ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Frugal Gourmet's Pizzelle

Misc.
Hi Terry,

Here's a recipe from the Frugal Gourmet Cooks Italian:

Pizzelle

Beat together:
6 eggs
1 1/2 cups sugar
Stir in:
1 cup margarine, melted and cooled a bit
2 tablespoons vanilla or anise extract
Sift in and mix until smooth:
3 1/2 cups flour
4 teaspoons baking powder

Place a heaping tablespoon of the batter in the top half of the iron. Close and cook about 30 seconds, until light brown. Remove carefully with a fork and cool flat, or roll into cones while warm.

You should be able to find a pizzelle iron at any major department store or kitchen specialty shop. The Lechmere's in our area carrys them - here's the site address: http://www.lechmere.com/

Happy Baking,

Betsy



MsgID: 003316
Shared by: Betsy at TKL
In reply to: ISO: Basic Pizzelle Recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Terry Gibson
2
  Betsy at TKL
3
  elaine
4
  Ann Y
ADVERTISEMENT
Random Recipes
  • Egg Fajitas
  • EGG FAJITAS Note: This can be set up as a buffet type meal where each person makes their own plate. 8 flour tortillas 16 large eggs 1/2 cup scallions, or green onion tops 2 tablespoon Dijon mustard 1 tsp. salt 1/2 ts...
  • Jam Cake (Mazola Corn Oil)
  • JAM CAKE 1 1/3 cups sifted cake flour 3/4 cup sugar 3/4 tsp. salt 2 tsp. baking powder 1/3 cup Mazola Corn Oil 2 egg yolks 1/3 cup water 1 tsp. vanilla 1/8 tsp. cream of tartar 2 egg whites Jam or jelly (for...
  • Traditional Basmati Rice with Saffron and Butter
  • TRADITIONAL BASMATI RICE WITH SAFFRON AND BUTTER Basmati rice 2 tbsp. saffron 1 tbsp. margarine or butter 1 drop lemon juice Boil Basmati rice as normally would. Add saffron, margarine, and lemon juice. Serve...
  • Molasses Taffy (Brer Rabbit Molasses, 1956)
  • MOLASSES TAFFY 1 1/2 cups Gold Label Brer Rabbit Molasses 3/4 cup sugar 2 tbsp, butter 2 tsp. cider vinegar 1 tsp. lemon extract Combine molasses, sugar, butter and vinegar. Cook slowly, stirring constantly, until mi...
  • Chili Party Dip (crock pot)
  • CHILI PARTY DIP 2 cans (15 oz. each) Hormel Turkey Chili No Beans 1 (8 oz.) pkg. cream cheese, softened 1 (4 oz.) jar diced green chilies, drained 1/4 cup finely chopped onion 4 drops hot pepper sauce Combine all ing...
  • Asian Pork Soup
  • ASIAN PORK SOUP 2 teaspoons vegetable oil 1 tablespoon grated ginger 1 large red chili, sliced 1 star anise 1 stalk lemongrass, finely chopped 6 cups chicken stock 12 ounces pumpkin, cut into small slices 13 ounces fr...
  • Maryland Chicken with Pan Gravy
  • MARYLAND CHICKEN WITH PAN GRAVY FOR THE CHICKEN: 3/4 cup milk 1 cup flour 1 tsp. each: salt and freshly ground pepper 1/4 tsp. paprika 1 frying chicken (about 3 1/2 lb.) cut up 1 1/2 cups...
ADVERTISEMENT
  • Broccoli, Rice and Cheese Casserole
  • BROCCOLI, RICE AND CHEESE CASSEROLE 1 cup Carolina® or Mahatma® Extra Long Grain White Rice 1 bunch (11/2 pounds) fresh broccoli 1 medium onion, chopped 1/2 cup diced celery 1/4 cup margarine, melted 1 can (103/4 ounces...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Frugal Gourmet's Pizzelle
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!