Betty Butterfly Sandwich Recipes

PRETTY BUTTERFLY SANDWICH

Steps:

• Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a baking sheet sprayed with non-stick cooking spray. Save remaining half.
• For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body.
• With remaining 1 and ½ roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a "V" and place above head. Press balls into head for eyes.
• Brush with melted butter, cover with plastic wrap, and let rise about 45 minutes or til doubled.
• Brush with 1 egg beaten with 1 Tbl. water.
• Bake at 350° for about 20 minutes or til golden. Let cool and slice horizontally. Fill with you favorite sandwich fillings. Tuna or chicken salad, or lunchmeats and cheeses!
• *I didn't think the shapes/decorations on the wings worked out all that well. Next time I think I'll make small ropes and shape/roll them into palmier shapes to decorate the wings, so you might want to try that, too. But it still came out nice! My mom LOVED it! :).

THE GREAT BRITISH BACON BUTTY - BACON SANDWICH

Steps:

• Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
• Cook until crispy, but not burnt or too dry.
• (You can also fry the bacon in a pan if you wish).
• Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
• Add sauces to taste.
• Enjoy!
• The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
• The Scientist's Formula:.
• Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
• They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
• A shortlist was then tested with computers to measure the texture of each sandwich.
• Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
• The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

BUTTERFLY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
• Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
• Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
• Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.

BAKESALE BETTY'S FRIED CHICKEN SANDWICH

Steps:

• Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
• For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
• For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
• To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
• In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
• When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
• For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
• Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.

BETTY BUTTERFLY SANDWICH

Steps:

• Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a sprayed baking sheet. Save remaining half. For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body.With remaining 1 and 1/2 roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a "V" and place above head. Press balls into head for eyes.Brush with egg and let rise 15-30 minutes. Bake at 350°F for 15-20 minutes. Let cool and slice horizontally. Fill with bologna, cheese, lettuce and mayonnaise.

BUTTERFLY CUPCAKE PETITS FOURS

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. When cupcakes are cool, remove paper baking cups.
• In 2 1/2 quart saucepan, beat glaze ingredients until smooth. Heat over low heat just until lukewarm. Remove from heat. If necessary, add hot water, a few drops at a time, until glaze is pourable.
• Working in small batches, place cupcakes upside down on cooling rack over large bowl. Pour enough glaze over tops to cover tops and sides. (Reheat glaze, if necessary.)
• Place 3 mint candy drops in a row and next to each other in center of each cupcake. Press 2 pretzels, one on each side of row of mint drops, to look like butterfly wings. Use pastel candy pieces for heads and licorice pieces for antennae.

BUTTERFLY CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
• Line 2 cookie sheets with waxed paper. In small microwavable bowl, microwave pink candy melts uncovered on Medium (50%) 30 seconds, then in 15-second increments, until melted; stir until smooth. Spoon melted candy into large decorating bag fitted with #5 tip or other small round tip. Pipe 8 pairs of butterfly wings (3 inches across) onto cookie sheet. Sprinkle with sparkling sugar or nonpareils. Repeat with remaining candy melts, sugar and nonpareils. Let stand until set.
• Frost cupcakes with white frosting. With chocolate frosting, pipe row of dots in center of each cupcake to look like body. Attach wings next to body by gently pressing them into frosting and cupcake at 45° angle. Attach 2 licorice pieces for antennae.