Elephant Ears Recipe?

It's a bread with cinnimin. I need a complete recipe...

Elephant Ears Recipe?
ELEPHANT EARS





2 c. flour


2 tbsp. sugar


1 tsp. sugar


1/2 tsp. salt


1 tsp. baking powder


2 tbsp. shortening


1/2 c. water


Oil (for frying)





TOPPING:


1 c. sugar


1 tsp. cinnamon





Blend everything, but water, as you would for pie crust. Add water and shape into a ball. Add a few more drops of water if dough doesn't handle well. If too sticky, add flour. Divide into 10 even balls. Roll out to 9 to 10 inch circles.


Dip in hot oil until brown. Flip, remove and put on cookie sheet. Sprinkle with topping. If thicker, elephant ear will be soft. If thinner, elephant ear will be crispy.
Reply:glad you asked cause i been looking for a while lol and couldnt find nothing at all i used to have it and lost it thank you both .. Report It

Reply:Here you go





Elephant Ears





Recipe By : Marge Smith


Serving Size : 25 Preparation Time :2:00


Categories : Desserts





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


2 packages yeast


1/2 cup warm water


2 cups milk -- warmed


5 teaspoons oil


2 teaspoons salt


5 teaspoons sugar


8 cups flour


oil for frying





Mix all ingredients well, and let dough rise for 40 minutes.


Punch down and refrigerate until chilled. Break off into walnut size


balls and flatten out dough into large circle. Deep fry in 1 1/2 inch


oil on both sides, drain on paper towel. Dust with powdered sugar or


cinnamon sugar.
Reply:Here you go





Elephant Ears





Recipe By : Marge Smith


Serving Size : 25 Preparation Time :2:00


Categories : Desserts





Amount Measure Ingredient -- Preparation Method


-------- ------------ ------------------------------...


2 packages yeast


1/2 cup warm water


2 cups milk -- warmed


5 teaspoons oil


2 teaspoons salt


5 teaspoons sugar


8 cups flour


oil for frying





Mix all ingredients well, and let dough rise for 40 minutes.


Punch down and refrigerate until chilled. Break off into walnut size


balls and flatten out dough into large circle. Deep fry in 1 1/2 inch


oil on both sides, drain on paper towel. Dust with powdered sugar or


cinnamon sugar








There's also a whole slew of recipes on google.ca just type in RECIPE: Elephante Ears
Reply:I thought that was a poisonous plant..
Reply:Here are 2 different ones. One with yeast one without.





INGREDIENTS


1 package active dry yeast


1 cup warm water


1 cup warm milk


3 tablespoons sugar


1 tablespoon salt


3 tablespoons shortening


4 to 4-1/2 cups flour


Oil for deep-frying


Sugar and cinnamon mixed for topping





In large bowl, combine yeast and warm water until dissolved and let stand 10 minutes. Add warm milk, sugar, salt, shortening and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough soft. Turn out onto floured board and knead until elastic. Add more flour if necessary. Place the dough in greased bowl and flip over so top and bottom has grease on it. Cover with towel until double in size. Divide into 15 oval shape balls and make each one about 1/8-inch thick. Fry one oval at a time in the oil until golden brown and flip over to do other side. Remove from oil. Drain and sprinkle with sugar and cinnamon mixture or topping of your choice.





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


1/4 cup margarine or butter


1 cup all-purpose flour


2 tablespoons sugar


1/2 teaspoon baking powder


1/2 teaspoon salt


1/3 cup milk


3 tablespoons sugar


1 teaspoon ground cinnamon


sugar





1. Heat oven to 425º.


2. Grease cookie sheet with shortening.


3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.


4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.


5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.


6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula.
Reply:Elephant Ears


by Caryn





16-20 elephant ears


time to make 2½ hours 2¼ hours prep





1 1/4 cups milk


1/4-1/2 cup butter


1 package active dry yeast


3/4 cup granulated sugar


1/4 cup water (105 to 115ºF.)


5 1/2-6 1/2 cups all-purpose flour


1 teaspoon salt


1 dash freshly grated nutmeg


3 large eggs, lightly beaten


vegetable oil (for frying)


confectioners' sugar or cinnamon sugar





Heat milk with butter until butter melts.





Set aside to cool to lukewarm.





Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.





In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.





Stir until smooth.





Cover and let stand until bubbly, 30 minutes.





Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.





Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.





Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.





Punch down and divide into 4 pieces.





Divide each piece into 4 or 5 pieces.





Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.





Heat to about 360 degrees F.





Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.





Fry one at a time, turning once, until nicely browned.





Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.





Serve at once.