{"id":1827,"date":"2025-12-14T08:15:06","date_gmt":"2025-12-14T15:15:06","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1827"},"modified":"2025-12-26T10:12:14","modified_gmt":"2025-12-26T17:12:14","slug":"mincement-squares","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2025\/12\/14\/mincement-squares\/","title":{"rendered":"Mincemeat Squares"},"content":{"rendered":"<p>A great use of homemade mincemeat!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>1 1\/4 c flour<\/li>\n<li>1\/2 c cold butter<\/li>\n<li>1\/4 c packed brown sugar<\/li>\n<li>1 tsp baking powder<\/li>\n<li>2 eggs<\/li>\n<li>1 c white sugar<\/li>\n<li>1\/3 c chopped walnuts<\/li>\n<li>2 tbsp melted butter<\/li>\n<li>1 tbsp milk<\/li>\n<li>1 tsp vanilla extract<\/li>\n<li>2 c (500 ml jar) mincemeat<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Heat oven to 350 F<\/li>\n<li>Place flour, butter, brown sugar, and baking powder in food processor.\u00a0 Process until butter is finely chopped.<\/li>\n<li>Separate 1 egg, reserving egg white.\u00a0 Add egg yolk to food processor and process until blended.<\/li>\n<li>Pat mixture into bottom of 8&#8243;x8&#8243; baking dish.\u00a0 Bake for 10 minutes and remove.<\/li>\n<li>Beat together 1 egg and reserved egg white until frothy.\u00a0 Stir in sugar, nuts, melted butter, milk and vanilla.<\/li>\n<li>Spread mincemeat over crust.<\/li>\n<li>Pour egg mixture over mincemeat.<\/li>\n<li>Bake for 25 minutes or until lightly browned.<\/li>\n<li>Cool and cut into squares.<\/li>\n<li>Enjoy<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/mywebsitehere.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A great use of homemade mincemeat! Thanks to https:\/\/mywebsitehere.com<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[39],"tags":[],"class_list":["post-1827","post","type-post","status-publish","format-standard","hentry","category-squares"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-tt","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1827"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1827"}],"version-history":[{"count":5,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1827\/revisions"}],"predecessor-version":[{"id":1853,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1827\/revisions\/1853"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}