ELEPHANT EARS RECIPE | ALLRECIPES
Provided by: Amber
Total time: 1 hours 5 minutes
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 15 ears
|1 ½ cups milk|
|⅜ cup shortening|
|2 tablespoons white sugar|
|1 teaspoon salt|
|2 tablespoons active dry yeast|
|4 cups all-purpose flour|
|1 quart oil for frying|
|6 tablespoons white sugar|
|3 tablespoons ground cinnamon|
- Prepare dough: Combine milk, shortening, sugar, and salt in a small saucepan over medium heat. Cook and stir until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C).
- Sprinkle yeast into the cooled dough mixture and let sit until foamy.
- Transfer mixture to a large bowl and stir in flour to form a dough. Knead until smooth; cover and let rise 30 minutes.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Roll out 2-inch balls of dough into thin sheets; fry in hot oil until puffed and golden, about 1 to 2 minutes per side. Drain on paper towels.
- Prepare topping: Combine sugar and cinnamon in a bowl.
- Sprinkle topping over warm elephant ears and serve.
Calories 264.6 calories, CarbohydrateContent 35 g, CholesterolContent 2 mg, FatContent 11.9 g, FiberContent 2 g, ProteinContent 4.9 g, SaturatedFatContent 2.4 g, SodiumContent 166.6 mg, SugarContent 7.9 g
“ELEPHANT EAR” DUTCH BABY RECIPE – FOOD.COM
Total time: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 1 Dutch Baby, 2-4 serving(s)
|2 tablespoons butter|
|1/2 cup all-purpose flour|
|1/2 cup milk|
|2 tablespoons butter, melted|
|2 tablespoons cinnamon sugar|
- Preheat oven to 425. Mix the eggs, flour and milk in a blender on medium speed until just blended. Melt 2 tablespoons of butter in a 12-inch cast-iron skillet. Pour the batter into the skillet over the melted butter.
- Place the skillet in the oven and bake until the top is puffy and golden brown, about 20-25 minutes.
- Melt the remaining 2 tablespoons of butter. When the dutch baby is done, spread the butter over it with a pastry brush. Then sprinkle with the cinnamon sugar. You can cut the dutch baby into equal servings, but in our family, we like to put the whole thing on a large plate and just tear pieces off (again like an elephant ear!) :-).
Calories 552.2, FatContent 35.5, SaturatedFatContent 19.1, CholesterolContent 492.6, SodiumContent 334.1, CarbohydrateContent 40.1, FiberContent 0.8, SugarContent 13.5, ProteinContent 18.1
PANCAKE MIX FUNNEL CAKE | TASTEMADE
Provided by: Tastemade
Prep time: 10 minutes
Cook time: 2 minutes
|Vegetable oil, for frying|
|1 cup buttermilk pancake mix|
|1 tablespoon sugar|
|1/2 cup water (approx.)|
|1 teaspoon vanilla extract|
- Fill an 8-inch skillet halfway with oil, then turn it to medium heat until it reaches about 360 degrees.
- Add pancake mix to a bowl and whisk in the water, sugar, and vanilla.
- Batter should be the thickness of cake batter, not too runny and not too gooey. It should fall from the whisk like ribbons.
- Pour batter into a bottle with a 1/4-inch nozzle, or use a plastic sandwich baggie with the corner cut off.
- Test oil by dropping a small dot of batter in the pan. It should quickly float and bubble around the edges without burning.
- If oil is ready, quickly squeeze the batter in a circular motion into the frying pan, forming a 5-inch disk. Cook about a minute until golden brown on the bottom. Flip and cook other side, about 30 seconds to 1 minute, until golden brown.
- Remove from the oil and transfer to a plate lined with paper towels.
- Sprinkle with powdered sugar and serve warm.
ELEPHANT EARS RECIPE
Provided by: Cookist
Total time: 20 minutes
|Vegetable Oil, 2 cups|
|frozen bread dough loaves, thawed, 1 48 oz bag|
|flour for powder,|