Cocoa Snowballs

Cocoa Snowballs
3 eggs
1 1/2 cup sugar
1/2 cup powdered cocoa
3/4 cup milk
1/4 cup butter
1 tsp vanilla
pinch of salt
1 1/2 cups flour
1/2 tsp baking soda
2 containers of white frosting
2 3/4 cups flaked coconut
 
Beat eggs well, gradually beat 1/2 cup sugar into the eggs and set aside. Combine remaining sugar, cocoa,
milk and butter in a pan and cook on low heat until sugar is dissolved and butter is melted. Remove from heat
and add vanilla and salt. Pour egg mixture into that.
 
In a bowl, put remaining dry ingredients and slowly add the cocoa mixture, beating all the while…. fill 30 ,
2 1/2″ muffin cups about 1/2 full and bake 20-25 mins at 325 degrees. Cool completely and frost bottom,
top and sides. Then roll them in the coconut. Let them stand at room temperature until the frosting is firm,
then serve or store in a container.
 
Submitted By Ahreinya Hazelle

Rum Balls

Rum Balls

 

(This recipe is an old Pillsbury recipe. Actually it’s not that old, I came across it when I was food editor at a newspaper.

It’s become a family favorite. My kids hated them when they were little, but as they grew older and acquired a taste

for “spirits” these kind of grew on them. My husband, whose drink of choice is Rum and Coke, still hates them).

 

2 cups crushed vanilla wafers

1 cup powdered sugar

½ cup finely chopped candied red or green cherries (I omit these)

½ cup finely chopped walnuts or pecans

¼ cup rum

3 tablespoons corn syrup

2 tablespoons butter, melted

¼ cup powdered sugar

 

Combine crushed vanilla wafers, 1 cup powdered sugar, cherries and pecans. Add rum, corn syrup and butter; blend

well.* Shape mixture into 1-inch balls; roll in ¼ cup powdered sugar. Cover tightly and let stand at least 24 hours to

allow flavors to blend. *I mix all the ingredients in a food processor.

 

Submitted By Phyll

Yule Stollen

Yule Stollen
 
1 1/2 c Milk; scald/cool to lukewarm
3 1/2 Yeast; dry/envelopes
3/4 cup Water; lukewarm
3 cups Flour; sifted
1/2 cup Eggs; yolks/lightly beaten
3/4 cup Sugar
2 teaspoons Salt
1 cup Flour
1/2 cup Butter; softened
Flour; 10-11 cups, as needed
5 cups currants
1 1/2 c Almonds; chopped or slivered
1 cup Citron; chopped
1/2 Lemon; rind only/grated
2 teaspoons Rum
 
Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm water and add 1/4 cup of the
cooled milk and 3 cups sifted flour. Cover the sponge with a cloth and let it ripen until bubbles appear on the
surface and it is about to drop in the center. Pour the remaining milk over the sponge. Add the egg yolks, sugar
and salt and beat until the ingredients are well blended. Add 1 cup flour and beat well. Blend in the butter.
Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added. Some flours
absorb more liquid than others. Knead in the currants, almonds, and citron, along with the lemon rind which
should be mixed with the rum. Knead the dough until the fruits and nuts are dispersed well through it and it is
smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes.
 
Punch it down and let stand for 20 minutes. Divide the dough in half and knead the pieces until smooth. Let them
stand for 10 minutes longer. Place one ball of dough on a lightly floured board, and with a rolling pin, press down
the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6
inches long and 3 1/2″ wide.
 
The center rolled part should be 1/8″ thick and 4 inches long. Both ends should remain untouched, resembling
rather thick lips. Place this rolled out piece of dough on a buttered baking sheet and brush the center part with
melted butter. Fold one lip toward the other and on the top of it. Press the fingertips down near and below the
lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should
resemble a waning moon.
 
Repeat the process with the second piece of dough. Let the Stollen rise, covered in a warm place until they double
in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake
them. Cool them on racks. Brush them with butter and cover with vanilla sugar.