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Rosettes Recipe

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This recipe for Rosettes, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Warns Kirkaby (6-5-1896 - 10-14-1989)
Added: Tuesday, October 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. flour
1/4 tsp. salt
1 tsp. sugar
2 eggs
1 C. milk

Directions:
Directions:
Mix well together, but don't beat - you don't want bubbles in the batter.
Heat the rosette iron in deep fat fryer (370 degrees)
Pat the iron on paper towel and then dip into batter. Be careful not to get iron in too deep in batter. Batter should not go over top of the iron.
Fry until light brown, drain on paper towels (or newspaer), then dip into plain sugar.

Number Of Servings:
Number Of Servings:
3-4 dozen
Preparation Time:
Preparation Time:
45 minutes or less
Personal Notes:
Personal Notes:
This recipe submitted by Martha's daughter, Donna Willadsen. Donna notes that "Mother made rosettes during WWII and sold them at the milk store on Minnesota Ave. Later she sold rosettes by the dozen right up to the time of her stroke. Now Paul and I make rosettes but only at Christmas, and I spend a day in November at church where we make about 6,000 to sell at the annual bazaar."

 

 

 

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