Monthly Archives: December 2013

Minced Fruit Pies



  • 2 cups all purpose flour
  • 1/2 cup confectioners (powered) sugar
  • 2 teaspoons ground cinnamon
  • 5 oz cold butter cut into pieces
  • 1/2 teaspoon orange essence
  • 4 tablespoons iced water
  • 1 1/2 cups minced fruits (mincemeat)
  • 1 egg lightly beaten
  • powdered sugar for dusting


  • Sift flour, sugar, and cinnamon into a large bowl
  • Rub in butter until the mixture resembles coarse bread crumbs.
  • Stir in orange essence. Add iced water and mix to a firm dough.
  • Knead lightly and roll out onto a board to about 1/4 inch or a little less thickness
  • Cut out circles with a 2 – 2 1/2 inch round biscuit cutter.
  • Lightly grease a cookie sheet.
  • Place a small spoonful mincemeat into each pastry and top with another round and seal by pressing the edges.
  • Lightly brush each pastry on the top with egg and leave in the refrigirator for about 30 minutes
  • Pre Heat oven to 400 F.
  • Remove from the refrigirator and bake for about 20 – 25 minutes.
  • Remove and cool on wire rack.
  • Sprinkle with powdered sugar and serve warm
  • Yields: 22 pastries.

Minced meat (minced fruits) – you can buy these in any grocery store during christmas time.  They come in small bottles/jars.


Cranberry Orange Muffins



  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • ½ cup caster sugar
  • 2 eggs
  • 2/3 cup orange juice
  • 1 teaspoon grated orange rind
  • ¼ cup cooking oil
  • 1 ¼ cups fresh cranberries


  • Pre heat oven to 375F.  Lightly grease 10 muffin tin cup or lightly grease 10 muffin paper cups and place them in the muffin tins
  • Sift together flour, baking powder, and salt.
  • In a large bowl beat together egg, orange juice, sugar, and oil.
  • Add orange peel, and flour mixture and stir until just blended
  • Fold in cranberries and mix carefully not to crush the cranberries
  • Fill paper cups ¾ way and bake for about 30 minutes or until a tooth pick inserted in the middle comes out clean
  • Cool in tin for 5 minutes and then transfer to wire rack and cool completely.
  • Yields: 10 muffins

Flourless Almond Cookies



  • 2 egg whites
  • 1 cup almond meal/ground almonds
  • 1 cup caster sugar
  • ½ teaspoon almond extract
  • About 15-20 whole almonds



  • Lightly grease a cookie sheet and set aside
  • Lightly beat egg whites.  Add almond meal, sugar, and almond extract and beat with an electric mixer until combined and mixture is soft
  • Let stand in the bowl for about 5 minutes
  • Spoon mixture into a piping bag with about 1 inch nozzle.  Pipe mixture onto the tray in circular motion until about 1 – 1 ½  inches.
  • Top each cookie with a whole almond.
  • Cover unbaked cookies with a foil and stand at room temperature for a couple of hours
  • Pre heat oven to 350F.
  • Bake cookies for about 12-15 minutes or lightly browned
  • Let stand cookies on tray for about 5 minutes and then transfer to a wire rack and cool completely
  • Yields: 16-20 cookies (depending on how big each cookie is)