Miss Pixie Tempts You With Snowballs Recipes

WHITE PEPPERMINT SNOWBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
• Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
• Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
• As the cookies cool, they will flatten slightly.
• Preheat the oven to 375 degrees F.
• Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
• Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
• To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.

MISS PIXIE TEMPTS YOU WITH SNOWBALLS

Steps:

• After melting the butter, mix in all ingredients.
• Roll into small balls then in coconut.
• Keep in fridge, let set for a while.
• • Or you could try leaving out the cocoa and put in 1/2 cup dried apricots and 1/2 cup sultanas.

MISS PIXIE'S SALMON, SPINACH & MOZZARELLA IN PASTRY

Steps:

• Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside.
• Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
• Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl.
• Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
• Mix well and add the beaten egg.
• Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet.
• Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides.
• Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong.
• Sprinkle over extra salt and pepper.
• Carefully spread the remaining spinach and cheese mixture over the salmon.
• Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
• Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
• Use any trimmings to decorate the top.
• Completely brush the parcel with the remaining egg.
• Return to the refrigerator for at least half an hour.
• Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
• serve hot or cold.

MISS PIXIE DROPS IN SOME COOKIES

Steps:

• Mix as you would any cookies dough.
• bake for 12-15 minutes in a moderate oven.
• Add 2 tablespoons more milk if making drop cookies.
• Substitute 1/4 cup cocoa for flour to make chocolate cookies.

PIXIE MAGIC CONFETTI SNOWBALLS

Steps:

• Pre-Heat oven to 350 degrees.
• Beat butter, sugar and vanilla in large bowl until well blended.
• Gradually blend in flour. (Mixture will be crumbly, but will hold a shape if squeezed.).
• Stir in candies.
• Shape mixture into 1-inch balls.
• place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not browned.
• Cool slightly.
• remove from cookie sheet to wire rack.
• While still slightly warm, roll in powdered sugar.
• Cool completely.
• Store in tightly covered container.
• Roll again in powdered sugar just before serving.

NAN MAY'S SNOWBALLS

Steps:

• Combine milk, sugar, butter, and cocoa powder in a large pot; bring to a boil for 3 minutes. Stir vanilla extract into the milk mixture; boil another 2 minutes. Remove pot from heat.
• Stir oats and 2 cups coconut into the milk mixture until thoroughly mixed; cool for 5 minutes.
• Spread 1/2 cup coconut onto a plate. Roll the mixture into 24 balls and roll in the coconut. Set on a sheet of parchment paper until finished.

CANDY FROM MISS PIXIE

Steps:

• Grease 13-by-9-inch pan; set aside.
• Combine sugar, syrup and vinegar in 3-quart saucepan.
• Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
• At this point, mixture will become foamy and will rise.
• If you continue to cook any longer after this point, candy will become hard.
• Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
• Baking soda must be stirred rapidly into mixture as it is added.
• Immediately pour mixture into prepared pan.
• If candy is left in saucepan for even a short time, it will stick.
• It is not necessary to spread candy over bottom of pan.
• Cool, then break into small pieces.
• Dip each piece into melted chocolate.
• Store in refrigerator.
• Makes about 1 pound candy.
• Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.