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Rosettes  Recipe

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This recipe for Rosettes , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosanna (Mills) Martin
Added: Thursday, March 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c sifted flour
1 tsp salt
2 c plus 1 Tbsp milk (may use water)
2 eggs
Oil for deep frying (may use shortening)

Directions:
Directions:
Start with all ingredients at room temperature. Mix flour, tapping cup to achieve level fill, with sugar and salt. Add milk and eggs and beat until smooth. Refrigerate batter for one half hour. Heat Rosette iron in 400-degree oil in deep fryer. Shake off excess oil or tap on edge of deep fryer. Dip the iron up to rim in batter, lift out and then re-dip. Immerse battered iron in heated oil and shake to loosen rosette from the iron. Put iron back into oil to reheat. You may have up to four rosettes cooking at one time. When the edges of the rosette begin to brown, flip it over with tongs. When crisp and brown, use tongs to lift the rosette out and place it on paper toweling to cool. These may be stored, un-sugared, for up to two weeks in a sealed container. May be eaten plain or dusted with confectioner’s sugar.

Number Of Servings:
Number Of Servings:
8–9 dozen

 

 

 

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