"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 eggs 1 teaspoon sugar 1/4 teaspoon salt 1 cup milk 1 cup all-purpose flour 1 teaspoon vanilla extract
Mix together using a fork. Stir in flour gradually until smooth. Beat as little as possible. These are fried in oil using a special iron shaped like the classic rosette iron. Take off the iron with a fork and dip in regular sugar. Store in a very tight container.
This is a traditional special treat for Christmas. Making rosettes was taught to me by my mother. I still make them every year. Lorraine Peterson
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.