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Yield: 16 Servings
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RECIPE INGREDIENTS
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DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in flour and vanilla. Remove 1 cup dough; add red food coloring and knead until well combined. Cover and refrigerate remaining dough for 1 hour.
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For hot dogs, divide red dough into 16 portions. Shape into 2 1/2-in. logs and round the ends; set aside.
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Divide plain dough into 16 portions. Shape into 3-in. logs; make a very deep lengthwise groove in each. Smooth edges to form buns.
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Place 3 in. apart on an ungreased baking sheet. Place hot dogs in buns. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Cool.
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Meanwhile, for pickle relish, combine coconut and green food coloring in a resealable plastic bag; shake well. Sprinkle over hot dogs. For mustard, pipe a stripe of yellow frosting down the center of each.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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