I have tried to lighten a lot of my recipes, and this is another one in the long line. Not only did I lighten it, but then I fried it. So I am not sure really how much that actually did for me, but at last I felt better about it.

My dad’s mom, Grandma Grace, always would make these special little fried cookies. They are like puffy, crunchy little doughnuts.

I made them on our recent “vacation” day. We decided we would pretend we were on vacation one Saturday recently. We got up, had these Rosettes for breakfast, went to the Children’s Museum, out for lunch, to an inside garden, out for Nitro Coffees (kids got a brownie) and then to the Memorial Union for a beer (kids played games). We topped it off with getting Poke take-away for us, and the kids got pasta when we got home. It was a real vacation and we were all happy with the day.

 

So here is the box and an example of what you can make from the batter. I make them all, but used the Timbale (cups) to make a dessert with the Greek Yogurt Cream and fruit.

Rosettes

2 eggs
1 tbsp sugar
1 cup Unsweetened Almond Milk
1 cup All purpose Flour
1/4 tsp kosher salt

Put everything into a blender and blend. Pour into a shallow bowl. Heat at least 2 inches of vegetable oil to 325°F. Immerse the rosette cookie mold in the hot oil before using. Shake off the excess oil. Carefully place in the batter so the mold is covered but not over the top of the mold (otherwise the cookie can’t be removed from the mold). Immerse the mold again into the oil covering it completely. Let cook until the rosette slips off of the mold. It may need a little help to be removed.

That’s it! Shake a little powdered sugar over the cookies or leave them as is. The timbale molds I use to make a cup of the pastry. Then I like to make a tart like dessert out of topped with fruit.