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Thread: pizzelle recipes

  1. #1
    Senior Member ragqueen03's Avatar
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    pizzelle recipes

    Mom just bought a pizzelle maker and we're going to be making them this year. Anyone have any good recipes? We are not a big fan of anise flavored. Thanks so much!

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    My father used to make pizzelles for us every year. He would substitue, any flavor he wanted. And believe me he loved to experiment. For the butter pecan flavor he would add the lorraine flavoring,butter pecan, and he would chop,really fine pecans and add to batter. Not a lot but 1/4c. or so. He made Pineapple,Banana,Orange,with orange flavor and zest,key lime with zest and flavoring. Please make all kinds. They all turn out great. Don't get discourage when making them, it takes time to figure exact time to cook,

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    I wanted to add, that we had a small brush and brused the maker with oil(not olive oil) after every set made. They are wonderful. This is something I make every year and give away as gifts, just as my father did, somethings really bring back memories.

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    Senior Member ragqueen03's Avatar
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    thanks gennie1950 - i think it will be fun. For our wedding 8 years ago ( we got married on Dec 20 - what was I thinking doing that to our families five days before Christmas? lol) our neighbor across the hall made us some for the reception and she put whiskey in hers. The alcohol baked out but left a good flavor. it does bring back memories - my grandmother made them.

  5. #5
    Super Member ptquilts's Avatar
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    DH used to make these to sell at flea markets, maple flavoring was his biggest seller. Lemon is nice too. Don't forget chocolate!!

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    Why are we referring to quilts at Vermont quilts when she's looking for pizzelle recipes? Did I miss something?

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    Senior Member lynndianne's Avatar
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    Oh, I have to go get my pizzelle maker out. I made several batches when I got the maker but then put it away (with all the other "things") and forgot about it. The hardest part for me was getting just the right amount of batter on the maker so that I didn't have mis-shapened pizzelles.

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  8. #8
    Super Member alwayslearning's Avatar
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    Oh, you bring back memories of childhood! My best friend's mother made them!
    "Only those who know enough is enough can ever have enough." Lao Tzu

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    This is a recipe given to me.
    12 eggs
    20 T. sugar
    1# margarine melted
    2 tsp. vanilla
    anise to taste-I use lots
    enough flour to make soft dough.
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    Junior Member terry leffler's Avatar
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    gennie1950: Did your father substitute the flavoring for the vanilla? If not, how much did he use?
    I love these but have only made vanilla & chocolate. Would love to try different flavors.
    Terry in NY

  11. #11
    Super Member ptquilts's Avatar
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    just a quick hint - if you are going to make a lot, set it up on the coffee table, you can make a lot during an evening of TV watching. You get into a rhythm.

  12. #12
    Senior Member dabbler312's Avatar
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    Our local church has an annual scandinavian festival and they sell pizzelles - here is their recipe

    6 eggs
    1 1/2 Cup sugar
    1 Cup margarine - melted and cooled
    2 TBSP vanilla, or almond or anise to taste
    Beat eggs and add sugar and vanilla
    3 1/2 Cups flour
    4 tsp baking powder
    Sift together the flour and baking powder and add to the first mixture.
    Dough will be sticky. Drop by tsp on pizzelle iron.
    OPTION - for chocolate pizzelles add 1/2 cup cocoa sifted with the flour and baking powder mixture.
    Can also add 1 cup of very finely chopped walnuts or pecans.
    Use small cookie scoop to put batter on iron; close iron tightly and hold for a moment; check for doneness.
    Cookies brown very quickly.
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    terry, sorry it took so long to get back with you. Dad substituted the flavoring for the vanilla. Here is his recipe. 12Eggs-beaten,3 1/2C.white sugar,2c.crisco oil, 1oz of flavoring or vanilla. (Mix these ingredients until fluffy).Then mix 6C.all purpose flour sifted,1/4tsp. salt. Add dry-mix to the first mixture. Refrigerate overnite or 2 days. Grease maker after each,pizzelle, made. (I just keep a small amount of liquid crisco in a bowl, with my brush, that away I can remember to brush after each one made.) I use a tablespoonful from a tablespoonful scoop (like an icecream only smaller) I actually have 5 sizes and I never use a spoon for any cookies, they all look the same when you use the scoop. Adjust the amount till you feel you got it right. It took me a little time to learn all the tricks, now I whiz thro them. good luck and enjoy

  14. #14
    KLO
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    I have been eating or making these every year since I met my half Italian husband in 1967. His Irish Mother made them and after my Dad had some, he went out and bought a pizzelle maker for my Mom so they could make their own. I now have that pizzelle maker. We usually make the anise one's at Christmas but I use anise flavoring rather than actual anise like my MIL did. I have also made them in the summer using lemon juice. They are nice and light and fresh tasting. This past summer I found another pizzelle maker at a flea market for only $3.00!!! Couldn't believe it! That now belongs to my DD in FL so she can carry on the tradition.

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    you can add any flavor you want !!!

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    i made some last year and before they had time to cool off i would roll , set a fork or knife on them so they would dry rolled and then stuffed them with differant types of jelly inside the roll they were a big hit !!!

  17. #17
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    Okay another food item on this board I have never heard about. Have an idea what your talking about however and they sound delicious.

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    Quote Originally Posted by dabbler312 View Post
    Our local church has an annual scandinavian festival and they sell pizzelles - here is their recipe

    6 eggs
    1 1/2 Cup sugar
    1 Cup margarine - melted and cooled
    2 TBSP vanilla, or almond or anise to taste
    Beat eggs and add sugar and vanilla
    3 1/2 Cups flour
    4 tsp baking powder
    Sift together the flour and baking powder and add to the first mixture.
    Dough will be sticky. Drop by tsp on pizzelle iron.
    OPTION - for chocolate pizzelles add 1/2 cup cocoa sifted with the flour and baking powder mixture.
    Can also add 1 cup of very finely chopped walnuts or pecans.
    Use small cookie scoop to put batter on iron; close iron tightly and hold for a moment; check for doneness.
    Cookies brown very quickly.
    DABBLER< I am assuming you add the margarine with the sugar and flavoring. I can't seem to see where it is mentioned anywhere.

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