Snowball Cake

PREP: 15 mins
TOTAL: 2 hours and 20 mins (including cooling)
SERVES: 16

1 pkg (2 layer size) devil's food cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 tablespoons granulated sugar
1 pkg (3.4 oz) vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
1 cup shredded Coconut (Baker's Angel Flaked)

1) Heat oven to 350F. Prepare cake batter, in 2 1/2 qt oven-proof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.

2) Bake 1 hour and 5 mins or until toothpick inserted in center comes out clean. Cool bowl 10 mins. Loosen cake from sides of the bowl with a knife; using pot holders if necessary; invert onto wire rack. Remove bowl. Cool cake completely.

3) Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 mins. Stir in cool whip. Refrigerate until ready to use.

4) Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Pecan Meltaways

PREP: 15 mins + Chilling
Bake: 10 - 12 per batch
Yield: 4 dozen

1 cup of butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners' sugar

1) In a large mixing bowl, cream the butter, confectioners' sugar and vanilla extract until light and fluffy. Combine flour and salt; gradually add to cream mixture and mix well. Stir in pecans. Refrigerate until chilled.

2) Roll into 1 in balls and place on ungreased cookie sheet. Bake at 350F for 10 - 12 mins or until set. Roll warm cookies in confectioners' sugar; cool completely on wire racks. Roll completely cooled cookies in confectioners' sugar again.

Christmas Wreath Bread

Prep: 30 mins + Rising

Bake: 20 mins + Cooling

Yield: 1 Wreath (16 slices)

BREAD

2 pkgs (1/4 oz each) active dry yeast

1 1/2 cups warm water (110 - 115 degrees)

6 tablespoons butter

1/3 cup nonfat dry milk powder

1/4 cup of sugar

1 egg
3/4 teaspoon salt
4 1/2 to 5 1/2 cups all purpose flour

FILLING

2 tablespoons melted butter
1/2 cup chopped almonds
1 1/2 teaspoons ground cinnamon

TOPPING
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract

DIRECTIONS

1) In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups of flour. Beat on medium speed for 3 mins. Stir in enough remaining flour to form a soft dough (dough will ne sticky).

2) Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 mins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour.

3) Punch dough down. On a lightly floured surface, roll dough into an 18-in by 12-in rectangle. Brush with melted butter. Sprinkle with chopped almond and cinnamon to 1/2 in of edges. Roll up jelly-roll style, starting with the long side; pinch seam to seal.

4) Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut.from outside edge to 2/3 of the way towards the center of ring at 1 in intervals. Seperate strips slightly; twist to allow filling to show. Cover.and let rise until doubled, about 45 mins.

5) Bake at 375F for 20 to 25 mins or until golden. Combine confectioners' sugar, water and almond extract; drizzle over warm bread.