|Beat This! Cookbook|
|by Ann Hodgman|
In this book, Spy magazine's orginal food columnist throws down the gauntlet with a collection of surefire, irresistible recipes.
1 - 10 of 91 for elephant ears
Result Page: 1
In a saucepan combine milk, sugar, salt and shortening; heat until shortening is melted. Do Not Let Mixture Boil. Cool until lukewarm and add yeast, ...
Heat oven to ... sugar. Bake until golden brown, 8-10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on rack. Makes 4 elephant ears.
Dissolve yeast in warm water. Combine next 6 ingredients in large bowl. Stir in dissolved yeast. Beat until smooth. Cover with a damp cloth or paper ...
Heat oven to ... Bake until golden brown 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
Mix first 4 ingredients. Add butter, milk and eggs. Mix and knead at least 6 minutes. Roll in walnut size balls and let stand for 20 minutes. Roll ...
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in a large mixing bowl. Cut 1 cup of ...
Combine butter, flour, and salt. Blend with pastry blender until like fine peas. Add warm water to yeast and add all this to the flour mixture. Stir ...
Soften yeast in water; mix flour, sugar, and salt. Cut in butter as for pastry. Combine milk, egg yolk, and yeast; add to flour. Cover and chill for ...
In saucepan combine milk, sugar, salt and shortening is melted. Do not let boil. Cool mixture to lukewarm. Add yeast and stir until dissolved; stir ...
1. Heat the ... Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
Result Page: 1
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