Mince Meat Pie (A recipe from Old England)


Mincemeat piehomemade_mincemeat

Preheat your oven to 425 degrees F.

1 quart prepared mincemeat

This is the truly old-fashion type of mincemeat that is actually made with meat in it. This is my grandmother’s recipe for mincemeat.


Pastry for 9 inch 2 crust pie

4 pounds beef sirloin


2 1/2 cups suet, finely chopped or grated Suet

(Suet is firm beef fat. Suet can be collected by trimming the hard white fat from steaks and other cuts of beef. You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.)

7 1/2 cups chopped tart apples

3 cups liquid (liquid from meat of your choice it was cooked in)

5 cups granulated sugar

3 cups apple cider

1 cup molasses

1/2 cup cider vinegar

3 cups raisins

2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

Juice of 2 lemons

Juice of 2 oranges

1 cup brandy or sherry 


Trim fat from meat of your choice and discard.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

It’s best to let mincemeat stand at least a couple of weeks before using.

Prepared pie pastry from recipe or store bought.

Spoon prepared mincemeat into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

Cinnamon Apple Dumplings for 2

Cinnamon Apple Dumplings for 2



1 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

3 tablespoons ice water

2 medium baking apples

3 tablespoons sugar

1/2 teaspoon ground cinnamon

Half-and-half cream


1/3 cup sugar

2 tablespoons red-hot candies or 1/4 teaspoon ground cinnamon

1/2 teaspoon cornstarch

2/3 cup water

1 tablespoon butter

Additional half-and-half cream, optional


In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14-in. x 7-in. rectangle; cut pastry in half.

Peel and core apples; place one on each square of pastry. Combine sugar and cinnamon; spoon into apples. Moisten edges of pastry with water and gather around apples; pinch seams to seal.

Place dumplings in an ungreased 9-in. x 5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream.

In a small saucepan, combine the sugar, red-hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings.

Bake at 400° for 35-45 minutes or until pastry is golden brown and apples are tender. Serve warm with cream if desired.

Pressure Cooker Cinnamon Raisin Bread Pudding

Pressure Cooker Cinnamon-Raisin-Bread-Pudding


4 tablespoons butter, melted

1/2 cup packed brown sugar

3 cups whole milk

3 eggs, beaten

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

7 (3/4 inch) thick slices cinnamon bread, cubed and toasted

1/2 cup raisins

Caramel Pecan Sauce

3/4 cup brown sugar

1/4 cup corn syrup

2 tablespoons heavy cream

2 tablespoons butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup pecans, toasted and coarsely chopped


In a large bowl, whisk together melted butter, brown sugar, milk, beaten eggs, vanilla, cinnamon, and salt. Mix in cubed bread and raisins. Let rest 20 minutes until the bread absorbs the milk, stirring occasionally.

Pour bread pudding into a buttered 1 1/2-quart glass or metal baking dish. (Be sure it fits in your pressure cooking pot.) Cover dish with foil. Prepare a foil sling for lifting the dish out of the pressure cooking pot by taking an 18” strip of foil and folding it lengthwise twice.

Pour 1 1/2 cups water into the pressure cooking pot and place the trivet in the bottom. Center the dish on the foil strip and lower it into the pressure cooker.

Lock the lid in place. Select High Pressure and set the timer for 20 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure. When valve drops carefully remove lid.

Remove dish from pressure cooking pot. If desired, put dish in preheated 350° oven for 5 – 10 minutes to crisp up the top.

Prepare Caramel Pecan Sauce

In a small saucepan, combine brown sugar, corn syrup, heavy cream, butter and salt. Cook over medium heat, stirring constantly, until sauce comes to a boil. Reduce heat and simmer until sugar is dissolved and sauce is smooth. Stir in vanilla and chopped pecans.

Mother’s Cinnamon Rolls

Cinnamin Rolls


1 ½ cups of Milk, scalded

2 tsp Salt

½ cup Sugar

½ cup Butter

2 packages Yeast

½ cup Warm Water

3 Eggs, beaten

6-8 cups Flour

Brown Sugar



1 cup sifted Confectioner’s Sugar

1 Tbsp Milk

½ tsp Vanilla Extract



Scald Milk in a saucepan.  Add Salt, Sugar and Butter.  In a separate mixing bowl, add Yeast and Warm Water.  Let stand for 5 minutes.  Add Milk mixture, Eggs and 3 cups of Flour.  Mix on low until Flour is incorporated.  Stop the mixer and add 3 more cups of Flour.  Mix on low until Flour is incorporated.  Scrape down bowl.  Add more Flour and mix on low until forms a soft ball.

Cover with a tea towel and let rise until double.

Divide dough into 2 balls and roll out.  Spread with softened butter.   Sprinkle with cinnamon and brown sugar.  Roll up like you would a jelly roll and cut into ¾ inch width.  Prepare a lightly greased cookie sheet or use parchment paper to line pan.  Line up rolls in pan 1” apart.  Cover again with the tea towel and let rise until double.  Bake at 350 degrees F for 15 minutes.

While still warm, spread frosting on rolls.

Amish Friendship Starter Cinnamon Bread

Amish Cinnamon Bread


1 c Amish Friendship Bread Starter

2/3 c vegetable oil

3 eggs

2 c all purpose flour

1 c white sugar

1 tsp ground cinnamon

½ tsp salt

½ tsp baking soda

1 ¼ tsp baking powder

1 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9×5 inch) loaf pans.

In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.

Bake in preheated oven for 50 to 60 minutes.


Cinnamon Raisin Bread

Cinnamon Raisin Bread


2 cups milk

¼ cup sugar

2 tsp salt

½ cup butter/margarine

1 cup unseasoned mashed potatoes or prepared instant potatoes

½ cup warm water

2 packages yeast

7 ½ cup all purpose flour, approximately

1 ½ cup raisins


1 egg, lightly beaten

½ cup sugar

2 tsp cinnamon


Scald milk in non-stick pot over medium heat, until bubbles form around the edge of pot.

Turn off and add sugar, butter, and mashed potatoes.

Stir till smooth.

Let cool to lukewarm.

Dissolve yeast in ½ cup warm water with pinch of sugar.

Let sit 10-15 minutes.

Mix in lukewarm potato mixture and raisins.

Stir in flour, don’t be afraid to use your hands.

You want a soft but not sticky dough.

Dump out onto floured table and knead well 5 minutes.

Return to greased bowl and turn dough over so top is greased.

Cover loosely with waxed paper and let rise in a warm place till doubled, 1 to 1 ½ hours.

Divide dough into 2.

Roll out each loaf, 9 by about 12 inches, will be about ½ inch thick.

Brush with half the beaten egg. Mixed together ¼ cup sugar and 1 tsp cinnamon.

Sprinkle evenly over dough.

Roll up tightly from short end.

Pinch and fold ends over, to seal in filling.

Repeat with second ball of dough.

Cover and let rise another hour or until nearly doubled.

Place loaves into greased 9×5 inch loaf pans and bake 350F for 35-40 minutes

Loaves will sound hollow when tapped on the bottom.

If not put back in pan and return to oven for a few more minutes.