Muscatine

Elephant Ears
Ingredients:
1 1/2 cup milk
2 tablespoon sugar
1 teaspoon salt
6 tablespoon shortening
2 packets dry yeast
4 cup's flour
Oil for frying
Sugar mixture (recipe follows)

Directions:
Heat together, but do not boil, milk, sugar, salt and shortening until shortening is melted. Cool to lukewarm. Add yeast and stir until dissolved. Stir in flour, 2 cups at a time, beating until smooth after each addition. Put in a greased bowl, cover with a damp cloth and let rise until double, about 30 minutes.
Dust hands with flour; pinch off pieces of dough about the size of a golf ball. Stretch each ball into a thin 6' to 8' circle. Have oil at 350 degrees. Drop stretched dough, one at a time, into hot oil. Fry until it rises to the surface; turn and fry other side until light brown. Drain on absorbent paper and sprinkle generously with sugar mixture.

SUGAR MIXTURE; Mix 1/2 cup sugar with 1 teaspoon cinnamon.

Nedl?

Nedl, whatta ya trying to be, Martha Steward now?
What kind of beer do you have to use for the bread? Michelob, or can it be Drewerys? Here shortly, I'll give out my Egg Nog recipe (for the holidays)Boy is it rich, and, people LOVE it (if they like egg nog). Have a good week.

Don't Forget...

You must also turn your thermostat up as high as possible so that it is unbearably hot in the house as you cook the elephant ears. Why? So that as you are frying, you will be sweating profusely into the batter, just like they do at the carnival. Otherwise, they won't taste right. The same is true for funnel cakes and corn dogs.

Hi Tom-

I don't think it matters what beer you use for the bread. I bet using different imported beers would change the flavor depending on which beer you used. Might be fun to experiment with it.
Yes, it's near egg nog season already again. Don't forget to post the recipe.