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Rosette Set $15.99
#9708
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Butterfly, 3.25" wide,
Rosette, 2.75" wide,
Patty Shell, 1-3/8" high, 1.75" bottom, 2.25" top,
Handle
 USA
Butterfly and rosette can also be used as cookie cutters |
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Rosette Set $15.99
#20340
|
Butterfly, 3" wide,
Flower, 3-1/8" wide,
Heart Shell, 1-1/8" high, 2.25" wide bottom, 3.25" top,
Handle
USA
Butterfly and flower can also be used as cookie cutters |
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Rosette Set $16.99
#120908
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Easter Egg, 2" x 3",
Standing Bunny, 2" x 3",
Sitting Bunny, 3-1/4" x 4-1/4",
Handle
USA
Can also be used as cookie cutters |
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Rosette Set $15.99
#7947
|
Star, 2.75" wide,
Bell, 2.75" wide,
Christmas Tree, 2.25" wide, 3" high,
Handle
USA
Bell and tree can also be used as cookie cutters |
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Rosette Set $14.99
#7950
|
Snowflake, 3.5" wide,
Evergreen, 2.75" wide, 4" high,
Handle
USA
Tree can also be used as a cookie cutter |
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Round Rosette Shell $5.99
#9706
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1-1/8" high,
1.75" bottom,
2-1/8" top
USA |
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Rosette Mold $4.99
#9709
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0.5" high,
2.75" wide
USA
Use also as a cookie cutter |
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Angel Rosette Mold $7.99
#21999
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5/8" high,
4" x 3" wide
USA
Use also as a cookie cutter |
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Heart in Heart Rosette Mold $4.99
#9707
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2-5/8" wide,
2-7/8" long,
1/2" deep
USA
Use also as a cookie cutter |
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Dove Rosette Mold $6.99
#120736
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1/2" high,
3-1/4" x 4-3/4"
USA
Use also as a cookie cutter |
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Hummingbird Rosette Mold $6.99
#120735
Temporarily unavailable
|
1/2" high,
2-3/4" x 4-1/2"
USA
Use also as a cookie cutter |
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Open Snowflake Rosette Mold $5.99
#9715
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3-1/2" wide,
1/2" deep
USA |
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Closed Snowflake Rosette Mold $6.99
#9724
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3-5/8" wide,
9/16" deep
USA
Use also as a cookie cutter |
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Florette Rosette Mold $5.99
#9704
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3-1/8" wide,
1/2" deep
USA |
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Butterfly Rosette Mold $4.99
#9702
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3.25" wide,
2.75" long,
1/2" deep
USA
Use also as a cookie cutter |
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Rosette Handle $4.99
#7231
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10" overall length,
3" long wood handle,
5/32" thick metal rod,
Threaded at end
USA
-This is the same handle that is included with the sets, and fits all
the above molds.
-If you are replacing an old handle, check the thickness of the rod on
your handle, or the thread opening on the mold. |
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Rosette Double Handle $5.99
#9722
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9-3/4" long overall,
5/32" thick metal rod,
Threaded at ends
USA
-If you are replacing an old handle, check the thickness of the rod
on your handle, or the thread opening on the mold. |
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The Art of Rosette Cooking, by Ursula
Kaiser $11.99
#9727
|
Over 140 recipes on using rosette irons, from breakfast to dinner
treats,
Line drawing illustrations,
6" x 9" soft cover format,
89 pages |
Top
Rosette Recipes:
Basic and Beer Recipe
1 cup flour
1/2 cup evaporated milk
1/2 cup water for Basic Recipe
or 1/2 cup beer for Beer Recipe
1 teaspoon sugar
1/4 teaspoon salt
1 egg, unbeaten
Sift flour before measuring.
Mix milk, water or beer, sugar, salt and egg together.
Stir slowly into flour, then beat until smooth with rotary beater or
electric beater at medium speed.
Cup 'N Chip Recipe
2 cups cold water
1 full box cornstarch
3 eggs
1-1/2 cups flour
1-1/2 cups sugar
1 teaspoon vanilla extract
Sift flour before measuring.
Mix water, cornstarch, eggs, sugar and vanilla together.
Stir slowly into flour, then beat until smooth with rotary beater or
electric beater at medium speed
Top
Directions
1. Prepare the batter.
2. Place approximately 2" of oil in deep fryer or saucepan.
3. Heat to 365°F.
4. Attach rosette mold to handle.
5. Immerse mold in hot oil until thoroughly heated.
6. Lift mold out, shake off excess oil, or blot on paper towel.
7. Dip mold into batter, but only until it covers 3/4 up the side of
the mold.
Important: Do not cover entire mold with batter, or the cookie will
get stuck on the it.
8. Hold the mold in the bowl for a few seconds, lift it out and shake off
any excess batter.
9. Dip the batter-coated mold into the hot oil.
10. As soon as the rosette begins to brown slightly, lift the mold, and let
the rosette drop gently into the hot oil.
11. Turn the rosette over to cook for a few extra seconds.
12. Using tongs, lift the finished rosette out of the oil, and let it drain
on paper towels.
Sprinkle with powdered sugar to taste, or use or cinnamon and granulated or
brown sugar, or fill with your favorite garnishment.
Helpful Hints
Use a thermometer specifically made for
the high oil temperatures. A deep fry thermometer that can remain in the oil
works best, so you can continually monitor the temperature and adjust as
needed.
Use oil that will withstand the high
temperature for prolonged periods of time, such as canola or peanut oils.
Season the molds before using for the
first time. Following the basic instructions in our Seasoning tutorial,
you'll get the best results by putting them on a pan or cookie sheet in the
oven, or, alternately, by keeping them dipped in 350°F oil for about 15
minutes.
When using shell-type rosettes, leave
the mold in the batter long enough to give the cup a chance to form. It must
be solid enough to fill with your favorite garnishment.
To make crispier rosettes, cover and
refrigerate the batter at least 2 hours before using.
Important: Do not cover entire mold
with batter, or the cookie will get stuck on the mold. Only allow
the batter to cover 3/4 of the way up the mold.
If excess batter adheres to the top of
the mold, use a knife to remove the excess, then cook as usual.
If the batter does not adhere to the
mold, check the temperature of the oil. For best results, keep the oil at
365°F.
Rosettes can be stored in airtight
containers for months. They also can be frozen, ready for any occasion. If
needed, re-crisp in minutes in a 300°F oven.
Rosettes are also great for decorations and ornaments.
Image from Party-Patty brochure, showing
Instructions for Using Rosette Mold
(Brochure from Hirco Manufacturing, about half century ago) |
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