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Full Online Book HomeLearning KitchenBreakfastandbrunches - Waffles Rosettes By Swedishdish
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Breakfastandbrunches - Waffles Rosettes By Swedishdish Post by :gmling Category :Learning Kitchen Author :Unknown Date :December 2011 Read :845

Click below to download : Breakfastandbrunches - Waffles Rosettes By Swedishdish (Format : PDF)

Breakfastandbrunches - Waffles Rosettes By Swedishdish

1 cup milk
2 eggs
1 tbl. vanilla
1 cup flour
2 tsp. sugar
1/4 tsp. salt


Mix all ingredients together and blend until smooth. Pour into a wide dish, such as a pie pan.

Heat rosette iron in hot oil for 2 minutes, then dip into batter ( to about 3/4 of rosette form ). Quickly plunge into hot oil.

When bubbling stops, take rosette iron out of pan. Remove rosette from iron, gently easing it off with
a fork, if necessary. Drain on paper towels.

Immediately re-dip iron in batter and repeat process for each rosette.

Sprinkle rosettes with powdered sugar. Makes 70 rosettes.

Make batter the day before and refrigerate, covered, if desired.

For less crisp rosettes add 2 T. more flour.
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1 cup milk 1 vanilla bean, split lengthwise 3 tablespoons granulated sugar 1/2 teaspoon coarse salt 1/2 teaspoon cardamom 1 1/2 cups all-purpose flour 2 large eggs, lightly beaten 2 quarts canola oil Confectioners’ sugar for sprinkling Pour milk into a small bowl, and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and milk. Whisk until smooth and thick. Chill for at least 30 minutes. Heat oil in a 4-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Attach rosette iron to handle. Carefully dip
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