Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions


Cherry Blossom Snowballs

NL-Cherry-Blossom-Snowballs-saltjunk.comMakes 36 servings (1½” balls)


  • 3 cups rolled oats
  • 2 cup unsweetened coconut , divided
  • ¾ cup cocoa, sifted
  • ½ cup chopped walnuts
  • Pinch of salt
  • 1¼ cups evaporated milk
  • 1 tsp vanilla
  • 2½ cups sugar
  • ¾ cup butter or margarine
  • 34 maraschino cherries


In a lg bowl, combine roll-oats, 1 cup coconut, cocoa, walnuts 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 – 240º 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, press an indentation in center with finger, place cherry in each and close. 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 230F (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

Bald – a tool when the edge is “nicked” and does not cut well



Pork Bangbelly

As described by Divine’s Folk Lore of Newfoundland (1937) in Old Words, Phrases and Expressions; Bangbellies were pancakes made of flour, pork fat and molasses, fried on a pan.

The “Pork Bangbelly”,  or “ Bangbelly”,  was a dessert that was originated in Newfoundland & Labrador, normally served on Christmas Eve.  There are many variations of this dish; however, the basics are as follows: flour, molasses, salt pork, raisins, baking soda and spices (allspice, nutmeg, ground cloves and cinnamon).

Another variation to this dish is adding old dried bread (or leftover bread, as we call it) instead of flour. The result is more like a pudding. Over the years we have added rice, baking powder, eggs (to make it more fluffier) and other dries/fresh fruit. (Kevin J Phillips)

The version of the recipe below is normally how we make our Bangbelly today.

Newfoundland Recipes-Pork Bangbelly1-www.saltjunk.comMakes 6 servings

Preheat oven to 350ºF


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp allspice
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • 1 cup molasses
  • ½ lb salt pork, cubed
  • 3 cups cooked rice
  • 2 cups raisins


In a bowl, sift together flour, baking soda, baking powder and spices – set aside.

In a saucepan, add and heat molasses (low-heat).

Cut salt pork in small cubes and fry (until almost all fat is rendered).  Add salt pork and fat to molasses while hot.

Add molasses mixture to dry ingredients along with rice and raisins. Mix well. Pour mixture in a 9×9 inch greased pan. Bake for approx 85 minutes.  Garnish with black mulberries and cover with a sweet butter sauce.  Serve warm with a good cup of steeped tea.


  • Ensure salt pork is not totally fried or all fat rendered
  • Use other dries or fresh fruit to mixture instead of raisins