Santas Snow Pie Recipes

FIRST SNOW CHERRY PIE WITH SNOWFLAKE SUGAR COOKIES

Steps:

• For the crust: Preheat the oven to 375 degrees F. Combine the flour, salt, baking powder and butter in a food processor. Pulse until the consistency of fine meal. Add 4 tablespoons water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add a tablespoon of water at a time, pulsing between additions, until it does.
• Turn the dough onto a floured surface and work it until it just comes together.
• Form the dough into a disc, wrap it in plastic and place it in the refrigerator to chill at least 20 minutes.
• Roll out the dough on a floured surface to 1/8 inch thick. Transfer it to a 9-inch pie plate. Roll or trim the edges as you like.
• Line the dough with parchment and fill with pie weights. Bake until set, 10 to 15 minutes. Remove the parchment and weights from the crust.
• For the filling: In a large saucepan, combine the cranberries, cherries, apples, sugar, orange juice and zest and cinnamon. Bring to a simmer and cook until the cranberries pop and the cherries and apples are soft. Be careful to not cook the apple to mush. If using frozen cranberries and cherries, hold the apples until the last 5 minutes and then add them. Thicken by stirring in the cornstarch mixture. Stir for 1 minute. Stir in the brandy and remove from the heat.
• To make the pie: Fill the pie crust with the pie filling. Bake until bubbling, 35 to 40 minutes. Cool to just warm or room temperature. Top with the Sugar Cookies.
• For the cookies: Preheat the oven to 375 degrees F. In a stand mixer fitted with a paddle attachment, mix together the butter, flour, sugar, vanilla and eggs on medium speed until well combined. Flatten the dough into a disc and wrap in plastic. Chill in the refrigerator, at least 20 minutes.
• Roll out the dough to desired thickness. Cut out cookies with your favorite cookie cutter.
• Place the cookies on a parchment-lined baking sheet and bake until slightly crisp on the edges, 9 to 11 minutes; adjust for thickness.
• Let cool, then decorate as desired.

SANTA-PE'S

Steps:

• Cut a small piece off the bottom of a tomato so the bottom is flat, reserving the piece. Cut the remaining tomato in half. Thread the bottom half of the tomato onto a skewer and slide it down.
• Thread a mozzarella ball onto the skewer for a head and slide it down to meet the tomato piece (Santa's body). Thread the top half of the cherry tomato onto the skewer for a hat. Poke the skewer into the center of a cucumber slice to stabilize it so the skewer will stand. Repeat with the remaining tomatoes, mozzarella balls and cucumber slices.
• Combine the cheese spread with the milk in a small bowl and stir until creamy and pipeable. Transfer to a piping bag or resealable plastic bag. Snip off a small piece at the end of the plastic bag to create a small opening.
• Pipe a zigzag triangle of cheese at the bottom of each Santa face for a beard, extending onto the bottom piece of tomato. Pipe the cheese around the bottom of each Santa hat, then pipe a small piece at the top of each hat.
• Cut a small sliver off the rounded edge of the reserved tomato bottoms and place one on each beard for a mouth. Put on 2 black sesame seeds for eyes.

SANTA'S SNOW PIE

Steps:

• In a saucepan with the boiling water slowly stir in the sugar and salt, cook until clear- set aside.
• With an electric mixer in a medium mixing bowl beat egg whites until stiff.
• Add sugar mixture to mixing bowl slowly, add vanilla and crushed candies blending well with mixer.
• Chill mixture about 1 hour.
• Pour into prepared crust.
• Top with whipped topping.
• Garnish with shaved chocolate.

SNOW PIE

Steps:

• boil water coconut and sugar together reserving enough coconut to garnish.
• add cornstarch to thicken
• cool beat egg whites
• fold into cooled mixture
• fill crust
• beat whipping cream
• cover pie
• sift cocoa over pie
• sprinkle coconut
• chill.

MOM'S SNOW PIE

Steps:

• With an electric mixer on medium speed, beat egg whites and vanilla until soft peaks form; set aside. Combine sugar and baking powder in a separate bowl. Gradually add to egg whites; beat until stiff peaks form. Fold in cracker crumbs, pecans and chocolate, reserving 2 tablespoons chocolate for garnish. Spread mixture into a greased 9" pie plate. Bake at 350 degrees for 25 minutes. Cool completely. Top with whipped cream and reserved chocolate. Refrigerate until ready to serve. Sweet treats are sure to be a welcome surprise nestled inside a vintage picnic tin. Tie a ribbon on the handle and slip in a sprig of greenery...so thoughtful.

SANTA'S MINCE PIE DIAMONDS

Steps:

• Heat oven to 200C/fan 180C/gas 6 and grease an 18 x 28cm baking tray with melted butter. Brush a sheet of filo pastry with melted butter and lay buttered side up in the tray. Repeat with 4 more sheets, brushing each layer with melted butter. In a large bowl, mix all of the dried fruit, brown sugar, spices and honey together. Spoon a third of the filling into the tray in an even layer. Cover with 3 buttered sheets of filo. Continue until you have 3 layers of fruit, sandwiched and topped with 3 sheets of buttered filo.
• Brush the top with melted butter, then, using a sharp knife, carefully cut into diamond shapes. Sprinkle with a little water (to prevent the corners curling) and bake for 30 mins until golden brown.
• Warm the zest, honey and 2 tbsp water in a pan, then pour over the still-warm pastry. Leave to cool in the tray before loosening the pieces and arranging on a plate to serve.

SANTA'S FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
• Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
• Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
• In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.