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"
