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

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