I have a few things that I am offering for sale this week. These are identical to items I sold at last week's craft show. Here is my very short list:
1/2 Pint Ball Jars Holiday Mincemeat
$6.50 each--if you need them mailed, I will have to do some research!
Large Fabric Brooches-holiday prints as well as non-holiday
$8.50 each
Stampin' Up!s Country Living Holiday Collection Kit-2008
Almost $90.00 worth of supplies for creating keepsake ornaments and/or gift tags and more. 12 x 12 sheets Die-cut chipboard with 12 x 12 die-cut Designer Series Paper, Rhinestone Brads, Tombow Multi-Purpose Adhesive (full size), 2 Stampin' Spots (mini ink pads), Elastic Silver Cord, Whisper White Taffeta Ribbon, Dazzling Diamonds (full size) and a gorgeous stamp set.
$25.00
Here is some info I printed up for the craft show, all you ever wanted to know about mincemeat! I'm heading out the door for a meeting in Fredericksburg, but when I get back this afternoon, I will upload a photo of a jar of mincemeat as well as a few other handmade goodies (more on the stamping side). See you later!
1. Does this have meat in it?
No. Although mincemeat originally did contain bits of meat (hence the name) this is a vegetarian mincemeat as are most mincemeat fillings today.
2. Why doesn’t my jar have a dent in the top indicating a seal?
This mincemeat is made using a traditional English recipe that requires lengthy cooking wherein the ingredients are coated with a light layer of vegetable fat and, once cooled, brandy. These two ingredients act to preserve the mincemeat the old-fashioned way. It keeps well for 1 year and then dries out a bit. If dry, add a bit of water or brandy. This batch was made in November, 2009. Store at room temp.
3. How do I use the mincemeat?
The Holiday Mincemeat is ready to use in pies or other recipes as you would normally use mincemeat or mincemeat pie filling.
4. How much do I need for a Mincemeat Pie?
For an 8-9” pie, you will need 1-2 pints, depending on how thick you want the filling. Holiday Mincemeat is a rich filling and tastes best with ample amounts of pie crust. To stretch the pie filling, you may add thinly sliced apples to the mincemeat and then fill your pie shell. Bake in double crust pie at 400 for 40 min. or till lightly browned.
The traditional English way is to make these as mini pies. ½ pint will make app. 12 little pies. Simply line a muffin tin with pie crust, add a spoonful of mincemeat and top with a circle of crust, forming a mini double-crust pie. Seal edges and make vent with fork tines. Bake at 400 for 25-30 min., until lightly browned. Cool on racks and sprinkle with powdered sugar before serving. They will be beautiful!
Additional recipe: Mincemeat and Apple Crumble
8 oz. sweet apples 1 ¾ cups wholewheat or all purpose flour 8 oz. tart apples 2/3 cups brown sugar 1 pint holiday mincemeat ¾ stick butter
Peel, core and slice apples thinly. Combine with mincemeat and place in 10-inch pie plate. Combine remaining ingredients, cutting butter in until it resembles coarse breadcrumbs. Cover filling with this crumble mixture and pat down. Bake at 350 for 30-40 min., until lightly browned. Serve warm with vanilla ice cream (or English style--pour warm custard over the lot!) if desired.
A fellow vendor at the Craft Show bought some and plans to spoon a bit into crescent roll dough, roll up and bake. That is a brilliant idea, and I can't wait to try it! Holiday Mincemeat is a rich filling and just needs some sort of bread/crust to go with it. It's ready to enjoy--guaranteed!
For more info, contact me at Candy Rattray, crattray@sbcglobal.net, 210-492-3218
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