"A mind is like a parachute. It doesnt work if it's not open."- Frank Zappa

BK, I decided to look up the recipe for Elizabeth's Elephant Ears from the hardcover Amish Cook book.  It looks like we both were right, kinda ... it does have yeast, and at least her recipe has a sticky topping.  (Forgive any spelling errors... they are bound to happen when my fingers get to moving fast).

 Elephant Ears (from Elizabeth Coblentz); makes 24 elephant ears

Dough

• 1 (1/4 oz) package active dry yeast
• 1/4 cup warm water
• 2 cups all purpose flour
• 1 cup plus 2 Tbsp sugar
• 1/2 tsp salt
• 1/3 cup butter or margarine
• 1/3 cup milk
• 1 egg, beaten
• 1/4 tsp ground cinnamon for coating

Topping

• 3/4 cup firmly packed brown sugar
• 1/4 cup margarine or butter, softened
• 1/4 cup finely chopped pecans

     To make the dough, dissolve the yeast in the warm water.  Combine the flour, 2 Tbsp sugar, and salt in a large bowl.  Cut in the margarine/butter until the mixture resembles coarse meal.  Add the dissolved yeast, milk, and egg.  Set aside, uncovered, to rise until puffy, about 30 minutes.

     Reheat the oven to 400.  Separate the dough into 24 equal pieces shaped roughly like the palm of your hand.  In a small bowl, combine the remaining sugar and the cinnamon and sprinkle evenly over a cutting board.  Roll each piece of dough in the sugar mixture (both sides) until very thin and 3 to 5 inches in diameter.  Place on a well-greased baking sheet about 1/2 inch apart.

     To make the topping, mix together the brown sugar, margarine/butter, and pecans in a bowl.  The mixture will be crumbly.  Sprinkle the topping over the elephant ears.  This spreads fast once baking begins, so don't put too much on.  Bake until light brown and topping has spread, about 8 to 10 minutes.  Remove immediately and serve warm.