This is one of my most treasured possessions. Many people probably don’t know what it actually is or what to do with it. It is a rosette iron. My late father gave this to me when I was about 7 years old, it’s one of the few things that I still have from my childhood. It’s been with me through move after move, and has never been lost.
The love of rosettes came from my step great grandmother, we called her Mémère so I honestly don’t know her real name. When we would go visit her she would make us plates of these delicious delectable, they were consumed in a blink of an eye. Honestly, I think the biggest fan of her rosettes was my dad, and she knew it. She would make an extra plate of them to send home with him to enjoy later.
On one visit to see Mémère she asked me if I wanted to help her make the rosettes while the other kids ran to the pond to catch bullfrogs, I was so excited. I couldn’t wait to learn how you made these special treats. When she took out her rosette iron I was so intrigued, I couldn’t wait to see how she did it. My memory of the actual making of the rosettes is a little foggy, I barely remember it, but I do remember my dad’s face when I brought him the plate of rosettes that I made. Even to this day, rosettes can bring a tear to my eye.
It was after that little cooking lesson that my dad bought me my rosette iron. Not sure how many 7 year olds would have been as excited as I was to receive such a gift, but I never was the “normal” one of a bunch. I already had a Betty Crocker cookbook, and guess what was in it…a recipe for rosettes. It’s actually the one I still use to this day. Occasionally I will add a little vanilla to the batter, but the majority of the time I do not.
In the beginning my technique was a little rough…I didn’t let the iron heat up properly, or I wouldn’t have the perfect temperature for the oil, but it was all things I learned as I went. These days I have it down pretty good, my rosettes are as I remember them so many years ago. Some day I hope to pass this iron along to one of the twinadoes. Not sure if they will get my love of cooking, but I sure hope at least one of them does.
For the Recipe:
1/2 c. milk
1/2 c. flour
pinch of salt
2 tsp. sugar
1 tbsp. oil (I use canola)
1 tsp. vanilla extract (optional)
oil for frying (I use canola)
Heat oil over medium heat, you don’t want it to get too hot or the rosettes will burn quite quickly. You might need to adjust your temperature as you go.
While the oil is heating, mix all ingredients in a bowl that is small enough for the rosette iron to be able to get coated in the batter.
Heat your iron in the hot oil, then dunk into the batter. You should hear a little sizzle and the batter should stick to the iron. Place in the oil and cook until they get a golden brown color. Set them on some paper toweling to drain. Cook up the remaining batter the same way.
You can then eat them as is, sprinkle with powdered sugar or put chocolate on the top. I melt chocolate chips then drizzle over the top, so delicious!