Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Rosettes




Source of Recipe


Norway


Recipe Introduction


Heat deep fat to 370 degrees F.


List of Ingredients




2 eggs, slightly beaten
2 tsp sugar
1/4 tsp salt
1 C milk
1 C flour
1 T lemon extract

Recipe



Add sugar to eggs, then add milk.
Sift flour, measure, then add salt. Stir into first mixture and beat until smooth, to about the consistency of heavy cream. Add lemon.
Dip rosette iron into hot fat in a deep kettle, just to heat iron. Dip the iron into batter to not more than 3/4 it's height. Plunge quickly into hot fat and cook 2-3 minutes. Remove from iron and drain on absorbent paper.

If not too crisp, batter is too thick, thin with a little milk.

While warm dip in confectioners sugar.

Var; evaporated milk works well in this recipe.