4Real Forums: Getting to know a pizzelle iron

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Our Lady's Loom, Larder, and Laundry ( Forum Locked)
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Topic: Getting to know a pizzelle iron

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PDyer
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Posted: April 12 2008 at 12:19pm \| IP Logged

I'm on a spring cleaning tear and in digging out the cabinet above my refrigerator I rediscovered a gift my daughter's godmother gave me: pizzelle iron. Seeing it reminded me of the tin of pizzelles that could always be found in her kitchen, and chatting and laughing in her kitchen, while I was pregnant with my daughter. My friend lives in Florida now, and we moved here, and I miss her.

So in honor of Lisa I would like to make a batch of pizzelles and adopt the tin-full-of-pizzelles tradition. Can anyone offer a good recipe?

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Patty
Mom of ds (7/96) and dd (9/01) and two angels (8/95 and 6/08)
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MaryM
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Posted: April 12 2008 at 12:26pm \| IP Logged

This is funny Patty - we have one also that my mother handed down and I have never made (though we did a few times as kids). I think my chidlren would really enjoy this. I'll have to see if there is a recipe in the box with the iron.

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Mary M. in Denver

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PDyer
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Posted: April 12 2008 at 1:10pm \| IP Logged

I looked at allrecipes.com too. I tried to make pizzelles once before, and now that I've looked at allrecipes I understand one of my major mistakes...I put WAY too much batter on the iron. WAY. The recipes I see say 1 tablespoon of batter per batch. No WONDER my first pizzelle attempt was such a disaster.

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Patty
Mom of ds (7/96) and dd (9/01) and two angels (8/95 and 6/08)
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5athome
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Posted: April 12 2008 at 5:44pm \| IP Logged

Patty

Here is a recipe from my husband's Italian grandmother. There is a big crowd of Italian relatives in Youngstown OH so be forewarned this recipe makes 12 dozen -- you may want to cut it down unless you have a jumbo tin:)

12 eggs
2 cups oil
2 cups sugar
8 cups flour
8 teaspoons baking powder
1 teaspoon salt
1 teaspoon anise oil

Mix eggs, oil, anise, and sugar. Mix dry ingredients and slowly add to egg mixture. Drop by Tablespoon on hot iron.

His family always puts a filling between two cookies as well as just leaving them unadorned. The filling sounds odd but it is really yummy.I have often wondered if the jelly is used in place of what would traditionally be figs (anad harder to find in the winter months back then).

14 oz ground walnuts
14 oz graham cracker crumbs
1 lb jar grape jelly
1 can Hershey's chocolate syrup

-Mix together and spread on cooled cookies.

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Margaret
ds '93, dd '96, ds '99,
ds '01, dd '04, ds '06,
ds '08

PDyer
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Posted: April 12 2008 at 7:16pm \| IP Logged

Beautiful! any recipe used by an Italian grandmother has to be good.

Thanks so much!

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Patty
Mom of ds (7/96) and dd (9/01) and two angels (8/95 and 6/08)
Life at Home

chicken lady
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Posted: April 12 2008 at 9:27pm \| IP Logged

We make them at Christmas time and again for St Josephs feast day. The above recipe looks good to me. Just make sure your iron is well seasoned, and experiment with different recipes. We love chocolate pizzelles!!

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