Chinese Rosettes 1978 Recipes

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

CHINESE ROSETTES 1978

Steps:

• Beat the egg well with the milk.
• Add dry ingredients until a batter is formed and smooth.
• Heat the oil to 360 degrees.
• Dip in the rosette iron to heat.
• Dip into the batter 3/4 ways up.
• Fry until golden.
• Push off with a fork.
• When cool dust with confectioners powdered icing sugar.
• This recipe stays nice and crisp because of the cornstarch.
• I have been using this one since 1978, and proved out to be the best for us due to the crispness.
• Store in a large tin container.
• I always double this amount when making.

SWEDISH ROSETTES

Steps:

• Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.
• Place the rosette iron in the oil and heat oil to 180 C; remove iron.
• Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.
• Fry the rosette in the hot oil until golden brown, approximately 1 minute.
• Push the rosette from the iron with a fork and drain on paper towel.
• Heat the iron in the oil again before making the next rosette.
• Dip the cooled rosettes in granulated sugar.
• Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.

ROSETTES

Steps:

• In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.

ROSETTES

Steps:

• Make the rosette iron hot by dipping it in hot oil.
• Dip iron in batter.
• Dip iron in hot oil again and in about 30 seconds, gently pry batter off the iron with a fork until it falls away from the iron into the hot oil.
• Fry until light golden brown.
• Remove from oil and drain on paper towel.
• When cool sprinkle with icing sugar.

CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978

Steps:

• Sauce;.
• Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
• Heat the two cups peanut oil in the wok to 375 degrees F.
• Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
• Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
• Drain all oil now into a stainless pot to cool and use for another use.
• Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
• Add in the green sliced onion, garlic, and stir fry for 30 seconds.
• Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
• Quickly toss in peanuts.
• Serve over steamed rice.

NEW YORK BROWNIES 1978

Steps:

• Preheat oven to 350 degrees F.
• Grease and parchment line a 11 x 8 inch brownie pan.
• Melt the dark chocolate and the butter until melted and creamy.
• Set aside.
• Chop the milk chocolate, and set aside.
• Beat the eggs and sugar well, then add in the melted dark chocolate and butter.
• Stir in the self rise flour.
• Stir in the chopped milk chocolate.
• Pour into pan and bake 35 minutes, or until just done, still shiney on top.
• The original recipe says to preheat to 375 degrees and bake 40 minutes--.
• Remove and cool in pan completely.
• Place in fridge overnight covered for easier cutting.
• thats if they last that long--.

CREAM BREZELI (SWISS COOKIES)

Steps:

• Mix all ingridients well.
• Leave dough rest for 1/2 an hour.
• Brush oil (or liquid butter) on tin surface.
• Place 2 tablespoons of dough on middle of iron.
• Close iron carefully.
• Separate Brezeli when cold.
• IMPORTANT: Brush iron with oil or liquid butter every time!