Hi Cheryl,

The posted reply is correct (elephant ears)...they are called different things in different places. They originated in voyaguer settlers, when they would fry pieces of dough. The beavertail as we know it was started by a german woman for her family here in Canada. As far as I can research, the dough was the french "beignet". I recently had to do a dinner for "The Order of Good Cheer" (which originated with Samuel d'Champlain in 1605 here in Nova Scotia) and they requested bevertails. Here is what I did, and from their comments, it was right:

2 1/4 tsp active dry yeast
1 1/2 c warm water (110F/45C)
1/2 c sugar
1 tsp salt
2 eggs
1 c evaporated milk
7 c whole wheat flour**
1/4 c shortening

Directions:

In a large bowl, disolve the yeast in warm water. Add sugar salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour. Add the shortening, and then mix in the remaining flour. Cover and chill for up to 24 hours.

Roll out pieces of dough in the shape of a beavertail (about 1/8 inch thick). Fry in 360 F (180 C) hot oil. Drain on paper towel.

Shake confectioner's sugar on hot beavertails, or toss in cinnamon sugar (or use something savory if you wish). Serve warm.

**NOTE: amount of flour will vary depending on humidity, it can be adjusted accordingly. Like any dough, flour should be added according to concistency.Hope this is of some help.