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:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?42515

 

[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.