In the “Eats and Treats” column of the 2019 winter issue of Prairies North Magazine, I feature Vintage Christmas Pie, which is filled with spicy, fruit-based mincemeat adapted from my great-grandmother's recipe, which dates back to the 1800s. The recipe no longer contains minced meat, but I do include farm-fresh suet. This delicious Christmas filling can be incorporated into a variety of baked goods. Since many of my blog followers also subscribe to Prairies North Magazine, I am sending this recipe update by email, as well as posting it on Facebook.
My favourite way to serve this colourful Christmas mincemeat is in tarts made with Vintage Hot Water Pastry. This year, I made a second batch of mincemeat, so I could freeze some to make Mincemeat Oat Squares and Mincemeat Bran Muffins. Of course, you can purchase canned mincemeat for these recipes, but my homemade mincemeat results in better taste and texture.
Here are the links to the recipes I mentioned in the magazine. If you want the Vintage Christmas Pie recipe, you can always contact the magazine HERE! Better yet, subscribe during their gift-giving special and surprise your friends four times a year with a seasonal sampling of Saskatchewan life.
In From the Cookie Jar Blog, I will be sharing recipes, ideas, and memories gathered over decades. Sign Up Now!