On Dec 15, 8:31Â*pm, pamjd > wrote:
> On Dec 15, 7:35�pm, Blinky the Shark > wrote:
>
>
>
>
>
> > Melba's Jammin' wrote:
> > > Gotta make some for delivery Thursday morning and I don't want to be
> > > doing them that morning as I did last year (what the hell was I
> > > thinking?). �Will they still be tasting tan delicioso if I make them
> > > tomorrow afternoon? �They'll be nekkid and devoid of any sugary stuff on
> > > top.
>
> > Anyone have any other names for those? �I remember my mom and grandmother
> > making them when I was a lad in the 1950s, but I'm pretty sure we didn't
> > use that name and not being able to remember what we've called them all
> > this time has bugged me for years.
>
> > --
> > Blinky
> > Killing all posts from Google Groups
> > The Usenet Improvement Project -http://improve-usenet.org
>
> They should be fine. Â*A friend of mine also freezes hers because she
> makes them ahead of time. Â*I got some very pretty extra large
> snowflake irons at the hardware/gift and cookware shop in Decorah
> Iowa. Â*They are about 4" across.- Hide quoted text -
>
> - Show quoted text -
baking911.com
Helpful Hints
Season the iron before using it for the first time. Keep them dipped
in 350 degrees F oil for about 20 minutes. When done BLOT on a paper
towel.
Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes.
Drain excess oil from iron; dip in batter about 1/2 way. If batter
doesn't adhere to iron, then iron is too hot or too cold. Reheat iron
1 minute; make next rosette. If you have two rosette irons, reheat one
while using the other.
Stir batter from time to time as you will get some oil in it.
After making the rosettes, place them in a single layer on paper
towels on a cookie sheet in a preheated 300 degree F that has been
turned off. Let the cookies cool in there. This keeps them crisp and
they won't get soggy. When cool, sprinkle with a light dusting of
confectioners' sugar. If they are still warm, the sugar will melt into
the cookie.
When using shell-type rosettes, leave the mold in the batter long
enough to give the cup a chance to form.
To make crispier rosettes, cover and refrigerate the batter at least
2 hours before using.
If excess batter adheres to the top of the mold, cook as usual, then
carefully remove the excess with a knife, for easier release.
Rosettes can be stored in airtight containers for months. They also
can be frozen, ready for any occasion. If needed, re-crisp in minutes
in a 300 degrees F oven.