ROSETTES
Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
- Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
- Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
- To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.
Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Rosette, Sodium 70 mg
ROSETTES I
Cook this on a rosette iron, then sprinkle with sugar.
Provided by Pat Kersteter
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g
ROSETTES
These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.
Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRISP ROSETTES
Shaped like delicate snowflakes, these crisp rosettes make a lovely winter dessert. Field editor Rita Christianson of Glenburn, North Dakota points out, "We make these Norwegian treats for Christmas and special occasions."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the eggs, milk, sugar and salt. Gradually add flour; beat until smooth. , In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving.
Nutrition Facts :
ROSETTES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 3 dozen rosettes
Number Of Ingredients 10
Steps:
- Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
- Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F.
- Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter.
- Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it.
- Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.
PASTA ROSETTES
This is a savory pasta dish, so the addition of apricot preserves may seem strange. However, many cuisines combine salty and sweet flavors and are delicious. Though oven-ready lasagna sheets are called for, they still need a brief boil to make them flexible enough to roll.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
- Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
- Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
- Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
- Drizzle over the balsamic glaze and serve.
ROSETTES
I've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked for 3 minutes or until lightly browned.
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 42 rosettes, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Add sugar to slightly beaten eggs, then add milk.
- Sift flour before measuring, then together with salt.
- Stir into first mixture until batter is smooth and about the consistency of heavy cream.
- Add flavoring.
- Heat fat or oil to 370°F in a deep kettle.
- If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
- Bread should brown.
- Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
- Dip heated iron into batter to about 3/4 its height.
- If iron is properly heated and drained the batter will coat the iron.
- If batter does not adhere the iron is too cool or greasy.
- Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
- Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
- Your rosette should be crisp as soon as it is slightly cool.
- If it is not, your fat may be too cool.
- If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
- While still warm, sprinkle with confectioners sugar.
- Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
ROSETTE COOKIES/SWEDISH ROSETTES
Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.
Provided by Deb Wolf
Categories Dessert
Time 1h5m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
- Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
- Heat 3 - 4" of oil in a small, deep pan to 365°F.
- Stir batter.
- Heat rosette iron by submerging in hot oil for 10 seconds.
- Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
- Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
- As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
- When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
- Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
- Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
- After you've fried a few, dust them with powdered sugar.
POTATO ROSETTES
"When I make these attractive mashed potato rosettes. I usually double or triple the recipe so I have more to freeze," reports Florence Arbes from Courtland, Minnesota. "It's easy to pull out only as many portions as I need for myself or for company."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper., Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month., To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. ,
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 349mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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