|Cakes and Ale|
|by Edward Spencer|
Edward Spencer's 1913 "Cakes and Ale" is a collection of food essays interpersed with recipes and recollections of meals.
1 - 7 of 7 for rosette cookies
Rosettes are a kind ... rosette. When rosette cookies are cooled, sprinkle ... confectioner's sugar. Makes about 40, depending on the kind of iron used.
This recipe requires the use of rosette irons, which are ... and crispy puffed cookies, traditionally served ... use a deep frying or candy thermometer.
Mix milk, water, ... lightly browned. Grease rosette mold before dipping ... Gently shake finished cookies in powdered sugar. ... to batter before frying.
Add sugar to ... mixture and beat until smooth. Add flavoring, fry and cool. Makes approximately 45-50 Rosettes. When cool sprinkle with powdered sugar.
Combine eggs, sugar ... until smooth. Heat rosette iron in deep, ... minute; make next rosette. Sprinkle rosettes with confectioners' sugar. Makes 5 1/2 dozen.
Stir until smooth ... works best. Dip rosette iron in batter then in hot oil until brown. Cool on paper towels. Sprinkle confectioners sugar over cookies.
My most requested ... birthday cake, pipe rosettes of whipped cream ... onto cake and set candles in each one. (Courtesy Libby Hillman Calendar Recipes.)
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