Posted by Grandma Jeanne on February 10, 2007
Rosettes have a crisp, flaky texture and are so good. They usually are made around the Christmas holidays. Most people dust them with powdered sugar.
2 eggs, slightly beaten
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon lemon extract
Add sugar to slightly beaten eggs.
Add milk.
Sift flour before measuring and then sift together with salt.
Stir into first mixture, and beat until smooth (about the consistency of heavy cream).
Add flavoring.
Dip iron into hot fat, in a deep kettle, to heat it. Then drain excess fat on brown paper. Fat should be hot enough to brown a piece of bread while counting to 60.
Dip heated iron in batter to not more than 3/4 of its height. If only a thin layer of batter adheres to the iron, dip it again until a smooth layer forms. It will be partly cooked from the heat of the iron.
Plunge batter-coated iron quickly into the hot fat, and cook from 2 to 3 minutes (until active bubbling ceases.)
Remove from iron, and drain on brown paper.
If your rosettes are not crisp, the batter is too thick and should be diluted with milk.
While still warm, dip in powdered sugar.
You can find rosette irons at Amazon.com:
Posted by Grandma Jeanne on January 29, 2007
Rosettes have a crisp, flaky texture and are so good. They usually are made around the Christmas holidays. Most people dust them with powdered sugar.
1 cup flour
1/2 cup Carnation cream
1/2 cup water
1-1/2 teaspoon sugar
1/4 teaspoon vanilla
2 eggs (do not beat)
1/4 teaspoon salt
Put all ingredients in a mixing bowl, and stir gently with a spoon until the batter is smooth as a firm thick cream.
Have lard or shortening at least 4 to 5 inches deep.
Dip rosette iron into oil – then into batter not letting batter come over the top of the iron. Fry in oil about 35 seconds.
Drain on paper towels.
Store in covered tin. Get about 40 rosettes.
If you have problems:
If the rosettes do not want to come off the rosette iron, they have not been left in the oil long enough. If the rosettes have blisters, the eggs are beaten too much. If they drop off into oil, there should be more oil. If the rosettes are not crisp, the rosette iron is too hot.
You can find rosette irons at Amazon.com:
Posted by Grandma Jeanne on January 9, 2007
1 Tsp. Sugar
1 or 2 Quarts of Rum
1 Cup Dried Fruit
Brown Sugar
1 Tsp. Soda
1 Cup Butter
2 Large Eggs
1 Cup Baking Powder
3 Juiced Lemons
1 Cup of Nuts
Before starting, sample rum to check quality. Good, isn’t it? Now proceed.
Select large mixing bowl, measuring cup, etc.
Check rum again. It must be just right. To be sure rum is of proper quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat.
With electric mixer
, beat 1 cup of butter in a large fluffy bowl.
Add 1 seaspoon of thusar and beat again.
Meanwhile, make sure rum is still alrighty. Try another cup. Open second quart if necessary.
Add leggs, 2 cups of fried druit and beat til high. If druit gets stuck in beaters, pry loose with drewscriber.
Sample rum again, checking for tonscisticity.
Next, sift 3 cups pepper or salt (really doesn’t matter).
Sample rum.
Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar-or whatever color you can find. Wix mell. Grease oven. Turn cake pan to 350 gredees. Pour mess into boven and ake.
Check run again and bo to ged.
..ADN HALPIE HOLIGLAZE TWO YA’ALL!
Serves 6.
You can find a wide variety of electric mixers at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on June 14, 2006
4 cups pecan halves (about 1 pound)
1 tablespoon seasoned salt
1/4 cup butter
Put pecan halves in 1-1/2 quart casserole.
Sprinkle with seasoned salt.
Cut butter into 4 pieces and arrange evenly over top.
Place in microwave, and cook 5 to 6 minutes.
Mix to evenly distribute butter.
Serve warm or cold.
You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
This is my favorite pate recipe. I haven’t made it in years, but I used to make it a lot.
2 (4-3/4 ounce each) cans liverwurst spread
8 ounce package cream cheese, softened
1 teaspoon Worcestershire sauce
4 tablespoons bacon-flavored bits
1-1/2 teaspoon plain gelatin
1/4 cup cold water
1/2 teaspoon instant beef bouillon
Mix together liverwurst spread and cream cheese.
Add Worcestershire sauce and bacon-flavored bits.
Soften gelatin in cold water, and dissolve over hot water along with beef bouillon.
Add to liverwurst spread mixture
Pour mixture into a small bowl lined with Saran wrap.
Chill until firm. Unmold.
Serve with crackers.
