My Rosettes - Recipes

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Results 1 - 10 of 70 for my rosettes

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Rosettes are a kind of light ... are cooled, sprinkle liberally with confectioner's sugar. Makes about 40, depending on the kind of iron used.

This recipe requires the use of rosette irons, which are a cookie making tool that resembles a branding iron in various interchangeable ...

Place beaten eggs in a bowl, add sugar; then milk, blending well. Sift flour and salt together; stir into egg mixture and beat until smooth ...

Festive cookies flavored with anise seed and lemon... and they keep fresh for days. Preheat oven to 400°F. Sift together flour, baking ...

In a medium mixing bowl, ... used. Once the rosettes have cooled, dust them with ... to a heavy cream. If it's too thick, add a bit more milk.

Beat ingredients and refrigerate for 1 hour. Heat rosette iron in hot lard before dipping in batter. If batter thickens on standing, add a ...

Stir until smooth like heavy cream. Use fryer of oil (not canola) vegetable oil works best. Dip rosette iron in batter then in hot oil ...

Add salt, sugar, and flavoring to eggs. Add 1/2 cup milk and all of the flour, then remaining 1/2 cup milk, stirring, do not beat. If ...

Beat eggs with a blender. Add milk; gradually add flour, salt, sugar, and lemon extract. Batter will be smooth and creamy. Refrigerate 1/2 ...

10. GRANDMA THATES ROSETTES

Add salt, sugar, and flavoring to eggs. Add 1/2 cup milk and all flour, then remaining 1/2 cup milk. Stir, but do not beat. If foamy, let ...

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