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Showing 1-3 of 3
on November 29, 2009
This recipe is one my mom made for me when I was a kid at Christmas time! I recently found an old wrought iron rosette iron at an antique sale and couldn't wait to try it out! I made the recipe as written but the batter wouldn't stick to my iron even after it rested and the iron was preheated. I had to add 1/2 cup of flour and then it was PERFECT. Worked very well! This certaintly takes some practice but is well worth it! It was hard to keep my husband from eating these as they were made! As the recipe states...it's very important to watch the temp of your oil. Too hot and they will burn, too light and they won't come off the iron or they will get oily. Let the oil heat up if you need to replensh it. I kept my iron resting in the pan so that it wouldn't cool off between cookies. I also used a heat resistent spatula to help coax the cookies off the iron. Super good!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Animal Azar
on January 26, 2010
Wow, thanks for a great recipe! I have always wanted to make these but I had a hard time finding the iron. Can we call it a wand from now on? For any one who is making these for the first time like I was, here are a few things I learned. I noticed that after you dip the wand in the batter, if you wait just a second to let it sizzle before you pull it out, they seem to slip off better when you put it in the oil. I also noticed that you want to only dip the coated wand in the oil about as deep as you dipped it in the batter, don't submerge it. Finally, my favorite, is that I noticed that it is time to flip the cookies when the holes are as brown as you want the whole cookie, that is an easy way to tell. Since it was my first time I just made them one at a time and I avoided any accidents that way. I didn't add any flour to the recipe, (though I did put 1/4 tsp of vanilla) and mine turned out lovely. But the advice to keep the iron in the oil to stay hot in between use was very helpful. Make sure that thing stays nice and hot! Thanks again, for the recipe and the reviews.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Nor Cal Cook
on December 24, 2009
This has been a tradition for me for years, but misplaced my recipe when I moved. I, too needed to add about a third cup of flour, and they turned out beautifully. My neighbors love them! Thanks.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (10 g)
Servings Per Recipe: 48