"Teri" > wrote in
news
>
> "Spoons" > wrote in message
> ...
> > Hi all,
> >
> > I received a pizzelle machine for Christmas and I just made my
> > first batch
> a
> > few days ago & even though they turned out great they just don't
> > taste
> like
> > store bought. I find mine were very heavy & dense. I like the
> > store
> bought
> > kind where they are so light in weight & melt in your mouth. Is
> > it
> possible
> > to get the light & airy pizzelle of store bought?
> > I've done a search and all the recipes I've found are the same.
> >
> > My recipe was for a large batch
> >
> > 12 eggs
> > 1 cup oil
> > 1 tsp lemon zest
> > 2 tsp lemon juice
> > 3 tbsp zambucca liquor
> > 3 cups flour
> >
> > Thanks
> > Spoons
>
> Give me a little while to dig out my recipe. I see immediately that
> yours uses oil and mine uses butter and not that much flour and
> sugar, I think. Teri
> >
> >
>
>
>

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Parmesan Chive Pizzelles

none

3 x eggs, lg
1/2 cup butter or margerine, melted
1 cup flour, all-purpose
1/4 cup cheese, parmesan, grated
2 teaspoon baking powder
3 tablespoon chives, finely snipped
1/2 teaspoon salt
1/8 teaspoon pepper, ground, red

In medium bowl, beat eggs with butter until blended. Stir in remaining
ingredients until blended. With pizzell iron, use batter to make
pizzelles according to manufacturer's instructions. Make pizzelles up
to 1 week ahead of serving; 1/2 hour before serving, preheat oven to
250 degree. Wrap pizzelles in aluminum foil; heat in oven until warm.

Yield: 4 servings



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Pizzelle

none

4 large eggs
1 cup granulated sugar
1/4 teaspoon salt
1/2 unsalted butter
2 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1 tablespoon baking powder
3/4 cup ground hazelnuts

Whisk the eggs with the sugar and salt until light. Melt the butter
and stir in. Sift together all the remaining ingredients except the
hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron
and place 1 teaspoon of batter on each imprint. Close iron and bake
30 seconds. Cool on racks.

Yield: 6 servings



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Pizzelle (Itailian)

none

6 eggs
1/4 cup vegetable oil
1/4 cup butter or margarine
1 1/2 cup sugar
1/4 cup vegetable shortening
2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon flavoring (anise, lemon, vanilla or almond)
2 1/2 cup flour

Blend ingredients together, adding one at a time. Drop batter by the
teaspoonful onto center of each cookie section. Close lid and allow
to cook 30 to 45 seconds or until lightly brown. Allow to cool on
wire rack or towels. Dust with powdered sugar. Cookies may be
served flat or rolled tightly into a cylinder. Cookies must be hot
during rolling and held in shape until cool.

Yield: 1 servings


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Pizzelle Alle Nocciole

none

4 large eggs
1 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter
2 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1 tablespoon baking powder
3/4 cup ground hazelnuts

WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter
and stir in. Sift together all the remaining ingredients except the
hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron
and place 1 teaspoon of batter on each imprint. Close iron and bake
30 seconds. Cool on racks.

Yield: 6 servings



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Pizzelle Cookies

none

6 large eggs
1 1/3 cup sugar
2 2/3 cup flour
2 teaspoon baking powder
2 teaspoon anise (up to 3)
2 sticks melted butter

These cookies are for an electric pizzelle iron, I have been making them
for 30 years.. The original recipe came from a dear friends grandmother:

Mix all together in a large bowl, I let it sit about an hour, it is a
little thicker than pancake batter, then put about a large walnut sixe in
the middle of each side and cook till light brown. The first few need to
bedisguarded till the iron seasons. In the beginning I used to brush a
littlebutter on the iron but after all these years of use it is well
seasoned andI don't need to do this any longer. After they cool I
sprinkle
a little powered sugar on each one. They store wonderfully in an old
coffe can (5 lb.) They also roll nicely around a wooden spoon handle
when
warm. I hope you enjoy them. Makes 50

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by
(MRS JUDITH S SARACH) on Sun, 12 Jan
1997.

Yield: 1 servings



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Pizzelles

none

2 cup flour
3/4 cup sugar
1 tablespoon baking powder
1/3 cup margarine or butter, melted and coo; led
1 1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
2 teaspoon vanilla
3 eggs

Stir together flour, baking powder, nutmeg, and cardamom. In a small
mixer
bowl beat on high speed about 4 minutes or until thick and lemon colored.
With mixer on medium speed, gradually beat in sugar. Beat in cooled
margarine or butter, and vanilla. Add flour mixture; beat on low speed
until combined. Heat pizzelle iron according to manufacturer's
directions.
Place slightly rounded tablespoon of batter slightly off-center towards
theback of grid. Close lid. Bake according to manufacturer's directions.
Turn out wafer onto a paper towel to cool. Repeat with remaining batter.
Makes 18. (32 pizzelles; 30 per lb, trimmed) Input: 12/18/91

Recipe by: Better Home & Gardens, Christmas Posted to MC-Recipe
Digest V1 #597 by "Patricia Minotti" > on May 5, 97

Yield: 1 servings

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Italian Pizzelle Using Anise

none

3 cup sugar
3 1/2 cup eggs
2 1/4 melted shortening
1 (use a combination of butter
1 margarine, and crisco)
5 tablespoon grated orange peel
3 tablespoon grated lemon peel
3 teaspoon orange extract
2 teaspoon lemon extract
1 cup artificial vanilla extract
1 teaspoon anise oil or
1 bottle anise extract
1 (not as strong flavor
1 as the oil)
7 8 cups flour

You need a pizzelle iron to make the cookies. These can be found at
Safeway or any good Deli or specialty food or cooking store. They are
about $50.

Whip the eggs until very frothy. Add the sugar and cream well. Add the
melted shortening--be sure it is not hot--and cream well. Add the
flavorings and mix well.

I use anise oil because the flavor is more intense--use just a little
more
if you really like a strong anise flavor.

Measure half the flour in a very large bowl--8 qt. size or better--add
the
egg mixture and mix together with a heavy wooden spoon--or any large
spoon.
Add the remaining half of the flour one cup at a time and mix well. You
have added enough flour when the mixture "glomps" off the spoon and is
still a little runny--not real thick. Usually 7 cups of flour is
adequate--depends on the weather (really!).

Heat up the iron for a few minutes then make the cookies by placing 1
full
teaspoon full of the dough in the center of each form. Press closed
tightly and cook for about 1 minute. Immediately move the cookie to wax
paper to cool. The cookies are very soft at this point and will take the
shape of any bumps in the wax paper--so make it smooth. This recipe makes
about 14 -20 dozen cookies depending on the size you make them. It can be
cut in half easily without losing any flavor. When the cookies are
thoroughly cool--crisp--stack them and leave them in the open--do not
cover
they will become very soft and unappetizing. If you can, do not eat them
for about 3 days to a week. The flavor of the anise improves with a few
days age.

Enjoy. Diane M. Ferrell

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

Posted to MC-Recipe Digest V1 #706 by Lisa Clarke > on Aug
1,
9

Yield: 15 dozen



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Italian Pizzelles

none

3 eggs
1/2 teaspoon anise seed or extract (optional)
2 teaspoon baking powder
1 teaspoon vanilla extract
1 3/4 cup flour (all purpose)
1/2 cup butter, margarine, or oil, melted (; 1/4 lb)
3/4 cup sugar

Beat eggs and sugar. Add cooled melted butter or margarine, and vanilla
and
anise. Sift flour ad baking powder and add to egg mixture. Batter will
be
stiff enough to be dropped by spoon. Batter can be refrigerated to be
used
at a later time. Makes 30 pizelles.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

Posted to MC-Recipe Digest V1 #706 by Lisa Clarke > on Aug
1,
9

Yield: 30 cookies




--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl