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calendar   Saturday - December 13, 2014

Holiday Treats To Eat

You’ll want to save this recipe. It’s so good, and super easy to make.

Granny’s Mincemeat Bars

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Only an hour old, after cooling



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By Monday Morning, and it’s just the two of us here


A family recipe handed down from my actual grandma. I’m getting into the holiday spirit, so I’m willing to share.
I made this today with vegetable shortening, and it came out great.

1 jar of mince meat, 25-29oz
3/4 Cup vegetable oil or shortening
3/4 cup of sugar
1/3 cup molasses
1 & 1/2 Cup sifted white flour
2 cups quick cooking oats (quick cooking oatmeal)
3/4 Teaspoon salt

Cream shortening and add sugar gradually beating until fluffy. 
Add molasses.  Beat in dry ingredients.  Mix well.

[ lazy way: Combine shortening, sugar, and molasses in a medium large mixing bowl, go at it with the mixer until it looks like damp sand. Add salt to flour, sift directly over shortening mixture. Beat on high speed for about a minute. Pour oats over that. Mix it for another minute. ]

Spread 1/2 of oatmeal mixture over 9x 13 well greased pan. Spread mince meat over oatmeal mix and then spread other 1/2 of oatmeal mix over the mince meat.  Press firmly with a solid metal spatula.

Bake in 350 degree oven for 30 to 40 minutes. Let stand until cold.

Cut in strips, or brownie sized pieces, and wrap in wax paper and store in covered box. Will keep a week or longer ( In 85 years we’ve never found out how long they keep. Generally they’re gone in 2 days. )

Options:
* Lightly dust cooled bars with confectioner’s sugar.
* Substitute 1/4 cup softened butter for 1/4 cup of the shortening.
* add 1/4 cup brown sugar and another tablespoon of molasses to make it a bit sweeter.
* I used large grained Kosher salt, but you could use regular salt. That will increase the salty aspect, which is fine with this sweet and fruity recipe
* Mix in a shot of dark rum, or a shot of Grand Marnier, to the mincemeat ahead of time. If you use genuine Kirschwasser, use only 1/2 shot. OTOH, you could sprinkle some booze on after they’re done, then seal it up for a couple days like rum balls.

Tips - Really grease that pan; don’t be cheap. If you use a glass pan, check things at 25 minutes; I did today’s batch in a glass pan for 40 minutes, and they were slightly overdone. 30 minutes was enough.

The very original copy of this recipe called for a box of mincemeat, but gave no instructions on how much water to use to reconstitute it. Nonesuch’s website says to add just 1/4 cup of water (or apple cider I’ve heard) to a 9oz box to give the same density as what comes in a jar these days. But volume-wise, you’d need almost 3 boxes worth to make this. Maybe mincemeat used to come in a much bigger box.


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Posted by Drew458   United States  on 12/13/2014 at 07:52 PM   
Filed Under: • Fine-Dining •  
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