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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.
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Originally Posted by BMP
(Post 5716014)
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 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. |
Originally Posted by lynnsv
(Post 5718648)
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 |
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.
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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). |
Originally Posted by Mitch's mom
(Post 5736384)
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). |
Originally Posted by Mitch's mom
(Post 5736384)
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 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.
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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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