BUTTONS AND BOWS
Biscuit mix hurries along these nutmeg-spiced buttons and bowknots. They're a fun breakfast treat to enjoy on a snowy morning. Serve with hot chocolate or coffee for dunking.
Provided by Taste of Home
Time 30m
Yield 1 dozen buttons and bows.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the biscuit mix, 2 tablespoons sugar, nutmeg and cinnamon. Combine egg and milk; stir into dry ingredients just until moistened. , Turn onto a heavily floured surface; knead 5-6 times. Roll out to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; set centers aside for buttons. , For bows, twist each circle to form a figure eight; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. Place buttons on another greased baking sheet. Bake for 6-7 minutes. , Brush tops of buttons and bows with butter; sprinkle with remaining sugar. Remove from pans to wire racks. Serve warm. Freeze option: Freeze cooled biscuits in resealable plastic freezer bags, putting the bows in one bag and buttons in another. To use, place bows on one baking sheet and buttons on another. Heat in a preheated 350° oven 6-8 minutes for bows and 2-4 minutes for buttons or until heated through.
Nutrition Facts : Calories 143 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 299mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTONS AND BOWS
Oven-baked doughnuts you can create in minutes. Gather the kids for dough-licious making and eating fun.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk and egg until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix. Roll dough into a ball; knead about 5 times. Press or roll dough until 1/2 inch thick. Cut dough with doughnut cutter dipped in Bisquick mix.
- To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On ungreased cookie sheet, place bows and buttons (the dough from the center of each ring).
- Bake 8 to 10 minutes or until light golden brown. Immediately dip each bow and button into melted butter, then in 1/2 cup sugar. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Button and Bow, Sodium 420 mg, Sugar 17 g, TransFat 1 1/2 g
BUTTONS AND BOWKNOTS
Did you ever have a recipe card that was so hard to read it is like a child's favorite book? The one they can read to you word for word without ever opening the book. This is such a recipe.
Provided by Hoosier Margie
Categories Quick Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, 2 tablespoon sugar, baking powder, nutmeg, salt and cinnamon together.
- Cut in shortening until mixture resembles fine crumbs.
- Stir in egg and just enough milk so dough leaves side of bowl.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Roll dough 1/2 inch thick.
- Cut with floured doughnut cutter.
- Hold opposite ends of each ring and twirl to form a figure 8.
- Place bows and buttons (holes) on ungreased cookie sheet.
- Bake until golden brown, 8 to 10 minutes.
- Dip into melted butter, then into sugar.
- I add cinnamon to my sugar usually.
- I also put sugar in a plastic bag and gently roll it around with the doughnuts inside after dipping in the butter.
BUTTONS AND BOWS
Biscuit mix hurries along these nutmeg-spiced buttons and bowknots shared by Marcie Holladay of Irving, Texas. This recipe remains a Saturday morning favorite at our house, she says. Serve the sugar-coated treats with hot coffee for dunking.
Provided by Allrecipes Member
Time 29m
Yield 12
Number Of Ingredients 7
Steps:
- In a bowl, combine the biscuit mix, 2 tablespoons sugar, nutmeg and cinnamon. Combine egg and milk; stir into dry ingredients just until moistened. Turn onto a heavily floured surface; knead 5-6 times. Roll out to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; set centers aside for buttons.
- For bows, twist each circle to form a figure eight; place on a greased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Place buttons on another greased baking sheet. Bake for 6-7 minutes. Brush tops with butter; sprinkle with remaining sugar. Remove from pans to wire racks.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 18.9 g, Cholesterol 26.2 mg, Fat 7.4 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 287.8 mg, Sugar 7 g
(BUTTONS AND) BOWS AND BROCCOLI WITH TOMATO-CURRANT SAUCE
(Buttons=black olives- a --Tasty Dish-- addition) Another winning recipe from Gooseberry Patch and Sun-Maid Raisins. Original recipe specifies bow tie pasta, but we tried and enjoyed gemelli pasta. Serve with a crisp tossed salad and garlic bread. Perfect for an easy weeknight meal.
Provided by COOKGIRl
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; add onion.
- Cook for 10 minutes, stirring often, until onion is very soft and golden. (If time allows, cook the onion longer. I cooked them close to 20 minutes until they were quite caramelized.).
- Stir in honey; add tomatoes with juice, currants, 2 tablespoons wine and rosemary. Bring to a boil. Reduce heat and simmer covered, approximately 10 minutes, or until sauce has thickened. Uncover pot if necessary to reduce liquid.
- Add remaining wine for flavor, if desired.
- Meanwhile, cook pasta according to package directions, adding broccoli during last 2 minutes of cooking time. Do not overcook the broccoli. Drain.
- Serve sauce over pasta and broccoli, garnish with cracked black pepper, olives if using and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 502.8, Fat 7.8, SaturatedFat 1.6, Cholesterol 71.8, Sodium 470.6, Carbohydrate 94.7, Fiber 7, Sugar 23.1, Protein 16.7
BUTTONS AND BOWS CAKE
I made this for my beautiful step daughter's baby shower for her first baby. It was a quick and easy cake to make because I used the Wilton® molds.
Provided by Emily Herrington @eherrington219
Categories Cakes
Number Of Ingredients 1
Steps:
- Cover the bottom and top layers with fondant after applying a generous coat of white buttercream frosting to the layers. You can use boxed fondant, but I make my own marshmallow fondant and it is sooooo much better.
- Simply press out colored buttons/bows/ribbons using Wilton® fondant molds. Use water and a clean paintbrush sparingly to clean up any powdered sugar messes.
- I left this one in a matte finish, but you can add vodka to parts or all to stand out and shine. If using vodka for shine, use sparingly with a clean brush because some colors run onto the white fondant.
CHICKEN AND BOWS
I first made this chicken bow tie pasta when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. -Danette Forbes, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes. Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.
Nutrition Facts : Calories 536 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 908mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein. Diabetic Exchanges
CHOCOLATE BUTTONS
This is a decadent treat all chocolate-lovers will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 100
Number Of Ingredients 10
Steps:
- Whisk together flour, baking powder, and salt in a small bowl.
- Place butter and bittersweet and unsweetened chocolates in a heatproof bowl. Set bowl over a pan of simmering water, and stir until smooth.
- With a standing mixer fitted with the whisk attachment, beat eggs and sugar on medium-high speed until pale and fluffy. Beat in vanilla and chocolate-butter mixture. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in chocolate chips. Let dough stand for 30 minutes.
- Preheat oven to 350 degrees. Drop teaspoons of dough onto parchment-lined baking sheets, spacing 1 inch apart. Bake until just set (interior will be fudgy), about 12 minutes. Let cool on sheets on wire racks.
BUTTONS AND BOWS
Biscuit mix hurries along these nutmeg-spiced buttons and bowknots shared by Marcie Holladay of Irving, Texas. This recipe remains a Saturday morning favorite at our house, she says. Serve the sugar-coated treats with hot coffee for dunking.
Provided by Allrecipes Member
Time 29m
Yield 12
Number Of Ingredients 7
Steps:
- In a bowl, combine the biscuit mix, 2 tablespoons sugar, nutmeg and cinnamon. Combine egg and milk; stir into dry ingredients just until moistened. Turn onto a heavily floured surface; knead 5-6 times. Roll out to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; set centers aside for buttons.
- For bows, twist each circle to form a figure eight; place on a greased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Place buttons on another greased baking sheet. Bake for 6-7 minutes. Brush tops with butter; sprinkle with remaining sugar. Remove from pans to wire racks.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 18.9 g, Cholesterol 26.2 mg, Fat 7.4 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 287.8 mg, Sugar 7 g
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