Recipe: Rosettes (13)

Here's a couple I found.

Joe

VI'S "UNIQUE" ROSETTE AND TIMBALE IRONS
BATTER RECIPE:
1 egg, (large)
1/2 tsp. salt
1 tbsp. sugar or sugar substitute
1 tbsp. vanilla (combination of both vanilla and rum is great)
1/2 c. evaporated milk OR: 1 c. whole milk
1/2 c. water
1 c. (rounded) flour (All-purpose ONLY, please)
GOOD IDEAS: You will need special irons for making these professional-looking pastries. The deep ones make perfect patty shells for creamed chicken, lobster, or vegetables. The flat-styled rosettes are delicious with crushed fruit and whipped cream or merely sprinkled with powdered sugar and served with coffee. Use the tiny ones filled with any Hors d'oeuvre mixture as a very special cocktail tidbit... "PERFECT TEMPERATURE": 325 degrees to 350 degrees Mix by hand in order given. Batter should be free of lumps and "creamlike" in texture. If not, thin down with a drop or two of water. Please allow to stand 1/2 hour so that the air bubbles will disappear. (DIRECTIONS FOLLOW FOR "FLAT-STYLE" MOLDS). Put enough shortening of your choice in a heavy pan (an electric fry pan, etc., is ideal because of temperature control) to cover the iron completely. Preheat all mods by dipping into the heated fat (325 to 350 degrees) for about 10 seconds. Lift out the iron, drain slightly on a paper towel and dip into the batter even with the top. NO batter should go over the top of any mold. Lift out and lower into the hot fat and SUBMERGE completely under the shortening for a quick second. Lift out and let the rosette gently drop into the frying fat. It will expand in size. While it is browning on its own, re-dip the iron and repeat. When brown on one side, turn to brown other. Remove from fat; drain on paper towel. Use a small, deep pan (one the iron will fit nicely into) for ALL deep molds. It will bring the frying fat up higher on the sides, thus saving on the amount needed. Allow all deep, fillable molds to rest on the bottom of the pan for a second or two while being fried as this will assure a FLAT surface to the finished pastries! Also wait until pastry is FIRM before releasing from any deep pattern. While it is browning to your like, re-dip again. I've found the "PERFECT" frying temperature for all types of fats to be between 325 and 350 degrees. If at any time your iron misbehaves by either not allowing the batter to go ON or come OFF the iron, remember nothing is wrong except it is a WARNING that you are beginning to creep ABOVE the 350 degree mark! So, if using an electric controlled pan, etc., please check its accuracy by double- checking with a reliable "Candy-deep fat-jelly" thermometer and also check the texture of the batter. If desired, dessert-type rosettes (while warm) can be shaken gently in a paper bag in which you have mixed a small amount of granulated sugar, dash or two of cinnamon and perhaps some brown sugar as well. However, for a snack by itself or with drinks, salad, etc. you might like trying the same method BUT using instead: pinch or two of dehydrated parsley flakes or chives, seasoned salt, grated Paremsan- Romano cheese! If tinted pastries are desired, add 1 or 2 drops of food coloring to the batter. Store in a loosely covered container to keep crisp. (They'll keep 2 to 3 weeks) To serve: reheat in warm oven, sugar and serve. Always store unsugared. So, for perfect results it is most important to retain the 325 to 350 degree of heat. "HAPPY WAFFLING"

ROSETTES
1 egg
1 tbsp. sugar
1/2 c. all-purpose flour
1/2 c. milk
1 tsp. vanilla
Cooking oil for deep fat frying
Powdered sugar
For batter, in a medium mixing bowl, stir together egg and sugar. Add flour, milk and vanilla and beat with a rotary beater until smooth. Heat a rosette iron in deep hot oil (375 degrees) for 30 seconds. Remove iron from oil and drain on paper towels. Dip the hot iron into batter (batter should extend 3/4 of the way up side of iron). Immediately dip the iron into hot oil. Fry for 15 to 20 seconds or until rosette is golden. Lift iron out of oil, tipping slightly to drain. Using a fork, push the rosette off the iron onto paper towels on a wire rack. Repeat with remaining batter, reheating the iron for about 10 seconds each time. Sift powdered sugar over cooled rosettes. Makes 20 to 25.

ROSETTES
2 eggs. slightly beaten
2 tsp. sugar
1 c. milk
1 c. flour
1/4 tsp. salt
1 tbsp. flavoring, vanilla, almond, etc.
Mix together the eggs, sugar and milk. Stir in the remaining ingredients and then beat until smooth. The batter should be the consistency of heavy cream. Heat the rosette irons in hot oil (375 degrees). Dip in the batter to the top edge of the iron. Return the iron to the oil. The rosettes are done when the bubbling stops. Tap the top with a wooden spoon to release from the iron. Drain top side down on a paper towel. Sprinkle with sugar or cinnamon sugar.

HOME STYLE ROSETTES
2 eggs, slightly beaten
1 tbsp. sugar
1/4 tsp. salt
1 tsp. flavoring desired
1 c. flour (measure then sift)
1 c. whole milk
Add salt, sugar, and flavoring to eggs. Add 1/2 cup milk and all of the flour, then remaining 1/2 cup milk, stirring, do not beat. If foamy, let set. Place oil and mold in fryer and heat to 385 degrees. Keeping hot during entire procedure. Shake excess oil off iron and touch iron on paper towel to absorb oil. Dip hot into batter almost to top. NOT OVER TOP OF IRON. Tilt to side when removing from batter to avoid drips. Place in hot oil. When rosette holds its shape remove the iron and allow to brown, then turn over and brown other side. Remove from oil and drain on absorbent paper. Irons should be washed with mild soap, never scrub with abrasives.

ROSETTES
2 eggs
2 tsp. sugar
1 tsp. salt
1 tsp. vanilla
1/4 tsp. salt
1 c. milk
Crisco oil
Beat eggs slightly, add sugar, salt, milk and vanilla. mix together, stir in sifted flour. heat oil to 375 to 400 degrees. Heat rosette iron in oil. Dip iron carefully in thin batter and fry. Keep a thick cloth or folded paper towel for removing excess oil before dipping into batter. Fry only to light brown, then remove rosette by tapping iron lightly with fork. Dust with powdered sugar. Rosettes may be stored plain in covered container, then dip into dish of powdered sugar at serving time; arrange on pretty plate.

ROSETTE COOKIES
1 c. flour
1/2 c. evaporated milk
1/2 c. water
1 tsp. sugar
1/2 tsp. salt
1 egg, unbeaten
Mix milk, water, sugar and egg together. Stir slowly into flour then beat with an egg beater. Fry in hot oil at 365 degrees until lightly browned. Grease rosette mold before dipping into batter. Gently shake finished cookies in powdered sugar. May use deep fat fryer, electric frying pan or heavy pan on the range. May add food coloring and/or flavoring to batter before frying.

ROSETTES
1 box cornstarch
5 c. sifted flour
11 gram can evaporated milk
1 c. sugar
4 eggs
1 tsp. salt
4-5 c. water
4 tsp. vanilla
Mix above ingredients. Add slowly and stir slowly until batter is like pancake batter. Heat iron in hot oil; dip in batter; shake off rosette in oil; reheat iron each time before dipping.

JOEL'S MOM'S ROSETTES
2 eggs
2 tbsp. sugar
1 c. milk
1 c. flour
1 tbsp. lemon or orange extract
Confectioners sugar to sprinkle on cookies
Stir until smooth like heavy cream. Use fryer of oil (not canola) vegetable oil works best. Dip rosette iron in batter then in hot oil until brown. Cool on paper towels. Sprinkle confectioners sugar over cookies.

ROSETTES
2 eggs
2 tsp. sugar
1/4 tsp. salt
1 c. milk
1 c. flour
1 tbsp. lemon extract
Crisco
Powdered sugar
Add sugar to slightly beaten eggs. Then add milk. Sift in flour and salt. Beat mixture until smooth and about the consistency of heavy cream. Add lemon flavor. Heat Crisco in a fry baby or kettle until hot enough to brown a piece of bread while you count to sixty. Heat rosette iron in the hot Crisco. Then dip iron into the batter until the batter covers only 3/4 the height of the design iron. Fry rosette in the hot Crisco until very lightly browned. Turn over and brown top edge. Remove from hot Crisco. Drain on brown paper. Sift powdered sugar over rosettes.

SWEDISH ROSETTES

Beat 2 eggs, slightly; add 2 teaspoons sugar, then add 1 cup milk. Sift 1 cup all-purpose flour and 1/2 teaspoon salt; stir into the egg mixture and beat until smooth (should be about the consistency of heavy cream). Add 1 tablespoon lemon extract. Put enough salad oil (about 2 1/2 quarts) in a 5-quart deep fryer to fill it about 2/3 full and heat to 400 degrees. Dip rosette forms into the hot oil to heat them; drain excess oil on paper towels. Dip heated forms into the batter to not more than 3/4 their depth. If only a thin layer of batter adheres to the forms, dip them again until a smooth layer adheres. Plunge batter-coated forms into hot oil and cook until active bubbling ceases. With fork, ease rosettes off forms and onto paper towels to drain. While still warm, dip in confectioners sugar, or sift sugar over them. Makes 6 dozen.

ROSETTES
1 c. flour
1 tsp. sugar
1/4 c. nonfat dry milk
1/4 tsp. Salt
Generous c. cold water
2 eggs
1 tsp. vanilla
Heat Mazola oil to approximately 425 degrees. Preheat iron. Mix together in deep bowl: Add a: Mixing as for thickening gravy. Stir well to eliminate any lumps. In separate bowl, barely beat: Use a wire whip or hand beater. Carefully stir into flour and water mixture. Oil 2 1/2-3 inches deep can be strained and reused. Stir batter occasionally while making rosettes. Frying time for each rosette about 30 seconds. Slip rosette off iron with fork before it starts to turn brown. Submerge in oil with fork allowing to fill with oil, then float until it starts to slightly brown. While browning, wipe bottom of iron on stack of paper towels and dip into batter, frying 2 at the same time. One on iron and one floating. When floater is slightly brown jab fork into open side and shake excess oil by tapping on edge of pan. Drain open side down on brown paper bag.

ROSETTES

Stir 2 eggs with: 2 tsp. sugar (1 tsp. per egg) I stir the eggs only enough to break the yolks well. Too much beating makes rosettes blister and tough. Add: 1 1/4 c. flour 1 tsp. vanilla Blend with wire whisk until well blended and smooth. Milk and flour may also be blended well before adding the egg mixture in order to eliminate too much beating. I have used skim milk, 2% or whole milk and can't tell any difference. I strain the mixture through a sieve so no flour lumps are left. I use cooking oil for frying - no special brand - whatever is cheapest at the time. Heat oil to 375 degrees. Leave irons in hot oil for several minutes so iron is hot before being dipped into batter. I find it works best for me to use two molds with handles, so one mold is heating in the oil while I'm using the other mold to fry a rosette. Wipe iron with a cloth and dip into batter, being careful that the batter does not come above the edge of the iron. Place quickly in hot oil, submerging it completely. Fry until lightly browned and remove from iron. When the most active bubbling lessens, rosettes may be checked to see if they are done. Usually need to fry at least 20 seconds, but not over 35 seconds. Dip rosettes in granulated or powdered sugar before storing. Stored in a cool, dry area they will keep for months. DO NOT FREEZE WELL - get soggy. May also be made without sugar in the dough and without dipping into sugar. VARIATIONS: Cup like molds make a nice way to serve creamed chicken, veal or vegetables. Also may use any kind of fruit, jelly or marmalade, with or without whipped topping. Make without sugar especially if using vegetables or meats. TROUBLE SHOOTING: If the rosettes do not come off the iron, they are not fried enough. If they drop into the fat, the iron is usually not deep enough in the oil. If they are not crisp, they have been fried too fast. Cook a little slower. If blisters form, the eggs have been beaten too much. (There are often small blisters or bubbles even when eggs are beaten very little.) If rosettes do not drop off the molds easily, put back in hot fat - the dough is not cooked enough next to the mold. In taking the mold with the rosette on from the oil, hold mold upside down to let the fat drain back. Makes about 40.

ROSETTES (NEVER FAIL)
2 sm. eggs
2 tbsp. sugar
1/4 tsp. salt
1 c. flour
1 c. milk
1 tbsp. cream
1 tbsp. cornstarch
1 tsp. vanilla or cardamom
Put eggs in a small bowl. Beat lightly with a table fork. Alternately add a little of the dry and liquid ingredients until all are beaten in. Batter will look thin. Heat 1 quart of Crisco oil in a 2 quart kettle. Put rosette iron in hot oil. Test iron to see if it sizzles. Quickly dot the iron onto a napkin to remove excess oil then dip into batter and fry in oil until golden brown. Rub across top of iron with a fork to make rosette drop off. Use a paper towel to put them on. You can sprinkle rosettes with sugar if you wish.