My Mom's mincemeat cake/muffins
This is a really old recipe and I could use some help deciphering . It comes from Dewey, OK so I don't think I'm breaking any rules.
1 cup wesson oil mixed well with
2 cups sugar
1 small box mincemeat prepared as for pie(?)
1 cup buttermilk and 3 eggs with 1 tsp soda disolved in the mixture
2 cups flour
1 cup walnuts best
1 tsp salt, vanilla, cinnnamon cloves, nutmeg
bake in bundt pan 1 hour at 375
I never did the icing, but the icing is
1 cup sugar, 1/2 cup sour cream, 1 egg, 1/2 stick butter or oleo (isn't that cute?)
cook at any consistency you like and add 1/2 cup raisens and 1/2 cup nuts.
I think I can translate everything except the small box of mincemeat. I think I made this a couple of years ago with a jar of mincemeat.
Can anyone help me? I tried a mincemeat muffin recipe today and it is not like momma's.
Thank you and merry Christmas.
For other mincemeat lovers, here's my doctored mincemeat - I discovered this year that they are even better in puff pastry turnovers (made into rectangles, not triangles):
Makes about 5 cups
• 2 boxes Nonesuch dehydrated mincemeat (has beef in it, albeit hard to notice, and lovely dehydrated apples, but few raisins)
• 1/2+ cup golden raisins/sultanas or other compatible dried fruit of choice
• 2 to 2.5 cups water (cut with a bit of fresh orange juice) (Nonesuch specifies 3 cups water for 2 boxes – I use less liquid so that the filling is not as loose)
Bring to a vigorous boil for one minute before reducing heat and adding:
• 1 jar Crosse & Blackwell mincemeat (has no beef or suet, but does have more raisins and thickening, which complements the looser texture of the rehydrated Nonesuch mincemeat) = 2 cups
• 1/3 cup orange juice
• 2-3 capfuls of Cointreau or similar spirit (not enough to notice itself, just to elevate the other flavors), especially if using suet
• Extra ground nutmeg, mace, Ceylon (true) cinnamon, cardamom etc to taste (do taste carefully)
• 1/4-1/3 cup finely grated leaf suet or, if unavailable, sweet butter (if butter, add after cooking is done, off heat) – to prepare suet, peel off leafy membrane and grate (cold) in handheld rotary cheese grater. Beef fat that is solid at room temperature is the sina qua non of mincemeat, for mouth feel and rounded flavor. Serve mincemeat made with suet warm, though, because it does get a slightly waxy texture when it's cold (hello, tallow was used to make soap and candles for centuries).
This works for two ample 7 inch pies or 16 puff pastry turnovers (when you roll out a 9" square to over 12" square and cut into four 6" square pieces - that's 2 packages of Pepperidge Farm puff pastry) - I brush the turnovers with an egg wash and dust with granulated "sugar in the raw" (so-called).
re: Karl S
I get suet from Stop & Shop (Malden Center branch has it most of the time) or Market Basket.
Of course you can also ask at the counter. You don't need a lot (I used 1/2 cup in this recipe this time), but I always get the smallest package and use only a bit of it. Think of using the rest in bird feed or in making the pastry for mincemeat (where suet is, after all, the traditional solid fat).
Btw, I am glad we think alike in how these purchased mincemeats complement each other. I don't like boozy mincemeat (as you can tell from my recipe) - I detest what passes for brandied mincemeat - but once you add the suet, it needs something to cut it a bit.
After I learned what I liked, I found out that my mother did the same thing (though I don't think she had C&B but another jarred mincemeat to complement the Nonesuch). One can of course also add finely minced trimmings of beef.
What's funny is that I backed into it by sheer luck rather than traditional. I found jarred (Grandmother's brand) mock mince underwhelming and was intrigued by those humble boxes. (I've never gone out of my way to get the much better jarred mincemeats from the British Isles - too lazy). So one year I decided to compare the box against the C&B jarred. I found each had merits, but that they worked really well together. THen I went to doctor to replicate what I remember from my grandmother and mother.
It was only after this that I proudly phoned Mom and found out that I had approximated what she used to do!
Can't beat that.
It's nice to know that there are people I respect here who've done the same.
Yes. My muffins looked almost burnt around the edges after about 20 minutes. However, DH came home after eating a steak dinner with lakerat friends and ate three. They are really good. I do not think they need an icing.
The bread pan took much longer to cook. I would probably add 1/4 cup of flour next time or make all muffins. They don't rise much.
We're not nut fans so I didn't do the nuts. It was just homey and good.
I made it today per the recipe and had enough for 12 large muffins and one bread pan. It really was great. I put nothing on the tops and my obnoxious friend who was there gave us her blessing.
It's hard to figure out how long to cook, but one jar per recipe and I added vinegar to "make" buttermilk and it was good.
Merry Christmas all you guys
The time I made it, I believe I used enough to make a pie and think I baked it in two bread pans. I don't like mincemeat and it was fabulous. I'm going to make it as muffins tomorrow using a regular jar of made of mincemeat (enough to make a pie.)
I'll let you guys know how it turns out.
Do you know what size bundt pan was used? My grandfather used to make Mincemeat squares using the condensed mincemeat, and I was too young to appreciated them. I do like mincemeat pie, and wish I would have written down my grandpaps recipe while he was still around. I will be trying this recipe, thanks.
thank you for replying. I have to tell you I lost the recipe and this board just saved me. I had mom's recipe on my desktop and cannot find it. You answered my question and the post saved something important to me.
Thank you all and Merry Christmas. I now have it in my special cache.
The box of mincemeat is probably the kind that you have to reconstitute - I think the brand is None Such? I use a combination of it, and the Crosse jar of mince meat when making pies - with a nice douse of Old Overholt Rye, to boot. Good luck with making this - sounds good to me.