Editor’s note: This reader recipe is an online addition to our September 2017 cover story, “Recipes from the heart.”
Rosettes
By Janet Brandsrud
A few years back when I was a member of Peace Lutheran Church of Edgemont, Ark., we held an international dinner, which they still do as a Thrivent fundraiser on occasion. We had food from many ethnic backgrounds, and because my husband was Norwegian, I decided to make rosettes, as they are a Scandinavian treat.
Recipe (makes 40 rosettes)
2 eggs
1/4 tsp. salt
1 tsp. sugar
1 cup milk
1 cup flour
Beat eggs, sugar and salt slightly, add milk and flour. Beat until smooth. Heat rosette iron well in very hot oil, dip into batter, being careful not to let batter run over top of form. Dip batter-coated iron into hot fat until nicely browned. Serve sprinkled with powdered sugar.
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