Quick Elephant Ears

Quick Elephant Ears

1 (16 ounce) loaf frozen white bread dough
1/3 cup granulated sugar
1 teaspoon cinnamon
Cooking oil for shallow frying

Thaw bread dough according to package directions, cut into 12 pieces.

In a small bowl, stir together the sugar and cinnamon and set aside.

On a lightly floured surface, roll out each piece of dough to form a 1/8- to 1/4-inch thick oval.

In a heavy skillet, heat oil (1/2 inch) over medium high heat. Fry bread ovals 1 to 2 pieces at a time, in shallow hot oil about 45 to 60 seconds per side or till bread ovals are brown.

Remove with tongs and drain on paper towels. Sprinkle with cinnamon/sugar over the fried bread. Keep in oven while frying the remainder dough.

6 servings – 12 ears

Peanut Butter Fudge Cookies

Peanut Butter Fudge Cookies

Cookies
1 1/4 cups butter or margarine, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
Confectioners’ sugar

Nutty Fudge Filling
1 1/3 cups (8 ounces) semi-sweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup sifted confectioners’ sugar
Candy corn for decoration

For cookies: In large mixer bowl, combine butter, sugar and vanilla extract. Beat at medium speed of electric mixer until well blended. Gradually add flour with mixer at low speed. If dough gets too stiff, finish mixing by hand. Measure dough by level tablespoons; roll into balls. Place on parchment-lined or ungreased baking sheets. Make deep wells in centers with thumb.

Bake in 350 degree F oven for 10 to 12 minutes until set but not brown. Press down centers of cookies slightly. Cool on baking sheets for 2 minutes; remove to wire racks to cook completely. Dust with confectioners’ sugar.

For filling: In small heavy saucepan over low heat, melt chocolate chips and peanut butter stirring until smooth; cool slightly. Stir in confectioners’ sugar. Drop rounded teaspoons into center of each cookie. Decorate each cookie with candy corn. Store in single layer in airtight container.

Makes 3 dozen.

Mexican Wedding Cookies

Mexican Wedding Cookies

3/4 cup ground nutmeats
1 cup butter (1/2 Crisco?)
1/2 cup confectioners’ sugar
2 cups flour
1 teaspoon vanilla extract

Mix and form into balls the size of walnuts. Bake at 300 degrees F for 30 minutes or until brown. While hot, roll in confectioners’ sugar.