Snowballs Mom’s Way

These snowballs are like a winter wonderland; they are delectable and you don’t have to do any shoveling!  

 

This is an elegant “heavenly dessert” that Mom prepared for dinner parties during the holidays.  I have no idea how she came upon this recipe ~ I just know I love the result!  They are soooo delicious if you love sweet luscious pineapple, angel flaked coconut and fresh whipped cream.  They look similar to a Hostess Sno Ball, only larger and taste a hundred times better. 

The preparation is a little time consuming; however, the good thing is that they can be assembled a day ahead of time.  The day before serving, crushed pineapple, chopped pecans and powdered sugar are combined, then spread on 3 stacked vanilla wafers and covered with coconut on serving day.  They’re a great “make ahead of time” dessert and scrumptious beyond words! 

Snowballs

Ingredients:

1 can (20 ounces) crushed pineapple, well drained

½ pound (2 sticks) butter

2 cups powdered sugar, sifted

4 eggs yolks, 4 egg whites

1 cup ground pecans

3 pints whipping cream

Vanilla wafers

Angel flake coconut

1 tablespoon milk

Day before serving:

Drain crushed pineapple.  You have to end up squeezing it in your hands.

Cream butter and sugar.

Add egg yolks, nuts and pineapple.

Beat egg whites till stiff.

Fold egg whites into pineapple mixture.

Put 3 vanilla wafers together with pineapple filling:  place one wafer on plate, cover liberally with filling, stack another wafer on top, cover liberally with filling, place a third wafer on top of the stack.

Place them in a pan and set in refrigerator overnight.

Next day:

Beat whipping cream until stiff.

Put wafer stack on a spatula.

Cover all but bottom with stiffly beaten whipped cream.

Sprinkle with coconut.

Place in refrigerator till serving time.

Pam’s Notes:  This recipe takes 1 ½ boxes of vanilla wafers.   The recipe can easily be halved.  If you wish, the coconut can be tinted for a festive look:  In a baggie, mix 1 tablespoon milk, a couple of drops of red food coloring and 1 package of coconut together.  Let dry overnight.

An amazingly delicious holiday dessert!!!

Be sure to enter my Tate’s Bake Shop giveaway that was posted on December 3^rd!

Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!

Growing up in Kentucky, I’ve had a love affair with bourbon balls for many years; however, it took a California girl to put the real meaning in “bourbon” balls!

Sunday I attended a Christmas cookie exchange hosted by my good friend Tracy (California girl).  There were so many great cookies and it was good to see “old” friends. 

There aren't many bourbon balls in the photo above because we devoured them before I remembered to take pictures...   

 

These are about the best "boozy" bourbon balls and there is no mistaking the bourbon in them!

 

So --- Have a boozy ball!

Bourbon Balls

 Ingredients: 

12 cups crushed vanilla wafers—the original Vanilla Wafers (4 boxes)
¾ cup dark corn syrup
6 tablespoons unsweetened cocoa powder
4¼ cups powdered sugar, divided
4¾ cups chopped pecans, divided
3 cups bourbon—Old Grand Dad’s

Instructions:

1.  Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans and bourbon. Refrigerate at least 12 hours.
   
2. Shape into balls. Pulverize remaining ¾ cup pecans and sift in remaining ¼ cup powdered sugar. Mix together and roll bourbon balls in mixture.
3. You may want to halve the recipe as it makes a lot, 6 dozen.

They are “blue-ribbon” bourbon balls for sure!  Thanks for the recipe California Girl!

Be sure to enter my Tate’s Bake Shop giveaway that was posted on December 3^rd!

Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!