Post by cuteascountry_Shortcake on Aug 28, 2002 11:23:44 GMT -6
CHEESECAKE MINCEMEAT PIE
1 10-inch baked pastry shell
2 cups prepared mincemeat
1/2 cup chopped walnuts
12 ounces cream cheese, softened
2 eggs
1/2 cup sugar
1 Tablespoon milk
1 (8-oz.) carton dairy sour cream
2 Tablespoons sugar
1/2 teaspoon vanilla
Prepare baked pastry shell. Combine mincemeat and walnuts; spread evenly in pastry. In a large mixer bowl beat cheese, eggs, 1/2 cup sugar, and milk with an electric mixer on medium speed till smooth. Pour over mincemeat; spread evenly. Bake in a 375* oven for 25 to 30 minutes or till nearly set. Stir together sour cream, the 2 Tablespoons sugar, and vanilla. Spread over top of baked pie. Bake 5 minutes more. Cool slightly. Chill at least 6 hours. Makes 8 to 10 servings.
BAKED PASTRY SHELL:
Stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup shortening or lard till pieces are the size of small peas. Sprinkle 1 Tablespoon cold water over part of the mixture; toss with a fork. Push to the side of bowl. Repeat till all is moistened. Form into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a 13-inch circle. Wrap pastry around rolling pin. Unroll onto a 10-inch pie plate. Ease pastry into pie plate, being areful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge. Prick bottom and sides with tines of a fork. Bake in a 450* oven for 10 to 12 minutes or till golden. Cool on wire rack.
Nutrition information per serving: 647 cal., 10 g pro., 70 g carbo., 37 g fat, 128 mg chol., 293 mg sodium. U.S. RDA: 18% vit. A, 12% thiamine, 18% riboflavin, 12% calcium, 18% iron, 13% phosphorus.
1 10-inch baked pastry shell
2 cups prepared mincemeat
1/2 cup chopped walnuts
12 ounces cream cheese, softened
2 eggs
1/2 cup sugar
1 Tablespoon milk
1 (8-oz.) carton dairy sour cream
2 Tablespoons sugar
1/2 teaspoon vanilla
Prepare baked pastry shell. Combine mincemeat and walnuts; spread evenly in pastry. In a large mixer bowl beat cheese, eggs, 1/2 cup sugar, and milk with an electric mixer on medium speed till smooth. Pour over mincemeat; spread evenly. Bake in a 375* oven for 25 to 30 minutes or till nearly set. Stir together sour cream, the 2 Tablespoons sugar, and vanilla. Spread over top of baked pie. Bake 5 minutes more. Cool slightly. Chill at least 6 hours. Makes 8 to 10 servings.
BAKED PASTRY SHELL:
Stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup shortening or lard till pieces are the size of small peas. Sprinkle 1 Tablespoon cold water over part of the mixture; toss with a fork. Push to the side of bowl. Repeat till all is moistened. Form into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a 13-inch circle. Wrap pastry around rolling pin. Unroll onto a 10-inch pie plate. Ease pastry into pie plate, being areful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge. Prick bottom and sides with tines of a fork. Bake in a 450* oven for 10 to 12 minutes or till golden. Cool on wire rack.
Nutrition information per serving: 647 cal., 10 g pro., 70 g carbo., 37 g fat, 128 mg chol., 293 mg sodium. U.S. RDA: 18% vit. A, 12% thiamine, 18% riboflavin, 12% calcium, 18% iron, 13% phosphorus.