How To make Lemon Rosette
2 eggs
1 c. evaporated milk
1 c. flour
1 Dash salt
2 tbsp. sugar
2 tsp. lemon extract
Beat eggs with a blender. Add milk; gradually add flour, salt, sugar, and lemon extract. Batter will be smooth and creamy. Refrigerate 1/2 hour. Heat oil to 365 degrees. Preheat rosette iron by dipping into oil for 10 seconds. Drain slightly on paper towel. Dip hot iron into batter. Dip iron back into hot oil and let rosette drop into oil. Let brown on one side, turn and brown on other side. Remove from oil, drain on paper towel. Sprinkle with powdered sugar
How To make Lemon Rosette's Videos
How to Make Apple Roses in One Minute Video
Here is a 1-minute-long version of my renowned Apple Roses video.
Ingredients: to make 6 roses
1 sheet of Pepperidge Farm puff pastry, thawed
2 red apples (I used red delicious)
juice of half lemon
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of apricot preserve
cinnamon
powdered sugar for decorating (optional)
Direction:
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Buñuelos or rosette waffle dessert amuse
Hey guys, in this video I will show you how to make some delicious Buñuelos or rosette waffles. I serve it as a dessert amuse with a white chocolate cream and a mandarin gel. All three great recipes!
Buñuelos or rosette waffle stamp:
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Enjoy making this recipe!
Oil temperature: 180 degrees Celsius
Ingredients for the buñuelos or rosette waffle:
500 grams of milk
1 vanilla pod
270 grams of flour
4 grams of salt
2 eggs
100 grams of sugar
Some cinnamon powder
Ingredients for the white chocolate cream:
250 grams of milk
65 grams of sugar
100 grams of egg yolk
20 grams of corn starch
100 grams of white chocolate
Ingredients for the mandarin gel:
100 grams of sugar
4 mandarins
4 sticks of cinnamon
500 grams of mandarin juice
5 grams of agar
Edible flower leaves
Bon appetit!
Rosette Cookies
This traditional holiday cookie always brings back memories for me.
Here's a link where you can purchase Rosette Iron:
I highly recommend using a cooking thermometer for this recipe. It's the best way to gauge the temperature of your oil. Here's a link where you can purchase one:
It's best to make the batter a few hours or the day before you make the cookies. You want your batter to be well chilled before you start.
Ingredients:
1-1/4 cups of flour
1 cup of milk
2 eggs
1/4 tsp of salt
1 TBS of sugar
1 TBS of vanilla extract (you can also use other extracts for different flavors)
Oil for frying
mix your ingredients, chill the batter and make sure your oil is at a constant 360 - 370 degrees for best results
drain on paper towels, let cool, the top with powdered sugar
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ONE BATTER TWO FLAVOUR CAKE RECIPE | ORANGE & LEMON CAKE FLAVOUR RECIPE | WITHOUT OVEN | N'Oven
#Cake_Recipe #Orange_Cake #Lemon_Cake
ONE BATTER TWO FLAVOUR CAKE RECIPE | ORANGE & LEMON CAKE FLAVOUR RECIPE | WITHOUT OVEN | N'Oven
INGREDIENTS & PROCESS:
3 EGGS
BEAT FOR 1 MIN.
¾ CUP SUGAR
BEAT UNTIL FLUFFY
½ CUP OIL
BEAT FOR 1 MIN.
1 TSPN VANILLA ESSENCE
1 CUP FLOUR
1 TSPN BAKING POWDER
SIEVE
MIX WELL
DIVIDE THE BATTER
ORANGE BATTER
¼ TSP ORANGE EMULSION
3-4 DROPS ORANGE FOOD COLOR
MIX WELL
LEMON BATTER
¼ TSP LEMON EMULSION
3-4 DROPS GREEN FOOD COLOR
MIX WELL
6 INCH MOULD
DIVIDE WITH A FOIL PAPER
ORANGE BATTER
LEMON BATTER
MAKE PATTERN
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© N'Oven®
Perfect Easter Favorite cookie Anginetti knot cookies - Italian Anisette Cookies.
#anginetti #anisette #anisettecookies
To print the ingredients & recipe, please click the link below:
Ingredients:
3 eggs at room temperature
1/2 cup sugar (100 g)
1/2 cup oil sunflower/grapeseed/light olive oil (120 ml)
2 tbs anise liqueur (Sambuca)
1 to 2 tsp anise extract
3 cups flour (400 gr)
3 tsp baking powder
1/4 tsp salt
Ingredient for Glaze:
3 cups confectioners sugar/powdered sugar/10X (420 g)
1/4 cup milk or less
1/4 tsp anise extract
Directions:
Step#1- In a large bowl combine egg and sugar. Using a handheld mixer mix until sugar is dissolved.
Step#2- Slowly add the oil and continue mixing. Add the anise extract and Sambuca. Set aside.
mix flour, salt and baking powder in a bowl.
Step#3- Sift the dry ingredients into the egg mixture. Using a spatula gently fold everything together until it creates a dough.
Step#4- Place in a plastic wrap and refrigerate at least for 30 minutes.
Step#5- Cut dough in four pieces. Roll out 3/4 of an inch logs and cut them in 6 inch pieces. Roll the log as if you were making a knot. (See video)
Step#6- Place on a large cookie sheet covered with parchment paper and bake for 15 minutes at 350°F (180 Celsius)
(Don’t over bake as they should be a pale golden color).
Step#7- In a large bowl add powdered sugar and anise extract. Slowly add milk and mix using a whisk. As the sugar absorbs the milk keep adding a little more until smooth and thick.
Step#8- Dip tops of cookies in glaze, sprinkle your favorite color sprinkles or leave plain.
Lemon knots
Step#1- Substitute Sambuca with fresh squeezed lemon juice and zest of a lemon. For the glaze instead of milk use lemon juice
Step#2- Omit anise extract
Step#3- For vanilla knots substitute Sambuca with milk and add 1 tsp pure vanilla extract.
These cookies are wonderful for many different occasions, just adjust the sprinkles accordingly.
Buona Pasqua ????
Rosette Cookies
Ingredients
Boiled water
Lemon
Sugar
Vanilla sugar
1 egg
Milk
Flour
Vegetable oil