Buttons And Bows Cake Recipes

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BUTTONS AND BOWKNOTS



Buttons and Bowknots image

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

1/3 cup shortening
1 3/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon nutmeg
3/4 teaspoon salt
1/8 teaspoon cinnamon
1 egg
1/2 cup milk
1/4 cup butter, melted
1/2 cup sugar

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



Buttons and Bows image

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

2 cups biscuit/baking mix
2 tablespoons plus 1/4 cup sugar, divided
1 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 large egg, beaten
1/3 cup 2% milk
1/4 cup butter, melted

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



Buttons and Bows image

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

2 cups Original Bisquick™ mix
2 tablespoons sugar
1 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/3 cup milk
1 egg
1/4 cup butter or margarine, melted
1/2 cup sugar

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

BISQUICK-BASED BUTTONS AND BOWS



Bisquick-Based Buttons and Bows image

This is a little bit of a twist (spice-wise) on a Betty Crocker classic my mom made for us growing up. I like mine with a little more flavor, so I've upped the ante on the spices and adding nutmeg for a little extra kick. This recipe is a favorite for kids and grown-ups alike and very quick and easy to make.

Provided by Annie Leon

Categories     Breakfast

Time 20m

Number Of Ingredients 10

2 c bisquick
4 Tbsp brown sugar
1/4 tsp nutmeg
1 tsp cinnamon
1/3 c milk, fat free
1/4 c melted margarine or butter
1/2 c sugar
1/8 tsp ground cardamom (optional)
2 tsp cinnamon
1/2 tsp nutmeg

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.

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