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.
Posted by Grandma Jeanne on January 9, 2007
1 teaspoon sugar
1 or 2 quarts of rum
1 cup dried fruit
brown sugar
1 teaspoon soda
1 cup butter
2 large eggs
1 cup baking powder
3 juiced lemons
1 cup of muts
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.