This recipe is my homage to a specific food-related memory I have from the Little House on the Prairie television series. Remember the lunch buckets Ma sent to school with Mary and Laura? The props…
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You must have a rosette/timbale set to make these. Continuing with a 'cookie a day until Christmas' here is one of our family tradition's that goes back to my own childhood of visiting my Grandmother's house on Christmas Eve. My Grandma H. always (always!) did and I grew up loving them. Even as a child I didn't like things that were 'too sweet' and this one is not, save for the sugar sprinkled on top. They are a tradition in our home and I hope one day to share the tradition with my own grandchildren as well. You do need a Rosette/Timbale Set to make these. Rosettes 2 eggs 1 t sugar 1/4 t salt 1/2 t vanilla 1 c milk 1 c flour Break eggs into a bowl, add sugar, salt, vanilla, milk and flour. Beat briefly just until smooth. Do not overbeat! Too much beating makes your rosettes blistered and tough. Have hot oil, lard or shortening in a pan on the stove heating. Leave the rosette iron in the hot oil for several minutes while you make the batter. Dip the hot iron into the batter being careful not to let the batter come up over the edge of the iron. Dip just about 4/5th of the way up the iron. Immediately place the iron/batter into the hot oil. Hold the iron in place and cook the rosette until it's golden brown and crisp. The temperature of the oil is perfect when it takes about 25-30 seconds for the rosette to cook. Too fast and it burns, too cool and it will be soggy and greasy. Use a fork to shake the rosette off the iron and onto a paper towel lined rack. When they are cool sprinkle with powdered sugar. These can be frozen. This recipe will make about 40. If they do not come off the iron they were not fried long enough or you let the batter come up over the edge of the iron. If they are blistered and thick, you have beaten the eggs too much. If the rosettes drop off in the hot oil the iron is not deep enough in the oil. If they are not crisp they have been fried too fast or the oil was not hot enough. Heat the iron in the oil while you mix the batter You must have a rosette set to make these. Don't dip the batter up over the edge of the iron so they will slide off after frying. Drain on paper towels Sprinkle with powdered sugar for a delicious treat! You might be interested in;
by Jessica Kingstone
Alison Roman: 'Dit is geen cheesecake. Het is een cake gemaakt met cottagecheese (hüttenkäse). Hij is wat aan de custardachtige kant, dus als je ooit verlangd hebt naar iets wat tussen een cheesecake en een gewone cake in zit, dan is dit wel wat voor jou.' 'Het is een van de makkelijkste recepten in Zoet Genoeg; je maakt hem in één kom met gesneden fruit naar keuze. Net uit de oven is hij wat soufflé, met een donkerbruine, prachtig glanzende toplaag, terwijl het binnenste onmogelijk verfijnd en smeuïg blijft. Wat ik het lekkerste vind: de gekaramelliseerde korreltjes cottagecheese op de bodem.'Probeer ook de citroenroomtaart met zeezout van Alison Roman.
“今日はオレンジ🧡”
Aya, 20y/o, Apparel
