I know I haven't even finished Book I, but I have too many ideas for just one book.
Would love if any of you would be willing to test this idea.
Mini Elephant Ears (aka Pig's Ears - thanks Labs)
a Chef’s Journey recipe adapted from a Pillsbury recipe
makes 8-10 ‘ears’ depending on how thin the rolls are sliced
1 can Pillsbury Crescent rolls, 8 count
1/4 cup sugar
1 to 1 1/2 tsps. cinnamon
2 Tbs butter, melted
1. Preheat oven to 375°F.
2. Combine the sugar and cinnamon and set aside.
3. Unroll roll dough being careful to keep intact.
4. Divide in half so you have 2 squares. Pinch together all the perforated sections for each square.
5. Roll one square out to 1/4 inch thickness. Brush with half the butter; sprinkle with half the cinnamon/sugar mixture. Roll out 2nd square to match the size of the first. Carefully lay over, matching edges. Brush with the butter and sprinkle with remaining cinnamon/sugar mixture.
6. Roll up and cut roll into 1-inch slices, roll individually between sheets of waxed paper to 1/4-inch thickness, replacing paper as needed. Place on ungreased cookie sheets.
7. Bake 15 to 18 minutes until golden brown and crisp. Cool on rack.
These are so tasty and makes few enough you can eat them in just a couple of days.
Just thought - I bet some of our young cooks could handle making these.......Maryann, Erin, Laura, etc.
Would love if any of you would be willing to test this idea.
Mini Elephant Ears (aka Pig's Ears - thanks Labs)
a Chef’s Journey recipe adapted from a Pillsbury recipe
makes 8-10 ‘ears’ depending on how thin the rolls are sliced
1 can Pillsbury Crescent rolls, 8 count
1/4 cup sugar
1 to 1 1/2 tsps. cinnamon
2 Tbs butter, melted
1. Preheat oven to 375°F.
2. Combine the sugar and cinnamon and set aside.
3. Unroll roll dough being careful to keep intact.
4. Divide in half so you have 2 squares. Pinch together all the perforated sections for each square.
5. Roll one square out to 1/4 inch thickness. Brush with half the butter; sprinkle with half the cinnamon/sugar mixture. Roll out 2nd square to match the size of the first. Carefully lay over, matching edges. Brush with the butter and sprinkle with remaining cinnamon/sugar mixture.
6. Roll up and cut roll into 1-inch slices, roll individually between sheets of waxed paper to 1/4-inch thickness, replacing paper as needed. Place on ungreased cookie sheets.
7. Bake 15 to 18 minutes until golden brown and crisp. Cool on rack.
These are so tasty and makes few enough you can eat them in just a couple of days.
Just thought - I bet some of our young cooks could handle making these.......Maryann, Erin, Laura, etc.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com