I resigned just a bit ago from work and have obviously had a little bit too much free time on my hands. I stopped at a garage sale and I have no idea what got into me but I bought a bunch of cooking gadgets and baking thingies. I do not know what most of them are so I don't know how to use them or even what recipe to use with them. Like I said, I don't know what got into me when I bought them. Some of the gadgets I bought came in their original boxes so I will be able to tell you what the box says. Some just came loose. I've had some computer issues lately so I can't take photos of what I bought right now but sooner or later I will be able to post photos of my new treasures if necessary.
The first gadget has really left me scratching my head. It looks like a branding iron in the shape of a butterfly. The only thing I know about it is that whatever was made with it had powdered sugar sprinkled over it. I overheard two gals talking about having one that their Moms used to use when they were kids but in the shape of a snowflake. They were the ones who mentioned powdered sugar. I took a mental note of their comments because I figured it was a clue to what I had just bought.
Does this sound familiar to anyone?
If so, would somebody please provide me with a recipe for it as well as instructions on how to use it? A name to the tool would be nice too and so would a name for what ever it is that would be made with this tool.
If I can't figure out what this is, I could always make up a batch of home made bubbles using glycerine and dish washing detergent and let the kids use it as a bubble maker. It sort of looks like those fancy metal wands that come in all different shapes that you can make giant bubbles with just by waving it around in the air.
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.
CHOCOLATE ROSETTE COOKIE RECIPE
Makes approx. 1-1/2 dozen.
1/2 cup cornstarch
2 tablespoons all purpose flour
1 tsp. cocoa powder (any type)
2 tsp. sugar
1/2 tsp. salt
1/4 cup milk
In bowl, stir together cornstarch, flour, cocoa, sugar & salt. Beat egg lightly, combine
with milk, and add to dry ingredients. Stir until smooth.
That is EXACTLY what I bought. And, I know exactly what rosettes are. I've had them before. Parents made them for bake sales at school to raise money for the computer room. They are tasty. Not a lot to them so you'd have to eat about 20 in one sitting but they are good.
Thank you, thank you, thank you!
Psst, I bought a little deep fryer at the garage sale too. It looks brand new as if it has never been used. I bought a lot of things at this garage sale because I wanted to experiment.
What kind of oil should I use in the deep fryer for rosettes?
What did you read? I use a lot of safflower seed oil and then we also use olive oil. I don't think I'd want any rosettes out of olive oil. My Mom used to make donuts and I think, not positive, that she used Crisco.
If you have a diesel engine vehicle, you can run biodiesel in it, or buy a kit to convert it to a grease car, which means you would start and stop the car on the diesel fuel, but switch it over to waste vegetable oil (WVO) or straight vegetable oil (SVO) while driving. The standard greasecar configuration puts the second tank behing the back seat. I recommend finding a machinist who can build a dual chambered gas tank, and punch out a second filling tube on the side. That way you don't get oil vapors in the passenger compartment.
Then again, if it's cold enough to need the back up heater for the greenhouse, you'll probably need more doughnuts to sustain yourself through the cold. ;-)
Ok, so I'd have to tape one to the roof and one to the trunk deck too. But that's ok, duct tape is strong. That still leaves space for good little children to ride inside the car.
My husband went to college with a guy who bought a vehicle that already had the conversion kit to a grease car. He was really excited about it and that was all he talked about for the longest time much to his wife's chagrin. I think a grease car is a great idea.
Yes, the rosette iron I have is in the shape of a butterfly. I went online and found a few photos. They are a very pretty dessert with the powdered sugar sprinkled on them.
Also good sprinkled with cinnamon-sugar.
While you are frying, the same batter can be used for "Apfelkrapfen" aka Apple Fritters. Cut the apples crosswise, cut out the core from the slice, dip in the batter and fry until done. Drain and sprinkle with sugar.
Appetizers and Snacks
Dips or Fillings
Dinner or Lunch
Craft Ideas for Rosette Ornaments
Krimp Kut Sealer
Tart - Turnover - Ravioli - Fried Pies - Filled Cookies
I'll be completely honest with you, I prefer the ordinary, plain recipes
such as the Basic Batter for Lemon Cookies.
The book was purchased back when I was full throttle into rosettes, but
my family isn't too excited about the varied flavors, although I can sneak
in Batter #17, which is chocolate Kahlua now and then.
Some of my favorite rosette irons include a set from the 1933 World's
Fair (thank you, Ebay), a German set (they call them Waffelbackerei),
a mechanical rosette and a Spanish Rosette; which is very large.
The Spanish Rosettes don't take long, are big enough so that everyone gets
one and are beautiful!
Sugar Craft is a fantastic company with plenty of rosettes to choose from:
garden_mermaid wrote;"I don't fry very often, but if I do, I use palm or coconut oil."
Does the coconut oil work for frying? I read the Spectrum blurb, and they say for moderate heat sauteing, but not for high heat use. Have you been successful with the frying? I hardly ever fry, so really don't have a clue...