This is another recipe from my
mother-in-law, who was of full Italian decent.
When I married my husband I was introduced to all kinds of new and
delectable flavors from the Italian tables that were set and served in East
Utica, NY. My in-laws were both born and
grew up in Utica. They went to school,
got married, had children and settled in Utica before moving to our small town,
just about 30 miles south east of Utica in 1974. I however did not meet my husband until
1983.
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Let me get back on track here. Pizzelle’s are a delicate and tasty waffle
cookie that my mother in-law talked about on several occasions. It’s kind of a
funny story. My mother-in-law never made these for me nor can I remember her
making them after I was introduced and married in to the family. Nope, she never made them while I was
around, she may have made them before I came into the picture but not after. She did however talk about Pizzelle Cookies and
she even showed me her old Pizzelle maker that she had acquired from her mother
or mother-in-law. I remember hearing about these cookies and how good they were
but never getting any to try.
So, who
knew it would happen that one year I would get a gift card to Wal-Mart for my
birthday or Christmas or something. The
important part was, I remember going to Wal-Mart and strolling through their
kitchen and bath isles. Searching for
the perfect thing to spend my gift card on when wah-la, there it was. Sitting all nice and pretty on the shelf was
a small Magic Chef Pizzelle maker. I
think it sold for $19 or even less back then.
Anyway, I found it, picked it up, cashed out and went home and asked if
I could have her recipe. I have been
making these delicate waffle goodies ever since. I have even found many different recipes to
try, but my family likes this recipe so much I always end up making this
recipe.
Pizzelle-Basic
2/3 cup sugar
3 eggs
½ cup oil
1 tsp. vanilla
1 tsp. lemon extract
1 ½ cups flour
1 tsp. baking powder
Confectioners’ sugar for dusting the Pizzele
Mix
ingredients in order given. Drop by
teaspoon onto hot Pizzelle griddle. Keep a close eye they overcook very easily.
Remove from iron and sprinkle with confectioners’ sugar.
Notes/swaps:
- If you’re quick enough you can mold these into bowls or tubes by shaping them while they are hot off the press.
- Swap out the lemon flavoring for a flavor of your choice.
- They even make for a nice gift when packaged up all nice and pretty.
- A berry container with the lid cut off makes a nice serving container for your pizzelle.
- Anisette flavor tends to get stronger as it sets, so cut back on amount you add.
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| Anisette Pizzelle with one of my favorite kitchen tools a Sugar Spanker |
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| Lemon w Sprinkles and Anisette Pizzelle |
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| A berry container with the top cut off make a perfect serving container for parties. |
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From the bottom of my heart..............
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