Rosette
Yield
60 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
evaporated milk
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | each |
eggs
unbeaten |
|
| 2 | lbs |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
evaporated milk
|
|
| 118 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | each |
eggs
unbeaten |
|
| 2 | lbs |
vegetable shortening
|
*
|
Directions
Heat to 365 degrees F.
Sift flour before measuring, mix milk, sugar, salt and egg.
Stir slowly into flour, beat smooth, heat iron by dipping in hot shortening (365 degrees) 10 seconds.
Remove from shortening and dip in batter even to top of iron.
Dip back into shortening as soon as batter starts to expand from iron.
Lift and allow rosette to drop off.
When brown turn to brown other side.
Drain on absorbent paper.
Store in tightly covered container to serve, sprinkle with powdered sugar.
