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.