Posted on June 10, 2022 by KWBG
Grandma Larson’s Elephant Ears
1 package dry yeast soaked in 1/4c lukewarm water
2 cups of flour
1 1/2 T sugar
1/2 tsp salt
1/2 cup oleo
1/2 cup milk, scalded and cooled
1 egg yolk
2 T soft butter
1 cup sugar
2 tsp cinnamon
Mix flour, 1 1/2 T sugar and salt. Cut in butter as for pastry. Combine milk, egg yolk and yeast. Add to the flour mixture and mix well. Cover and refrigerate for 2 hours. Turn the dough onto a floured board, punch down. Cover with a cloth and let rest for 10 minutes. Roll into a 10×18 rectangle. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Spread soft oleo evenly over the dough; Then sprinkle evenly from edge to edge with the cinnamon/sugar mixture. Roll like a jelly roll and cut into 1 inch thick slices. Mix the remaining sugar and cinnamon. Sprinkle a teaspoon of the cinnamon/sugar mix on a 5 inch round wax paper and then roll out the dough to the size of wax paper. Turn wax paper onto an ungreased pan, spaced 2 inches apart. Sprinkle the top with some cinnamon/sugar mixture. Bake in a 350 degree oven for 10 minutes.
16 slices high quality soft white sandwich bread (about 1 loaf), crusts removed
1 English cucumber
8 ounces cream cheese, softened
1/4 cup mayonnaise
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Cracked black pepper, to taste
Peel the cucumber into strips and slice with a mandoline or sharp knife into 1/8-inch thin slices. Place the slices on kitchen paper and sprinkle with coarse salt. Let rest for 15-30 minutes to extract moisture. Pat dry with clean paper towels.
Meanwhile, make the spread. In a medium bowl, using a hand mixer, combine the softened cream cheese, mayo, dill, chives, lemon juice, garlic powder, and salt.
Spread one side of each slice of bread with the herb cream cheese.
Place cucumber slices over half of the bread slices. Season with freshly ground black pepper. Top with remaining slices of bread, cream cheese mixture side down. (At this point you will have 8 full sandwiches.)
Using a sharp chef’s knife, cut each sandwich into quarters and push through the bread to the bottom.
Serve immediately and enjoy!