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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Elephant Ears Recipe

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This recipe for Elephant Ears is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. milk
2 T sugar
1 tsp. salt
6 T shortening
2 pkgs. dry yeast
4 c. flour
1 tsp cinnamon with 1/2 c. sugar
Oil for frying
Directions:
Directions:
Combine first 4 ingredients in pan; heat until shortening is melted; do not boil. Cool mixture to lukewarm. Add yeast; stir unitl dissolved. Stir in flour, 2 cups at a time, beating until smooth after each addition.
Put mixture in greased bowl; cover; let rise until double in bulk (30 minutes).
Heat oil in large pan.
Pinch off pieces of dough about the size of golf balls. Stretch each piece of dough into a thin 6" to 8" circle.
Drop stretched dough into hot oil, one at a time; fry until dough rises to top, turn and place on absorbent paper.
Combine cinnamon and sugar. Sprinkle generously over hot, drained elephant ears.
Personal Notes:
Personal Notes:
A great use for your turkey fryer!

 

 

 

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