Muirhead &nbsp; Recipes

Muirhead – 2003

Muirhead Green Tomato Mincemeat CHEESECAKE

	CRUST 1 ½ cups graham cracker crumbs ¼ cup white granulated sugar ¼ cup melted butter 1 jar *Muirhead* Green Tomato Mincemeat		FILLING 16 oz. cream cheese 1 cup sugar 3 eggs 1 tsp vanilla 1 cup sour cream
Heat oven to 350° F. Mix all crust ingredients EXCEPT *Muirhead* Green Tomato Mincemeat. Press cracker mixture in bottom of ungreased 10-inch springform pan. Spread *Muirhead* Green Tomato Mincemeat evenly over the graham cracker crust. In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. At low speed, add eggs 1 at a time, beating just until blended. Add vanilla. Gently beat in sour cream. Pour into pan. Bake at 350° for 30 minutes. Turn off oven and allow cake to remain in oven for 1 hour. DO NOT OPEN THE OVEN UNTIL TIME IS COMPLETED.

Muirhead – 2003

             Streusel

             1 cup all-purpose flour
             ½ cup brown sugar, firmly packed
             4 tsp. ground cinnamon
             ½ cup butter, softened

             Batter
             2 cups all-purpose flour
             1 tsp baking powder
             1 tsp baking soda
             ½ cup butter, softened
             ¾ cup granulated sugar
             1 tsp vanilla extract
             3 large eggs
             1 cup sour cream

             Mincemeat Filling
             1 jar of Muirhead Green Tomato Mincemeat
             1 large egg

Preheat oven to 350 degrees F. Lightly grease 9"x13" pan. Prepare streusel by mixing dry ingredients and cutting in butter until mixture is coarse and crumbly. Set aside. For the batter, mix the flour, baking powder, and baking soda together and set aside. Cream butter, sugar, and vanilla until fluffy. Add eggs one at a time, beating after each addition. Mix in sour cream. Slowly mix in dry ingredients, beating well after each addition. For the Muirhead Green Tomato Mincemeat filling, mix together the mincemeat and egg. Assemble by spreading ½ the batter into the pan, sprinkle with ½ of the streusel stopping, spread all the Muirhead Green Tomato Mincemeat mix over the streusel, spread remaining batter, and then top with the remaining streusel. Bake in 350 degree F preheated oven for 50 minutes or until cake tester inserted in center of cake comes out clean. Serves 16.

COFFEE CAKE with Muirhead Green Tomato Mincemeat

Muirhead – 2003

             ½ cup butter
             ¼ cup brown sugar
             1 egg, separated
             ½ tsp. vanilla extract
             1 cup sifted all-purpose flour
             ¼ tsp salt
             ¾ cup walnuts, finely chopped
             ½ cup Muirhead Green Tomato Mincemeat

Muirhead Green Tomato Mincemeat filled COOKIES

Preheat oven to 375 degrees F. Place parchment on cookie sheet. Cream together butter and sugar. Mix in egg yolk and vanilla. Stir flour and salt together and add to butter mixture. Roll dough into 1" balls. Whip egg white. Roll balls in egg white and nuts. Place on cookie sheet. Make an indent with thumb in the center of each cookie. Bake 12 to 15 minutes or until golden. Cool on rack. Place a teaspoon of Muirhead Green Tomato Mincemeat in the center of each cookie. Makes 2 dozen cookies.

Muirhead – 2004

Preheat oven to 375°. Grease 2 mini muffin pans. On a cutting board unroll 5 phyllo sheets and cut into approximately 3" x 3" squares. In each muffin cup place a phyllo square, brush lightly with butter, place 2 more squares (for a total of 3 squares per muffin cup) and brush each one lightly with butter. Divide goat cheese evenly between muffin cups. Top with a spoonful of Muirhead Green Tomato Mincemeat divided evenly between muffin cups. Bake phyllo cups for 20 minutes or until golden and crisp. Cool for 3 minutes. Run a dull knife around outside edge of muffin cups and lift cups to place on serving dish. Serve immediately. Makes 24 savory cups.

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Kurylo – 2007

             8-inch double crusted pie shell in pan, unbaked top and bottom crust
             3 Granny Smith apples, cored, peeled, and sliced
             1 jar Muirhead Green Tomato Mincemeat
             ¼ cup white sugar, optional ingredient for a sweeter taste
             2 Tbsp milk

Preheat oven to 425° F. In a mixing bowl, gently toss sliced apples with Muirhead Green Tomato Mincemeat and white sugar if more sweetness is desired. Transfer filling to pie shell. Place top crust over filling and flute pastry edges with fingers. Brush top with milk and make a slit on top to vent steam. Bake for 15 minutes, reduce heat to 375° F and continue baking until juices are bubbling and crust is golden, about 30 to 35 minutes more. Serves 6 to 8.

Apple and Muirhead Green Tomato Mincemeat PIE

Muirhead – 2006

             Pie:
             1 8-inch double crusted pie shell, unbaked
             1 jar Muirhead Green Tomato Mincemeat

             Hard Sauce:
             1 ½ cup confectioners sugar
             ½ cup butter
             2 tbsp rum
             1 tsp crystallized ginger, minced (optional)

Muirhead Green Tomato Mincemeat PIE

Preheat oven to 450° F. Fill bottom of unbaked pie shell with Muirhead Green Tomato Mincemeat. Cover with top crust. Bake for about 30 minutes or until nicely browned. Cool completely. For hard sauce, blend sugar and butter well. Add crystallized ginger (optional) and rum. Spread hard sauce on cooled pie. Do not spread hard sauce while pie is still warm otherwise the butter will melt. Serves 6.

Muirhead – 2003