Homemade torrone and pizzeles, what are you guys, ITALIANS or something????

Cool! Now how can I get some of that italian goodness? Lucy and Lou (I like the way that sounds:-), do you deliver?
DONNA

Lucy: I didn't get a chance to come home from the hospital
and your thread was aready off.
I just happened to see it in the second lists of Posts.

Does anyone know how a Post last's only a few hours
and others stay the same for weeks ??????
Is someone in charge of bumping the Posts off to the next
list ?????

Lucy:
The Torrone was "GREAT" I think I died and went to Torrone heaven !!! I have it put away in a cabinet.

Donna: I'll put the recipe in for the Pizzeles if you want
but a few members say that you can buy them on Amazon.
I make my own because I enjoy doing it.

You can buy practically anything that is baked in this Forum.
But that's no fun .
Lou

Lou,

I've been toying with the idea of getting a pizzelle iron, since my family enjoys them. Can you roll them when warm into something like a waffle cone for ice cream? I'd love the recipe, if you get a chance. Also, what type of pizzelle iron do you have? Sending wishes for healing and comfort to your dear wife and you. (((((Lou and dear wife)))))
DONNA
P.S. Lucy - I bet your torrone is better than anything one could buy in the store:-)

Donna,
Thank you, don't think my last efforts would qualify my torrone as being better, but certainly was very good. I am aiming for better results.

I think my pizzelle iron either came w/a wooden cone or I purchased one separately. When they come off the iron & still pliable, yes they can be wrapped to make a cone. Sometimes I'll do that, if my niece & I make them together she loves the inside filled w/a nutella cream filling, or she'll spread the nutella on them.. yummy.

Lou, would you post your recipe for the pizzelle, they're to die for :^)

Lucy

Lucy,
Geez, Nutella, I didn't even think of that!! How delicious would that be?????? I really am liking the pizzelle iron idea, but haven't begun the shopping process. How much should a decent pizzelle iron cost?
DONNA

Donna,
I would think from a low of $30 & upwards would be my best guess, I've had mine for ages. The addition of Nutella spread on the pizzelle was my niece's idea, Nutella folded into whipped cream was mine. ;) When we're bad, we're BAD!!

Lucy ;)

My sister makes pizzelles every year for Christmas and last year she sent me a box. I love sipping tea and munching on pizzelles.

Last year I looked into buying a pizzelle maker but that is about as far as I got!

Michelle

My friend had 2 and gave me one, it's cuisinart. Haven't used it. I'd like to try choc ones, we don't like anise. So let the recipes begin!

Hi everyone: I don't have much time but I'll Post the recipe .
I had to take my wife out of the Hospital and into a Hospice facility.
The doctors don't give her much more time.

Donna: You can roll the Pizzelle hot off the Baker
and make Sweet Cones for ice cream or roll them into a log
for Italian pastry.
You will have to use a form and may have to dampen the end so it will stick together.

Later LOU

Good , Light , Crispy , Delicious, Mouth watering, To kill for
Pizzelles - Uncle LouÂs ( Best in The World )
3 - X large eggs
½ cup ( 1 stick ) of melted butter ( not hot )
2 tablesp. of oil
1 cup of sugar + 3 tablespoons
Italian pinch of salt
5 teasp. of Anise Extract
1 ¾ cups + of flour
2 ¼ heaping teasp. of Baking Powder

Mix well, all the ingredients except the flour and baking powder.
Then add them and mix well with a mixer. The batter should be a little stiff
and peak while mixing . If you think the dough is to soft add a little
more flour, until it peaks. A little stiff but still loose.
I use a small melon scoop ; looks like an Ice Cream dipper with a thumb
release , to measure the dough

Brush the pizzelle iron slightly with Pam when hot, before starting.
When baking the Pizzelles , pile them away from where youÂre cooking,
Because they are so gooooood, you will be eating them, as you go.

This will recipe make about 40 Pizzelles , unless you donÂt listen and pile
them close to you. Then you will have about 3 left.

Kathleen, here's a chocolate pizzelle recipe I've had great results with.

FYI, pizzelle can be any flavor you want, if you don't like anise, substitute with any of the following extracts: lemon, vanilla, orange, or brandy. I like a combo of vanilla & orange.

Lou thanks for your recipe!

Lucy

Chocolate Pizzelles
(Makes about 30)
2 cups flour
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted and cooled
1 cup sugar
3 eggs, room temperature
1/2 cup milk
1/2 teaspoon vanilla
Sift the flour, baking powder, and cocoa together in a bowl.
In another bowl, whisk together the butter and sugar.
Add the eggs, milk, and vanilla. Whisk until combined.
Add the flour mixture and blend until smooth.

Even though my griddle is Teflon, I always end up throwing away the first couple, if it sticks, and you have to scrape away those crumbs out of the indentations, spray the surface with Pam for the first batch only, and that seems to help. From that point on, they shouldn't stick.

Place one heaping teaspoon of dough in center of each pizzelle circle. Close lid and press together for a few seconds (watch out, the steam burns as it comes out from between)

Bake until golden brown, about 30 seconds - I time mine so that when the steam STOPS coming out, I lift the lid and they're usually ready then.

Just take a fork tine, and gently pull an edge - they should peel right off easily - put each one on a rack for cooling. Close grids back up to keep the temperature up.

At this point, while they're still hot and flexible, you can roll them into icecream cone shapes for cooling. Also, can roll them around some type of tube for filling with other dessert mixes - like the filling for canolis. Fill just before serving, otherwise they'll soften.

Thanks for the recipes, Lou and Lucy. I think they both sound delicious, and I'm pleased to know that I can make cones out of them. I'm going to start looking around for a Pizzelle maker, at least pricing them for now.

Lou, please keep us updated on your dear wife. I'm sorry the doctors have given her a poor prognosis. Sending thoughts for strength and comfort to you and your wife. Take care of yourself too.
DONNA