Snowball Shot Recipes

SNOWBALL

Steps:

• POUR lemonade and lime juice into ice-filled glass and then the advocaat which will mostly sink though the other ingredients
• Lightly stir to integrate while retaining the lemonade's carbonation

SNOWBALL SHOT

Steps:

• Pour brandy 1/3 way up the glass
• Place cocktail spoon bowl side up above the liquid in the glass. Pour peppermint schnapps over the bowl of the spoon another 1/3 way up
• With the spoon in the glass, same as above, pour creme de cacao over the bowl another 1/3 way up
• Lift
• Shoot
• Smile

DIRTY SNOWBALL

Steps:

• In a shot glass, combine the coffee liqueur, creme de menthe, and Irish cream liqueur. Drink all at once.

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

CLASSIC SNOWBALL

Steps:

• Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
• Garnish with the maraschino cherry.

SNOWBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

SNOWBALL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
• Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
• In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
• Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

SNOWBALL FROSTING

Steps:

• Heat 1 1/2 cups sugar, the corn syrup, and 2/3 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium- high heat. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until a candy thermometer reaches 235 degrees.
• Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining 2 tablespoons sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks form and frosting is smooth and cool, about 7 minutes.

THE SNOWBALL

Steps:

• Fill a Collins glass with ice.
• Add advocaat, then top up with the lemonade or lemon-lime soda.
• Stir gently.
• Squeeze in a little more lime juice, if you like.

SNOWBALLS

Steps:

• 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 in 1-in. balls; roll in confectioners' sugar. Store in an airtight container in the refrigerator. Roll in sugar before serving.

SNOWBALL OLD FASHIONED

Steps:

• Gingerbread Syrup (yield is approximately 1/2 gallon):
• Crack or smash the dried spices (do not grind).
• Toast dry spices in a dry saucepan over medium­high heat, until aromatic.
• Cool pan, then add water and bring to a boil; allow to boil for 3 minutes.
• Lower heat and add sugar, ginger and molasses and heat again until simmering and sugar has dissolved.
• Cool, then pour through a fine mesh strainer to remove graininess of spices and bottle.
• Snowball Old Fashioned:.
• In a mixing glass, combine all ingredients with cracked ice and stir well.
• Strain into a Miracle double rocks glass, zest lemon over drink then add ice snowball.

DIRTY SNOWBALLS

Steps:

• Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
• Let mixture cool in the fridge for 30 minutes.
• Roll mixture into bite size balls and freeze for one hour.
• Melt almond bark in a double boiler.
• Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.