The Doctor is IN

Keen Observations on Life … Whether You Need Them or Not

A Daring Foray into Mincemeat

2 Comments

I’m a picky eater.

Always have been, always will be. I don’t eat red meat. I don’t eat cheese … ever. No mayonnaise. No sour cream. Basically no white stuff. And while I can’t even be in the kitchen with anyone making a sandwich with mayonnaise, I have been known to make things I won’t eat for other people

For example, my boys tell me I make the best macaroni and cheese. I have no idea what it tastes like, but the principles are sound: cook the mini farfalle noodles (that’s our choice for M&C); while they’re draining, make a savory roux with three tablespoons of butter, two tablespoons of flour, 1/4 cup of milk, 1/4 tsp of paprika, 1/2 tsp black pepper, and a pinch of salt; then add 2 cups of the Sargento shredded 6 Italian Cheese blend. Quickly stir in the noodles and wa-la.

But I decided to take pity on the mister this morning and make him a childhood favorite: mincemeat cookies.

First of all, I was worried about the term ‘mincemeat.’ Seriously, couldn’t theinventors of this stuff hundreds of years ago come up with something more appealing? I thought it might be the stuff chicken mcnuggets used to be made of. Turns out it’s just minced raisins and apples mixed in spices and rum. Rum? Yeah, you’re thinking exactly what I was thinking: how bad could that be?

The mincemeat was from an heirloom company called None Such, but I didn’t like the sound of their recipe, so I found another one. Here goes:

1/4 cup butter
1/2 cup sugar
1 egg
1 cup mincemeat (the None Such with rum)
1-1/4 cup flour
2 tsp. baking powder
Preheat oven to 400 degrees. Cream butter and sugar together until smooth. Add the egg and mincemeat, beating until the mixture is smooth and creamy. Mix in the flour and baking powder until there’s no more dry ingredients. Drop by spoonful onto prepared cookie sheets (I always use parchment on flat metal pans … it always bakes beautifully), and bake 10 – 11 minutes (until the tops are lightly browned).
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Author: Dolly R. Sickles

Writer, mother, wife, adventurer, agent of change, advocate, ally, volunteer, instructor ... I'm never bored. I write contemporary romance and romantic suspense under the name Becky Moore, and children’s literature under the name Dolly Dozier. You can also check me out at MacMillan Publishing’s Heroes & Heartbreakers, where I’m a romance blogger. During the fall and spring, you can find me in the classroom teaching other folks how to follow their dreams or how to fund their community outreach at Wake Technical Community College, and Central Carolina Community College. During the summer and at random times during the year, I'm out adventuring with my family.

2 thoughts on “A Daring Foray into Mincemeat

  1. Mmm … they do look pretty good. Rita, I bet you made the cut!

  2. OMG! These sound (and look) so good. Hope I’m on the “nice” list and score a few!

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