I'm looking at making some fruit mince (for pies) - this is a recipe I found
and looks good with a couple of variations-

1 lemon
150g raisins
150g sultanas
85g mixed peel
1 cooking apple, washed, cored and quartered
150g currants
150g brown sugar
150g shredded suet
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
4 tbsp. dark rum, brandy or whisky (or a mixture)

but I'm pregnant and cannot handle the idea of using suet - beef or
vegetarian (call it a freaky fettish - but it's just not going to happen) so
what can I replace it with? Anything like lard or great lumps of fat is
going to have bad results with my stomach, so.... what can I do? Or another
recipe completely?
Oh - variations I was going to do as well is substitue chopped dates for
currants, and just peel and candy the peel from an orange and the lemon I
use - basically because it's cheaper and then I'll already have all the
ingredients I need.
Thanks for any help

On Nov 25, 1:28 am, "Linda" > wrote:
> I'm looking at making some fruit mince (for pies) - this is a recipe I found
> and looks good with a couple of variations-
>
> 1 lemon
> 150g raisins
> 150g sultanas
> 85g mixed peel
> 1 cooking apple, washed, cored and quartered
> 150g currants
> 150g brown sugar
> 150g shredded suet
> 1/2 tsp ground ginger
> 1/2 tsp ground cinnamon
> 1/2 tsp grated nutmeg
> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>
> but I'm pregnant and cannot handle the idea of using suet - beef or
> vegetarian (call it a freaky fettish - but it's just not going to happen) so
> what can I replace it with? Anything like lard or great lumps of fat is
> going to have bad results with my stomach, so.... what can I do? Or another
> recipe completely?
> Oh - variations I was going to do as well is substitue chopped dates for
> currants, and just peel and candy the peel from an orange and the lemon I
> use - basically because it's cheaper and then I'll already have all the
> ingredients I need.
> Thanks for any help

You can substitute butter for suet, no?

--Bryan

Linda wrote:
> I'm looking at making some fruit mince (for pies) - this is a recipe I found
> and looks good with a couple of variations-
>
> 1 lemon
> 150g raisins
> 150g sultanas
> 85g mixed peel
> 1 cooking apple, washed, cored and quartered
> 150g currants
> 150g brown sugar
> 150g shredded suet
> 1/2 tsp ground ginger
> 1/2 tsp ground cinnamon
> 1/2 tsp grated nutmeg
> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>
> but I'm pregnant and cannot handle the idea of using suet - beef or
> vegetarian (call it a freaky fettish - but it's just not going to happen) so
> what can I replace it with? Anything like lard or great lumps of fat is
> going to have bad results with my stomach, so.... what can I do? Or another
> recipe completely?
> Oh - variations I was going to do as well is substitue chopped dates for
> currants, and just peel and candy the peel from an orange and the lemon I
> use - basically because it's cheaper and then I'll already have all the
> ingredients I need.


You can substitute butter, but if anything fatty is hurting you, that
would probably wreak havoc with your stomach too. In this recipe, I
believe (never tried it) you ought to be able to leave it out. The fat
is there for the mouthfeel and flavor, not to hold it together. What
holds it together? Wouldn't the fruit run out of the pie crust the
moment it was sliced? I think some starch should be in there to act as
glue.


--Lia

"Linda" > wrote in message
...
> I'm looking at making some fruit mince (for pies) - this is a recipe I
> found and looks good with a couple of variations-
>
> 1 lemon
> 150g raisins
> 150g sultanas
> 85g mixed peel
> 1 cooking apple, washed, cored and quartered
> 150g currants
> 150g brown sugar
> 150g shredded suet
> 1/2 tsp ground ginger
> 1/2 tsp ground cinnamon
> 1/2 tsp grated nutmeg
> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>
> but I'm pregnant and cannot handle the idea of using suet - beef or
> vegetarian (call it a freaky fettish - but it's just not going to happen)
> so what can I replace it with? Anything like lard or great lumps of fat
> is going to have bad results with my stomach, so.... what can I do? Or
> another recipe completely?
> Oh - variations I was going to do as well is substitue chopped dates for
> currants, and just peel and candy the peel from an orange and the lemon I
> use - basically because it's cheaper and then I'll already have all the
> ingredients I need.
> Thanks for any help
>

Your post caught my eye as I was noticing the quart jar of prepared
(Nonesuch Bordens brand - Bordens also makes packaged condensed mincemeat I
just saw online looking for the ingredients) of mince at the grocery
yesterday. I looked at the ingredients and there was naught a suet in it.
I bought this product some 7 years ago and used it, I forget whether it was
in a pie or not; it was not bad. Around $5+.

http://www.amazon.com/Tiptree-Mincem...sbs_gf_title_3
shows an English product -- doesn't look like there is suet in it.

I also noticed at the grocery that there were organic dates and raisins in
such a small amount to fit into a larger aluminum package that it was sinful
to comprehend paying that much for a miniscule amount of product. However,
I had just looked at the packaged raisins, prunes etc. that are available,
and they all have this scummy shiny film on them, that I just cannot abide.
I absolutely love dates (medjool) but will stay away from them this year.

My point is not that I wish you to buy this product, but that for some suet
is not necessary to enjoy fruit mince.

Dee Dee

Oh pshaw, on Sun 25 Nov 2007 08:07:29a, Julia Altshuler meant to say...

> Linda wrote:
>> I'm looking at making some fruit mince (for pies) - this is a recipe I
>> found and looks good with a couple of variations-
>>
>> 1 lemon
>> 150g raisins
>> 150g sultanas
>> 85g mixed peel
>> 1 cooking apple, washed, cored and quartered
>> 150g currants
>> 150g brown sugar
>> 150g shredded suet
>> 1/2 tsp ground ginger
>> 1/2 tsp ground cinnamon
>> 1/2 tsp grated nutmeg
>> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>>
>> but I'm pregnant and cannot handle the idea of using suet - beef or
>> vegetarian (call it a freaky fettish - but it's just not going to
>> happen) so what can I replace it with? Anything like lard or great
>> lumps of fat is going to have bad results with my stomach, so.... what
>> can I do? Or another recipe completely?
>> Oh - variations I was going to do as well is substitue chopped dates
>> for currants, and just peel and candy the peel from an orange and the
>> lemon I use - basically because it's cheaper and then I'll already have
>> all the ingredients I need.
>
>
> You can substitute butter, but if anything fatty is hurting you, that
> would probably wreak havoc with your stomach too. In this recipe, I
> believe (never tried it) you ought to be able to leave it out. The fat
> is there for the mouthfeel and flavor, not to hold it together. What
> holds it together? Wouldn't the fruit run out of the pie crust the
> moment it was sliced? I think some starch should be in there to act as
> glue.
>
>
> --Lia
>

Yes, you can certainly make mince filling without any suet or suet
substitute. When baking a pie, add 1-2 tablespoons of cornstarch with a
bit of liquid. This will compensate for the texture. After all, the suet
melts and is not in visible pieces once the mince mixture is cooked/baked.

--
Wayne Boatwright

Date: Sunday, November(XI) 25th(XXV),2007(MMVII)

*******************************************
Countdown 'til Christmas
4wks 15hrs 30mins
*******************************************
Only God can make a random selection.
*******************************************

On Nov 25, 9:07 am, "Dee.Dee" > wrote:
> "Linda" > wrote in message
>
> ...
>
>
>
> > I'm looking at making some fruit mince (for pies) - this is a recipe I
> > found and looks good with a couple of variations-
>
> > 1 lemon
> > 150g raisins
> > 150g sultanas
> > 85g mixed peel
> > 1 cooking apple, washed, cored and quartered
> > 150g currants
> > 150g brown sugar
> > 150g shredded suet
> > 1/2 tsp ground ginger
> > 1/2 tsp ground cinnamon
> > 1/2 tsp grated nutmeg
> > 4 tbsp. dark rum, brandy or whisky (or a mixture)
>
> > but I'm pregnant and cannot handle the idea of using suet - beef or
> > vegetarian (call it a freaky fettish - but it's just not going to happen)
> > so what can I replace it with? Anything like lard or great lumps of fat
> > is going to have bad results with my stomach, so.... what can I do? Or
> > another recipe completely?
> > Oh - variations I was going to do as well is substitue chopped dates for
> > currants, and just peel and candy the peel from an orange and the lemon I
> > use - basically because it's cheaper and then I'll already have all the
> > ingredients I need.
> > Thanks for any help
>
> Your post caught my eye as I was noticing the quart jar of prepared
> (Nonesuch Bordens brand - Bordens also makes packaged condensed mincemeat I
> just saw online looking for the ingredients) of mince at the grocery
> yesterday. I looked at the ingredients and there was naught a suet in it.

IIRC from my childhood, mincemeat is made from mice.
>
> Dee Dee

--Bryan

Oh pshaw, on Sun 25 Nov 2007 08:07:43a, Dee.Dee meant to say...

>
> "Linda" > wrote in message
> ...
>> I'm looking at making some fruit mince (for pies) - this is a recipe I
>> found and looks good with a couple of variations-
>>
>> 1 lemon
>> 150g raisins
>> 150g sultanas
>> 85g mixed peel
>> 1 cooking apple, washed, cored and quartered
>> 150g currants
>> 150g brown sugar
>> 150g shredded suet
>> 1/2 tsp ground ginger
>> 1/2 tsp ground cinnamon
>> 1/2 tsp grated nutmeg
>> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>>
>> but I'm pregnant and cannot handle the idea of using suet - beef or
>> vegetarian (call it a freaky fettish - but it's just not going to
>> happen) so what can I replace it with? Anything like lard or great
>> lumps of fat is going to have bad results with my stomach, so.... what
>> can I do? Or another recipe completely?
>> Oh - variations I was going to do as well is substitue chopped dates
>> for currants, and just peel and candy the peel from an orange and the
>> lemon I use - basically because it's cheaper and then I'll already have
>> all the ingredients I need.
>> Thanks for any help
>>
>
> Your post caught my eye as I was noticing the quart jar of prepared
> (Nonesuch Bordens brand - Bordens also makes packaged condensed
> mincemeat I just saw online looking for the ingredients) of mince at the
> grocery yesterday. I looked at the ingredients and there was naught a
> suet in it. I bought this product some 7 years ago and used it, I forget
> whether it was in a pie or not; it was not bad. Around $5+.
>
> http://www.amazon.com/Tiptree-Mincem...XB6KXW/ref=pd_
> sbs_gf_title_3 shows an English product -- doesn't look like there is
> suet in it.
>
> I also noticed at the grocery that there were organic dates and raisins
> in such a small amount to fit into a larger aluminum package that it was
> sinful to comprehend paying that much for a miniscule amount of product.
> However, I had just looked at the packaged raisins, prunes etc. that
> are available, and they all have this scummy shiny film on them, that I
> just cannot abide. I absolutely love dates (medjool) but will stay away
> from them this year.
>
> My point is not that I wish you to buy this product, but that for some
> suet is not necessary to enjoy fruit mince.
>
> Dee Dee
>
>
>

FWIW, almost every brand of jarred mincemeat used to contain bits of suet.
At some point (I don't know whatyear), suet was abandoned from virtually
all jarred mincemeat.

I've used the Borden's Nonesuch brand as well as Cross & Blackwell.
However, I find both of those brands to "loose" and "watery" for my tastes,
plus they are not well spiced.

Fruit mince is really easy to make. If butter is tolerated, it may be
substituted for the suet. It should be frozen, then flaked with a grater
and mixed into the fruit mixture.

--
Wayne Boatwright

Date: Sun, 11(XI)/25(XXV)/07(MMVII)

*******************************************
Countdown 'til Christmas
4wks 15hrs
*******************************************
Preserve wildlife -- pickle a rat.
*******************************************

Wayne Boatwright wrote:
> Oh pshaw, on Sun 25 Nov 2007 08:07:43a, Dee.Dee meant to say...
>
>> "Linda" > wrote in message
>> ...
>>> I'm looking at making some fruit mince (for pies) - this is a recipe I
>>> found and looks good with a couple of variations-
>>>
>>> 1 lemon
>>> 150g raisins
>>> 150g sultanas
>>> 85g mixed peel
>>> 1 cooking apple, washed, cored and quartered
>>> 150g currants
>>> 150g brown sugar
>>> 150g shredded suet
>>> 1/2 tsp ground ginger
>>> 1/2 tsp ground cinnamon
>>> 1/2 tsp grated nutmeg
>>> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>>>
>>> but I'm pregnant and cannot handle the idea of using suet - beef or
>>> vegetarian (call it a freaky fettish - but it's just not going to
>>> happen) so what can I replace it with? Anything like lard or great
>>> lumps of fat is going to have bad results with my stomach, so.... what
>>> can I do? Or another recipe completely?
>>> Oh - variations I was going to do as well is substitue chopped dates
>>> for currants, and just peel and candy the peel from an orange and the
>>> lemon I use - basically because it's cheaper and then I'll already have
>>> all the ingredients I need.
>>> Thanks for any help
>>>
>> Your post caught my eye as I was noticing the quart jar of prepared
>> (Nonesuch Bordens brand - Bordens also makes packaged condensed
>> mincemeat I just saw online looking for the ingredients) of mince at the
>> grocery yesterday. I looked at the ingredients and there was naught a
>> suet in it. I bought this product some 7 years ago and used it, I forget
>> whether it was in a pie or not; it was not bad. Around $5+.
>>
>> http://www.amazon.com/Tiptree-Mincem...XB6KXW/ref=pd_
>> sbs_gf_title_3 shows an English product -- doesn't look like there is
>> suet in it.
>>
>> I also noticed at the grocery that there were organic dates and raisins
>> in such a small amount to fit into a larger aluminum package that it was
>> sinful to comprehend paying that much for a miniscule amount of product.
>> However, I had just looked at the packaged raisins, prunes etc. that
>> are available, and they all have this scummy shiny film on them, that I
>> just cannot abide. I absolutely love dates (medjool) but will stay away
>> from them this year.
>>
>> My point is not that I wish you to buy this product, but that for some
>> suet is not necessary to enjoy fruit mince.
>>
>> Dee Dee
>>
>>
>>
>
> FWIW, almost every brand of jarred mincemeat used to contain bits of suet.
> At some point (I don't know whatyear), suet was abandoned from virtually
> all jarred mincemeat.
>
> I've used the Borden's Nonesuch brand as well as Cross & Blackwell.
> However, I find both of those brands to "loose" and "watery" for my tastes,
> plus they are not well spiced.
>
> Fruit mince is really easy to make. If butter is tolerated, it may be
> substituted for the suet. It should be frozen, then flaked with a grater
> and mixed into the fruit mixture.
>
But if you use the condensed, you are in control of how watery
it is!

--
Jean B.

Oh pshaw, on Sun 25 Nov 2007 11:18:06a, Jean B. meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Sun 25 Nov 2007 08:07:43a, Dee.Dee meant to say...
>>
>>> "Linda" > wrote in message
>>> ...
>>>> I'm looking at making some fruit mince (for pies) - this is a recipe
>>>> I found and looks good with a couple of variations-
>>>>
>>>> 1 lemon
>>>> 150g raisins
>>>> 150g sultanas
>>>> 85g mixed peel
>>>> 1 cooking apple, washed, cored and quartered
>>>> 150g currants
>>>> 150g brown sugar
>>>> 150g shredded suet
>>>> 1/2 tsp ground ginger
>>>> 1/2 tsp ground cinnamon
>>>> 1/2 tsp grated nutmeg
>>>> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>>>>
>>>> but I'm pregnant and cannot handle the idea of using suet - beef or
>>>> vegetarian (call it a freaky fettish - but it's just not going to
>>>> happen) so what can I replace it with? Anything like lard or great
>>>> lumps of fat is going to have bad results with my stomach, so....
>>>> what can I do? Or another recipe completely?
>>>> Oh - variations I was going to do as well is substitue chopped dates
>>>> for currants, and just peel and candy the peel from an orange and the
>>>> lemon I use - basically because it's cheaper and then I'll already
>>>> have all the ingredients I need.
>>>> Thanks for any help
>>>>
>>> Your post caught my eye as I was noticing the quart jar of prepared
>>> (Nonesuch Bordens brand - Bordens also makes packaged condensed
>>> mincemeat I just saw online looking for the ingredients) of mince at
>>> the grocery yesterday. I looked at the ingredients and there was
>>> naught a suet in it. I bought this product some 7 years ago and used
>>> it, I forget whether it was in a pie or not; it was not bad. Around
>>> $5+.
>>>
>>> http://www.amazon.com/Tiptree-Mincem...00XB6KXW/ref=p
>>> d_ sbs_gf_title_3 shows an English product -- doesn't look like there
>>> is suet in it.
>>>
>>> I also noticed at the grocery that there were organic dates and
>>> raisins in such a small amount to fit into a larger aluminum package
>>> that it was sinful to comprehend paying that much for a miniscule
>>> amount of product.
>>> However, I had just looked at the packaged raisins, prunes etc. that
>>> are available, and they all have this scummy shiny film on them, that
>>> I just cannot abide. I absolutely love dates (medjool) but will stay
>>> away from them this year.
>>>
>>> My point is not that I wish you to buy this product, but that for some
>>> suet is not necessary to enjoy fruit mince.
>>>
>>> Dee Dee
>>>
>>>
>>>
>>
>> FWIW, almost every brand of jarred mincemeat used to contain bits of
>> suet. At some point (I don't know whatyear), suet was abandoned from
>> virtually all jarred mincemeat.
>>
>> I've used the Borden's Nonesuch brand as well as Cross & Blackwell.
>> However, I find both of those brands to "loose" and "watery" for my
>> tastes, plus they are not well spiced.
>>
>> Fruit mince is really easy to make. If butter is tolerated, it may be
>> substituted for the suet. It should be frozen, then flaked with a
>> grater and mixed into the fruit mixture.
>>
> But if you use the condensed, you are in control of how watery
> it is!
>

I can't argue with that. I have a couple of recipes (for something other
than pie) that specifically call for condensed and in those cases I don't
mind it. However, trying to use condensed to substitute for the "real
thing" just doesn't succeedd, IMHO. Most ingredients are in bits far too
small to really resemble mincemeat.

On one occasion when I wanted to make a mince pie and had no choices but
Nonesuch from the store. I used 1 jar and 1 package of the condensed.
That worked out pretty well. (I did not rehydrate the condensed, only
added it to the jarred.)

--
Wayne Boatwright

Date: November(XI) 25th(XXV),2007(MMVII)

*******************************************
Countdown 'til Christmas
4wks 11hrs 30mins
*******************************************
Keep emotionally active. Cater to your
favorite neurosis.
*******************************************

"Linda" > wrote in message
...
> I'm looking at making some fruit mince (for pies) - this is a recipe I
> found and looks good with a couple of variations-
>
> 1 lemon
> 150g raisins
> 150g sultanas
> 85g mixed peel
> 1 cooking apple, washed, cored and quartered
> 150g currants
> 150g brown sugar
> 150g shredded suet
> 1/2 tsp ground ginger
> 1/2 tsp ground cinnamon
> 1/2 tsp grated nutmeg
> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>
> but I'm pregnant and cannot handle the idea of using suet - beef or
> vegetarian (call it a freaky fettish - but it's just not going to happen)
> so what can I replace it with? Anything like lard or great lumps of fat
> is going to have bad results with my stomach, so.... what can I do? Or
> another recipe completely?
> Oh - variations I was going to do as well is substitue chopped dates for
> currants, and just peel and candy the peel from an orange and the lemon I
> use - basically because it's cheaper and then I'll already have all the
> ingredients I need.
> Thanks for any help
>
Thanks for all your replies everyone - I think I'll try it without anything,
except putting a bit of cornstarch in when doing the pies.

I love this time of year!

Wayne Boatwright wrote:
> I can't argue with that. I have a couple of recipes (for something other
> than pie) that specifically call for condensed and in those cases I don't
> mind it. However, trying to use condensed to substitute for the "real
> thing" just doesn't succeedd, IMHO. Most ingredients are in bits far too
> small to really resemble mincemeat.
>
> On one occasion when I wanted to make a mince pie and had no choices but
> Nonesuch from the store. I used 1 jar and 1 package of the condensed.
> That worked out pretty well. (I did not rehydrate the condensed, only
> added it to the jarred.)
>
That's a great idea! That being said, I don't use it for
pies--just for other recipes, my favorite being a mincemeat
gingerbread!

--
Jean B.

Oh pshaw, on Tue 27 Nov 2007 04:14:33p, Jean B. meant to say...

> Wayne Boatwright wrote:
>> I can't argue with that. I have a couple of recipes (for something
>> other than pie) that specifically call for condensed and in those cases
>> I don't mind it. However, trying to use condensed to substitute for
>> the "real thing" just doesn't succeedd, IMHO. Most ingredients are in
>> bits far too small to really resemble mincemeat.
>>
>> On one occasion when I wanted to make a mince pie and had no choices
>> but Nonesuch from the store. I used 1 jar and 1 package of the
>> condensed. That worked out pretty well. (I did not rehydrate the
>> condensed, only added it to the jarred.)
>>
> That's a great idea! That being said, I don't use it for
> pies--just for other recipes, my favorite being a mincemeat
> gingerbread!
>

Now there's a recipe that needs to be posted!

--
Wayne Boatwright

Date: Monday, November(XI) 26th(XXVI),2007(MMVII)

*******************************************
Countdown 'til Christmas
4wks 4hrs 57mins 5secs
*******************************************
On the other hand, you have different
fingers.
*******************************************

Wayne Boatwright wrote:
> Oh pshaw, on Tue 27 Nov 2007 04:14:33p, Jean B. meant to say...
>
>> Wayne Boatwright wrote:
>>> I can't argue with that. I have a couple of recipes (for something
>>> other than pie) that specifically call for condensed and in those cases
>>> I don't mind it. However, trying to use condensed to substitute for
>>> the "real thing" just doesn't succeedd, IMHO. Most ingredients are in
>>> bits far too small to really resemble mincemeat.
>>>
>>> On one occasion when I wanted to make a mince pie and had no choices
>>> but Nonesuch from the store. I used 1 jar and 1 package of the
>>> condensed. That worked out pretty well. (I did not rehydrate the
>>> condensed, only added it to the jarred.)
>>>
>> That's a great idea! That being said, I don't use it for
>> pies--just for other recipes, my favorite being a mincemeat
>> gingerbread!
>>
>
> Now there's a recipe that needs to be posted!
>
You're right! I was going to say I hadn't made any other
gingerbread since I discovered this one. (I forget exactly
where it/the base of it came from, although I can guess it was
a recipe from Borden's--unless it predated Borden's
acquisition of condensed mincemeat.) I love it! For one
thing, it stays nice and moist. And, of course, the flavor is
great!

Jean's Mincemeat Gingerbread (9)

Very good and stays moist for a long time.

9-oz package condensed mincemeat
1/2 c cold water
1 c boiling water
1 stick unsalted butter (I’m sure I use either and probably
tend to use salted)
1 c molasses
1/2 c sugar
1 beaten egg
2 3/4 c flour (fluffed up, spooned into cup, and leveled off)
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/8 tsp salt

Break up mincemeat in small saucepan; add cold water and cook
slowly, stirring constantly until lumps are gone. Boil until
nearly dry and let cool. Add boiling water to butter in a
large pot. Stir until butter melts.* Add molasses, sugar,
and egg, and mix well. Combine remaining ingredients and add
to pot. Fold in cooled mincemeat. Pour into a sprayed or
lightly greased 8-inch square baking dish (I use glass). Bake
at 350F for 50-60 minutes or until cakes tests done.

*I haven’t made this for a while, so I don’t remember why we
are doing this in a pot instead of a bowl—possibly it’s just
because we are adding the 212 water and know the pot can
withstand that....


--
Jean B.

On Nov 25, 9:07 am, Julia Altshuler > wrote:
> Linda wrote:
> > I'm looking at making some fruit mince (for pies) - this is a recipe I found
> > and looks good with a couple of variations-
>
> > 1 lemon
> > 150g raisins
> > 150g sultanas
> > 85g mixed peel
> > 1 cooking apple, washed, cored and quartered
> > 150g currants
> > 150g brown sugar
> > 150g shredded suet
> > 1/2 tsp ground ginger
> > 1/2 tsp ground cinnamon
> > 1/2 tsp grated nutmeg
> > 4 tbsp. dark rum, brandy or whisky (or a mixture)
>
> > but I'm pregnant and cannot handle the idea of using suet - beef or
> > vegetarian (call it a freaky fettish - but it's just not going to happen) so
> > what can I replace it with? Anything like lard or great lumps of fat is
> > going to have bad results with my stomach, so.... what can I do? Or another
> > recipe completely?
> > Oh - variations I was going to do as well is substitue chopped dates for
> > currants, and just peel and candy the peel from an orange and the lemon I
> > use - basically because it's cheaper and then I'll already have all the
> > ingredients I need.
>
> You can substitute butter, but if anything fatty is hurting you, that
> would probably wreak havoc with your stomach too. In this recipe, I
> believe (never tried it) you ought to be able to leave it out. The fat
> is there for the mouthfeel and flavor, not to hold it together. What
> holds it together? Wouldn't the fruit run out of the pie crust the
> moment it was sliced? I think some starch should be in there to act as
> glue.
>
> --Lia

I think cornstarch maybe, for a thickener. I'd probably make a kind
of raisin sauce using cornstarch, and add the apples, etc., to it.
(Actually, I'd go buy commercial [fruit] mincemeat.)

As to the suet, the recipe I've got calls for diced or minced, not
shredded. Shredded sounds yucky. Of course, once it's steamed (plum
pudding) or baked, it kinda disappears, except for someone not wanting
to eat fat, it's still in there.

Applesauce is commonly substituted for fat. I think, though, you
could just leave it out.

The commercial mince (fruit) filling, like Crosse & Blackwell's, I
don't think has suet, although I don't have a jar handy to check.
It's mostly apples, spices, and raisins.

N.

> On one occasion when I wanted to make a mince pie and had no choices but
> Nonesuch from the store. I used 1 jar and 1 package of the condensed.
> That worked out pretty well. (I did not rehydrate the condensed, only
> added it to the jarred.)
>
> --
> Wayne Boatwright

Once I tried Crosse & Blackwell's, I never went back to Nonesuch. To
me, there is no comparison.

N.

Oh pshaw, on Wed 28 Nov 2007 07:12:37a, Jean B. meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 27 Nov 2007 04:14:33p, Jean B. meant to say...
>>
>>> Wayne Boatwright wrote:
>>>> I can't argue with that. I have a couple of recipes (for something
>>>> other than pie) that specifically call for condensed and in those
cases
>>>> I don't mind it. However, trying to use condensed to substitute for
>>>> the "real thing" just doesn't succeedd, IMHO. Most ingredients are in
>>>> bits far too small to really resemble mincemeat.
>>>>
>>>> On one occasion when I wanted to make a mince pie and had no choices
>>>> but Nonesuch from the store. I used 1 jar and 1 package of the
>>>> condensed. That worked out pretty well. (I did not rehydrate the
>>>> condensed, only added it to the jarred.)
>>>>
>>> That's a great idea! That being said, I don't use it for
>>> pies--just for other recipes, my favorite being a mincemeat
>>> gingerbread!
>>>
>>
>> Now there's a recipe that needs to be posted!
>>
> You're right! I was going to say I hadn't made any other
> gingerbread since I discovered this one. (I forget exactly
> where it/the base of it came from, although I can guess it was
> a recipe from Borden's--unless it predated Borden's
> acquisition of condensed mincemeat.) I love it! For one
> thing, it stays nice and moist. And, of course, the flavor is
> great!
>
> Jean's Mincemeat Gingerbread (9)
>
> Very good and stays moist for a long time.
>
> 9-oz package condensed mincemeat
> 1/2 c cold water
> 1 c boiling water
> 1 stick unsalted butter (I’m sure I use either and probably
> tend to use salted)
> 1 c molasses
> 1/2 c sugar
> 1 beaten egg
> 2 3/4 c flour (fluffed up, spooned into cup, and leveled off)
> 1 tsp baking soda
> 1 tsp cinnamon
> 1 tsp ginger
> 1/2 tsp allspice
> 1/8 tsp salt
>
> Break up mincemeat in small saucepan; add cold water and cook
> slowly, stirring constantly until lumps are gone. Boil until
> nearly dry and let cool. Add boiling water to butter in a
> large pot. Stir until butter melts.* Add molasses, sugar,
> and egg, and mix well. Combine remaining ingredients and add
> to pot. Fold in cooled mincemeat. Pour into a sprayed or
> lightly greased 8-inch square baking dish (I use glass). Bake
> at 350F for 50-60 minutes or until cakes tests done.
>
> *I haven’t made this for a while, so I don’t remember why we
> are doing this in a pot instead of a bowl—possibly it’s just
> because we are adding the 212 water and know the pot can
> withstand that....
>
>

Jean, thank you so much for posting this! It's definitely a keeper, and
I'll be making it around the Christmas holidays for sure. I couldn't help
but like it, since I'm a gingerbread addict and I love mincemeat!

--
Wayne Boatwright


*******************************************
On the other hand, you have different
fingers.
*******************************************

Oh pshaw, on Wed 28 Nov 2007 03:02:16p, Nancy2 meant to say...

>> On one occasion when I wanted to make a mince pie and had no choices but
>> Nonesuch from the store. I used 1 jar and 1 package of the condensed.
>> That worked out pretty well. (I did not rehydrate the condensed, only
>> added it to the jarred.)
>>
>> --
>> Wayne Boatwright
>
> Once I tried Crosse & Blackwell's, I never went back to Nonesuch. To
> me, there is no comparison.
>
> N.
>

I would agree, Nancy, but I don't think either are as good as they once
were. If I'm going to buy a jar for pie, I usually buy and English import.
They're so much better. I usually make my own once a year (about 6
pounds), and put it up in the freezer.

--
Wayne Boatwright

Date: Wed, 11(XI)/28(XXVIII)/07(MMVII)

*******************************************
Countdown 'til Christmas
3wks 3dys 6hrs 32mins 44secs
*******************************************
On the other hand, you have different
fingers.
*******************************************

On Thu, 29 Nov 2007 00:26:20 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Wed 28 Nov 2007 07:12:37a, Jean B. meant to say...

>> Jean's Mincemeat Gingerbread (9)
>>
>> Very good and stays moist for a long time.

>Jean, thank you so much for posting this! It's definitely a keeper, and
>I'll be making it around the Christmas holidays for sure. I couldn't help
>but like it, since I'm a gingerbread addict and I love mincemeat!

I agree. This sounds good.

I am on a new kick lately...which probably won't benefit my body, but
maybe if I can restrain myself..

I am a big tea drinker, and I find myself wanting something to eat
along side my cuppa... I happened to be reading a book by Diana
Kennedy, and she talks about afternoon tea and how she always has a
something she has baked, available to eat with her tea. Scones, a
quick bread such as a date nut bread, things like that. Well..I am
now looking at such things to keep on hand...for a slice here and
there to have with my tea.

This sounds like it might be perfect for this...

The only problem I am having is adapting these things for high
altitude baking.

Christine, who is looking for more such recipes.

Wayne Boatwright wrote:
> Oh pshaw, on Wed 28 Nov 2007 07:12:37a, Jean B. meant to say...
>
>> Wayne Boatwright wrote:
>>> Oh pshaw, on Tue 27 Nov 2007 04:14:33p, Jean B. meant to say...
>>>
>>>> Wayne Boatwright wrote:
>>>>> I can't argue with that. I have a couple of recipes (for something
>>>>> other than pie) that specifically call for condensed and in those
> cases
>>>>> I don't mind it. However, trying to use condensed to substitute for
>>>>> the "real thing" just doesn't succeedd, IMHO. Most ingredients are in
>>>>> bits far too small to really resemble mincemeat.
>>>>>
>>>>> On one occasion when I wanted to make a mince pie and had no choices
>>>>> but Nonesuch from the store. I used 1 jar and 1 package of the
>>>>> condensed. That worked out pretty well. (I did not rehydrate the
>>>>> condensed, only added it to the jarred.)
>>>>>
>>>> That's a great idea! That being said, I don't use it for
>>>> pies--just for other recipes, my favorite being a mincemeat
>>>> gingerbread!
>>>>
>>> Now there's a recipe that needs to be posted!
>>>
>> You're right! I was going to say I hadn't made any other
>> gingerbread since I discovered this one. (I forget exactly
>> where it/the base of it came from, although I can guess it was
>> a recipe from Borden's--unless it predated Borden's
>> acquisition of condensed mincemeat.) I love it! For one
>> thing, it stays nice and moist. And, of course, the flavor is
>> great!
>>
>> Jean's Mincemeat Gingerbread (9)
>>
>> Very good and stays moist for a long time.
>>
>> 9-oz package condensed mincemeat
>> 1/2 c cold water
>> 1 c boiling water
>> 1 stick unsalted butter (I’m sure I use either and probably
>> tend to use salted)
>> 1 c molasses
>> 1/2 c sugar
>> 1 beaten egg
>> 2 3/4 c flour (fluffed up, spooned into cup, and leveled off)
>> 1 tsp baking soda
>> 1 tsp cinnamon
>> 1 tsp ginger
>> 1/2 tsp allspice
>> 1/8 tsp salt
>>
>> Break up mincemeat in small saucepan; add cold water and cook
>> slowly, stirring constantly until lumps are gone. Boil until
>> nearly dry and let cool. Add boiling water to butter in a
>> large pot. Stir until butter melts.* Add molasses, sugar,
>> and egg, and mix well. Combine remaining ingredients and add
>> to pot. Fold in cooled mincemeat. Pour into a sprayed or
>> lightly greased 8-inch square baking dish (I use glass). Bake
>> at 350F for 50-60 minutes or until cakes tests done.
>>
>> *I haven’t made this for a while, so I don’t remember why we
>> are doing this in a pot instead of a bowl—possibly it’s just
>> because we are adding the 212 water and know the pot can
>> withstand that....
>>
>>
>
> Jean, thank you so much for posting this! It's definitely a keeper, and
> I'll be making it around the Christmas holidays for sure. I couldn't help
> but like it, since I'm a gingerbread addict and I love mincemeat!
>
I hope you enjoy it! Please report back!

--
Jean B.

Christine Dabney wrote:
> On Thu, 29 Nov 2007 00:26:20 GMT, Wayne Boatwright
> > wrote:
>
>> Oh pshaw, on Wed 28 Nov 2007 07:12:37a, Jean B. meant to say...
>
>>> Jean's Mincemeat Gingerbread (9)
>>>
>>> Very good and stays moist for a long time.
>
>> Jean, thank you so much for posting this! It's definitely a keeper, and
>> I'll be making it around the Christmas holidays for sure. I couldn't help
>> but like it, since I'm a gingerbread addict and I love mincemeat!
>
> I agree. This sounds good.
>
> I am on a new kick lately...which probably won't benefit my body, but
> maybe if I can restrain myself..
>
> I am a big tea drinker, and I find myself wanting something to eat
> along side my cuppa... I happened to be reading a book by Diana
> Kennedy, and she talks about afternoon tea and how she always has a
> something she has baked, available to eat with her tea. Scones, a
> quick bread such as a date nut bread, things like that. Well..I am
> now looking at such things to keep on hand...for a slice here and
> there to have with my tea.
>
> This sounds like it might be perfect for this...
>
> The only problem I am having is adapting these things for high
> altitude baking.
>
> Christine, who is looking for more such recipes.

OOooh. Don't even start me thinking in the tea direction! I
don't need any more excuses to eat!

BTW, have you ever tried layering gingerbread and pumpkin pie
mousse (or something like that)? It's sublime....

--
Jean B.

Oh pshaw, on Wed 28 Nov 2007 05:51:37p, Jean B. meant to say...

> Christine Dabney wrote:
>> On Thu, 29 Nov 2007 00:26:20 GMT, Wayne Boatwright
>> > wrote:
>>
>>> Oh pshaw, on Wed 28 Nov 2007 07:12:37a, Jean B. meant to say...
>>
>>>> Jean's Mincemeat Gingerbread (9)
>>>>
>>>> Very good and stays moist for a long time.
>>
>>> Jean, thank you so much for posting this! It's definitely a keeper,
>>> and I'll be making it around the Christmas holidays for sure. I
>>> couldn't help but like it, since I'm a gingerbread addict and I love
>>> mincemeat!
>>
>> I agree. This sounds good.
>>
>> I am on a new kick lately...which probably won't benefit my body, but
>> maybe if I can restrain myself..
>>
>> I am a big tea drinker, and I find myself wanting something to eat
>> along side my cuppa... I happened to be reading a book by Diana
>> Kennedy, and she talks about afternoon tea and how she always has a
>> something she has baked, available to eat with her tea. Scones, a
>> quick bread such as a date nut bread, things like that. Well..I am
>> now looking at such things to keep on hand...for a slice here and
>> there to have with my tea.
>>
>> This sounds like it might be perfect for this...
>>
>> The only problem I am having is adapting these things for high
>> altitude baking.
>>
>> Christine, who is looking for more such recipes.
>
> OOooh. Don't even start me thinking in the tea direction! I
> don't need any more excuses to eat!
>
> BTW, have you ever tried layering gingerbread and pumpkin pie
> mousse (or something like that)? It's sublime....
>

No, but I have layered mincemeat (bottom) and pumpkin pie filling (top) in
a pie. It's much better than one might think.

--
Wayne Boatwright

Date: Wednesday, Nov 28,2007

*******************************************
Countdown 'til Christmas
3wks 3dys 6hrs 15mins
*******************************************
Everything in our favor was against us.
*******************************************

Oh pshaw, on Wed 28 Nov 2007 05:49:40p, Jean B. meant to say...

> I hope you enjoy it! Please report back!
>

I will!

--
Wayne Boatwright

Date: Wednesday, November(XI) 28th(XXVIII),2007(MMVII)

*******************************************
Countdown 'til Christmas
3wks 3dys 6hrs
*******************************************
Win a live rat for your mother-in-law!
*******************************************

>>Jean's Mincemeat Gingerbread (9)
>>
>>Very good and stays moist for a long time.
>>
>>9-oz package condensed mincemeat
>>1/2 c cold water
>>1 c boiling water
>>1 stick unsalted butter (I’m sure I use either and probably
>>tend to use salted)
>>1 c molasses
>>1/2 c sugar
>>1 beaten egg
>>2 3/4 c flour (fluffed up, spooned into cup, and leveled off)
>>1 tsp baking soda
>>1 tsp cinnamon
>>1 tsp ginger
>>1/2 tsp allspice
>>1/8 tsp salt
>>
>>Break up mincemeat in small saucepan; add cold water and cook
>>slowly, stirring constantly until lumps are gone. Boil until
>>nearly dry and let cool. Add boiling water to butter in a
>>large pot. Stir until butter melts.* Add molasses, sugar,
>>and egg, and mix well. Combine remaining ingredients and add
>>to pot. Fold in cooled mincemeat. Pour into a sprayed or
>>lightly greased 8-inch square baking dish (I use glass). Bake
>>at 350F for 50-60 minutes or until cakes tests done.
>>
>>*I haven’t made this for a while, so I don’t remember why we
>>are doing this in a pot instead of a bowl—possibly it’s just
>>because we are adding the 212 water and know the pot can
>>withstand that.

Does it have to be condensed mincemeat? I've always made my own.

--Lia

"Linda" > wrote in message
...
> I'm looking at making some fruit mince (for pies) - this is a recipe I
> found and looks good with a couple of variations-
>
> 1 lemon
> 150g raisins
> 150g sultanas
> 85g mixed peel
> 1 cooking apple, washed, cored and quartered
> 150g currants
> 150g brown sugar
> 150g shredded suet
> 1/2 tsp ground ginger
> 1/2 tsp ground cinnamon
> 1/2 tsp grated nutmeg
> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>
> but I'm pregnant and cannot handle the idea of using suet - beef or
> vegetarian (call it a freaky fettish - but it's just not going to
> happen) so what can I replace it with? Anything like lard or great
> lumps of fat is going to have bad results with my stomach, so.... what
> can I do? Or another recipe completely?
> Oh - variations I was going to do as well is substitue chopped dates for
> currants, and just peel and candy the peel from an orange and the lemon
> I use - basically because it's cheaper and then I'll already have all
> the ingredients I need.
> Thanks for any help
>
>
Here's the recipe I use and it has hardly any fat in it and is as good as
any mince pie filling I've ever had.

-= Exported from BigOven =-

Helen's Green Tomato Mincemeat

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
-MM BY HELEN PEAGRAM-
6 cups Green tomatoes
6 cups Apples
2 cups Sultanas
1 cup Currants
1/2 cup Vinegar
1 teaspoon Lemon rind
1 teaspoon Orange rind
1 tablespoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
1 pinch Cloves
4 tablespoons Margarine
3 cups Sugar

-= Instructions =-
This is the mincemeat I use all the time now. Don't peel tomatoes or
apples. Core and chop in processor. Cook everything together slowly for 1
1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25
minutes.



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


MoM

Oh pshaw, on Wed 28 Nov 2007 09:07:51p, MOMPEAGRAM meant to say...

>
> "Linda" > wrote in message
> ...
>> I'm looking at making some fruit mince (for pies) - this is a recipe I
>> found and looks good with a couple of variations-
>>
>> 1 lemon
>> 150g raisins
>> 150g sultanas
>> 85g mixed peel
>> 1 cooking apple, washed, cored and quartered
>> 150g currants
>> 150g brown sugar
>> 150g shredded suet
>> 1/2 tsp ground ginger
>> 1/2 tsp ground cinnamon
>> 1/2 tsp grated nutmeg
>> 4 tbsp. dark rum, brandy or whisky (or a mixture)
>>
>> but I'm pregnant and cannot handle the idea of using suet - beef or
>> vegetarian (call it a freaky fettish - but it's just not going to
>> happen) so what can I replace it with? Anything like lard or great
>> lumps of fat is going to have bad results with my stomach, so.... what
>> can I do? Or another recipe completely?
>> Oh - variations I was going to do as well is substitue chopped dates for
>> currants, and just peel and candy the peel from an orange and the lemon
>> I use - basically because it's cheaper and then I'll already have all
>> the ingredients I need.
>> Thanks for any help
>>
>>
> Here's the recipe I use and it has hardly any fat in it and is as good as
> any mince pie filling I've ever had.
>
> -= Exported from BigOven =-
>
> Helen's Green Tomato Mincemeat
>
> Recipe By:
> Serving Size: 1
> Cuisine:
> Main Ingredient:
> Categories: Family
>
> -= Ingredients =-
> -MM BY HELEN PEAGRAM-
> 6 cups Green tomatoes
> 6 cups Apples
> 2 cups Sultanas
> 1 cup Currants
> 1/2 cup Vinegar
> 1 teaspoon Lemon rind
> 1 teaspoon Orange rind
> 1 tablespoon Cinnamon
> 1 teaspoon Nutmeg
> 1/2 teaspoon Salt
> 1 pinch Cloves
> 4 tablespoons Margarine
> 3 cups Sugar
>
> -= Instructions =-
> This is the mincemeat I use all the time now. Don't peel tomatoes or
> apples. Core and chop in processor. Cook everything together slowly for
1
> 1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25
> minutes.
>
>
>
> ** This recipe can be pasted into BigOven without retyping. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
> MoM
>
>
>

I bet it's good, Helen, but I could never make it. There's no way I'd ever
find green tomatoes. (Don't tell me to grow them. I have a desert yard
full of cactus.)

--
Wayne Boatwright

Date: Wed, 11/28/07

*******************************************
Countdown 'til Christmas
3wks 3dys 2hrs 15mins
*******************************************
To boldly go and watch Star Trek re-runs.
*******************************************

Wayne Boatwright wrote:
> Oh pshaw, on Wed 28 Nov 2007 05:51:37p, Jean B. meant to say...
>
>> Christine Dabney wrote:
>>> On Thu, 29 Nov 2007 00:26:20 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> Oh pshaw, on Wed 28 Nov 2007 07:12:37a, Jean B. meant to say...
>>>>> Jean's Mincemeat Gingerbread (9)
>>>>>
>>>>> Very good and stays moist for a long time.
>>>> Jean, thank you so much for posting this! It's definitely a keeper,
>>>> and I'll be making it around the Christmas holidays for sure. I
>>>> couldn't help but like it, since I'm a gingerbread addict and I love
>>>> mincemeat!
>>> I agree. This sounds good.
>>>
>>> I am on a new kick lately...which probably won't benefit my body, but
>>> maybe if I can restrain myself..
>>>
>>> I am a big tea drinker, and I find myself wanting something to eat
>>> along side my cuppa... I happened to be reading a book by Diana
>>> Kennedy, and she talks about afternoon tea and how she always has a
>>> something she has baked, available to eat with her tea. Scones, a
>>> quick bread such as a date nut bread, things like that. Well..I am
>>> now looking at such things to keep on hand...for a slice here and
>>> there to have with my tea.
>>>
>>> This sounds like it might be perfect for this...
>>>
>>> The only problem I am having is adapting these things for high
>>> altitude baking.
>>>
>>> Christine, who is looking for more such recipes.
>> OOooh. Don't even start me thinking in the tea direction! I
>> don't need any more excuses to eat!
>>
>> BTW, have you ever tried layering gingerbread and pumpkin pie
>> mousse (or something like that)? It's sublime....
>>
>
> No, but I have layered mincemeat (bottom) and pumpkin pie filling (top) in
> a pie. It's much better than one might think.
>
I believe that. I have put a bit of mincemeat on top of
pumpkin ice cream. That started when I had some LO mincemeat
from something, and the pumpkin ice cream was a bit bland.

--
Jean B.

Julia Altshuler wrote:
>
>>> Jean's Mincemeat Gingerbread (9)
>>>
>>> Very good and stays moist for a long time.
>>>
>>> 9-oz package condensed mincemeat
>>> 1/2 c cold water
>>> 1 c boiling water
>>> 1 stick unsalted butter (I’m sure I use either and probably tend to
>>> use salted)
>>> 1 c molasses
>>> 1/2 c sugar
>>> 1 beaten egg
>>> 2 3/4 c flour (fluffed up, spooned into cup, and leveled off)
>>> 1 tsp baking soda
>>> 1 tsp cinnamon
>>> 1 tsp ginger
>>> 1/2 tsp allspice
>>> 1/8 tsp salt
>>>
>>> Break up mincemeat in small saucepan; add cold water and cook slowly,
>>> stirring constantly until lumps are gone. Boil until nearly dry and
>>> let cool. Add boiling water to butter in a large pot. Stir until
>>> butter melts.* Add molasses, sugar, and egg, and mix well. Combine
>>> remaining ingredients and add to pot. Fold in cooled mincemeat.
>>> Pour into a sprayed or lightly greased 8-inch square baking dish (I
>>> use glass). Bake at 350F for 50-60 minutes or until cakes tests done.
>>>
>>> *I haven’t made this for a while, so I don’t remember why we are
>>> doing this in a pot instead of a bowl—possibly it’s just because we
>>> are adding the 212 water and know the pot can withstand that.
>
> Does it have to be condensed mincemeat? I've always made my own.
>
> --Lia
>
You probably would want to at least try it with the condensed
the first time, so you can see how wet/dry this is. Then
you can use your judgment about that.

--
Jean B.

MOMPEAGRAM wrote:
> Here's the recipe I use and it has hardly any fat in it and is as good as
> any mince pie filling I've ever had.
>
> -= Exported from BigOven =-
>
> Helen's Green Tomato Mincemeat
>
> Recipe By:
> Serving Size: 1
> Cuisine:
> Main Ingredient:
> Categories: Family
>
> -= Ingredients =-
> -MM BY HELEN PEAGRAM-
> 6 cups Green tomatoes
> 6 cups Apples
> 2 cups Sultanas
> 1 cup Currants
> 1/2 cup Vinegar
> 1 teaspoon Lemon rind
> 1 teaspoon Orange rind
> 1 tablespoon Cinnamon
> 1 teaspoon Nutmeg
> 1/2 teaspoon Salt
> 1 pinch Cloves
> 4 tablespoons Margarine
> 3 cups Sugar
>
> -= Instructions =-
> This is the mincemeat I use all the time now. Don't peel tomatoes or
> apples. Core and chop in processor. Cook everything together slowly for 1
> 1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25
> minutes.
>
>
>
> ** This recipe can be pasted into BigOven without retyping. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
> MoM
>
>
Saved. Now if I only think of it next fall....

--
Jean B.

Oh pshaw, on Thu 29 Nov 2007 08:28:54a, Jean B. meant to say...

> Julia Altshuler wrote:
>>
>>>> Jean's Mincemeat Gingerbread (9)
>>>>
>>>> Very good and stays moist for a long time.
>>>>
>>>> 9-oz package condensed mincemeat
>>>> 1/2 c cold water
>>>> 1 c boiling water
>>>> 1 stick unsalted butter (I’m sure I use either and probably tend to
>>>> use salted)
>>>> 1 c molasses
>>>> 1/2 c sugar
>>>> 1 beaten egg
>>>> 2 3/4 c flour (fluffed up, spooned into cup, and leveled off)
>>>> 1 tsp baking soda
>>>> 1 tsp cinnamon
>>>> 1 tsp ginger
>>>> 1/2 tsp allspice
>>>> 1/8 tsp salt
>>>>
>>>> Break up mincemeat in small saucepan; add cold water and cook slowly,
>>>> stirring constantly until lumps are gone. Boil until nearly dry and
>>>> let cool. Add boiling water to butter in a large pot. Stir until
>>>> butter melts.* Add molasses, sugar, and egg, and mix well. Combine
>>>> remaining ingredients and add to pot. Fold in cooled mincemeat.
>>>> Pour into a sprayed or lightly greased 8-inch square baking dish (I
>>>> use glass). Bake at 350F for 50-60 minutes or until cakes tests done.
>>>>
>>>> *I haven’t made this for a while, so I don’t remember why we are
>>>> doing this in a pot instead of a bowl—possibly it’s just because we
>>>> are adding the 212 water and know the pot can withstand that.
>>
>> Does it have to be condensed mincemeat? I've always made my own.
>>
>> --Lia
>>
> You probably would want to at least try it with the condensed
> the first time, so you can see how wet/dry this is. Then
> you can use your judgment about that.
>

IME, homemade mincemeat has much less moisture that commercial versions in
the jars. I don't think I would try using the jarred mincemeat unless it
was set in a strainer or colander for a while. It would probably make the
batter much too wet.

--
Wayne Boatwright

Date: November 29th,2007

*******************************************
Countdown 'til Christmas
3wks 2dys 22hrs 54mins 30secs
*******************************************
I'm not fat, just horizontally
disproportionate.
*******************************************

Christine Dabney wrote:

> The only problem I am having is adapting these things for high
> altitude baking.
>
> Christine, who is looking for more such recipes.

It's only two recipes from a book's website, but they look good:
http://www.highaltitudebaking.com/recipes.htm

Serene

Christine Dabney wrote:
>
> On Thu, 29 Nov 2007 00:26:20 GMT, Wayne Boatwright
> > wrote:

<snip>

> I am a big tea drinker, and I find myself wanting something to eat
> along side my cuppa... I happened to be reading a book by Diana
> Kennedy, and she talks about afternoon tea and how she always has a
> something she has baked, available to eat with her tea. Scones, a
> quick bread such as a date nut bread, things like that. Well..I am
> now looking at such things to keep on hand...for a slice here and
> there to have with my tea.
>
> This sounds like it might be perfect for this...
>
> The only problem I am having is adapting these things for high
> altitude baking.
>
> Christine, who is looking for more such recipes.

Scones, date-nut breads, banana bread (and the fruit bread I made for
your dinner) etc don't need much adaptation. Just cook them a little
longer or at a slightly higher temp and check for doneness before the
given time. Popovers certainly don't need any high-altitude adaptations
as they are meant to rise in extremity anyway! Most biscuit/cookie
recipes don't need changes, nor do simple cakes. They all come out just
fine.

Nancy2 wrote:
>
> On Nov 25, 9:07 am, Julia Altshuler > wrote:
> > Linda wrote:
> > > I'm looking at making some fruit mince (for pies) - this is a recipe I found
> > > and looks good with a couple of variations-
> >
> > > 1 lemon
> > > 150g raisins
> > > 150g sultanas
> > > 85g mixed peel
> > > 1 cooking apple, washed, cored and quartered
> > > 150g currants
> > > 150g brown sugar
> > > 150g shredded suet
> > > 1/2 tsp ground ginger
> > > 1/2 tsp ground cinnamon
> > > 1/2 tsp grated nutmeg
> > > 4 tbsp. dark rum, brandy or whisky (or a mixture)
> >
> > > but I'm pregnant and cannot handle the idea of using suet - beef or
> > > vegetarian (call it a freaky fettish - but it's just not going to happen) so
> > > what can I replace it with? Anything like lard or great lumps of fat is
> > > going to have bad results with my stomach, so.... what can I do? Or another
> > > recipe completely?
> > > Oh - variations I was going to do as well is substitue chopped dates for
> > > currants, and just peel and candy the peel from an orange and the lemon I
> > > use - basically because it's cheaper and then I'll already have all the
> > > ingredients I need.
> >
> > You can substitute butter, but if anything fatty is hurting you, that
> > would probably wreak havoc with your stomach too. In this recipe, I
> > believe (never tried it) you ought to be able to leave it out. The fat
> > is there for the mouthfeel and flavor, not to hold it together. What
> > holds it together? Wouldn't the fruit run out of the pie crust the
> > moment it was sliced? I think some starch should be in there to act as
> > glue.
> >
> > --Lia
>
> I think cornstarch maybe, for a thickener. I'd probably make a kind
> of raisin sauce using cornstarch, and add the apples, etc., to it.
> (Actually, I'd go buy commercial [fruit] mincemeat.)
>
> As to the suet, the recipe I've got calls for diced or minced, not
> shredded. Shredded sounds yucky. Of course, once it's steamed (plum
> pudding) or baked, it kinda disappears, except for someone not wanting
> to eat fat, it's still in there.
>
> Applesauce is commonly substituted for fat. I think, though, you
> could just leave it out.
>
> The commercial mince (fruit) filling, like Crosse & Blackwell's, I
> don't think has suet, although I don't have a jar handy to check.
> It's mostly apples, spices, and raisins.
>
> N.

Mincemeat doesn't need a thickener. The suet doesn't act as a thickener.
The recipe Julia posted can be used as is without either suet, butter or
cornflour/cornstarch.

Traditionally, the suet (meat or vegetarian) is shredded and isn't the
least bit 'yucky'. Same fat, different shape. As you say it does
disappear in any case.

For reference but of no help to Julia here is one of Mrs Beeton's
recipes for mincemeat:

3 large lemons
3 large apples
1 lb of stoned raisins
1 lb of currants
1 lb of suet
2 lbs of moist sugar
1 oz of sliced candied citron
1 oz of sliced candied orange peel
the same of lemon peel
1 teacupful of brandy
2 tablespoonfuls of orange marmelade

'To be made the first or second week of December.'

Her other recipe contains beef as well as suet, which is the older
version of mincemeat.

Arri London wrote:

> Mincemeat doesn't need a thickener. The suet doesn't act as a thickener.
> The recipe Julia posted can be used as is without either suet, butter or
> cornflour/cornstarch.


Not a huge big deal, but do watch the attributions. I'm not the
original poster who asked the questions and posted the recipe.


--Lia

Julia Altshuler wrote:
>
> Arri London wrote:
>
> > Mincemeat doesn't need a thickener. The suet doesn't act as a thickener.
> > The recipe Julia posted can be used as is without either suet, butter or
> > cornflour/cornstarch.
>
> Not a huge big deal, but do watch the attributions. I'm not the
> original poster who asked the questions and posted the recipe.
>
> --Lia

Sorry! That's how it showed up in my newsreader.