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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

ELEPHANT EARS Recipe

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This recipe for ELEPHANT EARS is from The Midland Community School Cookbook , 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:  
¼ cup of margarine or butter
1 cup of Gold Medal all-purpose flour
2 tablespoons of sugar
½ teaspoon of baking powder
½ teaspoon of salt
1/3 cup of milk
3 tablespoons of sugar
1 teaspoon of ground cinnamon
Sugar
Directions:
Directions:
1. Heat the oven to 425
2. Grease the cookie sheet with shortening
3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. 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, 9 x 5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. 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.
6. 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.

 

 

 

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