Rosettes

By kjs1010

Ingredients

• 2 eggs
• 1 egg yolk
• 2/3 cup whipping cream
• 1 cup flour
• 1/3 cup sugar
• 1- 48 oz can crisco
• confectioners sugar

Details

Servings 20

Preparation

Step 1

Beat eggs, yolk and cream together in bowl. Add flour and sugar, stir until well blended. Refrigerate batter and shortening 2 hours.

Put rosette iron in cold fat to season it. Fill heavy skillet with enough shorteneing to make 3 inches when melted. Heat to 375. Put iron into hot fat and drain on paper towel. Dip into batter. Hold batter coated iron over fat for moment, then immerse. To maintain shape, hold iron down on botton of pan for part of cooking time. Then rosette should float free when released from botton of pan. If necessary use knife to loosen rosette. Cook 2 minutes more. Remove with slotted spoon. Cook about 6 at a time.

Keep stirring batter and placing iron in hot fat before coating with batter for each rosette. Drain on paper towels. Immediately, sift with powdered sugar.

Store in wax paper lined tin or freeze up to 1 year. Thaw rosettes for 30 minutes before serving.