WebMethod. Peel and chop the apples, microwave them until they soften, and combine them with the rest of the ingredients. Spoon the mixture into a jar. For best results, cover the …
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Grease a 7-inch square pan and line the bottom with baking parchment. Put the mincemeat in a small bowl and stir in the rum, brandy, Cointreau or Grand Mariner. Set aside. Combine the flour with the butter in a medium bowl and cut the butter into the flour until mixture resembles fine crumbs.
Then spread 12oz of mincemeat onto the shortbread. Take the remaining shortbread mixture and crumble it on top of the mincemeat, then put it back in the oven to bake until golden and the mincemeat is bubbling. Let the Mincemeat Shortbread Bars cool completely in the pan before transferring to a cutting board to slice into 9-12 bars.
Combine oats, flour, margarine, sugar, lemon peel, milk, cinnamon, nutmeg, salt and baking soda in a large bowl and blend well. Put 1/2 the mixture in a well-greased 8" square baking pan and pat down. Spread mincemeat evenly over dough. Crumble the rest of dough on top of mincemeat. Sprinkle the nuts on top and press dough down carefully.
Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches. Stir Bisquick, granulated sugar, milk, butter and egg in medium bowl until dough forms. Pat half of the dough in pan, using floured fingers, to within 1/2 inch of edges. Spread mincemeat over dough. Pat out remaining dough to same size on waxed paper.