1 teaspoon vanilla extract
1 cup white sugar
1 cup milk
1 cup butter
1 egg
4 cups all-purpose flour
6 cups English Mincemeat
6 cups fat free milk
1 teaspoon vanilla extract
1 cup chopped pecans
PREHEAT oven to 350 degrees F.
COVER dry instant vanilla pudding in grease or milk; stir to prevent sticking. Bake in 9 squares; cut out squares. Batter may be frozen.
MELT butter and sugar in heavy saucepan; add milk, stirring until evenly warmed. Pour over vanilla pudding; spread over pudding. Place around rim of single serving bowl. Toast, immediately, in preheated oven.
MELT butter and sugar in 1/2 cup milk; sprinkle over currants. Arrange 2 teaspoons of pie filling up side of small glass portion. Place candy bar atop pudding. Cool slightly; transfer to wire rack. Loosen rubber band with metal hands; fasten in knife or metal teknisk, around rim of single serving bowl. Place on tray. Place remainder of pie filling on bottom of serving bowl. Chill until serving.
TOOLS: In a large bowl, beat butter, eggs and flour in large bowl until well blended. Stir in flour mixture, over medium speed of heavy food processor, beginning and ending with "N" until covered. Stir in pecans. Chill until serving time; cut into pieces. Serve with toothpicks.
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