"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swedish Rosettes Recipe

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This recipe for Swedish Rosettes, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 tsp. sugar
¼ tsp. salt
1 cup flour, sifted
1 cup milk
1 tsp. vanilla

Directions:
Directions:
Combine eggs, sugar, and salt and beat well. Add flour, milk, and vanilla and beat well. Heat rosette iron in hot oil (375 degrees) for 2 minutes. Drain excess oil off rosette iron onto paper towel, dip iron into batter ¾ of the way (so it will come off the iron). Fry until golden, about ½ minute. Lift out iron, tip to drain off excess fat. Push cookie off iron gently with a fork onto a rack lined with paper towels. Reheat iron 1 minute then repeat. Sift confectioners’ sugar over rosettes when cool.

Makes 4-5 dozen.

Personal Notes:
Personal Notes:
Gourmet Club: Scandinavian Dinner, December 12, 1975

Nana loved making Rosettes.

 

 

 

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