contributed by Dame Meme Hopmayer
1 cup flour
1/2 cup evaporated milk
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1 egg, unbeaten
Make the batter
1. Sift flour before measuring. Mix milk, water, sugar, salt and egg together. Stir slowly into flour, then beat until smooth with rotary or electric beater at medium speed.
Make the rosettes
1. In large saucepan, heat approximately 1 inch oil to 365°F.
2. Attach rosette iron to handle and immerse iron in hot oil until thoroughly heated.
3. Lift out iron, shake off excess oil (or blot with paper towel).
4. Dip iron into batter, but only until it covers 3/4 of the iron. (Do not cover entire mold with batter). Hold iron in the bowl for a few seconds, lift it out and shake off any excess batter.
5. Dip the batter coated mold into the hot oil. As soon as the rosette begins to brown slightly lift the mold and let the rosette fall into the hot oil. Turn rosette over to cook for a few extra seconds.
6. With tongs, lift the finished rosette out of the hot oil and allow to drain on paper towels.
7. Repeat until all the batter has been used. You will lose a few of the first rosettes, but once you get going, you will be on a roll.
Allow rosettes to cool and dust with powdered sugar and place a dab of our favorite jam in the middle (I use seedless raspberry). Children love making these.