Buttons And Bowknots Recipes

BUTTONS AND BOWKNOTS

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

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.

BUTTONS AND BOWS

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.

BISQUICK-BASED BUTTONS AND BOWS

Steps:

• 1. Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk, and egg until soft dough forms
• 2. Mix sugar and all remaining seasonings together and set aside.
• 3. 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.
• 4. 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).
• 5. Bake 8 to 10 minutes or until light golden brown. Immediately dip each bow and button into melted butter, then in 1/2 cup seasoned sugar. Serve warm or at room temperature.

ORANGE BOWKNOTS

Steps:

• Soften yeast in warm water.
• Combine hot milk, shortening, sugar and salt; cool to lukewarm.
• Add remaining ingredients. Makes a soft dough; cover and let rise 10 minutes.
• Knead.
• Place dough in a greased bowl; cover; let rise until doubled, about 2 hours.
• Punch down; let rest 10 minutes.
• Roll out in 18" x 10" rectangle, 1/2 inch thick.
• Cut strips 10 inches long x 3/4 inch wide.
• Roll strip and tie in knot.
• Put on baking sheet.
• Let rise until double.
• Bake for 12 minutes in a 400°F oven.
• You can ice with orange icing.