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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

MOMS ROSETTES........................ Recipe

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This recipe for MOMS ROSETTES........................ is from The LILLIAN OSTER COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 EGGS, 2T. SUGAR, 1/4 tsp. SALT, 1 CUP MILK, 1 CUP FLOUR [SIFTED]
Directions:
Directions:
HEAT KETTLE ON STOVE 360 OR HOT... USE 2 LARDS UNTIL MELTED IN PAN. BEAT EGGS, ADDING MILK AND FLOUR ALTERNATELY UNTIL BATTER IS SMOOTH AND OF THE CONSISTENCY OF THICK CREAM. ADD SUGAR AND SALT. HEAT ROSETTE IRON IN THE KETTLE WITH THE LARD. WHEN HOT TAP LIGHTLY ON A PAPER TOWEL TOO REMOVE EXCESS GREASE. DIP INTO BATTER BUT DO NOT ALLOW BATTER TOO RUN OVER TOP OF MOLD. THE BATTER WILL STICK TO THE MOLD. PLACE IN DEEP FAT AND LET FRY UNTIL GOLDEN BROWN. REMOVE ROSETTE TOO PAPER COVERED TRAY TOO DRAIN. ROLL IN SUGAR. YOU MAY USE A KITCHEN KNIFE TOO TAP THE MOLD SO THE ROSETTE WILL COME OFF EASIER.
Personal Notes:
Personal Notes:
MOM ALWAYS DID THESE THE VERY BEST,

 

 

 

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