Separate dough into individual biscuits "ear". Stretch each biscuit until they just about have holes in them. They do not have to be perfect. Gently drop each "ear" into the hot oil. As soon as one side becomes golden, flip them and let second side get golden. DO NOT WALK AWAY. They burn quickly.
Place "ears" on paper towel to soak up excess oil. Shake "ears" in paper bag of cinnamon sugar. Serve warm with ice cream or just plain. Make lots, they will go quickly.
Source: Now closed restaurant where I cooked.
By CAKEDEC
Place cinnamon sugar in paper lunch bag. Heat cooking oil in large frying pan. Test for hot enough: Drop of water will sizzle.
Separate dough into individual biscuits-"ear". Stretch each biscuit until they just about have holes in them. They do not have to be perfect. Gently drop each "ear" into the hot oil. As soon as one side becomes golden, flip them and let second side get golden. DO NOT WALK AWAY. They burn quickly.
Place "ears" on paper towel to soak up excess oil. Shake "ears" in paper bag of cinnamon sugar. Serve warm with ice cream or just plain. Make lots, they will go quickly.
Source: Now closed restaurant where I cooked.
By Irene W. from Lancaster, PA
Heat oven to 425 degrees F.
Grease cookie sheet with shortening or cooking spray.
Heat butter until melted, set aside.
Stir in flour, 2 Tbsp. sugar, baking powder and salt in medium bowl.
Add in milk and 3 Tbsp. of melted butter until dough forms.
Sprinkle surface lightly with flour, turn dough onto surface. Knead 10 times.
Roll dough with a rolling pin or pat with hands into a rectangle 9 x 5 inches.
Brush with remaining butter using a pastry brush, sprinkle with 3 Tbsp. sugar and the cinnamon. Roll dough up tightly, beginning at the 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.
Bake until golden brown. 8-10 Minutes at 425 degrees F. Immediately remove from cookie sheet. Let cool. Makes 4 elephant ears
By imaqt1962
Adapted From The Alpha Bakery Children's Cookbook This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.
Thaw dough at room temperature for 2 hours. Heat oil in electric skillet to 375 degrees F. Combine sugar and cinnamon; set aside. Stretch each piece of dough into a flat ear shape. Fry, a few at a time for 1 1/2 minutes per side or until browned. Drain on paper towels. Brush with butter and sprinkle with cinnamon-sugar. Makes 10 servings.
By Robin from Washington, iA
I am from up North (MN) and have been living in TX for over 20 years. In all this time I have never seen any Elephant Ears anywhere. They might be called something else where you come from. They are round about 5 or so inches across, very thin and are sprinkled with cinnamon and brown sugar. They are so crispy and flakey that it is impossible to eat one without making a mess but I absolutely love them. Has anyone have the recipe for these? I would love to have it. Thanx!
Mrs. H from TX
By Terry R
By Tina
By Nayno
elephant ears = http://www.mayas.com/cooking/Elephant%20Ears.html
These are much like fry bread. You can find recipes on the internet to either do in your bread machine on the dough cycle, then drop sections into hot grease, or you can find the regular recipes to make your dough, let it rise, etc.
We attend several Alaska Native events a year and those that offer to make fry bread tend to buy the frozen dough and let it thaw and then they flatten it out and drop into the hot grease. This saves a lot of time on their part and they can make a lot of bread for large groups.
Once you fry it, then you spread butter, honey butter, sprinkle cinnamon and powdered sugar on it, drizzle strawberries on it, etc. Whatever you choose! I love them plain fresh from the fryer! (06/22/2004)
By Tawnda
UNFOLD 1 pastry sheet on lightly floured surface. Brush with egg mixture. Sprinkle with 2 Tbsp. sugar mixture. Starting at short sides, fold pastry toward center, leaving 1/4 inch space in center. Brush with egg mixture and sprinkle with 1 Tbsp. sugar mixture. Fold one side over the other, making 4-layer rectangle. Repeat with remaining pastry sheet.
CUT each rectangle into 12 (3/4 inch) slices. Place cut-side down 2 inches apart on baking sheet. Brush tops with egg mixture.
BAKE for 12 minutes or until golden. Remove from baking sheet and cool on wire rack. Makes 24 pastries.
For chocolate-drizzled pastries, drizzle cooled pastries with melted chocolate. Place 1 square (1 oz.) semi-sweet chocolate in a heavy-duty zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH 45 seconds or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner (about 1/8 inch). Holding top of bag, drizzle chocolate through opening.
For walnut pastries, sprinkle 1/3 cup finely chopped walnuts over sugar mixture on each pastry sheet before folding.
For chocolate peanut pastries, omit sugar and cinnamon. Sprinkle 2 tbsp. each mini semi-sweet chocolate pieces and finely chopped peanuts on each pastry sheet before folding. (06/23/2004)
By Debi
By Anne H.
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. 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.
Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears. (06/29/2004)
By tkehaulani
By Tonia
By Julie
By Krystal
By Jim
By Evelyn J.
By Mary E.
By CAKEDEC
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Getting Rid of Elephant Ears