Flutter By Franks Recipes
FLUTTER-BY FRANKS
Easy, fun and adorable Flutter-by Franks are shared by Lois Lewis of Bartlett, Illinois. With only two ingredients, they couldn't be simpler to make. "I came up with the recipe for my daughter's 7th birthday party," she recalls. "These are such a cinch to make, and the girls were delighted with the end results!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Unroll crescent dough and separate into eight triangles; cut each triangle in half. Roll each piece into a ball; flatten to 1/2-in. thickness. For wings, place four dough balls in a square shape 2 in. apart on an ungreased baking sheet. Cut each hot dog lengthwise to within 3 in. of the opposite end. Press a hot dog between each set of wings. , Bake at 375° for 14-16 minutes or until golden brown. Place drops of ketchup and mustard below cut edge of hot dog for eyes and mouth.
Nutrition Facts : Calories 370 calories, Fat 26g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 907mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 0 fiber), Protein 9g protein.
FRANKS TWISTED DINER BREAD
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 1 big loaf, approximately 14 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Beat egg thoroughly and set aside.
- Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.
- Let rise until doubled in size.
- Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.
- Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack.
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