Mincemeat Nut Bread Recipe, Whats Cooking Aamerica (2024)

FAQs

How long will homemade mincemeat keep? ›

Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

If you store it in a cool dark place the mincemeat will last for up to 1 year unopened.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.

If I find an old jar of mincemeat I boil it up to kill off any bacteria, and then might add some extra fruit and brandy. If it tastes okay then, I will use it! I would open one, look at it, sniff it, taste a bit. If it tasted and smelled ok, and not mouldy or obviously too old, I would use it.

Oxygen exposure changes meat colour

When myoglobin comes in contact with oxygen, it forms oxymyoglobin, which has the bright, red colour of beef. After several hours or days of exposure, the oxymoyoglobin can convert to metmyoglobin, which has a brown-grey colour.

Versions containing animal fats should be cooked before use but those including butter can be used as they are, perhaps stirred into an ice cream mixture. You could even serve an especially tasty version with whipped or clotted cream as a sumptuous festive topping for warm scones.

Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months. To cook, heat oven to 200C/180C fan/ gas 6.

Ingredients: Water, Corn Syrup, Raisins, Dried Apples, Molasses, Corn Starch Modified, Distilled Vinegar, Dried Orange And Lemon Peel, Salt, Spices, Beef, Fruit Pectin, Natural Flavor.

2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.

What does egg do in quick bread? ›

Eggs also add moisture, color, and flavor to the batter. Liquids moisten the batter, activate gluten in the flour, and help to dissolve the sugars. Liquids include milk, buttermilk, sour cream, juice, or fruit purees. Baking powder and baking soda are leavening agents that give the bread height and lift.

Adding milk adds sugars and fats (unless you're using skim.) Adding sugars and fats to bread will soften the crumb and generally delay staling. Also, because milk is slightly acidic, the bread might take somewhat longer to grow mold.

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.

The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.

maybe there is no market for them in your area, ie. no one wants or requests mincemeat. mincemeat can be found bottled, ready to make your own creations. you can make your own mincemeat.

Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month.

I simply use clean sterilised screw-top jars saved from bought marmalade or jam. PREPARING AHEAD - Make the mincemeat up to six months ahead and store in a cool place. It's not necessary to freeze mincemeat as it stores so well.

The mincemeat will last in sealed and sterilised jars for up to six months. The mince pies will last 3-4 days. The pastry can be kept and frozen for up to 3 months. You can use shopbought shortcrust pastry instead - I recommend the 500g packets.

Raw meat is good for around 5 days in the fridge, while mince will only last from between 1-2 days. The freezer is a completely different story. Mince will keep for around 4 months, while whole cuts of beef or lamb can happily last for up to a year.