- Prep/Total Time: 30 min.
- Yield: 10 Servings
201030
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 1/2 cup milk
- CREAM SAUCE:
- 1 cup cubed fully cooked ham
- 1/4 cup chopped onion
- 3 tablespoons butter
- 1/2 teaspoon chicken bouillon granules
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1-3/4 cups milk
- 3 hard-cooked eggs, chopped
- 1 tablespoon minced fresh parsley
Directions
- In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
- Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
- Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
- Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.
- Prep/Total Time: 30 min.
- Yield: 4 Servings
201030
Ingredients
- 1 tube (12.4 ounces) refrigerated cinnamon roll dough
- 12 M&M's miniature baking bits
- 4 pink jelly beans
- 24 pieces black shoestring licorice (1 inch)
- 1 drop red food coloring
- Brown decorating gel or color of your choice
Directions
- Separate dough into eight rolls. Place four rolls on a greased baking sheet. Using a 2-in. biscuit cutter, cut 3/4 in. into both sides of remaining rolls to form ears and bow ties. Place ears at the top and a bow tie below each cinnamon roll; pinch to attach. Slightly flatten rolls.
- Bake at 400° for 8-10 minutes or until golden brown. Set aside 1-1/2 teaspoons icing. Spread remaining icing over bunnies. Place a baking bit in the center of each bow tie; add remaining baking bits for eyes. Place a jelly bean in each center for nose; attach licorice pieces for whiskers.
- Tint reserved icing pink with red food coloring; pipe mouths and outline ears. Pipe edges of bow ties with decorating gel. Yield: 4 servings.
- Prep/Total Time: 20 min.
- Yield: 5 Servings
101020
Ingredients
- 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
- 10 raisins
- 20 slivered almonds
- 1 tube pink decorating icing
- 5 red-hot candies or red candied cherries
Directions
- Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers.
- Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses. Yield: 5 servings.
