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:
1/2 cup sugar
1 cup mincemeat (the None Such with rum)
1-1/4 cup flour
2 tsp. baking powder