You must have a rosette/timbale set to make these.I took a personal day off from work last week to immerse myself in Christmas music, baking and wrapping... finding Christmas when it seemed to be non-existent in my too-busy world. I have cut my baking list down from what it was 10 years ago when I was a full time housewife, but I still managed to make 13 items this year and the variety trays were made in time for the high school bake sale as well as extra trays for my husbands employees and to use for our extended family holidays.
Christmas is about traditions. Just when you might think it isn't, and skipping something or other doesn't matter, you have a sight, a smell or memory from your own childhood and you are instantly four-years-old again and staring at the twinkling lights on the tree. Or your teenager asks if you have made a certain cookie or candy this year and if you say you thought perhaps you'd skip them this year, the look of shock and sadness on their face reminds you that the traditions a family makes are the glue of memories.
We have many (many!) traditions. This is one that goes back to my own childhood of visiting my Grandmother's house on Christmas Eve. Although my own Mom never made these delicious and not-too-sweet Rosettes, my Grandmother always (always!) did and I grew up loving them. They are a tradition in our home and I hope one day to share the tradition with my own grandchildren as well.
Rosettes
2 eggs
1 t sugar
1/4 t salt
1/2 t vanilla
1 c milk
1 c flour
Break eggs into a bowl, add sugar, salt, vanilla, milk and flour. Beat briefly just until smooth. Do not overbeat! Too much beating makes your rosettes blistered and tough.
Have hot oil, lard or shortening in a pan on the stove heating. Leave the rosette iron in the hot oil for several minutes while you make the batter. Dip the hot iron into the batter being careful not to let the batter come up over the edge of the iron. Dip just about 4/5th of the way up the iron. Immediately place the iron/batter into the hot oil. Hold the iron in place and cook the rosette until it's golden brown and crisp. The temperature of the oil is perfect when it takes about 25-30 seconds for the rosette to cook. Too fast and it burns, too cool and it will be soggy and greasy. Use a fork to shake the rosette off the iron and onto a paper towel lined rack. When they are cool sprinkle with powdered sugar. These can be frozen. This recipe will make about 40.
If they do not come off the iron they were not fried long enough or you let the batter come up over the edge of the iron.
If they are blistered and thick, you have beaten the eggs too much.
If the rosettes drop off in the hot oil the iron is not deep enough in the oil.
If they are not crisp they have been fried too fast or the oil was not hot enough.
Heat the iron in the oil while you mix the batter
You must have a rosette set to make these.
Don't dip the batter up over the edge of the iron so they will slide off after frying.
Drain on paper towels
Sprinkle with powdered sugar for a delicious treat!