Snowballs
Hostess Snowballs
Eskimo Snowballs
Almond Snowballs



Snowballs

4 cups All Bran cereal
1 cup dried pitted prunes
1-2/3 cups raisins
1-1/2 cups dried apricots
2 cups chopped pecans
Confectioners sugar

Place cereal and prunes in a food processor or blender; cover and process
until cereal is crumbled. Add raisins, apricots and pecans; process until
finely chopped. Shape into 1 inch balls; roll in confectioners sugar.
Store
in an airtight container in the refrigerator. Roll again in sugar before
serving. YIELD: About 5-1/2 dozen



Hostess Snowballs

4 egg whites
1/2 cup butter (no substitutes)
1 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
Zest of 1 lemon, finely grated
2 cup sifted cake flour
1 Tbsp baking powder
2/3 cup milk
2 to 3 cup shredded coconut

Frosting:
16 oz. pkg. powdered sugar
7 oz. jar marshmallow creme
1/4 cup butter, softened
1 1/2 tsp. vanilla
1 Tbsp milk plus if needed

Preheat oven to 350F. Butter and flour muffin tins and set aside. Whip egg
whites in a clean bowl until stiff but not dry; place in the refrigerator
while you make the rest of the batter. Cream butter, sugar, extracts and
rind. Mix well. Sift the flour and baking powder a couple times; add
flour to butter mixture alternately with the milk in 3 additions. Fold in
egg whites; pour the batter into the tins, filling about 3/4 of the way
up. Bake for 20 to 25 minutes until batter is firm to the touch in the
center. Let cool in the pans; turn out upside down, so the top becomes the
bottom and trim them a bit so they sit flat) Frosting: Beat sugar,
marshmallow creme, butter and vanilla with electric mixer at medium
speed, beating in milk as needed to desired frosting consistency.

Place coconut in a bowl. If desired, add 1 drop of red or green food
coloring for a pale color. Mix gently until food coloring is well
distributed and coconut is the desired color. Frost the top and sides of
the cakes and dip/roll in coconut to make them look like snowballs.
Makes 4.



Eskimo Snowballs

1 cup butter or margarine, softened
4 tablespoons water
1 teaspoon vanilla
6 tablespoons cocoa
1 1/2 cup sugar
4 cups oatmeal
powdered sugar
flaked coconut
chopped nuts

Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix
well. Roll into 1" balls. Add more water if necessary to make the dough
stick together. Divide the balls in half. Roll half the balls in
confectioners sugar and coconut, then roll the other half in the chopped
nuts.



Almond Snowballs

Yields 18 snowballs

2 large egg whites at room temperature
1 pinch Kosher coarse salt
1/3 cup granulated sugar
1 1/2 cups shredded sweet coconut
1 tsp. almond extract
1/4 tsp. freshly ground, nutmeg
3 Tbsp. all-purpose flour
9 each red maraschino cherries, halved
1/4 cup sliced almonds

Preheat oven to 350 F.
Prepare 2 baking sheets by lining with parchment paper. In a stand up
mixer bowl, beat egg whites and salt until soft peaks form. Add sugar
slowly and continue to beat until stiff peaks form. Beat in almond
extract until incorporated. Using a rubber spatula or a wooden spoon,
stir in half of the coconut into the beaten egg whites. Sprinkle in
nutmeg and flour, stir, then fold in the remaining coconut. Using a melon
baller or other small scoop, form 9 snowballs on each baking sheet spacing
about 2" apart. Bake in preheated 350 F oven for 12 to 15 minutes until
lightly golden. Remove from oven and garnish each snowball with half a
cherry and a couple of slivered almonds. Transfer to a wire rack to cool.
Store in a container with lid.


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