Holiday old fashion Pear mincemeat
8 qts. Peeled and ground pears
Can crushed pineapple drained
2 pounds raisins
1 cup grape juice
1 T allspice
1 T cinnamon
1 T. Ground cloves
7 cups sugar
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How to make mincemeat recipe video
Watch how to make mincemeat for Christmas! Find the recipe on Allrecipes.co.uk:
It's never too early to get ahead with your Christmas baking, and mincemeat is the perfect place to start. This vegetarian mincemeat uses butter instead of suet so that everyone can enjoy the mince pies and other bakes that will result from this traditional mix of dried fruit and loads of brandy.
It's best to make your mincemeat ahead of time so that it has time to age before using in your favourite recipe. This mincemeat can be safely stored in the fridge for six weeks, but even if you need to use it within a few days it'll still be delicious!
Find this mincemeat recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Old Fashioned Mincemeat Pie ~ Homemade Mincemeat Pie Recipe ~ Piesgiving ~ Noreen's Kitchen
See how I made the Mincemeat pie filling in this video:
Today we are sharing an old fashioned mincemeat pie! This pie is literally a year in the making! I made a vegetarian mincemeat a year ago for a holiday video. It has been doing it's thing in the back of my fridge for that long. It has aged to perfection and is ready to fill this traditional holiday pie with it's spicy, warm goodness and make us all happy that the holidays are very close!
Mincemeat developed as a way of preserving meat without salting or smoking over 500 years ago in the British Isles, where mince pies are still considered an essential accompaniment to holiday dinners. This pie hearkens back to the medieval traditions of spiced meat dishes. Mincemeat pies are a staple on nearly every holiday table in Great Britain to this day.
Mincemeat pie actually began as a main course dish with with more meat than fruit (a mixture of meat, suet, dried fruits, and spices). As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased accordingly.
Mince meat pie was born out of practicality and religiosity. During the Medieval era, cooks discovered, that sugar was a powerful preservative for meat When the Crusaders brought home Eastern spices, cooks added three of their new found discoveries to their mince meat—nutmeg, clove, and cinnamon – to represent the Three Wise Men. Then the crust of the pie was made oblong to symbolize a manger, with room for a pastry baby Jesus. Thirteen ingredients were used for Jesus and his apostles. In a way the pie was used as a Sunday School or Bible lesson to help teach children their catechism, but to also help adults remember their holy scriptures. You see, during this time Christianity was outlawed and had to be practiced in secret. This was one way for Medieval peoples to preserve their faith.
Mince meat pie was given many names including “shred pie,” “mutton pie,” and “Christmas pye,” and was much loved in England. But the Puritans brought a stop to the fun – upon gaining power in the mid-17th century, they abolished Christmas and censured mince meat pie along with other “idolatries” of Catholicism. And what’s worse, colonial America did the same – for 22 years in Massachusetts it was always winter and never Christmas. The pie’s sullied reputation stuck, and even in 1733 a writer still lamented that Puritans “inveigh[ed] against Christmas Pye, as an Invention of the Scarlet Whore of Babylon…the Devil and all his Works.”
In the 1800s, the Puritains, regained power over England and mince meat pie came back in force and became popularized once again. A 92-pound pie was given to President Taft in 1909, delivered in an oak case. It took on a few superstitions during its height, particularly for causing strange nightmares and evil yearnings. Factories churned out meatless mince meat in America, strengthening its popularity through wars and ration cards.
Mincemeat pie has seen ebbs and flows in it's popularity for many a year. This pie was easy to make. You can use your homemade mincemeat or you can use store bought. I promise this version is delicious.
I hope you are inspired to give this mincemeat pie a try and carry on an age old tradition that is a throw back to Medieval Times and I hope you love it!
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Pear Ginger Tart Tatin
Caramelized Pear Ginger Tart Recipe:
Note about skillet: I use a 10 inch stainless steel all-clad or tramontina skillet. Non-stick pans also work. Cast iron might be a bit heavy to lift and flip. If you haven't done much weight lifting in the gym lately, this might not be the best pan for this tart.
In advance tip: You can cook the pears and roll out the dough earlier in the day, but start baking the tart no earlier than 1 hour before serving. The pears tend to wrinkle as the tart cools off and don't taste quite as good as when it's just baked. The dough should be refrigerated after rolling out, but the pears should not be refrigerated after cooking (this can turn the caramel runny).
Burnt pears tip: If the pears burnt a little, don't panic. Take a paring knife and slice a sliver off the top after baking and inverting the tart. I prefer the pears and caramel to be more brown rather than less.
4 large Bosc pears (buy 5 just in case)
1/2 stick unsalted butter
1/2 cup sugar
1/4 teaspoon cinnamon
2 Tbsp minced ginger (optional)
Pâte Brisée (pie and tart dough) for one 10-inch tart (see the videos below)
Make the dough at least 1 day before baking
Dough by hand
Dough with a food processor
Rolling out pie dough
Peel, halve, and core pears. In a 9- to 10-inch heavy skillet heat butter over moderate heat until foam subsides. Stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet, with the skinny end of pears pointing into the middle of the pan. If you have a half of pear left over, cut a circle out of it and place it in the middle of the skillet domed side down. The pears will make a sort of flower in the skillet. Cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.) Cool pears completely in skillet. Sprinkle with cinnamon and ginger.
Preheat oven to 425°F and set a rack in the upper third of the oven. On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick) and arrange over pears. Tuck edges into the skillet around pears. Bake tart in the upper third of the oven until pastry is deep brown, 30 to 35 minutes. Remove from the oven and let rest 5 minutes, but not longer. Have ready a rimmed serving plate slightly larger than skillet. Invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate. Do this over the sink in case some juices spill. This is a bit scary, but it works! The trick is to do it in one very fast motion. Let cool until warm, 10-15 minutes. Serve tart warm with whipped cream or creme fraiche.
Delicious almond pear pie || Dominique's kitchen
I cannot let the pear pie season go by without sharing this delicious Almond Pear Pie! Inspired by the French Tarte Bourdaloue, this pear version consists of traditional almond cream topped with browned/caramelized pear slices. If you’re tired of the old classic apple pie, give this a try. You won’t regret it!
Ingredients (pie 28 cm)
200 g of butter
300 g almond powder
250 g of sugar
1 or 2 pears
1 sheet of puff pastry or sand dough
1 tbsp of sugar (to sprinkle)
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Christmas Mince Pie - 18th Century Cooking with Jas. Townsend and Son S3E5
Ivy and Jon make a wonderful Christmas favorite of the 18th century. For more recipies see our cooking blog and see our website at the links below.
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Festive Apple Pies | Waitrose
Silvana Franco makes a delicious alternative to a traditional mince pie. See the full recipe |
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A vegetarian version of traditonal fruit mincemeat for mince pies. Find this recipe at a fabulous online collection of recipes from home cooks in Australia and New Zealand. Join for free and share your special recipes!
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Pear Tart - 18th Century Cooking with Jas Townsend and Son S3E4
In this episode we make an authentic 18th century pear tart out of Hannah Glasses 18th century cookbook on confectionary. Check out our website at and our cooking blog at
1773 Apple Pie - One of the Earliest Recipes
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Old fashioned Pear mincemeat cake
Po box for 1183
1stick butter melted
1 t. Baking soda
2 t. Baking powder
1 t. Cinnamon
1 pint pear mincemeat
3 eggs separated
1 c. Nuts
1 c. Candied fruit
1 stick butter melted
2 c. Sugar
1/2 c. Flour
1 can evaporated milk
Small can crushed pineapple
1 c. Coconut
1 c. Nuts
Cook till thick....cool
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Crosse and Blackwell Mincemeat Plain 29 Ounce 2 Pack
Hi there! I’m having an ONLINE Virtual Pampered Chef Party! I know we are all looking for more ways to make quick and easy meals in the kitchen, so I thought you might want to check out some new recipes & tips. You might see a few new products to make your life easier or event for a gift! I hope you can join us! Here’s the link to the party:
Pies | Basics with Babish
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I've made pies on the show before, but it's about time that I talk about the basics of making a really good pie - whether it's blueberry, apple, or pumpkin.
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Sort of apple and pear pie
Pudding was an experiment sort of apple and pear pie - 2 sp for almonds , served with fat free yogurt flavoured with flavadrops toffee drops
Two wraps soaked in skimmed milk - filled with cooked apple and pear , flavoured with cinnamon , vanilla and salted caramel sugar free coffee syrup , tsp or two of sweetener- pinch edges together and fry light too add almonds bake in hot oven about 15 mins
Mini Apple Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 643
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Pear and Apple Pie
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Anna Olson Bakes Her Blue Ribbon Apple Pie for THANKSGIVING!
Blue Ribbon Apple Pie are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Makes 1 9-inch pie
2 ½ (375 g) cups all-purpose flour
1 Tbsp (12 g) sugar
1 tsp (5 g) salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 ml) cool water
2 tsp (10 ml) white vinegar or lemon juice
6 cups peeled and sliced mixed apples, (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) – about 5 medium apples
1 Tbsp (15 ml) fresh lemon juice
½ cup (125 ml) granulated sugar
1/3 cup (70 g) packed light brown sugar
1 tsp (3 g) ground cinnamon
¼ tsp (1 g) ground allspice
¼ tsp (1 g) ground nutmeg
1 recipe Double Crust Fruit Pie Dough
2 Tbsp (12 g) rolled oats
2 Tbsp (30 g) unsalted butter
1 egg mixed with 2 Tbsp (30 ml) water, for brushing
sugar and cinnamon, for sprinkling
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.
3. Preheat the oven to 400 F(205 C).
4. Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
5. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
6. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously overtop. Use scissors to snip opening in the top crust to allow steam to escape.
7. Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400 F (205 C). Reduce the oven temperature to 375 F(190 C) and continue to bake for another 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.
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How to Cook Perfect Mince Pies | Jamie Oliver & Gennaro Contaldo
Christmas isn’t Christmas without a few mince pies floating around and this recipe ticks all the boxes for a quick, tasty treat full of festive flavour without the buttery pastry casing. Roast chestnuts, sour fruits and sweet mincemeat are encased in puff pastry and baked in filo cups until golden and bubbling. Finish off your pies with a sprinkling of icing sugar and pile high on a plate for a fantastic tale centre piece. Enjoy! This recipe first aired in the UK in 2008 on Channel 4 as part of the Jamie At Home Christmas Special.
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How do you make a No Flour Pie?
Chef Anna Olson is here to show you how to bake the perfect flourless Pear & Cranberry Pie! Have you always wondered how to bake a pie that contained no flour? Well wonder no longer, because the recipe it below and we encourage you to try it out for yourself!
Make sure to let us know in the comments how your pie adventure went!
2 cup brown rice flour
½ cup tapioca starch
¼ cup sugar
½ tsp salt
1 cup chilled cream cheese
1 cup chilled unsalted butter
2 egg whites
3 cup peeled and sliced Bartlett or Anjou pears (about 4 medium pears)
2 cup fresh or frozen cranberries
1 ½ cup sugar
2 Tbsp tapioca starch
2 tsp finely grated orange zest
1 tsp vanilla extract
¼ tsp ground allspice
1 egg, whisked with 2 Tbsp of water, for brushing
1. For the crust, combine the rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into pieces about half that size (so that they work into the dough evenly) and cut in until the dough is a rough, crumbly texture. In a small bowl, whisk the whites until frothy and then add to the dough, mixing until it comes together. Shape the dough into 2 discs, wrap and chill until firm, about an hour.
2. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice.
3. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper. Roll the dough into a circle bout 12 inches across. Remove the top layer of parchment paper and transfer the pastry to a 9-inch pie plate and peel away the remaining layer of parchment. Fill the pie with the fruit filling.
4. Roll the second disc of dough in the same manner and place it on top of the fruit filling. Trim and pinch the edges of the dough and use scissors or a paring knife the cut holes in the top to allow steam to escape. Brush the top of the pie with the egg wash and place the pie on a parchment or foil-lined baking tray. Bake the pie for about 50 minutes, until the crust is a rich brown and the filling is bubbling. Cool the pie completely to room temperature before slicing, or chill and serve cold.
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Apple Pie with homemade Shortcrust Pastry
Making a delicious Apple Pie from scratch is really easy, if you know how. In this video, I show you how to make the filling and the pie.
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How To Make Mince Pies
We show you a simple mince pie recipe. For more recipes check out
Standing Crust Meat Pie - 18th Century Cooking with Jas. Townsend and Son S3E8
In this video we use the standing crust we made in a previous video to make a wonderful little meat pasty or meat pie. Great for traveling or just for a personal sized meal.
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How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma
There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A 'Short' pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to 'Blind Bake' at tart or pie shell so that you can fill it with yummy stuff!
225g plain flour
2 tbsp icing sugar
150g very cold unsalted butter
pinch of salt
3 tbsp ice-cold water
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Christmas Fruit Mince Pies | One Pot Chef
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Fruit Mince Pies are a traditional festive treat and an essential for any Christmas celebration. Dried Fruit is combined with brandy, brown sugar, citrus zest and grated apple. The fruit mince is enveloped in home made sweet shortcrust pastry and baked until golden. These gorgeous pies will be a big hit - give it a go!
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RECIPE FACT SHEET
INGREDIENTS IN THIS DISH:
2 Cups of Plain Flour
3/4 Cup of Icing Sugar (Powdered Sugar / Confectioners Sugar)
150g of Butter (chopped)
2 - 3 Tablespoons of Iced Water
1 Cup of Mixed Dried Fruit
1 Green Apple (grated)
1/3 Cup of Brown Sugar
1 Teaspoon of Grated Lemon Zest
1 Teaspoon of Grated Orange Zest
1/2 Teaspoon of Nutmeg
1/2 Teaspoon of Mixed Spice
1 Tablespoon of Lemon Juice
1 Tablespoon of Brandy
25g of Butter (melted)
Preparation Time: About 20 minutes
Cooking Time: About 30 minutes
MAKES 12 PIES
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Spiced Pear Pie || small batch easy dessert
A small spiced pear pie that is created in a 6 inch pie dish, it comes together simply so you can enjoy pie whenever you want. The dough can be used in any standard pie, just remove the all spice. As always this recipe makes a small batch so you will have no leftovers.
I N F O R M A T I O N ↓
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- C O N N E C T -
- R E C I P E -
Creates One 6” Pie
1 cup all purpose flour + extra for rolling
1/4 teaspoon salt
1/8 teaspoon allspice
4 tablespoons cold butter, cubed
1/4 teaspoon apple cider vinegar
3-5 tablespoons of ice water
2 medium pears, chopped
1/2 teaspoon cinnamon
1/4 tsp cardamom, ground ginger, nutmeg
1 tablespoon sugar
1/2 tablespoon brown sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
1. Crust: In a medium bowl, stir together the flour, salt and allspice. Cut in the butter using a pastry cutter [or two knives.] until they are the size of peas. If your butter has softened place in the refrigerator for 5-10 minutes before proceeding. Add in the apple cider vinegar and two tablespoons of water. Stir the mixture with a fork until it comes together adding in more water as needed, but no more than 5 tablespoons total.
2. Bring the dough together with your hands (if your dough hasn’t fully come together the warmth of your hands will help) shape it into a flat disk, wrap in plastic wrap and chill for 30-40 minutes. Move on to the filling.
3. Filling: Peel and chop the pears into small cubes. Add them to a small bowl and toss with vanilla and lemon juice. Add in the sugar, brown sugar and spices. Mix until combined and allow to set until the dough is ready to be rolled.
4. Preheat your oven to 425F. On a floured surface, divide the dough in half allowing more dough for the bottom. Roll out the crust until slightly larger than your pie pan and gently fit it. Roll out the top crust and cut out varied strips to alternate, if you have extra dough you can cut out leaves for decoration.
5. Sprinkle flour and brown sugar on the bottom of the crust before adding in the filling, this will help prevent the crust from getting soggy. Carefully spoon in the filling, discarding excess liquid. Then arrange the top of the pie in your chosen design. Brush with the top with butter and sprinkle with sugar.
6. Bake on the lowest oven rack for 20 minutes. After 20 minutes, lower the temperature to 350F and move the pie to the middle rack, and bake for another 15-20 minutes until the filling is bubbling and the crust is golden brown. Allow to cool before serving.
- M U S I C -
Music by Bensound: bensound.com
If you read this far, let me know what you’d like to see next ☺
Beth's Apple Cinnamon Turnover with Puff Pastry
Learn how to make an easy Apple turnover recipe from store-bought puff pastry. One of my favorite fall recipes.
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Learn how to make an apple cinnamon turnover recipe using store-bought puff pastry. This is a great fall brunch idea or would also make a great treat for Christmas Morning Breakfast! Enjoy! xx
WATCH MORE FALL RECIPES
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Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
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French Apple Tart
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BETH’S APPLE CINNAMON PASTRIES RECIPE
*PRINT RECIPE HERE*
2 tbsp (25 g) sugar
¼ tsp (1.25ml) cinnamon
1 cup (150 g) of diced apples, skin on (to preserve the pectin)
3 tbsp (30 g) raisins
1 egg beaten
1 package of store-bought puff pastry sheets (I really like the Pepperidge Farm Brand for these since it’s already scored!)
1 tbsp (7g) powdered sugar
1-2 tsp (5-10ml) of heavy cream
Pre-heat oven to 400F (200C)
In a small bowl combine the sugar with the cinnamon and set aside.
In a medium-sized bowl add the apples, the cinnamon sugar and the raisins. Toss well to combine and set aside.
Beat 1 egg until combined.
Roll out the puff pastry onto a floured surface. Cut into 3” by 2” rectangles. Using a pastry brush, brush the egg wash around the perimeter of each rectangle.
Fill one half with a scoop of the apple mixture about 1 ½ tablespoons. Top with 2nd half of pastry and seal shut using the tines of a fork, pressing down into the pastry all the way around.
Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment lined cookie sheet.
These can all be made in advance, wrapped tightly with foil and popped in the fridge or freezer until ready to be baked.
Bake for 30-35mins, depending on it they were frozen or not, if frozen will take the full 35 mins most likely. If not 25-30 mins. If not freezing before do take the time to firm up the dough by popping your tray in the fridge for 20 mins, freezer for 10 mins, otherwise the pastry can melt too quickly in the oven and lose its shape.
Remove from oven and allow to cool slightly. Meanwhile in a small bowl and the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 tsp if too thick and the 2nd tsp.
Drizzle the glaze on the pastries with a fork in a zig zag motion. Transfer pastries to cake stand, et voila! Serve and enjoy ☺
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Homestead pear cake
Po box 1183
1/4 cup butter...1/3 cup brown sugar...3 large pears
1 1/3 cup AP flour...1 t. Baking powder..1 cup Brown sugar..1 t. Cinnamon..6 T. Melted butter..2 eggs...1 T. Vanilla...1/4 cup milk
325 for 45 minutes
Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free
Pompeian Robust Extra Virgin Olive Oil - 24 Ounce
McFadden Farm Organic Lemon Thyme Herbs
Quick and easy pear butter♡
8 cups pears cut up, 1/2 cup water... 1 cup sugar...1/4 cup brown sugar.. 1 t. Cinnamon. .1 t. Vanilla. ..1 t. Lemon juice.......
HOW TO MAKE NIGERIAN MEAT PIE | BEST RECIPE | TOSIN ALABI
recipe makes 22 pies
6 Cups of plain flour
4 Tbs of Sugar
1 Tbs of baking powder
1 Tbs of salt
750g minced meat
1 large potato
2 carrot sticks
half bulb onion
1 scotch bonnet
seasoning (salt, pepper, knorr cubes)
2Tbs of flour to thicken stock.
Bake at 350f or 180c
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French Canadian Meat Pie Christmas Recipes ~The Kitchen Witch~ How to Make Tourtiere for Christmas
Today's video features one of my favorite Christmas Recipes for French Canadian Meat Pie - also known as Tourtiere. The perfect dish from my Christmas Recipes playlist for Christmas Recipes and entertaining because it can be made ahead!
Music courtesy of Audio Network
Let The Kitchen Witch show you how to make this easy French Canadian Meat Pie or Tourtiere from my Christmas Recipes Play List. This Christmas Recipes video is a spectacular dish for entertaining!
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2 pounds lean ground organic pork
2 pounds lean ground beef
1 1/2 cups finely chopped onion
2 large pears, cored and diced
3 minced garlic cloves
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons salt
1 teaspoon nutmeg
1/2 teaspoon black pepper
4 cups beef stock
4 cups of mashed potatoes or 1, 114 gram package powdered roasted garlic mashed potatoes (I use Idahoan brand)
pastry for 4 x 2 crust, 9 pies
Recipe will make two large pies or 36 tarts. I always do a combination of both.
Brown meat in a large dutch oven or frying pan. Drain off excess fat and place back in the dutch oven or large sauce pan.
Add onions, pear, spices, salt, pepper, and enough beef stock to cover mixture. Mix well.
Place over high heat and bring to a boil then reduce heat, and simmer 45 minutes, stirring frequently until liquid just about gone..
Add mashed potatoes to meat mixture blending well.
Remove mixture from heat and let cool completely before filling the pies.
On lightly floured surface, roll out pastry into 1/4-inch thickness. Fit into 9-inch pie plate. Spoon in filling. Top with remaining pastry.
To make-ahead: overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. When ready to bake, brush with egg white. C ut steam vents in top. Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 50 minutes.
Serve warm with apple sauce on the side.
Apple Sauce Ingredients
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Vegetable Pasties with Vegan Mince | Vegan/Vegetarian Recipe
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