Recipes incorporating Muirhead Green Tomato Mincemeat

Muirhead  Recipes

Home History Products Gift Box Order Recipes Shipping
Mailing List News Press Room Wholesale Customers Charitable Giving Contact Us Site Map


Recipes Incorporating Muirhead  Green Tomato Mincemeat

Cake, coffee Cookies, filled Phyllo cups Pie, pumpkin and mincemeat
Cheesecake Cookies, Hamantaschen Pie, apple and mincemeat Pork chops
Cookies, bars Cookies, oatmeal Pie, mincemeat Turnovers


Muirhead Green Tomato Mincemeat BARS

             FILLING
             1 jar Muirhead Green Tomato Mincemeat
            
             BASE AND TOPPING
             1-1/3 cups uncooked oatmeal
             ½ cup all-purpose flour
             ¼ cup sugar
             ¼ cup coconut or chopped nuts
             ½ cup butter
            
Preheat oven to 350° F. Combine oatmeal, flour, sugar, and coconut or nuts. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumbs firmly in bottom of ungreased 8x8-inch pan. Place Muirhead mincemeat in bowl and warm in microwave for 20 sec. Spread evenly over crumb bottom. Sprinkle with reserved crumbs and press lightly. Bake for 30-40 minutes or until golden brown. Cut into bars. Serves 16.
Printer friendly version Printer friendly versionEmail this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

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.

Printer friendly version Printer friendly versionEmail this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

COFFEE CAKE with Muirhead Green Tomato Mincemeat

             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.
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

Muirhead  Green Tomato Mincemeat filled COOKIES

             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
            
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.
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead  – 2004
return to recipe index

Hamantaschen COOKIES filled with Muirhead Green Tomato Mincemeat

             3/4 cup butter, softened
             ½ cup sugar
             1 egg
             1 tsp. grated orange peel
             ½ tsp. vanilla extract
             ¼ cup milk
             3 cups sifted all-purpose flour
             1 jar Muirhead Green Tomato Mincemeat
             egg wash (1 egg and 1 tbsp water)
            
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside. Cream butter and sugar together until light and fluffy. Beat in egg. Mix together grated orange peel, vanilla, and milk. Alternate flour and milk mixture, beating well after each addition. Form dough into a ball, wrap in plastic wrap and refrigerate for an hour. On a lightly floured surface, roll dough to 1/8" thickness. Cut dough with floured 3" round plain cookie cutter. DO NOT ROLL THE DOUGH TOO THICK. Place a ˝ tablespoon of Muirhead Green Tomato Mincemeat in the center of each circle. Pinch three edges of the dough together to form a triangle, leaving the center of the filling exposed. Place on baking sheets and brush with egg wash. Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool completely on wire racks. About 30 cookies
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

Muirhead Green Tomato Mincemeat Oatmeal COOKIES

             1 cup butter
             1 ½ cups white sugar
             ½ tsp. vanilla extract
             3 eggs
             3 ¼ cups all-purpose flour
             1 tsp salt
             1 tsp baking soda
             2 cups oatmeal, uncooked
             1 jar Muirhead Green Tomato Mincemeat
            
Preheat oven to 350 degrees F. Place parchment on cookie sheets and spray lightly with oil. Cream together butter and sugar. Mix in eggs and vanilla. Sift flour, salt, and baking soda together and add to butter mixture. Mix until well blended. Mix in the oatmeal and Muirhead Green Tomato Mincemeat. Drop by tablespoons onto cookie sheet. Bake 12-14 minutes. Makes 5 dozen cookies.
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

Muirhead  MINCEMEAT & GOAT CHEESE SAVORY PHYLLO CUPS

           5 sheets (9" x 14") of frozen phyllo dough, thawed
           3 tbsp butter, melted
           8 oz goat cheese
           1 jar Muirhead  Green Tomato Mincemeat
Mincemeat & goat cheese savory phyllo cups

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.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Kurylo – 2007
return to recipe index

Apple and Muirhead  Green Tomato Mincemeat PIE

             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.
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead  – 2006
return to recipe index

Muirhead Green Tomato Mincemeat PIE

             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)
            
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.
Printer friendly version Printer friendly versionEmail this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

Muirhead Two Layer Pumpkin and Mincemeat PIE

             1 9-inch DEEP DISH pie shell, unbaked
             1 ½ cups of Muirhead Green Tomato Mincemeat (one 13.5 oz jar)
             3 extra large eggs
             1 ½ cups Muirhead Pecan Pumpkin Butter (one 13.5 oz jar)
             1 ½ cups heavy cream
            
Preheat oven to 450° F. Spread Muirhead Green Tomato Mincemeat over the bottom of the unbaked DEEP DISH pie shell. Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and cream. Pour over mincemeat layer in the unbaked DEEP DISH pie shell. Bake in 450° F oven for 15 minutes. Reduce heat to 350° F and bake for an additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8.
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

PORK CHOPS with Muirhead Green Tomato Mincemeat

             4 boneless pork chops
             ½ cup all-purpose flour
             salt and pepper to taste
             ¼ tsp. paprika
             1 Tbsp safflower or canola oil
             1 Tbsp butter
             ½ onion, sliced
             ½ cup chicken stock
             ½ cup red wine
             ½ cup Muirhead Green Tomato Mincemeat
            
Pound pork chops to ¼" thickness. Combine flour, salt, pepper, and paprika on large plate. Dredge pork chops in flour mixture. Heat oil and butter in frying pan, add onions, and sauté gently until yellow and soft. Remove from pan leaving oils in pan. Saute pork chops on each side until just golden. Remove from pan. Add chicken stock and wine to pan and reduce to ½ cup. Scrape up glaze from pan bottom. Add onions, place pork chops in the liquid. Top each pork chop with 2 tablespoons of Muirhead Green Tomato Mincemeat. Baste with pan juices. Cover and simmer 5 minutes. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

Muirhead Green Tomato Mincemeat TURNOVERS

             For Turnover
             1 sheet of frozen puff pastry, thawed
             ½ cup Muirhead Green Tomato Mincemeat
            
             For Glaze (optional):
             ¼ cup confectioners sugar
             1 tbsp milk
            
Preheat oven to 400 degree F. Cut thawed puff pastry sheet into 4 equal quarters. Grease a baking sheet. Place quartered puff pastry on baking sheet. Place 2 tablespoons of Muirhead Green Tomato Mincemeat on each quarter. Brush edges of pastry lightly with water for sealing. Fold pastry into a triangle and crimp edges with fingers or utensil. Cut small steam vent in top of each turnover. Bake 25 minutes or until golden. Combine confectioner sugar and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm turnovers. Serve when still warm. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Send this recipe to a friend Muirhead – 2003
return to recipe index

                 back to the Muirhead home page