Thursday, December 15, 2011


Growing up in southern, rural Minnesota, I was surrounded by Scandinavian traditions. One of my favorites was fresh rosettes throughout the Christmas season. These were always a special treat at home, as they were one of the goodies that my family didn't make. (We had the tools to make them in our Christmas baking box, but for some reason, we never made any).

One day I was shopping at GoodWill, looking for unique dishes, and I ran across an old Nordicware Rosette tool kit, unused, in its original box. It wasn't priced, and the sales lady offered it at fifty cents - I couldn't pass it up!

In the years that I've been baking and cooking, I've never deep fried anything. (To be honest, the hot oil scares me!) I decided to give them a try. My husband has never had them, but he loves funnel cakes from the state fair, so I knew he would like these to.

Aside from overcoming the fear of frying, they really aren't difficult to make. While they may not make it on my annual baking list, I definitely plan on keeping the iron & recipe.

ROSETTES (From AllRecipes)
Makes approximately 4 doz rosettes

2 eggs
1 tablespoon white sugar
1 cup all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.

Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).

Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.

Reheat iron 1 minute; make next rosette. Sprinkle rosettes with confectioners' sugar prior to serving.


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