Jul 8, 2012

pizzelles anyone?

Our family's bi-annual family reunion is coming up.  Thinking of family and traditions and the generations makes me think of my little Italian grandma. And thinking of grandma makes me think of (among a multitude of wonderful memories) pizzelles.  

My pizzelle maker died last fall after 35 years of faithful service.  I've been on the lookout for a vintage one to replace it ever since, rather than buying a new model.  They were way too expensive on E-bay and I was about to cave in and buy a new one when one of my swapping friends spotted one for me!  She only paid a couple of dollars for it and it is almost identical to the one I had for so many years!

Needless to say, I was very overjoyed to get a "new" vintage pizzelle maker!  Here is the recipe I usually use:

12 eggs
2 cups sugar
2 cups oil
1/2 tsp. pure anise oil OR 1 TBSP. anise extract
4 cups flour

Beat eggs well, then add sugar gradually while beating.  Add oil and flavoring.  Still beating, add flour one cup at a time and mix well.  Refrigerate batter before using to enhance flavor, but not necessary. That's it!!  Makes 6-7 dozen cookies.  Start through clean up is less than two hours.

I know, I know.  Doesn't sound very healthy, does it?  Well, before you pass judgment, consider that my grandma lived to be over 93 years old and she LIVED those 93 years.  And she made these all the time!

In any event, we love our pizzelles and I made them today.  Half of them I am giving to three different families.  Here's how I do it:

After mixing the batter well and preheating the pizzelle maker which has been oiled using a paper towel,  I drop a soup spoon size amount on each mold.

Every pizzelle maker is a little different, so you might need to experiment to see how long to bake your cookies, but I usually shut the lid for about one minute, till they are a nice light golden brown color. (This recipe is for thin pizzelles.  If you make thicker ones, you will have to bake them slightly longer.)

When I'm ready to remove them from the baker, I use a butter knife to gently lift them out, and place them on a cooling rack.

After they are cooled, I sprinkle them with powdered sugar.

This container is going to a swapping friend who just had twins last week!  Some more are going to the friend who found the pizzelle maker for me, and some others going over to my brother, who just got home yesterday from his week long chemotherapy.  That still leaves plenty to have around the house here!

"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Col. 3:17

* "I am linking this recipe up with Walking on Sunshine and Foodie Friends Friday"


Dee said...

I have never heard of a pizzelle..it sounds good and they are really pretty.

Walking on Sunshine... said...

My all time favorite!

Diana said...

I've never made them but have tried them, very good! I'm sure your treats will be appreciated. I'm thinkin' the mom with new twins will REALLY appreciate them!!
Love Di ♥

Rebecca said...

If they taste even HALF as good as they look........

Anonymous said...

Jacque - they look wonderful! They are really popular here in PA. Ann

mylittlecottage said...

nice post thanks for sharing looking for to visit more...blessings

Amish Stories said...

Looks like it makes for a nice drop over gift! Richard from the Amish settlement of Lebanon,pa

Robyn Osborn said...

They look so pretty! Thanks for sharing on Foodie Friends Friday!

Lois Christensen said...

These really are one of my favorite cookies. They bring back such memories. Thanks for linking up to Foodie Friends Friday! Don’t forget to come back on Sunday to Vote.
Lois @ wifeofthecolonel.blogspot.com

Sharing on my Facebook page now!

Anonymous said...

Just a quick hello and wanted to say Walking on Sunshine on Facebook sent me. :-D

Ericka Breedlove said...

These look so pretty! Thanks for sharing on Foodie Friends Friday!

Marlys @this and that said...

These look awesome. Thanks for sharing on foodie friends friday. Newest follower.