Recipes (12): Pizzelles

Pizzelles (6)
Coconut Pizzelles
Pizzelle Recipe:
...Chocolate Pizzeles:
Cinnamon-Chocolate Pizzelles
Butter-Pecan Pizzelles

Betsy-TKL (11:14:04 am) :
PIZZELLES

3 1/2 cup All-purpose Flour
1 cup Sugar
2 tablespoon Baking Powder
1/2 cup Butter or Marg, melted & cooled
3 Eggs
1 teaspoon Vanilla

Stir together flour and baking powder. In a small mixer bowl, beat eggs with
electric mixer until foamy. Stir in the sugar. Add the cooled melted butter
or margarine and vanilla. Stir in the flour mixture; mix well. Chill dough
about 3 hours.

Using about 2 tablespoons for each cookies, shape the dough into balls. Heat
pizzelle iron on range-top over medium heat (for electric pizzelle iron,
heat
and use according to manufacturer's directions) until a drop of water
sizzles
on the grid. Place on ball of dough on the iron. Squeeze lid to close; bake
over medium high heat about 1 or 2 minutes on a side or until golden. Turn
wafer out onto a paper towel to cool. (Makes 24)

From Better Homes and Gardens Christmas Cookies (1989)
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Betsy-TKL (11:15:44 am) :
From: dmferrell@happy.uccs.edu
Subject: Pizzelle recipe
Date: 19 Oct 1994 20:59:40 -0400

Pizzelle Recipe

3 1/2 cups eggs
3 cups sugar
2 1/4 cups melted shortening (shortening and butter combined)
1 cup artificial vanilla (or 8tbs real vanilla)
1 tsp anise oil
2 tsp lemon extract
3 tsp orange extract
5 tbsp orange zest (or use the dried orange peel)
3 tbsp lemon zest (or use the dried)
approximately 7 cups of flour

Melt the shortening and cool it. Whip the eggs until very frothy. Add the
sugar and whip until very creamy. Add the flavorings and mix well after each
addition. Mix in the shortening. Transfer the mixture to a very large bowl.
I have to use a 8 quart bowl. Add about 1/2 of the flour and mix well with
a heavy spoon. Continue mixing the flour a cup or two at a time until all is
mixed well. The dough should be heavy, not runny and sort of "glumps" off
the
spoon.

Drop the dough by teaspoonful into the center of the iron, close tightly and
cook for approximately 30 to 45 seconds or until the golden color you like.

Let the cookies sit, uncovered, for about a week to develop the anise
flavor.
These have a wonderful sweet licorice flavor that my family loves. My
brother
will eat two to three dozen at a time.

If you leave out the anise and increase any of the flavorings it changes the
flavor of the pizzelle. We sometimes make them more vanilla flavored and,
immediately upon removing the cookie from the iron, while it is still soft,
roll it around a small wooden dowel (3/4" thick dowel) until it is set. You
can now stuff the shell with your favorite cream or fruit filling or just
leave
them empty and use a decoration on a cookie package for Christmas.

Another flavor change is to use cocoa--don't use the anise--for some of the
flour. I would think about 3 cups of cocoa would give a very rich chocolate
flavor.

Enjoy
Diane
dmferrell@happy.uccs.edu
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Betsy-TKL (9:21:20 pm) :
From: Lori Cammie Rice
Newsgroups: rec.food.recipes

Pizzelles

6 eggs
3 1/2 c flour
1 1/2 c sugar
1 c margarine, melted
4 t baking powder
2 T vanilla or anise extract

Beat eggs. Add sugar, beat again. Add melted margarine and vanilla or
anise. Beat in flour and baking powder. Cook in pizzelle iron according
to manufacturer's directions.
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Betsy-TKL (9:23:25 pm) :
From: dferrell@brain.UCCS.edu (Diane M. Ferrell)
Newsgroups: rec.food.recipes

Pizzelle

The most important part of this recipe is that you need a pizzelle iron
to make these wonderful cookies.

3 1/2 cups eggs
7-8 cups flour
2 1/4 cups melted shortening **
2 cups sugar
5 tbsp grated orange rind ***
3 tbsp grated lemon rind ***
3 tsp lemon extract
2 tsp orange extract
1 generous tsp anise oil
1 cup artificial vanilla flavoring

**The melted shortening can, and should be, a mixture of shortening,
butter and margerine. Cool before using.

***The orange and lemon rind can either be grated fresh or you can use
the bottle variety.

You can also eliminate the anise oil and substitute 1/2 cup real vanilla
extract for the artificial.

Whip the eggs until very frothy. Add the sugar and whip again. Add the
orange and lemon rind and all the flavorings and extracts. Mix well.
Slowly pour in the shortening while the mixer is still going and mix well.
Have about 5 cups of the flour measured out into a large bowl--about 8 qt
size. Pour the egg mixture into the bowl and beging mixing the batter
with a heavy wooden spoon. Add the sixth and seventh cup of flour one at
a time after the batter is almost totally mixed. The batter should sort
of slide off the spoon is very heavy sheets. Add more flour if it is too
slick or runny.

Drop by rounded teaspoons into the center of the pizzelle iron. Close
tightly and cook for about 30 seconds. Lay FLAT on waxed paper until
fully cool, then stack in stacks of one dozen. These can be left out,
uncovered until they get eaten, which in my home doesn't last very long.

Makes about 18 dozen 3-4" pizzelles

Roll a pizzelle around a 1/2" dowel as soon as the cookie is removed from
the iron. It will cool quickly into the rolled shape. These can be
substituted for cannoli shells, filled with your favorite cream filling
or whipped cream, or just used as decorationg when you set a tray of
cookies out.
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Betsy-TKL (9:26:35 pm) :
From: robert.foster@nashville.com
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Pizzelle
Categories: Cookies, Italian
Yield: 6 servings

4 lg Eggs
1 c Granulated sugar
1/4 ts Salt
1/2 Unsalted butter
2 c All-purpose flour
1/4 c Cocoa powder
1/2 ts Cinnamon
1 tb Baking powder
3/4 c 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.
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SueA, CA (9:27:14 pm) : Pizzelles
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cardamom
3 eggs
3/4 cup sugar
1/3 cup margarine or butter, melted
2 teaspoons vanilla
1. Stir together flour, baking powder, nutmeg, and cardamom. In small mixer
bowl beat eggs with an electric mixer on high speed about 4 minutes or till
thick and lemon colored. With mixer on medium speed, gradually beat in
sugar.
2. Beat in cooled, melted margarine or butter, and vanilla. Add flour
mixture; beat on low speed till combined.
3. Heat pizzelle iron according to manufacturers directions. (Or heat
pizzelle iron on range-top over medium heat till a drop of water sizzles on
the grid. Reduce heat to medium-low.)
4. Place a slightly rounded tablespoon of batter slightly off-center toward
back of grid. Close lid. Bake according to manufacturers directions. (For
nonelectric iron, bake for 30 to 60 seconds or till golden, turning once.)
Turn wafer out onto a paper towel to cool. Repeat with remaining batter.
Makes 18
B H & G Christmas Cookies 1991

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SueA, CA (9:28:36 pm) : Coconut Pizzelles
1 3/4 cups all-purpose flour
1 tablespoon baking powder
3 eggs
3/4 cup sugar
1/3 cup margarine or butter, melted
2 teaspoons vanilla
1 1/2 cups flaked coconut, toasted
Chocolate Glaze
1. Stir together flour and baking powder; set aside.
2. Beat eggs in a small mixer bowl with mixer on high speed about 4 minutes
or till thick and lemon colored. With mixer on medium speed, gradually beat
in sugar. Beat in cooled margarine or butter, an vanilla. Add flour mixture
and beat on low speed till combined.
3. Set aside 1/2 cup coconut; chop remaining coconut (should have 3/4 cup).
Fold chopped coconut into batter
4. Heat pizzelle iron according to manufacturers directions. (Or heat
pizzelle iron on range-top over medium heat till a drop of water sizzles on
the grid. Reduce heat to medium-low.)
5. Place a slightly rounded tablespoon of batter slightly off-center toward
back of grid. Close lid. Bake according to manufacturers directions. (For
nonelectric iron, bake for 30 to 60 seconds or till golden, turning once.)
6. Turn wafer out onto a cutting board; cut into quarters. Transfer quarters
to paper towel to cool completely. Repeat with remaining batter.
7. Prepare Chocolate Glaze. Dip the rounded edge of each quarter into glaze,
then into reserved coconut. Place on rack till glaze is set. Makes 72 to 96.
Chocolate Glaze
Stir together 1 cup sifted powdered sugar, 2 tablespoons unsweetened cocoa
powder, and 1/4 teaspoon vanilla. Stir in enough milk ( 1 to 2 tablespoons)
to make a glaze.
B H & G Christmas Cookies 1991

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Betsy-TKL (9:30:07 pm) :
From: The Roths
Newsgroups: rec.food.baking

Pizzelle Recipe:

6 eggs
1-1/2 c. sugar
1 c. butter (melted)
2 Tbsps. anise (or vanilla)
3-1/2 c. flour (approx.)
4 tsp. baking powder

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted
butter and anise. Sift flour and paking powder and add to egg mixture.
Dough will be sticky enough to be dropped by a spoon. Bake for 30 to 40
seconds on each side. This will make 5 dozen.

Chocolate Pizzeles:

Add the following ingredients in addition to those in recipe above. Sift
with flour and add to egg mixture.

1/2 c. cocoa
1/2 c. sugar
1/2 tsp. baking soda

Pizzelles with nuts: Add 1 cup walnuts or pecans, chopped very fine, to
batter.

Special hints for making pizzelle:

Before using the iron for the first time, it is a good idea to season it
to prevent sticking in the future. To do this, wash the iron with hot
water and dry it well. Preheat the iron on medium high heat and when it
is thoroughly heated on both sides, brush well with unsalted shortening,
being sure all the indentations are covered. Continue to heat for a few
minutes. Remove from heat, cool, and wash in clear, hot water. Let dry.

You are now ready to bake your pizzelle.

Preheat iron again on medium high heat, and brush a thin coat of
shortening on all surfaces. When both sides are hot. place a tablespoon
of dough just to the back of the center of the iron (towards the hinge).
Do not press the top half down, but let it come down gently while the
cookie is starting to bake. (If some dough runs out on one side, it can
be trimmed off with a knife after baking.)

Use a spatula to lift cookie. If cookie does stick, let it bake well and
brush out the dry crumbs. Rebrush with shortening. It is not unusual for
the first one or two cookies to stick. Cool cookies on a cake cooling
grid.

If you find the dough too runny, add 1/2 cup flour to batter.

When you have finished, do not wash the iron, but merely wipe off any
dough or excess grease with a paper towel. The more you use the iron, the
less porous the surface will be, and the better your results will be. Be
sure to brush all crumbs from design surface.

NOTE: The hints above are for a stovetop model. Follow the manufacturers
advice on electric irons.
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SueA, CA (9:31:25 pm) : Cinnamon-Chocolate Pizzelles
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
3 eggs
1 cup sugar
1/3 cup margarine or butter, melted and cooled
2 teaspoon vanilla

1. Stir together flour, cocoa powder, baking powder, and cinnamon.
2. Beat eggs in small mixer bowl with mixer on high speed 4 minutes or till
thick and lemon colored. Gradually beat in sugar on medium speed. Beat in
margarine and vanilla. Add flour mixture; beat on low speed till combined.
3. Heat pizzelle iron according to manufacturers directions. (Or heat
pizzelle iron on range-top over medium heat till a drop of water sizzles on
the grid. Reduce heat to medium-low.)
4. Place a slightly rounded tablespoon of batter slightly off-center toward
back of grid. Close lid. Bake according to manufacturers directions. (For
nonelectric iron, bake for 30 to 60 seconds or till golden, turning once.)
5. Turn wafer out onto a cutting board. Trim edges with a knife while till
warm. Place on a paper towel to cool. Repeat with remaining batter. Makes 18
to 25
B H & G Christmas Cookies 1991

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SueA, CA (9:33:20 pm) : Butter-Pecan Pizzelles

Try these with a scoop of ice cream and a drizzle of chocolate sauce atop.

1 1/2 cups all-purpose flour
1 tablespoon baking powder
3 eggs
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup margarine or butter, melted and cooled
2 tablespoons milk
2 teaspoons vanilla
1/2 cup toasted pecans, ground

1. Stir together flour and baking powder; set aside. In a small mixer bowl
beat eggs with an electric mixer on high speed about 4 minutes or till thick
and lemon colored. With mixer on medium speed, gradually beat in sugar and
brown sugar. Beat in cooled margarine, milk and vanilla. Add flour mixture
and beet on low speed till combined. Fold in pecans
2. Heat pizzelle iron according to manufacturers directions. (Or heat
pizzelle iron on range-top over medium heat till a drop of water sizzles on
the grid. Reduce heat to medium-low.)
3. Place a slightly rounded tablespoon of batter slightly off-center toward
back of grid. Close lid. Bake according to manufacturers directions. (For
nonelectric iron, bake for 30 to 60 seconds or till golden, turning once.)
4. Turn wafer out onto cutting board. While pizzelle is still warm, trim
edges with a knife. Place on a paper towel to cool. Repeat with remaining
batter.

Makes about 40.
B H & G Christmas Cookies 1991

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