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Let it Snow, Let it Snow, Let it Snow
November 23, 2005

            We may be dreaming of a white Christmas, but the chances of waking to banks of snow or of inviting Frosty to dinner are slim in our neck of the woods.  The best we can dream of are a few flurries drifting across the night sky.

            That doesn’t mean a snowy Christmas is out, only it’s not going to fall from the sky.  Nope.  It’s going to drift out of your kitchen!  So stop dreaming and whip up some snowflakes.

            Remember folding a sheet of white paper in fourths and snip, snip, snip turning it in to a snowflake?  (You may want to practice with paper before making this recipe.  Tape those practice flakes to the window.)  The kids will love to help with this one.

Crispy snowflakes

Soft flour tortillas

Confectioner’s sugar

            Gently fold a tortilla into fourths.  Following your paper test pattern, carefully scissor out several small triangles.  Unfold the tortilla and gently brown it in a skillet in about a half-inch of vegetable oil.  Remove immediately to paper towel.   Blot both sides and lightly dust with a drift of sifted confectioner’s sugar.

            Or, make up some snowballs to munch on while watching the Christmas specials.  The kids love making these as well.  They are as delicious as they are easy.

Popcorn snowballs

Popped popcorn

1 (or more) package white chocolate morsels

            Oil, or coat with cooking spray, about a dozen muffin cups.

Melt the chocolate over hot water or in the microwave.  Immediately pour it into a large bowl, and then let it cool slightly.  Stir in popcorn until it is only slightly sticky.  Form into balls and put into the muffin cups to cool for about 30 minutes.  You can form the balls without putting them into the muffin cups, but it is a much messier process!  But maybe that’s part of the fun.

You don’t even have to turn on the stove or microwave for this delicious and beautiful snowy treat.  In fact, you don’t even have to eat it!  Just enjoy the frosty scene.

Dreamy white Christmas trees

1 can white frosting

1 package cone shaped ice cream cones

White sugar sprinkles

Coconut flakes

Green food coloring

            Turn the ice cream cones upside down and gently cover with the frosting. With the back of a spoon or a fork tease the frosting to make snowdrifts.

            Put the coconut in a sealable plastic bag.  Sprinkle in a few drops of green food coloring.  Seal the bag and knead until the coconut is evenly covered.  Spread the coconut on a white plate and gently place the white Christmas trees on the green grass.  Sprinkle the whole scene with the sugar sprinkles.

            Or do just the opposite and frost the trees in green and place them on white coconut.  Decorate with colored sugar and sugar spangles. 

            If you decide not to eat this concoction, you can spray it with a clear epoxy and enjoy it for the entire season.

            Let’s go from the silly to the sublime.

            Here’s an elegant Christmas day snowy-delight recipe.  It takes a while to produce—overnight and then some refrigeration the next day—but it’s worth every minute!  Start it at bedtime the night before you are going to serve it.

Cherries in the Snow 

6 egg whites, beaten to soft peaks

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 1/2 cups sugar

1 (6-ounce) package cream cheese, softened

1 cup sugar

1 teaspoon vanilla

1 pint whipping cream, whipped

2 cups miniature marshmallows

1 can cherry pie filling

            Heat oven to 400 degrees (at least for 10 minutes).

            Beat 6 egg whites to soft peaks, then add 1/2 teaspoon cream of tartar and 1/4 teaspoon salt. Add sugar and continue beating until stiff. Put into greased 9x13 inch pan.

Put into oven and shut off oven. Leave in oven overnight.

            Early the next day, cream 6 ounces cream cheese with 1 cup sugar.   Add the vanilla. Then fold in the whipped cream, followed by the marshmallows. Spread the mixture over the meringue and refrigerate for at least 8 hours.

            Cut into pieces and top with cherry pie filling and serve.  

Trilla Pando is a member of the Southern Foodways Alliance & the Story Circle Network