Recipes - CopyCat Recipes
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H (continued)
16. Hostess Snowballs
4 egg whites
1/2 cup butter
1 cup 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 oz.) pkg. powdered sugar
1 (7 oz.) jar JET−PUFFED Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Preheat the oven to 350F. Butter and flourmuffin tins or dome shaped bakingmolds 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. Continuemixing to blend well. Add the vanilla extract, almond extract and lemon rind andmixwell. Sift the flour 3 times with the baking powder then add it to the butter mixture alternatelywith 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 inmilk 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 wellmixed 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.
17. Hostess Twinkies
CAKE
2 Cup Flour
1−1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
3/4 Cup Cold Water
2 Teaspoon Vanilla
7 Egg Yolks
7 Egg Whites
1/2 Teaspoon Cream of tartar
FILLING
6 Tablespoon Flour (rounded)
1−1/2 Cup Butter & Criscomixture
1−1/2 Cup Sugar
1 Cup Cold Milk (scant)
2 Teaspoon Vanilla
Cake: In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45−50minutes in a 350oF preheated oven. Cool in pan. Invert in pan with
cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
Filling:
Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding themilk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.
18. Houlihan's Baked Potato Soup
2 Cups potatoes, diced but unpeeled
1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste
Saute onions inmelted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed. In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughlymixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15minutes. In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20minutes. Combine the potatoes with the soup to complete.
19. Houston's Grilled Chicken Salad
Lime Dressing:
1/2 cup lime juice
4 teaspoons honeymustard
7 1/2 tablespoons honey
4 tablespoons vegetable oil
2 garlic cloves, minced fine
1 teaspoon pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons Peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Mix ingredients for lime dressing, thenmix ingredients for peanut sauce. Salad ingredients for Houston's grilled chicken salad:mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices. Mix the salad ingredients with the lime dressing. Drizzle peanut
sauce on top.
20. Houston's Spinach and Artichoke Dip
2 bags (1 lb. each) fresh spinach
1/8 lb. butter −not margarine
1 tsp. minced fresh garlic
2 tbls.minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach −strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and saute about 3−5 minutes. Add flour to make a roux. Stir and cook about 1minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted. Serve immediately, or portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping.
21. Houston's Tortilla Soup
1 −2 1/2−3lb. chicken, cut−up and skin removed
2 ribs celery, cut into chunks
1 med. onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbls. chicken soup base
1 teas. lemon−pepper seasoniong
1 large clove garlic or granulated garlic to taste
Combine all the above in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling
off the bone. Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside.
In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs peeled potatoes until tender. Remove from heat.
Do not remove the broth....mash up the potatoes and add the following:
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2−4 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15−20 minutes. Taste and correct seasoning. Be careful of adding too much salt.
Moments before serving, stir in:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese reserved cut−up chicken
4−6 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated through.
To Serve:
Ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.
22. Howard Johnson's Boston Brown Bread
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow cornmeal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk
Grease and flour a 2 qt. mold. Combine flours, cornmeal, soda, and salt. Stir in molasses and buttermilk. Turn into mold and cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle to come half way up sides ofmold; cover. Steam 3 1/2 hr., or until done. Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf.
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