"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

County Fair Elephant Ears Recipe

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This recipe for County Fair Elephant Ears, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


2 cups all-purpose flour
1 1/2 tablespoons white sugar
1/2 teaspoon salt
1/2 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1/2 cup milk, scalded and cooled
1 egg yolk
2 tablespoons butter, softened
2 cups white sugar
4 tablespoons melted butter
3 1/2 teaspoons ground cinnamon
1/4 cup chopped walnuts

1 Mix flour, sugar and salt. Cut in butter, as for pastry.
2 Soften yeast in water. Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well.
3 Cover dough and refrigerate for at least 2 hours.
4 Place dough on a lightly floured cutting board and knead lightly. Cover
with a cloth and allow to rest for 10 minutes.
5 Roll dough into a rectangle, 10x18 inches, and brush with soft butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll
as for jelly roll, sealing the edge. The roll should be 18 inches long.
6 Cut dough into 1-inch slices.
7 Mix remaining sugar and cinnamon on a large square of waxed paper or
aluminum foil. Place slices, one at a time, on sugar mixture and roll into
5-inch balls.
8 Sprinkle nuts on top and press gently.
9 Place dough on ungreased cookie sheets, brush with melted butter and
sprinkle with about 1 teaspoon of the sugar-cinnamon mixture.
10 Bake immediately in a preheated 400 degree oven about 12 minutes. Cool on
wire racks.
Makes 1 dozen




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