Whole Wheat Rosettes
1 Tablespoon whole cane sugar
1 cup whole wheat pastry flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
confectioner's sugar to sprinkle on top
Place a sauce pan or low pot with oil about 2 inches deep and heat to 375 degrees F. Combine eggs, sugar and salt, beating well. Add flour and blend with fork or whisk. Add milk, a little at a time, making sure to eliminate lumps, and stir until smooth. Place the iron into the hot oil and and heat for 2 minutes. Lift out and let excess oil drip from the iron for a moment. Dip into the batter to slightly below the top edge of the iron and immediately transfer to the hot oil. Hold the iron in the oil (keeping it off the bottom of the pan) for about 30 seconds, or until golden. Lift out, turn upside down to drain excess oil. Using a fork, gently push the rosette off the iron onto paper towels placed on a cooling rack. Reheat the iron in the oil for 1 minute and cook the next rosette. Repeat until batter gets too low. Let rosettes cool, then sprinkle with confectioner's sugar.
The amount this recipe makes is dependent upon the size of the iron(s). I got about 18 large cookies out of it. This recipe was adapted from a recipe submitted to allrecipes.com by Pat Kersteter.
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