CRULLERS (Scandinavian Rosettes, deep fried, Christmas)

2 eggs
2 t sugar
1/4 t salt
1 cup milk
3 t lemon extract
1 cup sifted flour
shortening or salad oil
powdered sugar

Beat eggs, sugar, salt, milk, and lemon extract together until mixed but not foamy.  Beat in flour.  Batter should be smooth and like thick cream.  Let stand 2 hours.  Heat oil or shortening to 370.  For each rosette, preheat iron in oil, then dip hot iron in the batter.  Don't let batter come over top edge or iron.  Lowewr iron into oil for 30 seconds or until golden brown.  Remove and loosen with fork.  Drain.  Store in airtight container to keep crisp.  Sprinkle with powdered sugar before serving.  Makes 40.

This recipe card was actually inside the little box with the frying irons, a couple different designs.  I've been putting off making this just because it seemed like sort of a hassle.  I remember her making these when I was little, and they always turned out so pretty.....mine, not so much!  I could not get the hang of making these rosettes, and they kept getting stuck in the iron which is just a big mess.  I finally just dribbled the batter into the hot oil funnel cake style, dusted with powdered sugar, and served.  Of course they taste great, and nobody was any the wiser that that's not what they were supposed to look like!  Oh, well.  I will keep this card, though, in the box in case down the road one of my daughter-in-laws or granddaughters wants to have a crack at it! (Whoever masters this skill gets to keep the kit!)