cooling rack.
Chocolate Pizzelles: Sift cocoa, additional sugar and
5 seconds.
Once the pizzelles are done, set aside. Melt
Beat margarine until smooth.
Add sugar gradually and beat well until light.
Add eggs and vanilla or anise.
Beat until light and fluffy, about 10 minutes with electric mixer.
Add flour, baking powder and salt.
Allow to stand until pizzelle iron heats up.
Use paper towel with oil on it and rub over iron. Throw out 1st pizzelles (too much oil absorbed).
Use 1 tablespoon of mixture per mold.
Pick up pizzelles with a fork, put on paper towel to drain oil off and cool.
ark you like your Pizzelles.
Place Pizzelles on a cooling rack
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled margarine and vanilla or anise.
Sift flour and baking powder.
Blend into egg mixture until smooth.
Dough will be sticky enough to be dropped by spoon.
Bake in pizzelle baker. Makes 60 pizzelles.
Slivered almonds are optional.
Beat eggs.
Add sugar; beat until smooth.
Add anise extract and seed.
Add oil.
Add flour and baking powder.
Mix until smooth.
Batter will be sticky, but loose enough to be dropped by rounded teaspoonfuls.
(You can add more flour to reach consistency you want.)
Cook according to pizzelle maker instructions.
Makes about 36 to 40 pizzelles.
Beat eggs and sugar.
Add melted margarine.
Add anise or vanilla.
Add flour and baking powder to egg mixture; mix well. Drop by spoonful into pizzelle iron; heat iron first.
Pizzelles should cook in 2 or 3 minutes.
Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder.
In a separate large bowl, whisk to combine Sugar In The Raw(R), Stevia In The Raw(R) and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter.
To make buttercream begin by ...
irtight container.
For chocolate pizzelles, add 1/4 cup cocoa
Whisk cassava flour and baking powder together in a medium bowl. Set aside.
Combine maple syrup and eggs in another bowl; beat with an electric mixer until well combined. Add melted butter and vanilla extract. Continue mixing until well combined.
Pour maple syrup mixture into the flour mixture, mixing slowly until combined; batter will thicken a bit as it sits.
Preheat a pizzelle iron according to manufacturers' instructions. Cook pizzelles one at a time until golden, about 4 minutes.
Melt butter and Crisco, cool.
Beat eggs until foamy, add sugar and beat.
Add vanilla, anise and lemon juice.
Add about 6 to 7 cups flour.
Heat pizzelle iron and drop mixture by teaspoon onto hot iron.
This recipe makes a great big batch of pizzelles.
Melt butter; cool.
Beat eggs, extracts, sugar and cooled butter together.
Add flour and baking powder.
Mix until smooth; batter will be very soft.
Spoon 1 teaspoon batter to the iron at a time.
Makes about 8 to 10 dozen pizzelles.
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled and melted margarine and vanilla or anise.
Sift flour and baking powder and add to egg mixture.
Dough will be sticky enough to be dropped by spoon on griddle.
Makes 60 pizzelles.
Can add walnuts or pecans if desired.
Beat eggs, adding sugar gradually.
Add cooked margarine and vanilla or anise.
Sift flour and baking powder.
Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Bake in pizzelle maker.
Makes approximately 60 pizzelles.
Beat eggs and sugar, add cooled melted butter or margarine, add anise oil.
Sift flour and baking powder, add to egg
mixture. Batter will be stiff enough to be dropped by spoon onto hot pizzelle maker.
These pizzelles are light and crisp and very thin.
To keep them crisp, store in an airtight container.
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled margarine and anise seed.
Sift flour and baking powder. Blend into egg mixture with wooden spoon until smooth.
Dough will be sticky.
Bake in pizzelle baker about 1 minute (1 teaspoon batter per side).
Makes approximately 60 pizzelles.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.