Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: andiesenji on December 11, 2009, 11:00:02 pm
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Mincemeat/Oatmeal/Walnut “SLICE” (aka Bars)
Ingredients:
150 g packed brown sugar
110 g butter
110 g shortening
*
220 g flour, all-purpose
1 tsp salt (if you use Kosher “flake” salt – use 1 1/2 teaspoons)
1/2 tsp baking soda (bicarb)
1 tsp ground cinnamon
150 g rolled oats
*
800 g mincemeat
60 g chopped walnuts or almonds (or your favorite nut)
--Preheat oven to 200° C. (400° F.)
Line a baking pan or Pyrex baker - 30 x 20 x 3 cm – (9x13 US) with Release foil or baking parchment.
Instructions:
Weigh the brown sugar into the TMX bowl
Add the butter and shortening
Process for 20 seconds at speed 5
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Add the flour, salt, baking soda, cinnamon and rolled oats.
Process for 20 seconds at speed 5, scrape down the sides of the bowl
Repeat two more times until the mixture is completely blended and looks crumbly.
Firmly press 2/3rds of the sugar/flour/oat mix into the bottom of the lined pan.
*
Mix the mincemeat and nuts together and spread evenly over the bottom crust.
Distribute the remaining 1/3 of the crust mix over the top of the mincemeat and press lightly – just enough so that it adheres firmly.
Bake on center shelf in oven for 30 minutes. Top should be lightly browned.
Set baking pan on wire rack to cool – cool completely before attempting to remove from pan.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM2429.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM2430.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM2432.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM2434.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM2435.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM2436.jpg)
It takes quite a while to cool. After it has cooled I will post a photo of the cut surface.
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Good work Andi - yes - that's what we call a slice !!! :-* :-* :-* :-*
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Andiesenji, I love the way you convert most of your US measurements etc into our language. I have printed out lots of American recipes and then have to do some conversions - never sure if I have them right or not. Thank you for putting in that little bit of extra groundwork for all of us in Oz. :-* :-* Of course, we call mincemeat fruitmince here. I have found an Australian Food Conversion Chart for cooking here if anyone wants to print one out for future reference.
http://alldownunder.com/oz-k/convert/food-chart.htm (http://alldownunder.com/oz-k/convert/food-chart.htm)
When it comes to weights, temperatures etc, I have printed out several different ones but wish there was one as simple as the list of ingredients listed above. If anyone has the most simple conversion site, please let us know. Preferably one which converts UK and USA into Australian.
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Andiesenji, that looks so lovely. It is our sort of slice and I am going to make it this afternoon. Thank you and thank you for the photos.
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Andiesenji in your recipe you have 110g butter and then 110g shortening. Could I use 220g butter for this? Thanks
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Andiesenji in your recipe you have 110g butter and then 110g shortening. Could I use 220g butter for this? Thanks
Sure, all butter is okay. I use half butter and half coconut oil (solid like shortening at room temp).
The original recipe with which I began called for all shortening but I thought the flavor would be improved with butter.
(Everything is better with butter in my opinion!)
This is another recipe, as are many of mine, that are not fiddly and one can get away with adding a bit of this or that without having a disaster.
One of my neighbors doesn't care for the oats and uses toasted bran flakes instead and hers turns out just fine.
Don't be afraid to experiment - you can toss in some coconut, add more nuts in the crumb mix, etc.
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(Everything is better with butter in my opinion!)
This is another recipe, as are many of mine, that are not fiddly and one can get away with adding a bit of this or that without having a disaster.
.........
Don't be afraid to experiment - you can toss in some coconut, add more nuts in the crumb mix, etc.
3 good tips ;D ;D ;D Love recipes that don't have to be done to the letter - not good with pastry/chocolates !!
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Thanks for that. I'll proceed with my making of it.