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  1. #1
    Deal Goddess FreebieQueen's Avatar
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    Fire Hostess Snowballs

    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 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.
    Hostess
    ~Enjoy!~

    FreebieQueen

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  3. #2
    What's a Budget? Lunchlady1970's Avatar
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    Default Re: Hostess Snowballs

    This is one of my daughters favorite snack cakes. We will have to try the recipe. Thanks

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