Pizzelles part 2

[58limited]

The Pizzelle thread fell off the active list before I got to post my first foray into making pizzelles.

 

I first had a pizzelle at my office: a client has been bringing them in every Christmas for the past few years. When I would try one, I never went "WOW! This is great!" but, like Lay's potato chips, I couldn't eat just one. In fact, I couldn't get enough. The pizzelle thread finally convinced me to get my own pizzelle maker.

 

I bought a Rival pizzelle/waffle iron on ebay for $20.00 and it arrived this Tuesday. I used the recipe on the handle - the same recipe that Xraytech posted on the other thread. They turned out great. I did not use the anise or lemon, just the vanilla. I ate several as they were finished and I have a nice stack to last for several days (I hope). One thing I did different on the advice of the client who brings these to the clinic: I kept adding flour until the dough wasn't sticky and I could roll a 1 1/2" ball in my hand without it sticking to my hand. The ball was placed in the pizzelle iron. This ended up being a total of 2 cups of flour instead of the 1 1/2 cups the recipe called for.

 

I think I'll experiment with the recipes from the other thread (especially the cannoli filling recipe) and I might try adding cocoa powder. I have several vanilla beans so I might also try a version with real vanilla instead of extract.

 

Link to previous thread:

Pizzelle recipes and tips

Last month we had three "elders" of the family left. In the month of August all three Aunts passed away. They all lived long, wonderful lives. That being said, they all had their special recipes. Auntie Lee made her special salad. Auntie Lill had her gingerbread. However, Auntie Emily made...

www.automaticwasher.org

 

[paulg]

I'm listening

Thanks for resurrecting the pizzelle thread. I'm interested for sure!

 

[58limited]

paulg

I still have a few left over from the other night so I haven't tried the chocolate ones or the other variations yet. I'll post when I do it.

 

[58limited]

Bump. I haven't had time to try alternative recipes but I didn't want the thread to fall off the active list.

 

[cuffs054]

58,
I have got to get off my dead butt and post my Aunt Betty's recipe. I make them every Xmas and now have request for repeats.

 

[Iowegian]

Almond extract can make a good addition to these kind of goodies.

If you add 1 t. vanilla, supplement that with 1/2 t almond extract. But make sure it's real almond extract and not that artificial stuff.

Adding orange zest is good, too. If you add 1 t. vanilla, add 2 t. orange zest.

p.s. Pizelle should be made from a batter, not a dough. If you can roll it in your hand, that's not what you should be making Pizelle with. Think thick crepe batter, then you're close. Otherwise, you're making a fried sugar cookie, which might be tasty, but isn't a Pizelle.

 

[58limited]

"<a name="start_42908.634980">p.s. Pizelle should be made from a batter, not a dough. If you can roll it in your hand, that's not what you should be making Pizelle with. Think thick crepe batter, then you're close. Otherwise, you're making a fried sugar cookie, which might be tasty, but isn't a Pizelle."</a>

 

I'll try it that way next time. I did it the other way because that is how my client who makes them for us every year does it and I wanted to try it her way.