4 eggs, slightly beaten
4 teaspoons granulated sugar
2 cups milk
2 cups flour
1/2 teaspoon salt
Powdered sugar, or granulated sugar mixed with cinnamon
Vegetable oil, for frying rosettes
You will need: (see note below)*
Mix eggs, granulated sugar and milk (I prefer to use the blender). Stir in flour and salt, beat until smooth. In 3-quart saucepan, heat 1-1/2 inches of vegetable oil to 350° for timbales or 400° for rosettes. Heat rosette iron in oil, drain; dip into batter (it should sizzle). Fry in oil until golden in color.
Dip rosettes in powdered sugar or in mixture of granulated sugar and cinnamon.
Makes: Approximately 6 dozen Rosettes.
Timbales are pastry shells, made by dipping a Rosette Iron with Timbale Shell attachments first into a batter, then into deep, hot fat. When the crisp pastry is pushed off the iron and cooled, it can be filled with a sweet or savory mixture. Timbale irons come in various sizes and shapes such as hearts, stars and butterflies. You can use this recipe to make timbales.
Fill just before serving with pudding, pie filling, fresh fruit, ice cream, sherbet, etc., for dessert. Or for lunch, fill with creamed vegetables, chicken or meat salad, tuna salad, fruit salad, scrambled eggs, etc.
*Note: You can purchase Rosette and Timbale Irons at many stores on the Internet, such as Cooking.com or Gooseberrypatch.com.
If you wish, you can click on Cooking.com's banner on my website to find the rosette irons at this internet cooking store.
*Note: Rosette/Timbale Irons are also available in specialty cookware stores.
Nordic Ware makes a very nice Rosette/Timbale Iron Set. It may can be purchased online at: Kitchen Kapers (http://www.kitchenkapers.com).
Date: May 30, 2002