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1 batch
suggest servings
| 1/2 | cup | vegetable shortening | |
| 1/2 | cup | sugar | |
| 1 | each | egg | |
| 1 | cup | mincemeat | prepared |
| 1 1/2 | cups | flour, all-purpose | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt |
Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg, and beat well.
Add mincemeat, mixing well.
Combine flour, soda, and salt; stir into creamed mixture.
Drop dough by teaspoonfuls onto greased cookie sheets.
Bake at 350 degrees for 16 to 18 minutes.
Cool on wire racks.
| % Daily Value* | |
| Total Fat 2.0g | 2% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 232mg | 10% |
| Total Carbohydrate 61.0g | 20% |
| Dietary Fiber 1.0g | 5% |
| Sugars 25.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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For Diabetics and their families, a chart with equivalents for sugar substitutes to aid in preparing recipes....
It is a very good recipe, last week my husband made this ginger-pear cake, it tasted great, ginger and pear they are excellent combination, and this is a very light and healthy cake too, low-fat, low calorie, and high fibire, my husband and I we both love it.
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