|Knowing and Making Wine|
|by Emile Peynaud|
Translated from the French by Alan Spencer, this authoritative account by a highly respected and expert French enologist offers a complete survey ...
51 - 60 of 68 for rosettes
GOOD IDEAS: You ... vegetables. The flat-styled rosettes are delicious with ... most important to retain the 325 to 350 degree of heat. "HAPPY WAFFLING"
Dip rosette iron in hot grease then in batter. They slip right off. Coat with powdered sugar or sugar & cinnamon mix.
Mix with hands until well blended. Separate dough into 60 walnut size pieces. Roll each piece about 4 inches in size. Place 1 teaspoon filling in ...
Beat egg until ... cream. Fry Daddy temperature for oil is 375 degrees. Dip rosette iron into batter and fry until golden brown. Makes about 23 rosettes.
Beat eggs and ... With fork ease rosettes off forms and ... While still warm, dip in confectioners' sugar or sift sugar over them. Approximately 6 dozen.
In bowl combine ... fry until golden, then flip and fry the other side. Remove to paper towel. Sift powdered sugar over cooled rosettes. Makes about 50.
Beat together all ... continue frying. Makes about 36 rosettes. After they may be sprinkled with confectioners sugar or granulated sugar mixed with cinnamon.
Mix ingredients in order given. Dip rosette irons in batter. Cook 350 degrees in 2 inches shortening.
In medium bowl, add beaten eggs, sugar, and milk. Add flour and salt. Beat until smooth and the consistency of cream. Add extract. Put salad oil in ...
Beat eggs slightly, add sugar and milk. Stir in flour gradually. Dip iron in and fry.
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