Pizelle Recipe
12-14-2012, 04:36 PM
#11
Member
Join Date: Sep 2010
Posts: 69
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.
12-14-2012, 05:24 PM
#12
Super Member
Join Date: Oct 2008
Location: chicago, IL
Posts: 9,589
I use this same recipe...I like the anise, but hubby doesn't...orange extract is very good in this.
12-14-2012, 05:38 PM
#13
Super Member
Join Date: Jan 2011
Location: Knot Merrill, Southern Indiana
Posts: 5,781
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.
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.
12-16-2012, 01:24 PM
#14
Super Member
Thread Starter
Join Date: Jun 2010
Location: SW Minnesota
Posts: 1,120
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
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
12-18-2012, 01:06 PM
#15
Senior Member
Join Date: Oct 2010
Posts: 424
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.
12-23-2012, 08:45 AM
#16
Super Member
Join Date: Jan 2011
Location: TN
Posts: 1,443
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 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 08:51 AM.
12-23-2012, 08:49 PM
#17
Super Member
Thread Starter
Join Date: Jun 2010
Location: SW Minnesota
Posts: 1,120
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 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).
12-25-2012, 05:55 PM
#18
Senior Member
Join Date: Jan 2011
Location: PITTSBURGH, PA
Posts: 309
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 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).
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
2
09-30-2011 04:04 PM
craftybear
Recipes
2
02-21-2011 03:51 AM
