HOT FROM THE OVEN

BUTTONS AND BOWKNOTS

Like doughnuts but you twist them and bake them—the holes, too.

2 cups Bisquick

2 tbsp. sugar

1 tsp. nutmeg

⅛ tsp. cinnamon

⅔ cup cream or top milk or ½ cup milk

1 egg

Heat oven to 400° (mod. hot). Mix Bisquick, sugar, spices. Add cream, egg. Mix well. Dust hands and board lightly with Bisquick. Knead 2 or 3 times. Keep dough soft.

Roll out ½″ thick. Cut with doughnut cutter dipped in Bisquick. Save “holes” to bake. Hold opposite sides of ring with fingers, twist to make figure 8. Pat scraps together, reroll and cut. Place on baking sheet. Bake 10 to 12 min., until golden brown. Melt ¼ cup butter. Measure ½ cup sugar into small bowl. Immediately after baking, dip each quickly in butter, then in sugar, coating all sides. Serve warm. Makes about 10.

SUGAR BUNS

Spoon above dough into greased muffin cups, filling each ½ full. Bake about 15 min. Dip in butter and sugar.

BUTTERSCOTCH-DATE-PECAN MUFFINS

(Pictured on cover.)

Drop into each of 12 greased medium muffin cups ½ tbsp. butter, ½ tbsp. brown sugar, 2 or 3 pecan halves. Fold 1 cup cut-up dates into Muffin batter (p. 2). Spoon into prepared muffin cups. Bake.

BACON-CHEESE MUFFINS

Make Muffin batter (p. 2)—except fold in 2 tbsp. crisp, cooked diced bacon and ½ cup grated, sharp, yellow cheese. Bake.

PRUNE, APRICOT, OR PINEAPPLE COFFEE CAKE

Make Coffee Cake batter (p. 2)—except sprinkle 2 tbsp. melted butter and ¼ cup white or brown sugar over batter (for prune topping, use ¾ tsp. cinnamon). Arrange over top 1 cup chopped, drained cooked prunes or apricots or 1 cup drained crushed pineapple. Bake. Serve hot.

BANANA COFFEE CAKE

Make Coffee Cake batter (p. 2)—except add 1 cup mashed, fully ripe bananas in place of milk. Bake.

LEMON COFFEE CAKE

Make Coffee Cake batter (p. 2). Melt 1 tbsp. butter. Mix in ½ cup sugar and 1 tbsp. grated lemon rind. Sprinkle over batter. Bake 25 min.

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