Sunday, December 20, 2009

Cornflake Wreaths

My Grandma used to make these every single Christmas. They were my favorite treat that she made because they were so special. Now that I am looking for wheat/gluten free desserts to make for Ella, these couldn't be more perfect. And they are pretty easy to make.

Coconut "Snowballs"

When I was a kid growing up in the 70's and 80's there was a treat that we would get at the store, every year around Christmas. I cannot for the life of me, remember who made it or what it was called. But it was basically vanilla ice cream, rolled in shredded coconut. And then it came with a small candle that you were suppose to put in the middle and light it. Very festive! For the past couple of years I have been craving this dessert like crazy. So I decided to make my own version and was thrilled at how easy it was to do. (I guess my years working at an ice cream parlor continue to pay off!)

1 Pint of the best vanilla ice cream
1 cup shredded, sweetened coconut

Remove the ice cream from the freezer and let rest on the counter. Fill a shallow bowl with the coconut. With a #20 scoop or another trusted ice cream scoop, create a balls out of the ice cream, trying to keep them as round as possible. Gently roll each ball in the coconut and place on a cookie sheet covered in parchment. Repeat until you have run out of coconut (I was able to make about 6 snowballs). Stick the cookie sheet in the freezer and allow balls to harden for at least 30 minutes before serving.

Joyce's Joy Juice

This recipe came from a former co-worker of my Mom's. The ingredients were sloppily written on the back of an old envelope at what I am assuming was a very fun Christmas party. We have been making it, happily, now for close to thirty years. If you are looking for a warm drink to serve or bring to a holiday party, consider this. Spiking is only optional!

Joyce's Joy Juice

7 cups apple cider

5 cups orange juice

1½ cups fresh lemon juice

4 cups superfine sugar

3½ cups STRONG black tea

5 cups water

4 cinnamon sticks

1 tablespoon of whole cloves

1 (2") piece of fresh ginger, peeled and sliced

Combine all ingredients in a large stock pot. Bring to a boil and allow to simmer for approx. 30 minutes-1 hour, depending on taste and urgency.

Remove cinnamon, cloves and ginger.

Serve with brandy.