FileTwo Elephants in Addo Elephant National Park.jpg Wikipedia, the
Instructions. Mix peanut butter and melted butter together in a large bowl. Add powdered sugar and rice crispies. Mix until combined. Form into one inch balls. Place the formed balls on a wax paper lined cookie tray and chill in the refrigerator. for at least 30 minutes before chocolate coating.
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Instructions. Combine peanut butter, butter, and sugar in a bowl mixing until dough forms. Shape into 1-inch balls and place on baking sheet lined with wax paper. Chill for 30 minutes. When done chilling, melt candy coating until smooth and dip balls coating with candy until smooth and all over.
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ELEPHANT BALLS : 1 (16 oz.) jar peanut butter 1/4 c. butter 3/4 lb. powdered sugar 3 1/2 c. Rice Krispies. DIP MIXTURE: 1/2 bar paraffin wax, melted 1 (8 oz.) Hershey bar 1/2 c. chocolate chips. Melt peanut butter and butter. Add powdered sugar, then Rice Krispies. Stir well.. Related recipe search
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Put the chicken breast in a medium pan and bring it to a boil. Continue to boil for about 25 minutes, until the breast is cooked. Remove from the pan, set on a cutting board and let it cool. Cut the breast in small pieces, put in a bowl and mix with salt and pepper. When the rice is cooled, model the rice balls with bare hands.
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Step 1 - Get out a medium size mixing bowl. Add the flour, salt and baking powder. Stir together. Step 2 - Slowly stir in the milk until a dough forms. Step 3 - Let the dough sit for 5 minutes in a bowl with plastic wrap. Step 4 - Roll the dough out slightly and cut it into 6 pieces.
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elephant balls recipe: Try this elephant balls recipe, or contribute your own. Add your review, photo or comments for elephant balls. american Desserts Cookies and Bars Toggle navigation
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Roll it out into a rough ¼ inch thick circle. Repeat with the remaining dough balls. Place the finished rolled-out circles between parchment paper until ready to fry. Once the oil reaches 350°F, carefully place one elephant ear at a time into the hot oil. Fry for 1-2 minutes on each side until lightly golden brown.
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How to make Elephant Ears: (Scroll down for full printable recipe.) Warm Milk - In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F. Yeast - Sprinkle yeast on top and let sit for 10 minutes.
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Directions. Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Elephant Baoding Balls
Instructions. In a saucepan over medium heat, melt the peanut butter and butter together. 1 cup unsalted butter, 12 oz peanut butter. Remove from the heat and add the confectioners' sugar. 1 lb confectioners sugar. Allow to cool enough to handle, shape into balls. (about 1 inch) Refrigerate to chill.
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Instructions. Mix peanut butter and butter together in a mixing bowl. Gradually stir in powdered sugar until combined well into a dough ball. If needed, add more powdered sugar a little at a time until mixture holds together in a large ball. Cover and let peanut butter dough sit for about 15 minutes to firm up, or cover tightly with plastic.
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Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Roll out 2-inch balls of dough into thin sheets; fry in hot oil until puffed and golden, about 1 to 2 minutes per side. Drain on paper towels. Prepare topping: Combine sugar and cinnamon in a bowl. Sprinkle topping over warm elephant ears and serve.
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Instructions. In a large bowl, combine the peanut butter and softened butter, then mix in the powdered sugar. Last, add the Rice Krispies, using your hands to combine all the ingredients into a relatively balanced dough. Line a baking sheet with parchment paper, and start rolling balls of the dough that are roughly the size of a ping pong ball.
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In a small pot, combine the milk, salt, 1 ½ tablespoons of sugar, and butter. Cook on medium-low heat until the butter is melted. Remove from the heat, and let cool for 10 minutes. Add the active.
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Mix together the smooth peanut butter and butter. The mixture will look like thinner peanut butter. 2. Add in the powdered sugar and crush crisped rice cereal. Depending on the peanut butter you use and the oil content of the peanut butter, you may need to add in some more powdered sugar and crushed crisped rice cereal.
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Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you're in a rush, cover and freeze the balls for 30 minutes.
