2 eggs, slightly beaten
2 tsp. sugar
1 c. milk
1 c. flour
1/4 tsp. salt
1 tbsp. vanilla

Add sugar to eggs, then add milk. Mix flour with salt. Stir into egg mixture and beat until smooth. Add flavoring. Fry and cool as directed. Sprinkle with powdered sugar or cinnamon-sugar combination -- 45 to 50 rosettes.

To Fry: Place approximately 2 inches of oil in frying pan. Heat to 375 degrees. Securely attach molds to handle and immerse rosette iron in hot oil until thoroughly heated. Lift iron out and shake off excess oil. Dip iron into batter no deeper than sides of molds. Avoid getting batter on top of molds! Immerse molds immediately into hot oil, covering completely. When foamy bubbling stops and rosettes are a delicate brown, lift out iron allowing excess oil to drip back into fryer.

To remove rosettes, gently tap top of mold with a wooden spoon. Before making additional rosettes, reheat iron as necessary. Iron must be hot! Cool rosettes with more open side down on racks or paper towels. Store in airtight container. Recrisp in 300 degree oven for 3 to 5 minutes if necessary.