My mom used to make what she called "Butterflies" with a rosette iron. I loved them. I still had the recipe after all these years, but have wondered for years if I even needed the wand. I wanted to use the batter to make funnel cakes. It worked. Here is how you make them.
1 cup milk
1/2 tsp salt
3 tsp sugar
1/4 tsp cinnamon
Vegetable oil or shortening
Mix all ingredients until smooth.
Cut a hole in one of the corners of the plastic bag. I cut mine somewhere between 1/4 to 1/2 inch wide. The smaller the hole is in your bag, the thinner your batter will be when it comes out leaving you with a thinner, crispier funnel cake. The bigger the hole is in your bag, the wider your batter will be when it come out giving you a thicker, softer funnel cake. I prefer it softer so I cut it closer to 1/2 inch.
Fill an iron skillet with vegetable oil or shortening until it reaches about 2 inches up the sides of the skillet. Heat oil on medium to medium-high heat. Test the oil for readiness by sprinkling a drop or two of water in the oil. Be careful, though. If the oil is ready, it will bubble and pop. Squeeze out the batter into the oil making sure to criss-cross the batter back and forth upon itself. This part is important. If the batter is not connected, the funnel cake will not stay connected when you go to flip it over. Fry on the first side until lightly golden brown. Carefully flip the cake using tongs or large spatulas and fry on the other side until lightly brown. Remove from oil and allow the extra oil to drip back into the skillet.