Food recipes
Elephant Ears
Elephant Ears Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fat, w...
Elephant Ears
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
Directions:
Preheat the over to 425 degrees F (220 degrees C).
Grease a cookie sheet.
Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl.
Stir in milk and the 1/4 cup melted butter until dough forms.
Turn dough onto a flat, floured surface.
Knead dough 10 times.
Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and cinnamon.
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 cuts sides up on cookie sheet; pat each into a 6-inch circle.
Bake until golden brown, 8 to 10 minutes.
Immediately remove from cookie sheet with a spatula.
Let cool on wire rack.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
Directions:
Preheat the over to 425 degrees F (220 degrees C).
Grease a cookie sheet.
Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl.
Stir in milk and the 1/4 cup melted butter until dough forms.
Turn dough onto a flat, floured surface.
Knead dough 10 times.
Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and cinnamon.
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 cuts sides up on cookie sheet; pat each into a 6-inch circle.
Bake until golden brown, 8 to 10 minutes.
Immediately remove from cookie sheet with a spatula.
Let cool on wire rack.