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NBR Pizzelle recipes

PeriskyPerisky
in 2nd Trimester
I have this pizzelle maker with panache that I have had for 2 years and never used. ?Was thinking about making some for new year's eve. ?Was looking for any fun recipes. ?Oh and what is a panache. ?And one more thing...any tips on how not to burn them would be great :) THANKS!
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Re: NBR Pizzelle recipes

  • abizzzleabizzzle

    Wow this post sounds like german to me. Or french? I have no idea what pizzelle or panache is. But make me something yummy!

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  • PeriskyPerisky
    I will see what I can do :)
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  • abizzzleabizzzle
    Yes!! Lol
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  • McLovinfromHawaiiMcLovinfromHawaii
    I have a pizzelle maker too.  I tried locating the recipes that came with it, but cannot remember where I stuck them.  They don't take too long so you just have to stand over them and peek on them every so often.
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  • mommy411mommy411 member
    ITALIAN PIZZELLES 
    These pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. Also, they can be easily shaped while still hot right off the iron and formed into a cone, cylinder, or even a cup and filled with your favorite filling. To keep them crisp, store them in an air tight container.
    3 eggs
    1 3/4 c. flour
    1/2 tsp. anise seed or extract (opt.)
    1/2 c. butter (1/4 lb.)
    2 tsp. baking powder
    3/4 c. sugar
    1 tsp. vanilla extract
    Do not use more than 1/2 cup and don't use oil as a substitute.

    Beat eggs and sugar. Add cooled melted butter and vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes 30 pizzelles.

    VARIATION PIZZELLE CON CIOCCOLATTE: Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic Italian Pizzelle recipe. If desired, you may substitute chocolate flavoring instead of the vanilla and anise flavoring.

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  • kdiguisekdiguise member

    PP's recipe is almost exactly what I use to make my pizzelles, but I never use anise seed only anise extract (it tastes better IMO). ?The key to cooking them right is to wait until the iron is totally hot, then spoon on some batter right in the middle and hold the iron shut for approx. 12 seconds. ?They might not look dark (they shouldn't really, just light brown) and they'll be really soft when you take them off, but they harden as they set. They also freeze REALLY well if you decide to.?

    I LOVE pizzelles!?

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