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Home for the Holidays

By Staff
Mince Cheesecake Pie and Apple Mince Pie
Mince Cheesecake Pie
Prep Time: 15 minutes
Baking Time: 40 minutes
Makes one 9-inch pie
1 (27-ounce) jar None Such
Ready-to-Use Mincemeat
(Regular or Brandy &Rum)
1 1/2 teaspoons grated orange rind,
divided
Pastry for 1-crust pie
2 (3-ounce) packages cream
cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
Place rack in lowest position in oven; preheat oven to 425¡F. Combine mincemeat and 1 teaspoon rind; turn into pastry-lined 9-inch pie plate. Bake 15 minutes.
Meanwhile in small mixer bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla and remaining 1/2 teaspoon rind; mix well. Pour over mincemeat.
Reduce oven temperature to 350¡F.
Bake 25 minutes longer or until set. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.
Apple Mince Pie
Prep Time: 30 minutes
Baking Time: 35 minutes
Makes one 9-inch pie
3 medium all-purpose apples,
cored, pared and thinly sliced
3 tablespoons flour
2 tablespoons margarine or butter,
melted
Pastry for 2-crust pie
1 (27-ounce) jar None Such
Ready-to-Use Mincemeat
(Regular or Brandy &Rum)
1 egg yolk plus 2 tablespoons
water, mixed
Place rack in lower half of oven; preheat oven to 425¡F. In large bowl, toss apples with flour and margarine; turn into pastry-lined 9-inch pie plate. Spoon mincemeat evenly over apples.
Cover with top crust; cut slits near center. Seal and flute. Brush egg mixture over crust. Bake 10 minutes. Reduce oven temperature to 375¡F; bake 25 minutes longer or until golden. Cool. Garnish as desired.
Tip: 1 (9-ounce) package None Such Condensed Mincemeat, reconstituted as package directs, can be substituted for None Such Ready-to-Use Mincemeat.
Holiday Pumpkin Squares
This holiday, offer two favorite flavors-pumpkin and mincemeat-in a new way: dessert squares instead of pies.
Prep Time: 25 minutes
Baking Time: 15 minutes + 15 minutes +
15 minutes
Makes 24 servings
1 1/4 cups unsifted flour
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
3/4 cup butter
1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand
Sweetened Condensed Milk
(NOT evaporated milk)
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 (27-ounce) jar None Such
Ready-to-Use Mincemeat
1 cup chopped walnuts
1 tablespoon unsifted flour
Preheat oven to 375¡F. In medium bowl, combine 1 1/4 cups flour and sugars. Cut in butter until crumbly. Reserve 1 cup mixture. Pat remaining mixture on bottom of ungreased 13×9-inch baking pan. Bake 15 minutes.
Meanwhile, in large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, allspice and salt. Evenly spread mincemeat over partially baked crust. Spoon pumpkin mixture over. Bake 15 minutes. Remove from oven. Stir nuts and 1 tablespoon flour into reserved crumb mixture. Sprinkle over pumpkin mixture. Bake 15 to 20 minutes longer or until set. Cool slightly. Cut into squares. Serve warm. Store leftovers, covered, in refrigerator.
Maple Pumpkin Cheesecake
Prep Time: 40 minutes
Baking Time: 1 hour + 15 minutes
Cooling Time: 1 hour
Chilling Time: 4 hours
Makes one 9-inch cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese,
softened
1 (14-ounce) can Eagle Brand
Sweetened Condensed Milk
(NOT evaporated milk)
1 (15-ounce) can pumpkin (1 3/4 cups)
3 eggs
1/4 cup Pure Maple Syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze (recipe below)
Preheat oven to 325¡F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
Pour over crust in prepared springform pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.
Maple Pecan Sauce: In medium saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
Note: To use 13×9-inch baking pan, press crumb mixture firmly on bottom of pan. Proceed as above, except shorten bake time to 50-60 minutes or until center appears nearly set when shaken.

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