The origin of Newfoundland Snowball cookies are unknown, however, still very famous and popular in NL today, especially during the holiday season. These refrigerator or no-bake cookies are know by many names; Fiddle Diddles, Mud-balls, Coconut Balls, Filly Dillies, just to name a few. There are many variations of this recipe, traditionally they are made with butter (or margarine), sugar, milk, rolled oats, unsweetened coconut (flaked), and cocoa. I use evaporated milk, butter, vanilla and a pinch of salt, the combination gives this delicious cookie a creamy savoury fudgy texture.
- 3 cups rolled oats
- 2 cups unsweetened coconut
- ¾ cup cocoa (sifted)
- Pinch of salt
- 1¼ cups milk
- 1 tsp vanilla
- 2½ cups white sugar
- ¾ cup butter, cut in cubes
In a lg bowl, combine roll-oats, 1 cup coconut, cocoa and salt – mix well and set aside.
In a lg saucepan, low-med heat, combine milk, vanilla, sugar and butter. Stir until all ingredients are totally dissolved. Increase to med-high heat (at this time do not stir mixture) and bring to a hard boil. Continue cooking for 10 minutes or until temperature reaches 235º-240°F on a candy thermometer or at the soft-ball stage.
Remove from heat and let mixture settle (approx 1 minute). Carefully add mixture to dry ingredients and mix thoroughly. Place mixture in refrigerator until cool enough to handle. Shape into round balls and coat by rolling in remaining coconut. Store in refrigerator or freezer.
- Measurements of dry and liquid ingredients must be precise according to recipe
- Divide the coconut; 1 cup for recipe, the other for rolling. If all coconut is added at once, the product will become hard as a rock and cannot be corrected
- Once liquid commences boiling, do not stir. If you continue stirring, the sugar will start to crystallize and your end product will be a dry-hard snowball
- Liquid must be brought up to a full boil, to the temperature of 230ºF (softball ball stage). This gives the proper consistency after it cools. If it is not brought up to that temperature, the end product will be gritty and unable to roll
- Ensure mixture is refrigerated (do not leave at room temperature) or it will not gel properly. The consistency will be too soft and unable to roll
cleave up some junks and make a few splits – cut wood with an axe for a fire
Aunt Irene Benoit’s Carrot Cake
Preheat oven to 350°F
- 1¼ cups vegetable oil
- 2 cups white sugar
- 3 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups grated carrot
- 1 cup crushed pineapple (with juice)
- 2 cup med unsweetened coconut
- 1 cup raisins
In a large bowl, cream together oil, sugar, eggs and vanilla. Set aside.
In a separate bowl combine flour, baking soda, salt and cinnamon. Add to creamed mixture. Mix well. Stir in carrot. Fold in crush pineapple & juice, coconut and raisins. Pour in a well-grease floured Bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Top with fresh cream and a good cup of steeped tea. Absolutely delicious tell your mother.
- 2 cups icing sugar
- 1 block cream cheese (250 g)
- 1 tsp vanilla
In a med bowl, combine icing sugar, cream cheese and vanilla. Beat until mixture is smooth and creamy. Frost when carrot is cooled.
you are as deep as the grave – your real feelings are not easily judged from your appearance