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
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 :
ELEPHANT EARS
Steps:
- Preheat the oven to 400 degrees F.
- Unfold the pastry sheet on a clean work surface. Sprinkle with 2 tablespoons of the cinnamon sugar. Starting at each long side, fold the pastry toward the center, leaving a 1/4-inch space in the middle. Sprinkle with the remaining 1 tablespoon cinnamon sugar. Fold one side over the other, making a 4-layer rectangle. Cut the rectangle into twelve 3/4-inch slices and put the slices cut-side down on baking sheets, about 2 inches apart.
- Bake until golden brown, 15 to 18 minutes. Use a spatula to transfer them from the baking sheets to cool on wire racks.
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.
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.
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.
More about "elephant ears food"
TOP STATE FAIR FOOD: ELEPHANT EARS - 31 DAILY
From 31daily.com
- Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
ELEPHANT EAR: PLANT CARE & GROWING GUIDE
From thespruce.com
ARE ELEPHANT EARS EDIBLE? ALL YOU NEED TO KNOW
From gardentipsforall.com
HOW TO MAKE ELEPHANT EARS | RECIPES
From awortheyread.com
HOW TO MAKE ELEPHANT EARS | FAIR FOOD RECIPES | ALLRECIPES.COM
From eatspei.com
ELEPHANT EAR PLANT: GROW AND CARE GUIDE - BBC GARDENERS WORLD …
From gardenersworld.com
ELEPHANT EARS RECIPE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
FRIED ELEPHANT EARS | MRFOOD.COM
From mrfood.com
WHAT DO ELEPHANTS EAT? (AMOUNT, FEEDING HABITS) - ANIMAL WAYS
From animalways.org
RECIPE: INDIANA STATE FAIR ELEPHANT EARS - INDIANAPOLIS MONTHLY
From indianapolismonthly.com
ELEPHANT EARS - HOME | FACEBOOK
From facebook.com
HOW TO MAKE HOMEMADE ELEPHANT EAR RECIPE - EAT TRAVEL LIFE
From eattravellife.com
HOW TO MAKE ELEPHANT EARS - MR. FOOD'S BLOG
From mrfood.com
ELEPHANT EARS RECIPE - HOW TO MAKE ELEPHANT EARS IN A FEW EASY STEPS
From eatingonadime.com
AIR FRYER ELEPHANT EARS - FORK TO SPOON
From forktospoon.com
ELEPHANT EAR FOOD IMAGES, STOCK PHOTOS & VECTORS | SHUTTERSTOCK
From shutterstock.com
ELEPHANT EARS RECIPE - THE GUNNY SACK
From thegunnysack.com
ELEPHANT EAR – LEAVES EDIBLE | WALTER REEVES: THE GEORGIA GARDENER
From walterreeves.com
HOW TO FERTILIZE ELEPHANT EARS – GROW IT FASTER & HEALTHY
From plantsandplanters.net
PLANT AND GROW ELEPHANT EAR BULBS 101 - EPIC GARDENING
From epicgardening.com
ELEPHANT EARS FOOD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FUNNEL CAKE VS. ELEPHANT EARS: WHAT IS THE DIFFERENCE?
From geteatin.com
ELEPHANT EAR PLANT: HOW TO TAKE CARE OF AN ELEPHANT EAR …
From gardeningknowhow.com
ELEPHANT EARS (COLOCASIA, ALOCASIA, AND XANTHOSOMA) – WISCONSIN ...
From hort.extension.wisc.edu
SAVORY MEXICAN ELEPHANT EARS (OREJAS DE ELEFANTE)
From shockinglydelicious.com
FRIED DOUGH - WIKIPEDIA
From en.wikipedia.org
ELEPHANT EARS ARE FOLIAGE PLANTS AND FOOD
From earthworksjax.com
ELEPHANT EAR FOOD TRUCK TRAVELLING AROUND SOUTHEAST SASKATCHEWAN
From discoverestevan.com
10 BEST FERTILIZER FOR ELEPHANT EARS IN 2022 – EXPERT REVIEW
From aidsquilt.org
PALMIERS COOKIES (ELEPHANT EARS) - FINE FOODS BLOG
From finefoodsblog.com
ELEPHANT EARS: THIS WEEK'S SCHEDULE - STREET FOOD APP
From streetfoodapp.com
ARE ELEPHANT EAR PLANTS POISONOUS? - GARDENING CHANNEL
From gardeningchannel.com
HOW TO MAKE ELEPHANT EARS | FAIR FOOD RECIPES - YOUTUBE
From youtube.com
HOW TO GROW ELEPHANT EARS - CARE TIPS FOR ELEPHANT EAR PLANTS
From gardendesign.com
HOW TO MAKE ELEPHANT EARS | ALLRECIPES
From allrecipes.com
BEST ELEPHANT EARS RECIPE - TASTING TABLE
From tastingtable.com
ELEPHANT EAR PLANTS: TYPES, FLOWERS, LEAVES AND CARE (WITH PICTURES)
From leafyplace.com
HOW TO MAKE ELEPHANT EARS - COOK WITH KUSHI
From cookwithkushi.com
ELEPHANT EAR: HOW TO PLANT AND GROW ELEPHANT EAR PLANTS | THE OLD ...
From almanac.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love