Snow caps Buckeyes and the Christmas Bazaar Recipe
Sr. Marita Anne made candy for us for many years. We always enjoyed them at our Christmas Bazaar. This year should be no different, except she wont be making the candy, other people will. You see, Sr. Marita Anne has retired. When Sr. Marita Anne retired, it was determined that the tradition should continue. So the Ladies Club has generously decided to take the torch so to speak. They have decided to keep a tradition alive, along with two wonderful recipes. I am fortunate enough to share them with you. So, while Sr. Marita Anne is enjoying retirement, we are enjoying making her delicious snow caps and buckeyes. Along with a few kitchen mishaps and a whole lot of fun, we also enjoyed the fellowship and warmth that only a busy kitchen can bring.
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Ingredients
- Snow Caps
- stick of butter
- 1 packages cream cheese
- 1 tablespoon vanilla extract
- 2 lbs confectioner sugar
- 14 oz of flaked coconut
- Dark chocolate dipping chocolate
- Buckeyes
- 1 cup peanut butter
- 2 sticks butter
- 1/2 tsp vanilla extract
- 4 cups confectioners sugar
- Dark dipping chocolate
Directions
- For the Snow Caps
- Cream the butter and cream cheese together. Add the vanilla extract. Slowly and I do mean slowly add the powdered sugar and coconut.
- So take the mixture and drop them by tablespoons onto a parchment lined cookie sheet. Allow to cool in the refrigerator until firm.Open your melting chocolate and melt it.
- Take the coconut pieces and dip them into the chocolate
- For the Buckeyes
- In a mixing bowl combine peanut butter, butter vanilla and confectioners sugar.
- Roll into 1 inch balls give or take and place on a cookie sheet lined with wax paper
- Using a toothpick or wooden skewer, dip the balls in the chocolate leaving a little dot.
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