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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Rosettes Recipe

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This recipe for Rosettes is from Kropf-Higgins Family 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
1 C. flour
2 T. sugar
¼ tsp. salt
1 C. milk

Frosting:
Powdered sugar
Milk
Directions:
Directions:
Add sugar to slightly beaten eggs, adding milk. Add flour and salt, beating just enough to obtain a smooth batter. Place approximately 3 inches of oil in deep fryer, or sauce pan, and heat to 375º. Securely attach desired Rosette forms on the twin handle and immerse in fat until thoroughly heated. Lift iron out, shaking off excess fat, and dip into prepared batter. Dip only to depth of the form, not over the top of it as excess batter will have to be removed after baking before Rosettes can be taken off forms. Dip forms into the hot fat. When foamy bubbling stops and/or Rosettes are a delicate brown, lift iron out of fat, allowing excess fat to drip off iron back into fryer, and remove the Rosette cookies. It is usually necessary to give a tap on the top of each form with a wooden spoon to make cookie release. Continue cooling on paper toweling, open side down so excess fat will run out. Reheat iron as necessary in hot fat before making more Rosettes. When cool, or before serving, sprinkle with powdered or granulated sugar (prepare frosting above (very thin frosting) and dip tips of Rosettes in frosting then in granulated sugar, allow to dry).

 

 

 

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