classic
> Home Desserts), pumpkin cheesecake with gingersnap crust, and
> peach/blueberry pie. Think this is enough for 13 people?

I absolutely *love* mincemeat, but only that which is homemade and made
with suet, not chopped meat. I make several batches once a year, portion
it and freeze it for future use.

We stay *very* traditional when it comes to holiday meals because we like
the tradition and nostalgia of long past holidays. I will probably bake a
mincemeat pie, pumpkin pie, and cranberry crisp. I must admit that
cranberry upside down cake sounds delicious and I will probably try it for
a non-holiday meal.

The recipe I use for mincemeat is adapted from Delia Smith's recipe from
the UK.

* Exported from MasterCook *

Christmas Mincemeat

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Granny Smith Apples -- cored and diced small
8 Ounces Shredded Suet
8 Ounces Seedless Raisins
8 Ounces Sultanas -- (golden raisins)
12 Ounces Dried Currants
8 Ounces Mixed Candied Peel -- finely chopped
12 Ounces Dark Brown Sugar
1/2 Cup Black Mission Figs -- diced small
2 Oranges -- grated zest & juice
2 Lemons -- grated zest & juice
1/4 Cup Cider Vinegar
7 Teaspoons Mixed Spice -- (see Notes)
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Cup Brandy -- (or mixture of brandy & rum)

Combine all ingredients, except brandy, in a large mixing bowl, stirring
them and mixing them together very thoroughly. Cover bowl loosely and
leave mixture in a cool place at least 12 hours or overnight, so the
flavors have a chance to mingle and develop.

Preheat oven to 225 degrees F. Cover bowl loosely with foil, or transfer
mincemeat to large non-reactive roaster with cover loosely fitted. Bake in
oven for 3 hours without stirring.

Remove from oven and uncover. The mincemeat will look as though it's
swimming in fat. This is how it should look. As it cools, stir it from
time to time; the fat will coagulate and instead of it being in tiny shreds
it will encase all the other ingredients.

When mincemeat is quite cold, stir in the brandy. Pack in sterilized jars
and fit lid tightly. The mincemeat will keep indefinitely in a cool, dark
cupboard, or may be refrigerated.

Yield:
"6 Pounds"

NOTES : British Mixed Spice

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground cloves
1 teasopon ground ginger
1 teaspoon ground allspice
1 teaspoon ground coriander

Blend all together and store in airtight container.
May also be used for Pumpkin Pie.

--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'