Well-Seasoned Cookbook

flavorful recipes perfected over time

Iced Rosettes

Ingredients:

2 eggs

1 Tbsp. sugar

1/4 tsp. salt

1 cup flour

1 cup milk

1/4 tsp. vanilla

Oil for deep frying

Directions:

In medium bowl, beat eggs slightly. Add sugar and salt; blend well. Add flour and 1 cup milk alternately; blend until smooth. Stir in vanilla.

In deep fryer or heavy saucepan, heat 3 to 4 inches oil to 365. Place rosette iron in hot oil for about 30 to 60 seconds or until iron is hot. Gently dip hot iron into batter; do not allow to run over top of iron. Return iron to hot oil, immersing completely for 25 to 30 seconds or until rosette is crisp and lightly browned. Remove from oil; allow oil to dip off. Gently slip rosette off iron onto paper towel. Cool completely. Makes 5 dozen rosettes.

Icing:

In small bowl, combine 1 cup powdered sugar, 3 to 4 Tbsp. milk and 5 to 6 drops food coloring; blend until smooth. Icing should be quite thin. Gently dip top edges of rosettes (not rounded edges) into icing. Allow to dry icing side up. Store in tightly covered container making sure sides do not touch.