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

"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
>
>

"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
>
>

I was told that butter makes the pizzelle soft & not crisp. That's why I
used the oil.
axiously waiting to hear from you :-)

Thanks
Spoons


"Teri" > wrote in message
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
>>
>>
>
>

"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
> >
> >
>
>
>

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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


** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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

** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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

"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
> >
> >
>
>
>

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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


** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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

** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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



** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

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

Here's the one I have:
3 eggs
1 3/4c flour
3/4 c sugar
1Tb vanilla
1/2 c butter or margarine (my recipe specifically states do not use oil)
2 tsp baking powder
-Beat eggs, adding sugar gradually. Beat until smooth
-sift flour and baking powder - mix w/egg mixture until smooth
-dough should be sticky enough to be dropped by spoon
-makes approx. 30 pizelle

Now, we usually use my mom's recipe which, iirc is very similar to this one
(i'd call her but she's on vacation - let me know how these come out and if
they're not what you expected I will be sure to get her recipe when she gets
back). When you lift the pizzelle off the iron it will be a little soft-
make sure in cools flat. OR you can let it cool on an upside down glass...
molded to it, iykwim and fill it with a scoop of ice cream :-). I know that
a lot can depend on the pizelle maker. My mom's is awesome - the grooves are
deeper than mine - I have a salton that I'm gonna get rid of - and get the
same type of one she has... I think it's something like vittatonio??
Teri


"Spoons" > wrote in message
...
> I was told that butter makes the pizzelle soft & not crisp. That's why I
> used the oil.
> axiously waiting to hear from you :-)
>
> Thanks
> Spoons
>
>
> "Teri" > wrote in message
> 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
> >>
> >>
> >
> >
>
>

Hahabogus wrote:
> 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.

Intriguing. Kind of like cheese straws, but shaped like wafers. I've
never had savory pizzelle, but I might give this recipe a try!

Jeff

On Sat, 15 Jan 2005 02:56:04 -0500, "Spoons"
> wrote:

>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
>

Hmm, doesn't seem right- 12 eggs and a cup of oil for 3 c flour.
Wasn't it soup?

Try another recipe!

Sue(tm)
Lead me not into temptation... I can find it myself!

"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.


This is the recipe we've used for years.We use anise oil in some, vanilla in
others.

It could also be your pizzelle maker also. Is it the cast aluminum that
makes them very thin, or one of the Teflon coated waffle iron jobs that
makes them too thick?


Pizzelles





Ingredients:



6 eggs at room temperature

1 1/3 cups sugar

1/2 lb margarine, softened

4 cups flour

1 T baking powder

3 T vanilla or 2 T anise









Beat eggs, adding sugar gradually. Beat until smooth.



Add melted margarine and vanilla. Sift flour and baking powder together and
add to the egg mixture.



Mix until smooth batter is sticky but loose enough to be dropped by spoon.







Makes 80 to 100



Optional: Crush anise seed with mortar and pestle and add to
mixture.

Add cocoa mix to make a chocolate version













This is a favorite for holidays and special occasions.

"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.


This is the recipe we've used for years.We use anise oil in some, vanilla in
others.

It could also be your pizzelle maker also. Is it the cast aluminum that
makes them very thin, or one of the Teflon coated waffle iron jobs that
makes them too thick?


Pizzelles





Ingredients:



6 eggs at room temperature

1 1/3 cups sugar

1/2 lb margarine, softened

4 cups flour

1 T baking powder

3 T vanilla or 2 T anise









Beat eggs, adding sugar gradually. Beat until smooth.



Add melted margarine and vanilla. Sift flour and baking powder together and
add to the egg mixture.



Mix until smooth batter is sticky but loose enough to be dropped by spoon.







Makes 80 to 100



Optional: Crush anise seed with mortar and pestle and add to
mixture.

Add cocoa mix to make a chocolate version













This is a favorite for holidays and special occasions.