Decorating Easter Sugar Cookies

Shaped Sugar Cookies

Ingredients:

  • 3 1/4 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 1/2 Tbsp. vanilla extract

Directions:

  1. Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Mix flour, baking powder and salt in a medium bowl, set aside.
  3. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
  4. Slowly add the flour mixture. Scrape the bowl and mix again until just combined. Cover bowl tightly with film wrap and refrigerate for 30 minutes.
  5. When dough is chilled, roll out to 1/4-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet.
  6. Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring, if desired

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using. Divide the icing into bowls with 1 C. in each. Reserve 1 Tbsp. of icing for the black. For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Turquoise

  • 2 drops royal blue
  • 1 drop green

Dusty Rose

  • 1 drop red
  • 1/4 drop brown

Gold

  • 2 drops yellow
  • 1/2 drop red

Bright White

  • 4-8 drops bright white

Green

  • 4 drops green

Black

  • 4-8 drops black

Putting it all together

Decorating Easter Egg Cookies

  1. Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
  3. Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
  4. Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.

Decorating Easter Bunny Cookies

  1. Use a #3 tip and pipe Bright White icing onto bunny face area.
  2. Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
  3. Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
  4. Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
  5. Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
  6. Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.

Decorating Tulip Cookies

  1. Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
  2. Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
  3. Use a #3 tip and pipe Bright White dots onto the base of the left petal.
  4. Use a #2 tip and pipe Green onto the stem of the tulip.

Macarons with Vanilla Buttercream Filling

Macarons are a fun French treat that adds brightness to your day with the rainbow of cheerful colors they have. These little cookies have a perfected look and a crisp/chewy texture with sweet flavor. Specialize them even more with a variety of different flavors between the cookies and the filling. Whether you are celebrating a bridal or baby shower, wedding, or just because, macarons are a delightful addition to any celebration or everyday! You can’t go wrong with these Macarons with Vanilla Buttercream Filling.

Macarons 6
Macarons can be temperamental, but never fear! Once you figure out their texture, its response to your oven, how they react to your climate, and have patience when making them, you’ll be so excited with them in the end! Macarons are made to impress, their crisp shell and pleasantly chewy inside is exactly what you want.

These little cookies are a lovely treat to enjoy, and can be to make, once you get the hang of it. Give yourself a few tries and you’ll be making macarons for all occasions!

Macarons 5
Here I am sharing a basic macaron recipe, but there are so many flavor combinations that can be done as well. Enjoy making these cute, elegant, and tasty sweet treat.

Macarons with Vanilla Buttercream Filling

Cookie Ingredients:

  • 3/4 C. blanched almond flour
  • 1 C. powdered sugar
  • 2 large egg whites, at room temperature
  • 1/4 C. granulated sugar
  • assorted food coloring gel

Vanilla Buttercream Filling Ingredients:

  • 1/4 C. (1/2 stick) unsalted butter, softened
  • 4 C. powdered sugar
  • 1/4 C. Milk
  • 2 tsp. Vanilla
  • 1/4 tsp. Clabber Girl Corn Starch

Tools to use:

  • Piping bag
  • 1/2-inch round tip
  • Parchment paper or Silpat mat

Directions:

Macaron Cookies:

  1. Combine almond flour and powdered sugar in a mixing bowl and whisk together. Pass the mixture through a fine-mesh sieve, pressing against it to break up any clumps. Set aside.
  2. In a large mixing bowl, add the egg whites and beat using a handheld mixer or a stand mixer. Beat on medium speed until whites get frothy, about a minute. Then add the granulated sugar and beat on high for about 2 minutes until stiff, glossy peaks form.
  3. Using food coloring gel, add a knife tip of color to your meringue mixture. Mix for only a small amount longer until it’s well blended. Use more gel for bolder colors.
  4. Gently fold in the dry ingredients a little at a time. Repeat until mixture is smooth. It will run a little but not be too runny. Be sure to not over mix.
  5. Using a pipping bag with a 1/2-inch round tip, filled with batter to pipe each cookie.
  6. Line 2 baking sheets with parchment paper or a silpat mat and pipe batter into 1 inch circles, 1 inch a part. I use a macaron template that I found online for consistency. There are also macaron silpat mats available.
  7. Once done piping the circles, tap the baking sheet on the counter top several times to release any air bubbles. Batter will flatten out a little. When lifting up your spatula, the batter should pour with a steady stream and then settle back down in the bowl.
  8. Let batter sit at room temperature for 30 minutes until they form a skin. This is helpful when baking to form signature macaron feet.
  9. Preheat oven to 350° F.
  10. Bake macarons for 15 to 18 minutes. The cookies should come right off the baking sheet when lifted off. 18 minutes worked best for me.
  11. Let cool for a couple of minutes, then transfer to a wire rack to cool completely.

Vanilla Buttercream Filling:

  1. Using a handheld mixer or a stand mixer, cream the butter until soft and smooth.
  2. Warm the milk and dissolve the Clabber Girl Corn Starch in it.
  3. Add the milk/corn starch, vanilla, and confectioners’ sugar a little at a time and mix together until light and fluffy, well blended.

Put together the Macarons:

  1. Using a piping bag with a round tip, add the buttercream filling.
  2. Pipe a swirl of filling on the flat side of the cookies.
  3. Top with another cookie, creating a sandwich effect with 2 cookies and filling in between.

A Few Baking Notes:
– Do not overfold as the batter will be too runny, they will spread out and not for the signature feet. Do not under fold as the batter will crack.

– Do not skip the drying time. This will help develop a skin over the batter to create the feet when baking. They should be completely dry to touch before you bake them.

Macarons 1

-You may need to adjust your oven temperature down some or shorter baking time depending on your oven to see for sure what works best for you.

-If you have hollow tops, you may need to adjust your oven temperature or baking time.

-Store macarons in an airtight container at room temperature for up to a week.

Enjoy these pretty cookies with their round tops, ruffled feet, and tasty filling between!

Pecan Sandies

Pecan Sandy Cookies 1

Our cookie jar is usually full of a different type of cookie each week! Pecan Sandies are one of my favorites, toasty pecan bits combined with a sweet, buttery flavor make up these cookies. A crisp and light cookie that is buttery and loaded with pecans! So good!

Pecan Sandy Cookies 5

These cookies are great for any occasion, to make for a holiday cookie tray, bake sale, or just to fill your cookie jar each week.

Pecan Sandy Cookies 2
Perfect as is straight out of the cookie jar or pair with a glass of milk or cup of tea.

Pecan Sandy Cookies 3
I always like to make a variety of cookies throughout the year, then when the holiday season rolls around, I make them all up at once for cookie trays. These Pecan Sandies will definitely be included!

 

Pecan Sandies Recipe


Ingredients: 

1 3/4 C. flour
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. cream of tartar
1/2 C. unsalted butter, room temperature
1/2 C. brown sugar
1/2 C. powdered sugar
1 tsp. vanilla extract
1 egg, beaten
1/4 tsp. salt
1/2 C. pecans, chopped

Directions:

Mix together the flour, baking soda, and cream of tartar then set aside.

In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.

Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.

Add the pecans and mix them in with a large spoon.

Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.

Bake at 350° F. for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.

Enjoy these Pecan Sandies anytime of the year!

 

Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
Rice Pudding 3
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
Rice Pudding 6
There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
Rice Pudding 5
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon,  nutmeg and corn starch and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
Enjoy!!

French Pancakes, A Rumford Complete Cookbook Recipe

A tasty breakfast recipe is something I always look forward to! Our family’s schedule is super busy, but on slow weekends we love a tasty hearty breakfast.

French Pancakes 1
Add some sweet preserves to the center, roll them up, and sweeten with delicate powdered sugar to top off the dish!

French Pancakes 3
Perfect.

Delicious.

The recipe starts with a simple batter, poured into just the bottom of the pan, and cooked for a thin pancake.

I put up some apple preserves/pie filling that I generally use for my apple turnovers for the middle of the French pancakes and oh so yummy they were!

The French Pancake recipe is on page 130 of the Rumford Complete Cookbook from 1908.

French Pancakes Original Recipe
Here is my version:

 

French Pancakes, A Rumford Complete Cookbook Recipe

Ingredients:
1 cup flour
1 teaspoon Rumford Baking Powder
1/2 teaspoon salt
2 eggs
1 cup milk
Preserve – any flavor you’d like (I used apple)

Directions:
Combine the flour, salt, and baking powder together in a bowl. In a separate bowl beat the eggs with the milk and add to the dry mixture in the bowl. Using a small pan and spray it before each pancake, pour some batter in just enough to cover the bottom. Cook golden brown then flip and cook the other side. Spread the preserve and roll up . Sprinkle with powdered sugar before serving.

French Pancakes 2

Honey Cake, A Rumford Complete Cookbook Recipe

A sweet and moist cake is a perfect addition for any meal. A great way to top off dinner, a simple and tasty Honey Cake!

If you love honey like I do, then you are in for a treat with this cake. It definitely has a great honey flavor!

I generally keep local honey on hand, but any kind of honey will do.

The benefit of local honey is that if you are one to suffer from seasonal allergies, local honey can help relieve those symptoms. The bees collect nectar from the same plants that are causing you to sneeze and sniffle, so with local honey you can ingest the same allergen that is bothering you and this will help you become more immune to those seasonal allergens in your area.

Plus honey tastes amazing and why not support a local beekeeper if you are able to!

And what a great way to enjoy honey…in a cake!

The Honey Cake recipe is on page 136 in the Rumford Complete Cookbook from 1908

Honey Cake Recipe

Here is my version:

Honey Cake 1

 

Honey Cake, A Rumford Complete Cookbook Recipe


Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 cup honey
2 cups flour
1 1/2 teaspoon Rumford Baking Powder
1/3 teaspoon salt

Directions:
In a medium mixing bowl add the butter and sugar and mix together until creamy and well blended. Add the eggs and beat the mixture together well. Gradually add the honey and continue to beat the mixture with a hand blender. Add the flour, baking powder, and the salt and mix thoroughly all together until well blended. Pour the cake batter into a well-greased loaf pan and bake at 350 degrees for 45 minutes. Let cool and remove from loaf pan. Serve.

Honey Cake 6

Warm Honey Cake with a little butter spread on it is super tasty as well!

Enjoy this deliciously sweet cake for a treat at any meal.

 

Apple Brown Betty

Apple recipes are some of my very favorite recipes to make! I love to try forever favorites and new apple recipes as well. This Apple Brown Betty recipe will be one I make time and time again.

Apple Brown Betty 1
Here in the Midwest, apples are in season in the fall. We don’t grow our own apples, but we love to take a family trip to some local orchards and pick up some apples or pick them fresh from the trees.

The delicious flavors of fresh apple and spice blend together wonderfully in this dish. This Apple Brown Betty recipe is super easy to make and a delicious ending to any meal, a yummy snack, or even for breakfast! A sweet and tasty treat and a great use of your favorite apples!

Apple Brown Betty 2
One great thing about this recipe is that it doesn’t require a lot of ingredients and most likely you have them on hand and easy to throw together. Transforming bread into a sweet and spiced dessert, this old fashioned dessert is suitable for any occasion. If you love the apple pie flavors, you’ll love Apple Brown Betty!

 


Apple Brown Betty 

Ingredients:
8 bread slices (any kind of bread will do, I used wheat bread)
4 apples (any apples will do, I prefer more of a tart apple and used Granny Smith)
1/2 cup brown sugar +1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1/2 stick of butter, cut into slices
lemon juice

Directions:
Pull apart or cut the bread slices into small pieces/cubes, place in a bowl and set aside. Peel, core, and slice the apples. Dice the apples and place them in a medium mixing bowl tossed with some lemon juice. Add the brown sugar, cinnamon, nutmeg, and mix together so the apples are coated well. Using a greased pie baking dish or a 9×9 baking dish, layer the apple mixture and the bread pieces alternately topping off with the bread pieces. Pour the water evenly over the prepared mixture in the baking dish and sprinkle the top with the remaining brown sugar. Top off with slender slices of butter placed all around the top. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for an additional 5 minutes. Serve cold or warm with a tablespoon for whipped topping for extra deliciousness!

Apple Brown Betty 3

Favorite flavors of fall all packed in one recipe! You’ll be sure to want to give it a try!

 

Lemon Blueberry Bundt Cake

Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!

In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.

Lemon Blueberry Bundt Cake 

Ingredients:
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries

For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
lemon zest

Directions:
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.

Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.

You can’t help but smile when enjoying this cake!
Enjoy!

Carrot Cake Cupcakes with Cream Cheese Frosting


Spring is in the air!! We’ve unseasonably warm weather here in Indiana the past few weeks.
With Spring on the way, it’s time to think of the next upcoming holiday, Easter is in April this year. Have you seen all the bunnies, carrots, and egg decor out in stores?! One of my favorite dessert recipes that pairs great with Easter and spring is carrot cake cupcakes with cream cheese frosting. They are super moist, delicious, and have an Easter spirit about them that make them perfect for the holiday, but anytime of the year as well.

We have enjoy having meals with family for Easter and what perfect way to have carrot cake for everyone with Carrot Cake Cupcakes with cream cheese frosting …decorated cute for Easter.
Now I am pretty crafty but I am no artist when it comes to cake decorating, but these are simple to do and look cute!

I will share with you some simple decorating tips for simple Easter themed cupcakes below. Anyone can do!!

Not making them for Easter? That’s ok! A little bit of chopped pecans around the edges of the frosting is perfect!

Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients:
For the cupcakes
1 1/4 cup flour
1 tsp Clabber Girl baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup canola oil
1/2 cup brown sugar
2 eggs
1/2 cup cinnamon applesauce
1/2 tsp vanilla
1 1/2 cup finely chopped carrots
1/4 cup finely chopped walnuts or pecans

For the frosting
8 oz  cream cheese – at room temperature
1 stick butter – at room temperature
2 tsp vanilla extract
2 cups powdered sugar

Directions:
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium sized mixing bowl and set aside.

In a large bowl, combine the oil, brown sugar, and eggs and whisk together. Add the applesauce, carrots, and vanilla and stir together. Then add the dry ingredients from the previous bowl and mix all together until well combined. Add the chopped nuts and stir in.

Prepare a standard sized muffin tin with paper liners of your choosing for the cupcakes. Divide the cupcake batter evenly between the muffin cups. Bake for 20 minutes at 350 degrees F. Test batter with a knife to make sure it comes out clean. Let cupcakes cool completely.

Once cupcakes are cooled is time to add the cream cheese frosting. In a medium mixing bowl add the softened cream cheese, butter, and vanilla. Using a hand held mixer, mix together the ingredients on medium speed until smooth and creamy. On low speed, gradually add the powdered sugar and continue to beat until it is all mixed in.

Top the cupcakes off with the frosting by piping it on or with a knife. Decorate your cupcakes.
Simply roll the edges in the frosting in chopped nuts or decorate with some Easter themes like shown below.

Recipe makes 12 cupcakes. Serve or store in the refrigerator for 2 to 3 days.

For Easter Decorating tips:
Bunny ears:
Regular size marshmallows
Pink sprinkles
Using a pair of kitchen shears, simply cut a marshmallow in half at an angle. The part that was cut open will be slightly sticky, dip that part in the sprinkles for the center pink part of bunny’s ears. Arrange them beside each other on top of the cupcake.
I added shredded coconut on top of the frosting to give a “furry”look.

Carrots:

Shredded coconut

Green food coloring

Orange Candy Melts

Put a small amount of shredded coconut in a small bowl and add a few drops of green food coloring and stir around.

Melt the candy melts and put in a plastic ziplock bag. At one corner of the bottom of the bag, cut a slit and use it as a piping bag.

Line a pan with parchment paper.

Place a little dab of coconut on the paper and using the plastic bag as a piping bag, squeeze out the melted chocolate into a carrot form. be sure to go over the coconut slightly with it so that the chocolate sets up and the coconut will stick to it.

After you have made several that you need, place in the freezer for final set up.

When you are ready to add to your cupcakes, simply remove from paper and place at the top of the cupcake.

Nest of Eggs:

Green Icing Pouch with Tip
Cadbury Mini Eggs
Simply Pipe the green icing onto the cream cheese frosting using the flower tip. Add the Cadbury mini eggs on top.
These carrot cake cupcakes with cream cheese frosting are packed full of so much flavor you will love them from the first bite!

Mincemeat Bars

 

With Christmas rolling around, I get to thinking about what are my favorite treats I most look forward to and mincemeat bars are definitely one of them! Now they can surely be made any time of the year, but I think I’ve had them most around the holidays.

If you have read many of my other recipes, you know I have shared several family recipes that are my favorite that I have learned to make myself. Several of the recipes have been passed down through the generations. This is another one of them! My mom got this recipe from my grandma, where she is sure it was a family recipe that she learned as well.

So many flavors mixed together in mincemeat bars they are mouthwatering delicious!

Mincemeat Bars

Ingredients:
1 1/2 cup flour
1/2 tsp cinnamon
1/s tsp salt
1/4 tsp baking soda
1/4 cup shortening
3/4 cup sugar
2 eggs
3/4 cup mincemeat
1/2 cup chopped walnuts
1/2 cup crushed pineapple (drained)
1 1/2 cup powered sugar
1 1/2 Tbsp hot pineapple juice

Directions:
In a medium bowl mix together the flour, cinnamon, salt, and baking soda and set aside. In a separate bowl combine the sugar and shortening and cream together. Then add the eggs, mincemeat, chopped walnuts, and crushed pineapple. Mix it together. Then combine the dry ingredients with the wet ingredients and mix it all together. Pour mixture into a greased 9×13 pan. Bake at 350 degrees for 20-25 minutes. Prepare the icing by combining the powdered sugar and the hot pineapple juice together and mixed well. Pour the icing mixture over the warm mincemeat bars and spread evenly. Cook completely and serve.
How to make the mincemeat:
1 1/2 pints chopped tart apples (peeled)
1 pint chopped green tomatoes
2 tsp cinnamon
1 tsp each salt, all spice, ground cloves
3 cups sugar
1 pound raisins
1/4 cup vinegar
1 cup ground suet

Mix all the ingredients together in a pot and bring to a rapid boil. Then reduce heat and simmer until thickens. Pour into sterilized jars and seal. Jars will self seal.
If you like a spice cake/fruit/moist cake with light icing you will love these! They are seriously so so good!