Misc Desserts

Rosettes

  • 1/2 cups Flour
  • 1 tablespoons Sugar
  • 1/2 teaspoons Salt
  • 1/2 cups Water or milk
  • 1 Eggs, beaten
  • 1 tablespoons Vegetable oil
  • ~ Confectioner's sugar

    • Measure flour by sifting. Blend dry ingredients; stir in. Strain mixture. Heat rosette iron in hot fat 400° , 3" deep in small saucepan. Tap off excess fat on absorbent paper. Dip into batter until 2/3 covered. Immerse in hot fat. Fry until delicately browned. Remove; tip upsidedown to drain. Push off rosette.

    Heat iron in fat again; repeat process. If iron is too cool, batter will slip off intofat, if iron is too hot, batter will stick.

    Stir batter each time before dipping iron.

    Sprinkle rosettes with confectioners sugar. Store in airtight container.

    Makes 18 rosettes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

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