Sunday, 20 November 2011
Do you know what time of year it is? The Holidays are almost upon us. The shop shelves are filled with mincemeat pies, stollen, and Christmas Cakes. Holiday chocolate selection boxes and every ingredient you could possibly use to make your own from scratch holiday goodies.
I love mincemeat and every year I try to come up with new ways to use it in my Holiday Baking. I have a great recipe for making your own, which you can find here. It's nice to have lots of it ready to use in a variety of ways!
In the past I have come up with:
Christmas Morning Dougnut Muffins
Fruity Chocolate Fondant Puds
Baked Holiday Custards
Open Mince Pies
Traditional Mince Pies
Holiday Split Seconds
Mincemeat and Marzipan Teabread
Mincemeat and Apple Jalousie
Spicy Cranberry, Almond and Mincemeat Eve's Pudding
This year is no different. The Mincemeat fest has already begun. Today I baked some lovely Mincemeat Rolls.
They were quick and easy and quite, quite delicious.
Each mouthful was fruity and buttery and spicey scrummy.
All you need is a jar of mincemeat (or your own homemade stuff) and a tin of refrigerated Croissant Rolls. (Crescent Rolls)
You can have a deliciously different and welcome Holiday Breakfast or Brunch bread sitting on the table for your family in less than 20 minutes, counting the time it takes to open the tin and roll them up.
It seriously is very easy and they are seriously quite lovely. Well, so long as you like mincemeat that is . . . and as you can clearly tell . . . WE DO!!
Oh sure . . . you could make your own Crescent Rolls from scratch . . . but this is about INSTANT Gratification baby, or darned close to it!
Fluffy buttery cresent rolls filled with tasty mincemeat, baked and then dusted with icing sugar and served warm. A delicious holiday breakfast addition!
1 (250g) tin of refrigerated croissant rolls (Jus-Roll. They come in a tin you crack open and unroll, separate, and then roll
up into croissants. There are six in the tin. You will find them in the chiller cabinet at the store. In North America you could
use Pillsbury Cresent Rolls)
6 heaped dessertspoons of jarred or homemade fruited mincemeat
Icing sugar to dust
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Set aside.
Crack open the tin of rolls and separate them into 6 triangles. Spread each triangle with a heaped dessertspoon of mincmeat, leaving the edges free. Roll up from the wide edge to the point. Place onto the baking sheet and curve gently to form a crescent.
Bake for 10 to 14 minutes, until golden brown. Allow to cool somewhat before dusting with icing sugar and serving. (Be careful as the sweet filling will be very hot when fresh out of the oven. I let mine cool to lukewarm before serving and eating.)
Cooking in The Cottage today, a delicious Steak with a Mushroom and Stilton Sauce.