"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Baked Elephant Ears Recipe

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This recipe for Baked Elephant Ears, by , is from The Eagles Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Arthur
Added: Wednesday, October 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg of dry yeast
cup lukewarm yeast
2 c sifter flour
1 1.2 Tbsp Sugar
tsp salt
c butter
c milk scaled and cooled
1 egg yolk
Topping
2 Tsp butter soft
2 c sugar
3 tsp cinnamon
Chopped nuts
Melted butter

Directions:
Directions:
Soften yeast in lukewarm water. Mix flour 1 T sugar and salt cut in c butter as for pastry. Combine milk, egg yolk, and softened yeast; add to flour mixture and mix well chill covered until firm eight to handle at least 2 hours. Turn dough on a lightly floured board punch down cover with cloth and low to rest 10 minutes Roll into rectangle 10X18" and spread with soft butter mix c sugar and 2 tsp cinnamon and sprinkle evenly over dough. Roll as a jelly roll sealing edge the roll should be 18 inches long. Cut into 1 inch slices. Mix cinnamon and sugar on a large square of waxed paper or aluminum foil sprinkle some of the sugar mixture and then place slice of dough on the paper and roll it out into a 5 in round. If desired sprinkle nits on top and press gently into dough Place on ungreased cookie sheets brush with melted butter and sprinkle with about 1 tsp sugar cinnamon mixture if desired. Bake immediately in pre-heated 400* oven about 12 min. makes 1 11/2 dozens

 

 

 

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