ELEPHANT EARS
2 c. milk
5 Tbsp. shortening
2 pkg. dry yeast
6 c. flour
5 Tbsp. sugar
small amount cinnamon and
sugar, mixed
2 Tbsp. salt
2 c. warm water
2 qt. cooking oil

Heat milk to 100 degrees to 115 degrees. Pour into large mixing
bowl;
add sugar, shortening and salt. Sprinkle yeast in warm water
and stir to dissolve. Add to milk mixture. Stir in 2 cups of
flour; beat on low speed of mixer until smooth. Stir in enough
additional flour to make thick, using all of flour. Turn onto
a lightly floured surface and knead until smooth and elastic,
about 10 minutes. Place in a greased bowl, turning once to
grease top.
Cover and let rise until double in size, about 1 hour.
Divide dough into 6 or 8 balls. Roll each out in an irregular
elephant ear shape. Heat cooking oil to 375 degrees. Deep fry
elephant ears, one at a time, for about 3 to 5 minutes on each
side or until a golden brown. Serve hot, sprinkled with the
cinnamon and sugar.
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ELEPHANT EARS 2

3/4 c. milk
1 pkg. yeast
2 Tbsp. sugar
pinch of salt
3 Tbsp. margarine
2 c. flour

Heat milk in pan. Heat; add sugar and butter. Stir
until butter is melted. Put in bowl until lukewarm. Then add
yeast and dissolve. Put in salt and add flour a little at a
time. Don't stir too much. Shape them out like elephant ears.
Deep fat fry at 350 degrees until light golden brown. Dip, while
hot, in cinnamon and sugar mixture
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ELEPHANT EARS 3

2 pkg. dry yeast
1/2 c. sugar
2 eggs
1/2 c. shortening
1 1/2 tsp. salt
10 to 12 c. flour

Dissolve yeast in 1 quart of water; let stand while
preparing other ingredients. Cream shortening, sugar, salt and
eggs together. Add the yeast water and 4 cups of flour. Mix
well. Add 4 cups more flour. Knead until smooth, you can add
up to 2 cups more flour if needed, dough should not be sticky.
Let set until double in size or freeze some for later use.
Pull off dough the size of medium apples; place on greased
waxed paper. Let rise while melting shortening. Stretch dough
pieces let holes tear, drop in hot shortening 3 to 5 minutes or
until lightly golden, turn once. Remove and sprinkle with
sugar and cinnamon.
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PARKER HOUSE ROLLS
(Bread, Elephant Ears 4 Or Pizza Loaf)

2 c. milk
1/2 c. oleo
1/2 c. sugar
1 Tbsp. salt
1/2 c. warm water
2 pkg. yeast
6 c. flour (approximately)

Scald milk. Add oleo, sugar and salt. Let cool. Add
yeast to water and then to cooled milk. Add flour and knead
until dough doesn't stick to hands. Grease bowl, let rise
until double in bulk. Punch down and make into loaves or
rolls. Let rise until double in bulk. Bake at 350 degrees, rolls 20
minutes, bread 45 minutes.
For Rolls: Dip piece of dough in butter, fold in 1/2.
Place on greased cookie sheet (may fill with jelly).
Elephant Ears: Form big, thin circle of dough. Fry in
butter until light brown; add cinnamon and sugar over it.
Pizza Loaf: Make big rectangle of dough. Cut diagonal
slashes, making flaps, on sides. Fill with pizza ingredients.
Fold over cut flaps to close it and bake.
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ELEPHANT EARS 5

4 c. plain flour
2 Tbsp. sugar
1 tsp. baking powder
2 tsp. salt
2 eggs, well beaten
3/4 c. milk
1/2 c. melted oleo

Mix well; turn out on a lightly floured board. Knead
well for about 15 minutes. Roll into small balls the size of a
walnut. Let set for about 20 minutes. Roll each ball out
about 1/4-inch thick. Fry in hot oil; turn. Drain on paper
towels. Sprinkle with cinnamon and sugar.