Snow Pie Food

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.

BERRIES IN THE SNOW DESSERT

Steps:

• Tear angel food cake into bite size pieces; place in large mixing bowl.
• Beat together cream cheese and powdered sugar until smooth. Fold in whipped heavy cream.
• Mix cream cheese mixture and cake together. Spoon into 9 x 13 pan. Top with cherry pie filling.
• Refrigerate for 4 hours or overnight.
• Cut into squares and serve.

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.

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.

LEMON SNOW

Steps:

• Separate yolks from whites.
• Place whites (and beaters) in freezer to cool.
• Stir yolks& combine with lemon pie filling in a heavy saucepan.
• Add boiling water& mix well.
• Cook over low heat until thickened.
• Add sugar to egg whites& whip.
• Mix with lemon/yolk mixture.
• Pour into dessert dishes& refrigerate.
• Top with a dollop of whip cream (optional).

PINEAPPLE SNOW

Steps:

• Soak gelatin in water.
• Heat pineapple.
• Stir in sugar, salt.
• When boiling, stir in soaked gelatin. Remove from heat and stir until dissolved. Chill until almost set.
• Whip cream. Add vanilla.
• Fold into pineapple mixture. Place pudding into wet mold. Chill 4 hours or longer.

SNOW GHOST CHOCOLATE CREAM PIE

Steps:

• Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend in milk, stirring until smooth.
• Cook over medium heat, stirring constantly, until filling boils. Boil for 1 minute.
• Remove from heat. Blend in butter and vanilla. Pour into pie crust.
• Carefully press cling wrap directly on to pie filling. Cool then chill for 3-4 hours. Garnish with whipped cream.

CHERRIES IN THE SNOW CAKE II

Steps:

• In a saucepan, combine cherries, sugar and flour. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool.
• In a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. Pour half of the cream cheese mixture into a 9x12 inch glass dish.
• Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture. Refrigerate for at least 5 hours.