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Thread: Pizelle Recipe

  1. #11
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    My father mailed these to me in michigan at christmas. He never made anise as we don't care for that. But my clients got to taste every flavor possible, lemon zest,Lorraine lemon flavoring, orange zest, orange flavoring, choc, pecan, he always had so many bottles of lorraine oil to use. I was a nail tech in a busy salon and I would put these out for all to enjoy. I will find his recipe and post this weekend. He loved pecan, he would grind up pecans and add to batter.

  2. #12
    Super Member Tink's Mom's Avatar
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    Quote Originally Posted by BMP View Post
    I make these every year and I dont care for the anise flavor either.
    3 eggs
    3/4 cup sugar
    3/4 cup flour
    6 tablesp melted butter1 tablsp baking powder
    2 teasp almond extract or vanilla (I prefer the almond)
    I use this same recipe...I like the anise, but hubby doesn't...orange extract is very good in this.
    Tink's Mom (My name is really Susie)

  3. #13
    Super Member DogHouseMom's Avatar
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    I have a Vitantonio Pizzelle maker. I've have used this same Pizzelle maker for ... over 40 years I guess. It was my mothers when I was a little girl (I am now 52). No idea how long Mom had it before I came along.

    My recipe is pretty much the same LynnSv's. I like the Anise flavor (I remember when mom used to buy real Anise Oil from the Pharmacist) but you can omit that and add any flavoring you desire, and as others have noted - very finely chopped nuts ("meal") - but if you use nut meal - omit the same amount of flour. I buy the nut meal from http://www.sunnylandfarms.com/search...h=pecan%20meal - look under Pecan's for Pecan Meal.

    One of my favorite recipes is to substitute 1 cup of flour for 1 cup of Pecan meal, add vanilla and orange extract. I tend to always add more extract than the recipes call for.

    Word of caution ... when you get your Pizzelle maker it will need to be seasoned. Once seasoned it will never stick but DON'T WASH IT!! Just let it cool then wipe it with dry paper towel if necessary.
    May your stitches always be straight, your seams always lie flat, and your grain never be biased against you.

    Sue

  4. #14
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    Quote Originally Posted by lynnsv View Post
    the best iron I have found is made by the Palmer company. My recipe came from my Italian mother-in-law and makes between 5 and 6 dozen.
    2 sticks oleo and 8 eggs; cream together and then add
    2cups sugar, 1 tbsp vanilla, 1 tsp anise and 1 tsp orange extract. Mix well and then add 5 cups of flour, one at a time.
    enjoy
    Yesterday I bought a Pizelle Maker. It is the double one from Palmer company. Can't wait to try it. If only I had time.! I need to get off the computer now, too, as I have two custom quilts yet to quilt for my sister-in-law that she needs by Christmas. UGH! There may be NO Xmas goodies at my house until AFTEr Xmas!

  5. #15
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    My quilter's friend, you can omit the anise, whiskey and brandy, Use the basic recipe and a drop of Vanilla or almond extract. For the Pizelle maker or Iron, Buy the one that made in ITALY, I still got mine for over 25 years now, you'll be surprised there's a lot of brand. Happy cooking.

  6. #16
    Super Member Mitch's mom's Avatar
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    You can't beat a Palmer Iron. I bought 2 of mine from www.fantes.com. They are made 100% in the USA, warranted for 5 years and use coils like an electric stove instead of wire coils for even heating. Mine have run for hours at a time with no ill effects to the iron - my feet are another story!

    I put my iron on a cookie sheet - it saves clean up time and my counters.

    To season your iron the first time you use it each year take 2 slices of bread and cover them heavily with solid shortening (Crisco is the only thing that works each and every time) When the iron has pre-heated for 15 minutes put the bread slices on the iron and close the lid and latch it. Shortening will boil out of the iron, this is why I use a cookie sheet. Let toast for 3 to 4 minutes. remove the bread and put a spoon of pizzelle batter on each design. cook them then throw them away - now you are ready to bake!

    Pizzelle
    2 cups butter melted then cooled
    12 eggs room temperature
    24 1/2 ounces granulated sugar
    29 ounces of all purpose flour
    2 tsp. salt
    2 tablespoons fresh/new baking powder
    1/4 cup real vanilla extract.

    Beat your eggs and sugar until well blended, add butter and beat for 2 minutes. Slowly add the flour, salt and baking powder. Mix until no lumps but don't over beat the batter to prevent tough cookies. Use a 1/2 ounce ladle to spoon the batter onto the iron grids. Makes 9 to 11 dozen.

    Chocolate Pizzelle: substitute 3 ounces of cocoa powder for 3 ounces of the flour, add 1 tsp instant coffee crystals or espresso powder (optional).
    Last edited by Mitch's mom; 12-23-2012 at 07:51 AM.

  7. #17
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    Quote Originally Posted by Mitch's mom View Post
    You can't beat a Palmer Iron. I bought 2 of mine from www.fantes.com. They are made 100% in the USA, warranted for 5 years and use coils like an electric stove instead of wire coils for even heating. Mine have run for hours at a time with no ill effects to the iron - my feet are another story!

    I put my iron on a cookie sheet - it saves clean up time and my counters.

    To season your iron the first time you use it each year take 2 slices of bread and cover them heavily with solid shortening (Crisco is the only thing that works each and every time) When the iron has pre-heated for 15 minutes put the bread slices on the iron and close the lid and latch it. Shortening will boil out of the iron, this is why I use a cookie sheet. Let toast for 3 to 4 minutes. remove the bread and put a spoon of pizzelle batter on each design. cook them then throw them away - now you are ready to bake!

    Pizzelle
    2 cups butter melted then cooled
    12 eggs room temperature
    24 1/2 ounces granulated sugar
    29 ounces of all purpose flour
    2 tsp. salt
    2 tablespoons fresh/new baking powder
    1/4 cup real vanilla extract.

    Beat your eggs and sugar until well blended, add butter and beat for 2 minutes. Slowly add the flour, salt and baking powder. Mix until no lumps but don't over beat the batter to prevent tough cookies. Use a 1/2 ounce ladle to spoon the batter onto the iron grids. Makes 9 to 11 dozen.

    Chocolate Pizzelle: substitute 3 ounces of cocoa powder for 3 ounces of the flour, add 1 tsp instant coffee crystals or espresso powder (optional).
    Thanks so much for the recipe and all the tips--especially the tip about seasoning the iron. I bought a Palmer iron but haven't tried it yet. I have been too busy getting customer quilts done for Xmas--I'm still working on one that my sister-in-law needs for a Xmas present--but she doesn't need it until mid week so I still have a couple days. UGH!--I'm taking a break right now from doing mini stippling on it--my hand and arm gets tense when I do that so I have to take a break every 10-15 minutes to relax my arm. Anyway--thanks again for all the tips. Hopefully I will get to try out my new iron in a few days.

  8. #18
    Junior Member lynnsv's Avatar
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    Quote Originally Posted by Mitch's mom View Post
    You can't beat a Palmer Iron. I bought 2 of mine from www.fantes.com. They are made 100% in the USA, warranted for 5 years and use coils like an electric stove instead of wire coils for even heating. Mine have run for hours at a time with no ill effects to the iron - my feet are another story!

    I put my iron on a cookie sheet - it saves clean up time and my counters.

    To season your iron the first time you use it each year take 2 slices of bread and cover them heavily with solid shortening (Crisco is the only thing that works each and every time) When the iron has pre-heated for 15 minutes put the bread slices on the iron and close the lid and latch it. Shortening will boil out of the iron, this is why I use a cookie sheet. Let toast for 3 to 4 minutes. remove the bread and put a spoon of pizzelle batter on each design. cook them then throw them away - now you are ready to bake!

    Pizzelle
    2 cups butter melted then cooled
    12 eggs room temperature
    24 1/2 ounces granulated sugar
    29 ounces of all purpose flour
    2 tsp. salt
    2 tablespoons fresh/new baking powder
    1/4 cup real vanilla extract.

    Beat your eggs and sugar until well blended, add butter and beat for 2 minutes. Slowly add the flour, salt and baking powder. Mix until no lumps but don't over beat the batter to prevent tough cookies. Use a 1/2 ounce ladle to spoon the batter onto the iron grids. Makes 9 to 11 dozen.

    Chocolate Pizzelle: substitute 3 ounces of cocoa powder for 3 ounces of the flour, add 1 tsp instant coffee crystals or espresso powder (optional).
    I tried the chocolate ones & added a bit of peppermint extract!!
    Lynn

  9. #19
    Senior Member MoMoSews's Avatar
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    I use my pizzelle iron to make traditional Belgian cookies using whiskey. I remember my dad making them one at a time over the gas stove when I was a child.
    Laughter is my medicine.

    Melanie in Moline

  10. #20
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    I was just lucky enough to get a pizzelle baker from Free Cycle. Mine is a Prima. I need to wait to try it until the Chritmas cookies are gone. I would be happy to get any recipes.

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