PaPa's Mincemeat Cookies

Many of you have heard this story, but just in case you missed it I will once again tell about Papa's Mincemeat Cookies.

Mincemeat cookies was Papa's favorite Christmas cookie when he was growing up. And his sweet Mother would always make them for him at Christmas. Remember, he is the baby of the family! Then when we married she continued sending him mincemeat cookies at Christmas. Her Christmas present to her six boys was to make their favorite childhood cookie or dessert. So for years we could always expect a package of mincemeat cookies and shelled pecans. The mincemeat cookies were immediately hidden. And that was O.K. as I did not care for them nor did any of our four kids.

Them Momee died. No more mincemeat cookies came in the mail. After about three Christmas Papa asked me to please, please try to make mincemeat cookies. So I started trying to learn to make them close to his mothers. First they were off in the taste. Then they weren't shaped like hers. But after several years of trial and error I got them down exactly like he likes them. I know they are not exactly like his mothers, but close enough for him to look forward to having them at Christmas.

Here is the recipe:

3/4 cup Crisco shortening

3/4 cup sugar

1 egg

2 cups prepared mincemeat

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and beat well. Add mincemeat, mixing well. Combine flour, soda and salt and stir into creamed mixture. Drop dough by teaspoons onto greased cookie sheet (I use parchment paper-ungreased) and bake at 350 degrees for 16-18 minutes.

Here is the trick to make them like his Mothers. Drop three 1/2 teaspoons in a row with mixture touching to make a rectangle cookie.

Cookies will be soft on top but should be just a little brown on bottom.

Mincemeat can be bought in a jar or can be bought in a box (concentrated). If you buy the concentrated you have to follow directors on box. I always buy the concentrated, make it up the day before I make cookies and use a slotted spoon when measuring out so I do not get too much liquid in the cookies.

Hummingbird Cake

This is one of our favorite cakes. It is the one most of the grandchildren request for Thanksgiving and Christmas. And it is so easy. YOU DO NOT NEED A MIXER FOR THE BATTER.

Here is the recipe. Hope you enjoy. And maybe I can get a picture up after Christmas.

I mix the batter by hand not a mixer.

3 cups all purpose flour (I use White Lily)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups bananas, mashed---(about 4 bananas)

Combine first 5 ingredients in a large bowl: add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple and bananas. (I mash bananas up with fork)

Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove frompans and let cool completely on wire rack. (I have made cupcakes and also used a rectangle pan to cook this cake in)

Ice with Cream Cheese Icing.

1 1/2 sticks of butter or margarine at room temperture
5 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
6 Tablespoons milk or 1 (8 ounce) package of cream cheese.

Cream Butter. If using cream cheese, add cream cheese to butter and beat until smooth.
Gradually add powdered sugar beating well after each addition. Add vanilla. If mixture appears too firm, add a little milk until smooth enought to ice cake.
Ice cake between layers and then top and sides.

This is a very moist cake and best if kept in refridgerator after one day.

Enjoy.

Karo Pecan Pie

This is just the very best pecan pie recipe I have ever made. It is in a cookbook titled Rattling Those Pots and Pans by Leah Tower. Leah and Jim Tower were in our Sunday School classes at two churches, Atkinson Road Baptist and Sunrise Baptist in Lawrenceville, GA. When Jim died, Leah wrote this wonderful cookbook in memory of Jim.

Southern Pecan Pie

1 deep dish pie shell

1 cup sugar

1/2 cup light corn syrup, Karo syrup is what I use

1/4 cup butter, melted

3 eggs, well beaten with a fork or whisk

1 cup chopped pecans

Combine sugar, syrup and melted butter. Add beaten eggs and pecans, mixing thoroughly.Pour into unbaked pie shell. Bake at 375 degrees, for 15 minutes, then reduce heat to 350 degrees for 25-30 minutes. Middle of pie will puff up when it is done.

Note: Picture of ingreidents shows vanilla and pie does not call for vanilla.

Pecan pies are best if made the day before you need them.

Enjoy.