Kopy Kat Recipes - H

House of Blues Crawfish Cake

1 tablespoon pommace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
1 1/2 pounds crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoons Louisiana spice or Paul Prudhomme Cajun spice
6 eggs
1/2 cup Parmesan, ground
1 cup plus 5 tablespoons bread crumbs
Parsley sprig, for garnish

Heat oil in saucepan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool.

Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties.

Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn pudding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig. Makes 8 cakes.

House of Blues Cornbread Stuffing

1 cup onions, 1/8-inch diced
4 cups celery, 1/8-inch diced
1 tablespoon garlic, minced
9 cups jalapeño cornbread, 1-inch cubes
7 cups French bread, 1-inch cubes
1 tablespoon salt
1/2 teaspoon white pepper
2 teaspoons poultry seasoning
2 cups vegetable stock
4 eggs
1 cup olive oil

Sauté onions and celery and garlic in olive oil until translucent. Add cornbread and French bread cubes. Mix with seasoning. Add stock and eggs and salt and pepper. Remove from heat and put into pan. Bake in oven at 325 degrees for 20 minutes. Remove from oven and serve hot. Makes 12 servings

House of Blues Cilantro Cream

2 ounces spinach
1 cup heavy cream
4 cups sour cream
2 1/2 ounces cilantro
2 tablespoons kosher salt
1 tablespoon L.A. spice
2 limes, juiced

Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice. Makes 1 quart

House of Blues Buttermilk Biscuits

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces and chilled
2/3 cup plus 1 tablespoon buttermilk

Preheat the oven to 375 degrees. In a large bowl, sift together the flour, sugar, baking powder, and salt. Work the butter into the flour with a pastry cutter or your fingertips, until it resembles coarse meal.

Pour in the buttermilk and mix with a fork until the buttermilk has just been incorporated. Gently knead the dough, in the bowl, a few times to bring the dough together. Divide the dough into 6 equal balls and gently press each ball into 1/2-inch thick disks.

Place the biscuits on a baking sheet and bake for 20 to 25 minutes, or until a wooden pick inserted in the center of a biscuit comes out clean. Allow the biscuits to cool on a rack for 10 minutes. Serve warm. Makes 6 servings

House Of Blues' Cajun Meatloaf

4 oz. unsalted butter
1 1/2 oz. sliced green onions
1/2 cup chopped yellow onion
2/3 cup chopped celery
2/3 cup chopped bell peppers
1 tablespoons minced garlic
3/4 cup heavy cream
3/4 cup ketchup
2 1/4 lbs. ground beef
12 ounces ground pork
4 eggs
1 1/2 cup fresh bread crumbs
1 tablespoon hot sauce
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoon salt
1 1/2 teaspoon cayenne
1 1/2 teaspoon black pepper

Heat oven to 325 degrees. Line a loaf pan with parchment paper. Melt butter in large pan. Saute onions, celery, bell peppers, garlic until tender. Stir in cream, ketchup. Cook 5 minutes. Cool. Combine with remaining ingredients.

Fill pan with mixture, packing to make sure there are no air pockets. Bake 2 hours, or until internal temperature is 160 degrees. Let stand at room temperature 10 minutes. Drain grease. Refrigerate 2 hours.

How to make gravy:
Saute 1 1/2 pounds mushrooms
10 ounces diced Spanish onions
10 ounces diced bell peppers
10 ounces diced celery in 1/4 cup hot vegetable oil
until soft and mushrooms have released their liquid.

Add 1/2 teaspoon black pepper, 1/2 ounce Worcestershire sauce and 1 1/2 teaspoons chicken base. Turn off heat. Drizzle in 3 1/2 ounces flour. Mix with whisk so that flour is well incorporated.

Slowly mix in 48 ounces beef stock with whisk, making sure there are no lumps. Turn on heat. Bring to a simmer. Stir occasionally so gravy does not stick to pan. Simmer 15 minutes on low. Remove from heat. Cover meatloaf slices with gravy.

House of Blues Andouille Corn Pudding

1/2 cup olive oil
2 cups andouille sausage, diced 1/2-inch
1 cup onions, minced
1/2 cup celery, minced
2 tablespoons garlic, minced
1 cup frozen corn, thawed
1 tablespoon salt
2 tablespoons LA spice
6 eggs
1 quart heavy cream
16 cups jalapeño cornbread, 1-inch cubes

Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool.

Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes.

Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4 x 4-inch squares. Makes 4 servings

House of Blues Bayou Voodoo Smothered Chicken

1 pound butter, melted
2 pounds chopped onion
1 pound chopped celery
1 pound chopped red pepper
1 pound chopped green pepper
1 pound sliced mushrooms
2 ounces minced garlic
2 1/2 ounces flour
4 cups red wine
2 quarts dark beer
2 quarts water
2 tablespoons beef base
4 tablespoons chicken base
1 tablespoon liquid smoke
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
1 cup Louisiana Seasoning
Brown Roux (Roux is a thick mixture consisting of flour, butter or oil)

Brown Roux
10 ounces flour
1 cup vegetable oil

In a large skillet or sauté pan, add butter. Put onion, celery, red pepper, green pepper, mushrooms in pan and sauté. Then add garlic and sauté for 1 minute. Add flour and stir; cook for 1 minute. Add red wine and reduce until thick.

Add dark beer, water, beef base, chicken base and bring to a boil. Then add liquid smoke, Worcestershire sauce, Tabasco sauce and Louisiana seasoning. Whip some roux into the sauce. Bring to a boil then remove from heat. Put some pre-made rice on a plate, put cooked chicken breast on top of rice and ladle voodoo sauce over the chicken and rice.

Brown Roux: Place oil in a heavy stock pot and heat until it smokes. Slowly whisk in flour, 2 cups at a time, mixing well. Cook in oven at 350 degrees for about 2 hours, stirring every 15 minutes. Roux is done when chocolate brown color is achieved. Allow to cool. Makes 1 pound of Roux. Makes 4 servings

House of Blues Bread Pudding

Cream Batter
6 cups heavy cream
3 tablespoons butter
12 egg yolks
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons brown sugar
2 tablespoons vanilla extract
1/4 cup bourbon

Melt the cream and butter. Blend the remaining ingredients (except the bourbon) into a mixer. Slowly drizzle in the hot cream mixture. Add bourbon.

Bread Pudding
1/2 gallon Cream Batter
1 (1 pound) loaf French bread, cut into 1-inch pieces
2 Bartlett pears, peeled, cored and cut into 1/8-inch slices
1/2 cup raisins
3/4 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar

In a large bowl, add batter to bread. Stir in the remaining ingredients and mix well. Pour into a 13 x 9-inch pan coated with cooking spray. Cover with foil and bake at 275 degrees for about 1 hour. Serve with brown sugar, bourbon or custard sauce. Serves 12.

House of Blues Burger and Seasoning Mix

3 pounds ground Angus beef
6 brioche rolls (or your favorite rolls)
6 teaspoons House of Blues Seasoning Mix (recipe follows)
Lettuce
Tomato slices
Onion Slices
Your favorite cheese

House of Blues Seasoning Mix

1/4 cup kosher salt
1 tablespoon granulated garlic
1 tablespoon plus 1 teaspoon granulated onion
1 tablespoon basil
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon black pepper

In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese. Makes 6 servings

House of Blues Rosemary Cornbread

3 ounces frozen corn
1 tablespoon roughly chopped fresh rosemary leaves (no stems)
1 cup heavy cream
1 package corn muffin mix
1/4 cup finely diced red pepper
2 eggs
1 tablespoon minced shallot or green onions

Spray a 13 x 9-inch or 11 x 9-inch cake pan with non-stick oil and coat with granulated sugar. In a mixing bowl, combine all ingredients and mix thoroughly. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees. Raise temperature to 325 degrees and bake an additional 20 minutes.

House of Blues Spinach Artichoke Dip

1 1/2 cups mayonnaise
3/4 pound parmesan cheese freshly grated
2 (14 ounce) jars artichoke hearts drained
1/2 pound spinach, cleaned and chopped
2 tablespoons hot pepper sauce, to taste
Salt and pepper

In medium bowl, combine mayonnaise, cheese, artichoke hearts, spinach, hot sauce and salt and pepper to taste. Transfer to baking dish and bake at 325 degrees until set and lightly browned, about 35 to 40 minutes. Serve at once. Makes 3 servings

House of Blues Swamp Water

1 teaspoon Skyy Vodka
Splash of blue Curacao orange juice

Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle stick to give the drink and eerie, magical radiance.

House of Blues Sweet Potato Cheesecake

For the crust
1 1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted

For the filling
8 ounces cream cheese or mascarpone cheese, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream

In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.

In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.

Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of thespringform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350 degrees. Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.

House of Blues Praline Sauce
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans

Melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.

To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint. Makes 8 servings

House of Blues Voodoo Shrimp

3 3/4 cups Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 tablespoons Worcestershire sauce
1/4 teaspoon each finely ground black pepper and cayenne pepper
1/2 tablespoon each dried basil and dried oregano
1/4 tablespoon each shrimp base and chicken base (see note)
1/4 cup granulated white sugar
16 ounces heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 ounce butter
2 tablespoons chopped tomatoes
Corn bread (see note)
Cut chives
Rosemary sprig for garnish

In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream. Let the mixture simmer until the mixture coats the back of spoon.

Season shrimp to taste and sauté in oil. Ladle 4 ounces of the simmered sauce into the pan. When the mixture begins to thicken, add 1 ounce of butter to the pan. Add tomatoes.

To serve, cut a wedge of corn bread in half. Toast halves if desired. Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce. Add chives. Place remaining wedge of corn bread on top and garnish with rosemary.

Recipe note: Blackened Voodoo Lager beer is sold at large, full-service liquor stores and some larger supermarkets. Shrimp base is a paste-like flavoring agent sold in specialty stores and larger supermarkets. At the House of Blues, this shrimp is served with their signature rosemary corn bread.

House of Blues Sweet Potato Hash

1 1/2 pounds sweet potatoes, peeled and 1/2-inch diced
2 tablespoons salted butter
2 tablespoons vegetable oil
1 cup 1/2-inch diced onion
1 cup 1/2-inch diced celery
2 cloves garlic, minced
1 cup 1/2-inch diced red bell pepper
1 cup 1/2-inch diced green bell pepper
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper

Place the diced potatoes in a medium pot, cover with 2 inches of cold water, and generously season with salt. Over high heat bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain and set aside.

In a large non-stick skillet over medium heat, melt the butter and heat the oil. Add the onion and celery and cook for 10 minutes, until the onions are soft.

Add the garlic and continue to cook for 3 minutes, stirring constantly. Add the red and green peppers, and red pepper flakes, and continue to cook for 5 minutes. Add the potatoes and cook until they are just heated through, about 1 minute. Season with salt and pepper to taste. Serve hot. Makes 6 servings

Hole-in-the-Wall Chicken-Fried Steak

2 pounds beef steaks, pounded to 1/4-inch thickness
Salt and pepper to taste
1 pint buttermilk
3 eggs
Flour, as needed
8 ounces vegetable oil
2 ounces pork sausage
2 ounces onion, diced
24 ounces milk

Season steaks with salt and pepper. Place buttermilk and eggs in a dish. Add steaks to the buttermilk mixture; turn to evenly coat. Leave steaks in buttermilk mixture; cover and refrigerate 4 hours. Remove steaks from buttermilk; let drain.

Roll steaks in flour until well-coated. Heat oil in a skillet. Add steaks to frying pan, but don't overcrowd the pan. Cook, turning occasionally, until steaks are well-browned and cooked through. Place steaks on a paper towel-lined platter to drain. Discard most of the oil from the pan, leaving about 2 ounces oil in the bottom of the pan.

Add sausage and onions; cook through. Add 2 ounces flour; cook 3 to 5 minutes. Add milk; stir well to remove all the lumps. Simmer milk mixture at least 10 minutes. Season with salt and pepper. Serve steaks with gravy.

Harry Caray's Beef Medallions in Beer Sauce

8 beef medallions
1 quart beef stock
1 bunch green onions, diced
1 teaspoon fresh garlic, minced
16 ounces Budweiser, divided
1/2 pound sliced mushrooms
1 cup fresh tomatoes, diced

Sauté medallions to rare. Add 6 ounces of Budweiser, lower to medium heat for 2 minutes. Add mushrooms, green onions and garlic. Sauté until tender. Add beef stock and tomatoes, cook to preferred temperature. Add remaining 10 ounces of Budweiser and lightly thicken with roux.

Harry Caray's Chicken Italiano

4 boneless chicken breasts (7 ounces each)
Salt and pepper
12 ounces sautéed spinach
1 red pepper, roasted, peeled and quartered
12 ounces goat cheese
8 ounces Parmesan
4 teaspoons chopped Italian parsley
6 ounces flour
2 eggs
1/2 cup milk
Bread crumbs
4 ounces Romano
2 teaspoons granulated garlic
Salt and pepper
6 ounce olive oil

Preheat oven to 350 degrees. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste. Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour.

Whisk eggs and milk in bowl. Roll chicken in milk-egg mix. Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture.

Heat skillet to low-medium and add olive oil. Lightly sauté the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.

Harry Caray's Chicken Vesuvio

2 large potatoes
2 tablespoons olive oil
5 whole cloves garlic
1 (3 pound) broiler-fryer chicken, cut up
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1 cup dry white wine

Peel and quarter potatoes. Cut quarters lengthwise in half into wide strips. In 12-inch ovenproof skillet, heat oil and whole garlic over medium-high heat for 4 or 5 minutes or until garlic turns golden.

Remove garlic; set aside. Add potato strips; cook 15 minutes or until potatoes are golden, turning often. Remove and pat dry. Add chicken, skin-side down, to hot oil. Brown slowly over medium heat, about 10 minutes.

Turn chicken over and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully add wine; return potatoes and garlic to skillet. Place skillet in 400 degree oven, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juices. Serve with juices and potatoes. Serves 4.

Harry Caray's Marinated Beef Tenderloin with Peperonata

12 ounces beef tenderloin
2 ounces olive oil
1 pinch fresh thyme
1 pinch fresh rosemary
1 pinch fresh basil
1 whole clove chopped garlic
4 ounces red wine (cabernet sauvignon preferred)
Salt and pepper, to taste

Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side. Garnish beef with peppers.

Peperonata
2 ounces extra virgin olive oil
1 whole clove chopped garlic
2 teaspoon balsamic vinegar
1 pinch red pepper flakes
1 teaspoon lemon juice
1 teaspoon fresh thyme
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced

Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook. Makes 2 servings

Heinz 57 Sauce

1/2 cup raisins
2/3 cup Heinz Ketchup
1 teaspoon chili powder
1 teaspoon salt
4 ounces applesauce
1 tablespoon Wish Bone Italian Dressing

Put all ingredients in a blender and pulse for 2 minutes on high or until smooth.

Heinz Ketchup

1 (6 ounce) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and slimmer for 20 minutes, stirring often. Remove pan from heat and cover until cool. Chill and store in a covered container.

Hidden Valley Ranch Buttermilk Dressing Mix

15 saltine crackers
2 cups dry parsley
1/2 cup dry minced onion
2 tablespoons dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Put crackers through blender on high speed until powdered. Add parsley, minced onion and dill weed - blend again until powdered. Add onion salt, garlic salt, onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at room temperature for up to 1 year.

To mix dressing, combine 1 tablespoon dry mix with 1 cup mayonnaise and 1 cup buttermilk. Whisk until smooth, chill to thicken. Great on salad or as a dipping sauce for fresh vegetables and hot wings.

Hostess Cupcakes

Cakes:
1/2 cup plus 2 tablespoons flour
2 1/2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup water
3 tablespoons vegetable oil
1 1/2 teaspoons distilled white vinegar
1 teaspoon vanilla extract

Filling:
1 cup heavy whipping cream
6 ounces finely chopped white chocolate

Glaze:
3 ounces finely chopped bittersweet chocolate
3 tablespoons boiling water

Icing:
1 tablespoon egg white, at room temperature
1 pinch cream of tartar
1/2 cup plus 2 to 3 tablespoons confectioners sugar

Cupcakes: Position a rack in the center and preheat oven to 325 degrees. Lightly butter 24 (1 3/4 x 3/4-inch - 1 ounce) muffin cups.

Into a medium bowl, sift together the flour, cocoa, baking soda and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar and vanilla extract. Blend until smooth. (The batter will be very thin.)

Spoon the batter into the prepared cups. Bake until a wooden pick inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.

Filling: In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.

Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Glaze: Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.

Icing: In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioners sugar to make a fairly stiff and smooth icing.

Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature.

The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks. Makes 22 to 24 miniature cupcakes.

Hostess Snowballs

4 egg whites
1/2 cup butter
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Rind of 1 lemon, finely grated
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
2 to 3 cups sweetened shredded coconut

Frosting:
1 (16 ounce) package powdered sugar
1 (7 ounce) jar Jet-Puffed Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Heat the oven to 350 degrees. Butter and flour muffin tins or dome shaped baking molds and set aside. Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the vanilla extract, almond extract and lemon rind and mix well.

Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up.

Bake for 20 to 25 minutes until batter is firm to the touch in the center. Let cool in the pans then turn out so the top becomes the bottom (you may need to trim them a bit so they sit flat).

Frosting: Beat sugar, Marshmallow Creme, margarine or butter and vanilla extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency.

Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color. Toss until food coloring is well mixed in and the coconut is the desired color. Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs.