Snowflake Mix Recipes

SNOWFLAKE MUFFIN MIX IN A JAR

Steps:

• Measure ingredient in medium bowl, and store in an airtight container.
• add directions on a label attached to jar.
• INSTRUCTIONS:.
• Pour mix into large mixing bowl -- combine well.make a well in the center.
• beat together 1 egg, 1/3 cup oil, 1 cup shredded cheddar cheese, and 1 cup milk.combine with mix.
• stir just until moistened.
• fill 12 greased muffin cups 3/4 full.
• bake at 400* for 15-20 minutes.
• cool 5 minutes, then remove from muffin pans.

SNOWFLAKE MIX RECIPE

Steps:

• In a very large bowl combine cereals, pretzels and peanuts, set aside. Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with chocolate pieces. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month.

RED VELVET SNOWFLAKE COOKIES

Steps:

• Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
• Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
• Decorate fully cooled cookies as desired with icing.

LEMON SNOWFLAKES

Steps:

• In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

SNOWFLAKE COOKIES

Steps:

• In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
• In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
• In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
• Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.

SNOWFLAKE DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky). Cover and let rise in a warm place until doubled, about 45 minutes. , Stir dough down and let rise for 45 minutes. , Stir dough down; roll out on a well-floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. cutter. Place on greased baking sheets; cover and let rise for 45 minutes. , In an electric skillet or deep-fat fryer, heat 1 in. oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar if desired.

BROWN SUGAR SNOWFLAKES

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.
• Divide dough into 4 parts; shape each part into a flat disk. Wrap each disk separately in plastic wrap. Refrigerate at least 2 hours until completely chilled.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll 1 disk at a time to 1/4-inch thickness (keep remaining dough refrigerated). Cut with snowflake cutters; place on cookie sheets. Reroll scraps once, chilling dough again before cutting.
• Bake 8 to 11 minutes or until light golden. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon frosting into decorating bag fitted with medium round tip; pipe frosting on cookies. Sprinkle with granulated sugar. Let stand about 5 minutes or until frosting is set.