Pizzelle and Biscotti Raffle
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Comments (19)I went searching for pizzelle recipes and found this post. I made Lou's Pizzelles yesterday and they were wonderful. I made only a half recipe. Here's what I used: Lou's Pizzelles - 1/2 Recipe eggs: 2 large butter: 1/4 cup oil: 1.5 T sugar: 1/2 cup + 2 T almond extract: 1 t. flour: 3/4 cup + 2T baking powder: 2t. I will use more almond extract next time. For the butter, I used browned butter. Don't know whether it made a difference or not. If you are going to do that, start with a little more than the 1/4 cup because you lose some in pouring from pan to bowl. I made a few and then had to stop, so I refrigerated the dough for about an hour. That firmed up the dough and made it easier to handle, and I was able to measure out blobs of dough in advance of their going into the pizzelle maker. This made it easier and faster to transfer them into the machine. This post was edited by graywings on Thu, Jan 23, 14 at 20:13...See MoreLou's Pizzelle's & Biscotti - It's the season !
Comments (14)Rusty: Got up late today and just saw your Post. Watching the Phillies game !!! and other things. As for keeping the Pizzelles centered, it is a pain ITA. If you put the lid down too fast it goes one way. I put the dough slightly behind center. Don't put the lid down all the way, for a second. Seems like it gives the Dough time to travel. If you use a stiffer dough, it can be controled easier. But then it changes the thickness and taste. Whatever you do try to remember, what you did when it comes out perfect. It doesn't matter here; how they look, they dissappear anyway. Even the Crumbs !!! - - - - - - - - For Almond Pizzelles , do like you said and sub the Almond flavor for the Anise. I only use Mc Cormicks flavors or order from Fante's of Phila. I've tried other at the market flavors. Not too good !!! Remember to use less if you are using Oil Flavors, instead of the Extract. I'll make a batch of Almond tonite. Lou...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 MoreLou, The Mind Reading Machiavellian
Comments (17)I 'discovered' Pizzelles in the early 70's, When a relative who had married into an Italian family Brought a batch for a Christmas get-together. Fell in love with them immediately! She gifted me a Pizzelle iron, So I've been making them off & on ever since. I learned about Biscotti in the late 80's, From the same friend. For several years, I made it to sell In an arts & crafts boutique co-op that I belonged to. And to be perfectly honest, I thought I did a pretty good job with the recipes I had, on both. Then Lou posted his recipes here. Naturally, I had to try them. Talk about good ! ! ! His Pizzelle recipe, especially, Beats any other I have ever tried. It is the only one I use now! So if the ones he makes are even better. . . .. Well, that's just plain hard to imagine! Dcarch, you are one lucky young man! ! Rusty...See More- 14 years ago
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