Snowdrift Recipes

Steps:

• Melt butter, add sugar, lightly beaten eggs and coconut. Cook over low heat until thickened.
• Remove from heat, add vanilla and cool.
• Add remaining ingredients, spread in a 9 inch pan and chill.
• When cooled, frost with cream cheese icing.
• ICING: Blend the cream cheese, butter and vanilla, beat til smooth and creamy. Add in the icing sugar, more if needed for desired consistency. Spread the amount of icing you wish to use for the cake and refrigerate the rest, find the extra icing great to have on hand to ice muffins or cupcakes.
• Cooking time includes chilling time.

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until soft dough forms.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 6 to 8 minutes or until edges are set. Press 1 peppermint pattie on each cookie; cool 2 minutes on cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
• In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave in 10- to 15-second intervals, stirring after each, until mixture is smooth. Spoon generous teaspoonful on top of each peppermint pattie on cookie; spread to cover candy. Sprinkle with candy sprinkles. Refrigerate cookies until set, about 15 minutes. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• For Base:.
• Melt butter over low heat in medium saucepan.
• Add beaten eggs, sugar and coconut.
• Cook over very low heat, stirring frequently, until thickened, about 10 minutes.
• Remove from heat and stir in vanilla.
• Add graham crumbs and nuts and stir to combine.
• Fold in marshmallows.
• Spread in a buttered 9 inch square pan.
• Chill until firm, about 45 minutes, then frost with Icing.
• Lemon Buttercream Icing:.
• In medium bowl, beat butter until soft and fluffy with hand mixer.
• Alternately blend in sugar and lemon juice gradually.
• Add milk or cream and continue beating until icing is white and creamy.
• You may need to add a little more lemon juice to get the right consistency. You want a fairly thick, but spreadable, creamy icing.
• Spread icing on cooled base.
• Refrigerate another 30 minutes until icing is set, and cut into 1 inch squares.

Steps:

• Please note that Food.com did not recognize RumChata as an ingredient, so "rum" is listed twice with RumChata in parentheses. RumChata (a liqueur) IS what you need.
• Place ice cream & rums in blender.
• Blend until smooth.
• Pour into glass.
• Garnish with a sprinkle of freshly grated nutmeg.
• Add Candycane & serve.