Elephant ears #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sour cream |
| 1 | cup | Less 2 tbsp sour milk (or buttermilk) |
| 1 | Egg | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Margarine; melted |
| 2½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ¼ | cup | Granulated sugar |
Directions
Put sour cream in a measuring cup. Add sour milk or buttermilk to fill cup.
Pour into a large bowl and add the egg, salt and melted margarine. Blend well. Gradually, by hand, add flour and baking soda, until everything is mixed and blended. Remove to a mixing board and knead until smooth. Let stand 3 hours or leave in refrigerator overnight. Divide dough into serving pieces. Roll each piece ¼- inch thick; cut 2 parallel slits in the center to make ears. Fry in hot oil until golden brown. Dip each piece in cinnamon and sugar.
Recipe by: "Kentucky Cooking, Past and Present"- Home Cooking Book, 1984 Posted to JEWISH-FOOD digest V97 #231 by Linda Shapiro <lss@...> on Aug 14, 1997