Fry Breadelephant Earsscones Recipes

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ELEPHANT EARS



Elephant Ears image

Crispy cinnamon-sugar fried bread confections!

Provided by LEEMA

Categories     Desserts

Time 1h

Yield 15

Number Of Ingredients 9

1 ½ cups milk
1 teaspoon salt
2 tablespoons white sugar
⅜ cup shortening
2 tablespoons active dry yeast
4 cups all-purpose flour
1 quart oil for frying
3 tablespoons ground cinnamon
6 tablespoons white sugar

Steps:

  • In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
  • Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
  • In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
  • Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
  • Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 35 g, Cholesterol 2 mg, Fat 11.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 166.6 mg, Sugar 7.9 g

QUICK ELEPHANT EARS



Quick Elephant Ears image

Our eight children love helping make these sweet crunchy treats. We fry flour tortillas for a few seconds in oil, then sprinkle with cinnamon and sugar. They're fun to make for a large group. I usually do the frying, then have one of the older kids add the coating.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 4

1-1/2 cups sugar
2 teaspoons ground cinnamon
Oil for frying
10 flour tortillas (6 inches)

Steps:

  • In a large resealable plastic bag, combine sugar and cinnamon; set aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture; toss to coat. Serve immediately.

Nutrition Facts :

BAKED ELEPHANT EARS



Baked Elephant Ears image

My mother-in-law handed down this recipe from her mother. They're a special treat-even better, I think, than those at a carnival or festival. And (shh!) they're baked, not fried. -Delores Baeten, Downers Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups all-purpose flour
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup cold butter, cubed
1/3 cup fat-free milk
1 large egg yolk
FILLING:
2 tablespoons butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon
CINNAMON SUGAR:
1/2 cup sugar
3/4 teaspoon ground cinnamon

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir milk and egg yolk into yeast mixture; add to flour mixture, stirring to form a stiff dough (dough will be sticky). Cover with plastic wrap and refrigerate 2 hours., Preheat oven to 375°. Turn dough onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Spread with softened butter to within 1/4 in. of edges. Mix sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 24 slices. Cover slices with plastic wrap until ready to flatten., In a small bowl, mix ingredients for cinnamon sugar. Place a 6-in.-square piece of waxed paper on a work surface; sprinkle with 1/2 teaspoon cinnamon sugar. Top with 1 slice of dough; sprinkle dough with an additional 1/2 teaspoon cinnamon sugar. Roll dough to a 4-in. circle. Using waxed paper, flip dough onto a baking sheet coated with cooking spray. Repeat with remaining ingredients, placing slices 2 in. apart. Bake 7-9 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 109 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 76mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

FRY BREAD...ELEPHANT EARS...SCONES



Fry Bread...elephant Ears...scones image

There are many names for this so I didn't know what to call it! I use this in one of my favorite dinners, Navajo Tacos and after we top another off with some honey butter and powdered sugar, just the way my mom makes them. It doesn't get any better than this! Yummmmm.

Provided by Amber C.

Categories     Scones

Time 2h10m

Yield 12 scones

Number Of Ingredients 9

2 1/4 teaspoons dry yeast, same as 1/4 oz pk of dry yeast
1/4 cup warm water
1 cup milk
1/4 cup shortening
1/4 cup sugar
1 1/2 teaspoons salt
1 egg, slightly beaten
4 1/2 cups flour, use 4 first then if needs more add as necessary, you do not want it to be dry
vegetable oil

Steps:

  • In a small bowl, combine yeast and 1/4 c 110 degree water, let set while preparing other ingredients.
  • In a saucepan add milk, shortening, sugar and salt, heat on low until shortening melts- DO NOT BOIL.
  • Let cool to lukewarm, put ingredients from saucepan in a mixing bowl.
  • Slowly add 2 c flour, mix until just combined.
  • Add egg, mix well, add yeast, mix well.
  • Slowly add 2 more c flour until dough is soft and doesn't stick, add flour as needed.
  • Do NOT overmix
  • Knead until smooth and has elasticity, about 6-8 minutes.
  • Put in a large greased bowl and cover, let rise in a warm spot for about 1 1/2 hrs or until it has doubled in size.
  • Put several inches of oil in a large, deep pan or use a fry daddy and heat to about 360 degrees F.
  • Flatten and divide into equal pieces, whatever size you prefer, and work the dough into a disk shape about 1/4-1/2 " thick, again whatever you prefer I like mine thick and fluffy!
  • Fry one at a time, until golden brown, turn once.
  • Drain on paper towels.
  • Serve with honey butter, powdered sugar, cinnamon, jam or even for Navajo tacos, serve immediatly!
  • You can reheat these but they are best served right from the fryer!
  • Enjoy.

SCONES / FRY BREAD / ELEPHANT EARS



SCONES / FRY BREAD / ELEPHANT EARS image

Categories     Bread     Dessert     Bake

Yield 12 servings

Number Of Ingredients 3

12 Rhodes Texas™ Rolls, thawed to room temperature
vegetable oil
powdered sugar, butter, jam or honey, if desired

Steps:

  • Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 375° F. Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel. Serve hot. Sprinkle with powdered sugar or serve with butter, honey or jam, if desired.

SCONES / FRY BREAD / ELEPHANT EARS



Scones / Fry Bread / Elephant Ears image

Yield 12

Number Of Ingredients 3

12 Rhodes White Texas Rolls , thawed to room temperature
vegetable oil
powdered sugar, butter, jam or honey, if desired

Steps:

  • Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 375°F. Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel. Serve hot. Sprinkle with powdered sugar or serve with butter, honey or jam, if desired.

Nutrition Facts : Nutritional Facts Serves

KNEE PATCHES, OR ELEPHANT EARS AMISH CONFECTION



Knee Patches, or Elephant Ears Amish Confection image

Make and share this Knee Patches, or Elephant Ears Amish Confection recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 48 cookies

Number Of Ingredients 8

3 large eggs
2 teaspoons vanilla extract
2 teaspoons salt
1 cup heavy whipping cream
4 cups unbleached all-purpose flour
2 liters vegetable oil, for frying.
1 cup confectioners powdered icing sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat eggs until light and pale yellow.
  • Add in the vanilla, salt, and the cream.
  • Blend.
  • Add the flour and beat well and thoroughly.
  • This dough will be very stiff.
  • On a floured surface kneed for ten minutes.
  • (if your mixer has a dough hook it can be done that way also.) Preheat oil to 375 degrees.
  • Pinch off the size of a large marble, and roll out thinly as possible.
  • Should be about 4 inches or so.
  • Cover your knees with a tea towel, and stretch the dough over the knee in the sitting position and stretch dough very thin.
  • Cook two at a time in the hot fat, until golden brown.
  • Turning once, takes about two minutes on each side.
  • The dough will blister and puff up like a pita bread.
  • Lift out each and shake extra oil off well.
  • Drain on paper towels.
  • When all the stretching, and deep frying is done, and cookies are cooled, then combine the icing powder and cinnamon, sift over the cookie lightly, on the top of each.
  • These are eaten the same day.
  • They do not keep well.

Nutrition Facts : Calories 410.1, Fat 40.7, SaturatedFat 6.2, Cholesterol 20, Sodium 103.4, Carbohydrate 10.6, Fiber 0.3, Sugar 2.5, Protein 1.6

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