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

Cinnamon Crisps (Elephant Ears) Recipe

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This recipe for Cinnamon Crisps (Elephant Ears) is from A Potvin Potluck, 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:  
1/2 cup water
1 package yeast
2 cups flour
4 T salt
1/2 t salt
1/2 cup shortening
1 egg
Directions:
Directions:
Dissolve package of yeast in 1/2 c of warm water. Mix rest of ingredients as for pie crust and then add egg and yeast mixture. Mix well, cover and let rise for 1 hour. (I have left it longer and it doesn't seem to make any difference) Roll out as you would cinnamon rolls. (Dough will be sticky so I usually sprinkle sugar on top and below dough before rolling it out.) Spread with butter (oleo) sprinkle with sugar and cinnamon and roll up. Cut into one inch slices.

Place each slice into cinnamon/sugar mixture and flatten with rolling pin a few times (or until you get tired of doing it!). Place on greased cookie sheet and let rest for 5-10 minutes. Bake at 350º for about 10 minutes.

 

 

 

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