Monday, March 24, 2008

Swedish Rosettes

2 eggs, slightly beaten
2 teaspoons sugar
¼ teaspoon salt
1 cup milk
1cup flour
1 tablespoon lemon extract

Add sugar to eggs than add milk. Then add flour and salt beating until smooth. It should be the consistency of heavy cream. Add flavoring. Dip rosette iron in batter and deep fry in hot Crisco. (They are better in Crisco – don’t use cooking oil.)

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