(originally made 12/2010)
When I was a kid, Christmas afternoon was spent with my
dad's side of the family, and I remember a house bursting at the seams
and tables full of goodies that my grandmother and aunts put together.
Pizzelles, rosettes, bowties, totos, little tarts filled with lemon
or chocolate. They are all gone now, and for years I've wanted to make
some of those things I remember. I picked up a rosette iron about 5
years ago, but have always been too busy doing baking orders to give
them a try. This year I decided to not do orders, and have been pretty
excited about baking things I actually WANT to bake :)
you get into a rhythm, these go real fast. I did them in a high sided
saucepan with a candy thermometer, but next time I may try the electric
skillet to help regulate the temp easier. I don't have a lot of
counter space, so I set up a table with 2 baking racks lined with paper
towels. Jake wanted to help, so he was put on powdered sugar duty
My iron is on the smaller side, and I got about 5 dozen
rosettes. I think. The guys were eating them as fast as I was
making them for a while! About 3/4 of the way through I finally got
to taste one, and they were exactly like I remember, crisp but they melt
in your mouth. So good.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
Oil -- for deep-frying
a small mixing bowl, beat the eggs, milk, sugar and salt. Add flour;
beat until smooth. In a deep-fat fryer or electric skillet, heat 2-1/2
in. of oil to 375'. Place rosette iron in hot oil for 30 seconds. Blot
iron on paper towels, then dip iron in batter to three-fourths the way
up the sides (do not let batter run over top of iron). Immediately place
in hot oil; loosen rosette with fork and remove iron. Fry for 1-2
minutes on each side or until golden brown. Remove to a wire rack
covered with paper towels. Repeat with remaining batter. Sprinkle with
confectioners' sugar before serving.
"Taste of Home Magazine (December/January 2005)"
"2 1/2 dozen"