1984 Greenwood Jaycees Recipe Book
Cookbook page 31

10 Minute German Chocolate Cream, Strawberry Tarts, Elephant Ears
10 MINUTE GERMAN CHOCOLATE CREAM                         Leslie Pfeffer

4 oz. sweet chocolate
1/3 c. milk
2 Tbsp, sugar
3 oz. cream cheese, softened
8 oz. Cool Whip, thawed
8-inch graham cracker crumb crust

Heat chocolate and 2 Tbsp, milk in sauce pan over low heat, stirring
until chocolate is melted. Beat sugar into cream cheese. Add remain
ing milk and chocolate mixture. Beat until smooth. Spoon into crust.
Freeze until firm, about 4 hours. Garnish with chocolate curls, if
desired. Store any left over pie in freezer.

STRAWBERRY TARTS                                           Betty Meyer

1 pkg. 3 3/4oz. instant
   vanilla pudding
1 c. milk
1 c. whipped cream or
   Dream Whip
1 pkg. strawberry glaze
1 pint strawberries
12 tart shells, baked

Bake tart shells and cool. Combine pudding and milk. Let stand a few
minutes. Fold in whipped cream. Pour pudding mixture into tart
shells. Top with glaze and strawberries.

ELEPHANT EARS                                                   Jo Meyer

11/2 c. milk
2 Tbsp, sugar
1 tsp. salt
6 Tbsp, shortening
2 pkg. dry yeast
4 c. flour
Oil for deep frying
Sugar mixture - 1/2 c. sugar
with 1 tsp. cinnamon

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


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