Text 18850, 114 rader
Skriven 2009-01-01 09:31:57 av Stephen Haffly (1:396/45.27)
  Kommentar till text 18758 av Ruth Haffly (1:396/45.28)
Ärende: teas
============
Hi Ruth and Ruth,

On (29 Dec 08) Ruth Haffly wrote to RUTH HANSCHKA...

 RH> Hmmm - CHOCOLATE pizzelles.  Darker color in that case is a good
 RH> thing.

 RH> We do have a recipe for them; I'll let Steve post it.  Got it from his
 RH> mom.

The first one is one my mother always made.  The second one has the
chocolate variation.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Ann's Pizzelle
 Categories: Ethnic, Desserts
      Yield: 50 Each

      6 ea Eggs
  1 1/2 c  Sugar
      1 ea Juice of one orange
    1/4 ts Grated orange rind (approx)
      2 tb Anise seed
      1 c  Melted shortening
      3 ts Baking powder
      4 c  Flour
      1 c  Flour

  Beat eggs, add sugar gradually and mix thoroughly.  Add orange juice
  and a little grated orange rind (optional), anise seed and melted
  shortening. Stir.

  Add baking powder to flour and mix well to form soft dough.  Turn on a
  floured board and form strips.  Cut into 1" pieces.

  Cook in cookie iron until light golden brown.

  Notes:  The amount of flour will vary based on the size of the orange
  used and the type of pizzelle iron.  Electric irons may require a
  softer dough and will use approximately 4 cups of flour.  This type
  of dough will be dropped by spoonfulls onto the cookie grids. .  The
  one-cookie iron can use a stiffer dough which can be rolled out and
  cut.  Mom's recipe called for 4-5 cups of white flour.  We have made
  this with whole-wheat flour as well.

  The shortening can be butter, margarine, shortening, oil, or a
  combination thereof.

  Yield is approximately 50 pizzelle

  MM format by Stephen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Italian Pizzelles
 Categories: Ethnic, Desserts
      Yield: 30 Each

      3 ea Eggs
    1/2 ts Anise seed or extract
           - (optional)
      2 ts Baking powder
      1 ts Vanilla extract
  1 3/4 c  Flour (all purpose)
    1/2 c  Butter, margerine, or oil,
           - melted (1/4 lb)
    3/4 c  Sugar

  Beat eggs and sugar.  Add cooled melted butter or margarine or oil 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.

  Variations:

  Pizzelle con Cioccolate

  Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic recipe.
  If desired, you may substitute chocolate flavoring instead of the
  vanilla and anise flavorings.

  Swirl Pizzelles

  Make one basic recipe and set aside.  Make one Pizzzelle con
  Cioccolatte recipe adding three drops of red food coloring.  Drop 1/2
  teaspoon of basic batter and another 1/2 teaspoon of chocolate batter
  onto the center of each grid pattern during baking.  This will make
  two-toned swirl pizzelles.

  Almond Pizzelles

  Omit vanilla and anise flavorings from the basic recipe.  Add 1
  tablespoon almond extract or 2 tablespoons Amaretto.  Add one cup of
  finely chopped or ground almonds to the batter.


  From Prego Pizzelle Baker instruction book.
  Entered in MM by Stephen.

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)