"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rosettes Recipe

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This recipe for Rosettes, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crisco Oil for frying
1 cup unsifted all-purpose flour
2 tablespoons confectioners sugar
1/4 teaspoon salt
1 cup milk
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
Confectioners sugar

Directions:
Directions:
Heat 2 to 3 inches Crisco Oil in deep ­fryer or large saucepan to 365°F. Meanwhile, mix flour, 2 tablespoons confectioners sugar and salt in small mixing bowl. Add milk, eggs, vanilla and almond extract. Stir until smooth.
Place rosette iron in hot Crisco Oil I minute. Tap excess oil from iron onto paper towel. Dip hot iron into batter, making sure batter does not cover top of iron. Place back into hot oil. Fry about 30 seconds, or until rosette is golden brown. Immediately remove rosette. Drain on paper towels. Reheat iron in hot oil I minute before frying each rosette. Sprinkle rosettes with confectioners sugar.

Number Of Servings:
Number Of Servings:
3 dozen rosettes
Personal Notes:
Personal Notes:
Mel Smith, lived in Whitehall MT,Ross G. Roylance's cousin, he would make these every Christmas. Some of us were fortunate enough to be the recipient. Yum Yum!

 

 

 

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