Divide this batter in half. Add red food coloring to one half and green to the
other. After the rosettes are fried, dust the red ones in confectioners' sugar
mixed with cherry gelatin and the green ones in confectioners' sugar mixed with
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract
In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well.
Stir in flour, sugar and vanilla extract; blend until smooth.
Cover with plastic wrap. Refrigerate one hour or overnight.
In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy
Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly
on paper towel. Dip lower part of hot iron into batter, letting excess drip back
into bowl. (Do not get batter on top of iron.)
Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into
oil. Cook until golden on one side; turn and cook on other side.
Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper
Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar.
Tart shells may be filled with sweet or savory fillings.
Savory Pastries: Omit sugar and vanilla extract
from basic batter. Add 1 teaspoon dried dillweed and 1/4 teaspoon salt.
Spice Pastries: To basic batter add 1/2 teaspoon
each ground ginger and ground cinnamon and 1/4 teaspoon ground allspice.