Trading took a dip towards the end of the decade and this led to the company seeing record losses in 1990 before being sold to Northumbrian Fine Foods a year later. This is it only a few simple steps to a batch of delicious old fashion Traditional Newfoundland Snowballs. I hope that this is enough to convince you to start your snowballs today. I will share with you my New Cookbook that was released in February 2017, this is the link. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook

This is a fun recipe to make with your kids because they can make little snowman from the cookie dough. I hope you have enjoyed this recipe for snowballs, I will share with you a couple more recipes we enjoy making over the Christmas season. Snowballs rolled in coconut, ready to enjoy with your family or freeze them for another day. Created in 1931 from the humble beginnings of a Coatbridge grocery, John Justice Lee, the owner's son, discovered a love for sweets. While experimenting in the shop and trying to a smooth chocolate fondant bar he created the first ever Lees Macaroon bar. John Justice Lees. Picture: Lees Enlist help. Why not invite family and friends over to help you actually make the desserts that will go on the tray?! Not only will it be more fun if baking’s a family affair, it’s a lot easier too. Extra hands = faster baking. You can even make “Christmas cookie baking day” an annual event, or host a cookie decorating day.Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, melted chocolate and milk. Snowballs are small round coconut covered chocolate balls, they are usually made at Christmas time in most Newfoundland homes. These chocolate delights are so good it's hard to only have one, most people like them frozen to eat because of its texture.

Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the bowl and mix well to combine. Stir in the pecans. Chill, covered, for 3 hours, or overnight. Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled. Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)

WHY YOU’RE GOING TO LOVE THESE SNOWBALLS

We had our first flurries of snow in the week before Thanksgiving this year. When I’m clearing several inches (hopefully not feet!) of snow off our driveway later in the winter, I shall try to remember the look of sheer joy on Little Miss Traybakes’ face when she saw the sprinkling of flakes outside. It won’t make the snow shoveling any easier but I’m hopingit’ll make me smile! It’s not the earliest I’ve ever seen snow over here and there certainly wasn’t enough to make even the smallest of snowballs, so I’ve been making these No-Bake Marshmallow Snowballs in the kitchen instead. Spread your jam once your snowballs are cool enough to touch but still warm. Like our Empire Biscuits, by adding the jam while the buns are warm, it acts like a glue as they cool; adding the jam when the buns have already cooled will mean they continue to slip around – not what you want when it comes to the icing and coconut!

Traditional Newfoundland Christmas Fruit Bread Delicious Christmas Fruit Bread made with mixed dried fruit and braided into a wreath. The cake I remember most from my childhood has to be traditional Scottish snowballs. These dense coconut covered cakes with jam oozing from the centre were our Saturday morning treat when my Mum and I went to the local bakery.

Confirmation

My mum made and cooked everything from scratch. She still does. Now you see where I get my enthusiasm for cooking from?