Pizzelle and Biscotti Raffle
14 years ago
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What a special day! The Pizzelles are here!
Comments (10)georysmom - stop trying to steal the Doughboy's lines! I received a package of treats also! I'm not sure why but Lou sent me a box that contained Anise flavored pizzelles and biscotti AND Almond Cranberry pizzelles and biscotti. Lou you are way too good to me! I love the Almond Cranberry - but they don't come close to your signature Anise treats. Lou you are the best! Teresa...See MoreLOU! ! Your Pizzelle recipe. . . .
Comments (11)Here is the Recipe again, in case the Link won't open. There are a couple small changes. I use McCormick's Flavor's, because I've tried others. Most of the time. I use " Anise Oil " I buy it at, Fantes of Phila. I don't use Vanilla together with Anise Flavor, like they say in the Booklet. because I think it Deletes some of the Anise Flavor. Don't use Pam anymore. I put a few drops of Oil on a brush. Added another Tablespoon of Oil to the Batter. I time the Baking, so I am free to do other things. You know, Like,Test the Pizzelles, with a cup of coffee, to be sure they are right for others. I've used this Dough; also, to make Fruit filled Cookies. Add more Flour and use just Vanilla Flavor. Roll thin , cut a 4 in. circle, add filling and fold over like a Ravioli, dampen and pinch edges. Have fun, LOU Good , Light, Crispy, Delicious, Mouth Watering, To kill for, Lou's Pizzelles 3-X large eggs 1/2 cup (1 stick ) of melted butter ( not hot ) 3 tablespoons of oil 1 cup of Sugar + 3 Tablespoons 4 Teasps. of Anise Extract or 1 Teasp. Anise Oil or Try a little less first and adjust to taste 1 3/4 cups of flour , add more to thicken 4 level, teaspoons of Baking Powder Mix well, All the ingredients, except the Flour & Baking powder Then add them and mix well. If you think the dough is too soft add a little more flour. I add until the batter peaks , ( a little stiff ) while mixing , and mix with a Tablespoon, to make a soft dough. I use a Mellon Scoop, with a trigger release, to measure the dough. I always brush the Pizzelle iron lightly with Oil when hot, before starting to Bake them. When baking the Pizzelles pile them far away from where you are working. Because they are soooo Gooood you will be eating them as you go. This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me !!! ....See MoreWhat to Bake with the kids, for memories later ?
Comments (12)Terriffic thread Lou! My GD loves to help cook everything and these are her favorite cookies to help bake. It is from Paula Deen. Monster Cookies 3 eggs 1 1/4 cups packed light brown sugar 1 cup granulated sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 12-ounce jar creamy peanut butter 1 stick butter, softened 1/2 cup multi-colored chocolate candies 1/2 cup chocolate chips 1/4 cup raisins, optional 2 teaspoons baking soda 4 1/2 cups quick-cooking oatmeal (not instant) Directions Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. Beverly...See Morepizzelles??
Comments (4)This recipe is a direct, and unedited, copy of an older post. I've used it a number of times, It is very very good, And now my favorite recipe for them. There are a number of members here who could attest to the fact that Lou knows his Pizzelles. LOU'S PIZZELLES and BISCOTTI 3-X large eggs 1/2 cup (1 stick ) of melted butter ( not hot ) 3 tablespoons of oil 1 cup of Sugar + 3 Tablespoons 4 heaping Teasps. of Anise Extract or 3/4 Teasp. Anise Oil or Try a little less first and adjust to taste I use McCormick's Anise Extract or Anise Oil from Fante's of Phila. 1 3/4 cups of flour , add more to thicken 4 level, teaspoons of Baking Powder Mix well, All the ingredients, except the Flour & Baking powder Then add them and mix well. If you think the dough is too soft add a little more flour. I add until the batter peaks , ( a little stiff ) while mixing , and mix with a Tablespoon, to make a soft dough. I use a Mellon Scoop,.( Holds 2 teaspoons of liquid ) with a trigger release, to measure the dough When baking the Pizzelles pile them far away from where you are baking. Because they are soooo Gooood you will be eating them as you go. This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me Lou's Biscotti - Basic Anise Flavored Pizzelle Dough can be used to make Biscotti. Just add more flour to make a soft Dough. Divide in two and roll out 2 Logs about 14 inches long. Place them on an oiled cookie tin, separated, to allow for them to grow. Flatten the 2 logs, leaving the center higher. Bake in a Pre heated , 325 Degree oven, 25 to 30 minutes or, Until a golden color on top. While still hot Remove to a cutting board, make a diagonal across; in the center, to remove them from the pan easier. Continue cutting diagonally the size of a Nickel and separate them. When cooled , eat them or place in a Tight container. Whichever comes first !!! There are many variations for flavors and texture. Almond, Vanilla or any flavors you like, can be substituted. Almonds can be added to the dough.Raisins can also be added. Or the Biscotti can be put back into the oven and toasted. Ciou ! Happy Holidays !!! LOU Enjoy! Rusty...See More- 14 years ago
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