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Yes, I have a pizelle griddle of some sort. It was my big splurge purchase at $3. The designs on the griddle are very small and there are four of them instead of one big one. Each little pizelle design is about 4" in diameter. I know people use larger griddles to make ice cream cones but what could one do with a pizelle griddle that has smaller designs?
I make Pizzelles every year around the winter holidays, and
many of my son's paternal relatives just love them!
Normally, I make the Pizzelles, and as soon as they come off the
iron, I use a piece of PVC pipe to roll them up, then lay a towel on
top of them to cool and harden in a tube shape.
Continue doing this until they are all done, then line them up in
a row. Most of the time I use chocolate or vanilla bark, melt it, put
it into a squirt bottle and then go to town making squiggles or zip
stripes all over the tubed Pizzelles. Before the chocolate hardens
I sprinkle on some crushed walnuts.
When they are ready to be enjoyed, simply insert the tip of a can
of whipped topping and squirt, filling the tubes up. Families love them,
kids just devour them and they are so attractive!
For years I've been saying that I am going to buy a four plate, but I keep
on chugging along with the two plate.
A few years ago Salton put an inexpensive one out that was easily found
in Wal Mart. Soon they found themselves on the shelves of Goodwills, as
people didn't want to mess with them. The idea was great, but I guess there
were not enough people like us who love the idea and the pizzelles.
A light went on in my head for this pizelle iron size when you said wrap around a piece of pvc. Now I get it (slaps self on side of head)! I love those traditional Italian cookies.
Now I'm psyched. I think I know exactly what this size iron makes and these are the cookies that sell like hot cakes at bake sales... I know because I am one of the people who buys them like three to a little paper plate for $1.50.
It was a garage sale where I think the lady has passed away. Say tobasco, I think you might be stiffed out of this pizelle iron if that recipe above is what I think it is.
Ha, ha! Actually I think I saw a pizelle maker at Tuesday Morning a few months ago...Well, I'll check Good Will and e-bay and see what's in stock. It's not like I really need one right now, is it? Or do I?
We will want to hear all about your pizelle fixins!
I've been cleaning house so to speak. We're leaving soon and won't be back until after Labor Day. Tomorrow morning I'm dropping off clothes at GoodWill, if I see one reasonably priced at under $10 and in good condition... do you want me to buy it?
It's a Toastmaster. It has a cord to it that is not cloth like what was on some of the other appliances I bought from that garage sale so it has to be somewhat newer. Maybe from the 70's or 80's? It does have a black finish to it and also has a light/medium/dark setting.
WUVIE, I'm leaving tomorrow night and won't be back until after Labor Day. I won't have a laptop with me. And just when the good times were starting to roll back here in Cooking!
Please post any recipes you can here for me and everybody to see because my bet is that tobasco is going to get one of these pizelle irons. I also know they have a huge flea market up where I am going and I plan to look for one of these irons for her up there as well as at the Good Will store tomorrow morning.
Eq, I am sorry from the top of my head to the bottom of my toes.
I'm so scatterbrained, my sincere apologies, I was supposed to
be sending you recipes!
The best collection I've ever found for pizzelles were from a site
which has apparently been sold to a commercial bunch. The site
was originally 16 pages long with some of the most fabulous
recipes for pizzelles I've ever seen. Now while I do have the site
printed out in it's entirety as it was in 2001, I don't have access to the
original online version.
Therefore, I'll make a list of the recipe titles, and will gladly post them
for anyone upon request. The list is as follows:
ANISE - ESSENCE
ANISE - SEED
CARDAMON(M) & ORANGE
CINNAMON AND CHOCOLATE
ORANGE AND RUM
First pizzelle off the iron, copied and pasted,
so any typos are not of my own: (hee hee)
BUTTER PECAN PIZZELLES
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup margarine or butter, melted and cooled
2 tablespoons milk
2 teaspoons vanilla
1/2 cup toasted pecans, ground
Stir together flour and baking powder; set aside. In a small mixer bowl
beat eggs with an electric mixer on high speed about 4 minutes or until thick
and lemon colored. With mixer on medium speed, gradually beat in sugar and
brown sugar. Beat in cooled margarine, milk and vanilla. Add flour mixture
and beat on low speed till combined. Fold in pecans.
...Again I plead the fifth, pasted as copied, inclusive
of any typos. ;-)
(Use traditional recipe as listed below, then consult
particular substitutions which are listed further below)
TRADITIONAL ITALIAN PIZZELLES
3 eggs, room temperature
3/4 cup sugar
1/2 cup butter or margarine, melted and cooled
1 tsp. vanilla (optional)
1/2 tsp. anise (optional)
1 3/4 cups flour
2 tsp. baking powder
In a large mixing bowl, beat the eggs and sugar.
Add the cooled butter or margarine, vanilla and anise.
Sift the flour and baking powder together and add to the egg mixture.
The batter should be stiff enough to be dropped by spoon.
Drop one heaping teaspoon of batter on preheated pizzelle iron grid.
Close iron and bake according to manufacturer's directions
approximately 30-40 seconds depending on your preference for
browning, or the consistency of the batter.
The batter can also be refrigerated to be used later.
Pizzelles are light and crisp. Serve them plain or dusted with
powdered sugar. Also, they can be easily shaped while they are
still warm right from the baker and formed into a cone, cylinder or
even a cup and then filled with whipped cream, ice cream, or any
other filling you like. To keep them crisp, store in an airtight container.
(Karen's note...flavored pizzelles taste much stronger when made a few
days in advance of the occasion)
Add 3 tbsp. cocoa and 3 tbsp. sugar to the traditional Italian pizzelle
recipe. If desired, you may substitute chocolate flavoring instead of the
vanilla and anise flavorings.
Omit vanilla and anise flavorings from the traditional Italian pizzelle recipe.
Add 1 tbsp. almond extract or 2 tbsp. amaretto. Add one cup of finely
chopped or ground almonds to the batter.
Make one batch of the traditional Italian pizzelle recipe and set it aside.
Now make one batch of chocolate pizzelle, adding three drops of red
food coloring. Drop 1/2 tsp. of traditional Italian pizzelle batter and 1/2
tsp. of chocolate batter on to the center of each grid pattern before baking.
2 tsp. coffee grounds
2 tsp. cinnamon
2 tbsp. coffee liqueur
Omit the vanilla extract in the traditional Italian pizzelle recipe and
substitute these ingredients instead. These special pizzelles are
wonderful served with tea with cream and sugar.
6 tbsp. canned pumpkin
1/2 cup flour, in addition to the traditional Italian pizzelle recipe
2 tsp. pumpkin pie spice
Add these ingredients to the traditional Italian pizzelle recipe and
you'll have a wonderful autumn treat to serve with warm apple cider.
1/3 cup (75 mL) hazelnuts
1/3 cup (75 mL) butter
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) hazelnut liqueur
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) baking powder
On rimmed baking sheet, toast hazelnuts in 350°F (180°C)
oven until fragrant, about 15 minutes. Place nuts on tea towel;
rub briskly to remove as much of the skins as possible. Let cool.
In food processor or using knife, chop finely. Set aside.
In saucepan over medium heat or in microwave, melt butter.
Whisk in sugar, then eggs, 1 at a time; whisk in hazelnut liqueur.
In small bowl, whisk together flour, cocoa and baking powder.
Add to egg mixture; stir until smooth. Stir in hazelnuts to form
stiff but sticky batter.
Preheat iron over medium heat. Spoon heaping 2 tbsp (25 mL)
batter into centre; close lid and lock handles. Cook, turning
iron once, until pizzelle is crisp and pulls away easily from iron,
about 45 seconds. Using fork to lift edge, transfer to rack. Let
cool; trim off excess around edge. Repeat with remaining batter.
(Make-ahead: Let cool completely. Divide in half; wrap each stack
in plastic wrap. Store at room temperature for up to 3 days or freeze
in airtight container for up to 3 weeks.)