QUICK ELEPHANT EARS
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
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 :
ELEPHANT EARS
Crispy cinnamon-sugar fried bread confections!
Provided by LEEMA
Categories Desserts
Time 1h
Yield 15
Number Of Ingredients 9
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
CINNAMON ELEPHANT EARS
Provided by Ina Garten
Time 25m
Yield about 20 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees.
- Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
BAKED ELEPHANT EARS
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
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
BAKED ELEPHANT EARS
Steps:
- Preheat the over to 425 degrees F (220 degrees C). Grease a cookie sheet.
- Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and the 1/4 cup melted butter until dough forms.
- Turn dough onto a flat, floured surface. Knead dough 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and 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 cuts sides up on cookie sheet; pat each into a 6-inch circle.
- Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack.
Nutrition Facts : Calories 779.5 calories, Carbohydrate 82.1 g, Cholesterol 125.4 mg, Fat 47.5 g, Fiber 2.3 g, Protein 8.3 g, SaturatedFat 29.8 g, Sodium 1048.5 mg, Sugar 33.4 g
EASY ELEPHANT EARS
You'll love the classic cinnamon-sugar flavor of these crispy bite-size treats. Even more, you'll love that they call for just three ingredients and are so simple to assemble. -Bob Rose, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 375°. Mix sugar and cinnamon., On a lightly floured surface, roll one sheet of pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar. Working from short sides, roll up jelly-roll style toward the center. Wrap in plastic; freeze 10 minutes. Repeat., Unwrap and cut dough into 1/2-in. slices; place on parchment-lined baking sheets. Bake 12-15 minutes or until crisp and golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
ELEPHANT EARS
This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.
Provided by Caryn
Categories Yeast Breads
Time 2h20m
Yield 16-20 elephant ears
Number Of Ingredients 11
Steps:
- 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.
HOMEMADE ELEPHANT EARS
When I was a little girl, my mother always had these waiting for me when I'd come home from school. Now she has them on hand for her grandchildren as well! Whenever I taste one of these treats, I am reminded of home.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Dissolve yeast in water. In a large bowl, combine flour, sugar and salt. Cut butter into flour mixture as for pastry. Beat milk, egg and yeast mixture until smooth. Stir into the flour mixture and shape into a ball. Place in a greased bowl; cover and chill for at least 2 hours. , Turn out onto a floured surface; punch dough down. Cover with a towel and allow to rest 10 minutes. Roll into a 18x10-in. rectangle. Spread with softened butter. Combine remaining filling ingredients and sprinkle over butter. Starting with the long side, roll up dough jelly-roll style and pinch the edges to seal. Cut into 1-in. slices. Combine topping ingredients; sprinkle a portion of the mixture on waxed paper. , Place one slice of dough on top of the mixture and roll to a 5-in. circle, turning to coat both sides. Place on greased baking sheets. Repeat until all the circles are rolled and coated. Sprinkle tops of ears with leftover topping if desired. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 137mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
ELEPHANT EARS
"Reaction from those who eat them makes them worth the effort!" assures Suzanne McKinley of Lyons, Georgia.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick. Heat 3-4 in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.
Nutrition Facts :
FRIED DOUGH (ELEPHANT EARS)
There are a lot of names for these. They call them Elephant Ears in Portland, OR. The toppings our family loves are butter, cinnamon, powdered sugar & lemon juice, mini chocolate chips, honey, and berries. Let me know what your family likes to top these with.
Provided by Zookeenee
Categories Yeast Breads
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add to the bowl of a bread maker and set on the dough cycle. Or, mix vigorously in a large mixing bowl and let rise until double in bulk.
- Turn the dough out onto a floured surface. Punch down and knead.
- Roll out to about 1/8 inch thick.
- Cut into strips 2 ½ inches wide and cut the strips into squares. Or just grab some dough and streach it into the shape of an elephants ear.
- Cover and let rest for about 10 minutes.
- Using a large fry pan, fill with about three inches of cooking oil. Heat until the temperature of the oil is 360 degrees. If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle.
- Lower the dough gently into the cooking oil, two or three pieces at a time. When brown on one side, turn and brown on the other side. Lift from the cooking oil with a fork or tongs and drain on paper towels.
- Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar.
EASY ELEPHANT EARS
We love the ones at the fairs but hate the hassle at home. The older kids can make these and they taste close enough to satisfy us until fair season rolls around again!
Provided by LAURIE
Categories Breads
Time 22m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and cinnamon together and set aside. If a shaker is available it works great for this.
- Heat oil in a large skillet to about 1 inch and about 375 degrees Fahrenheit.
- If drop of water sizzles when dropped into the oil it is hot enough.
- Open biscuits and flatten carefully as large as you can get them without breaking. It is sometimes easier to stretch them in your hands like pizza dough rather than rolling out on the counter.
- Place 1 at a time in hot oil; watch carefully and turn when the bottom starts to brown lightly.
- When both top and bottom are the same color, remove from oil to paper towels.
- Immediately brush both sides with melted butter with pastry brush, and sprinkle each side liberally with cinnamon sugar.
- Eat immediately.
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