During the December, 2003, KLUP radio program, Elaine Mederos brought to our broadcast location some of the most delicious, thinly-baked “cookies” or wafers that we had EVER eaten. She told us that they are Pizzelles and an Italian dessert They are cooked on a Pizzelle Maker as described below. The recipe is:

6 eggs

1 ½ cups of sugar

6 tablespoons of vanilla OR 4 tablespoons of anise if you like that flavor

½ pound margarine (which is one cup), melted

3 ½ cups flour

4 teaspoon of baking powder

1. Beat eggs, adding sugar gradually. Beat until smooth.

2. Add melted margarine and vanilla or anise.

3. Sift flour and baking powder. Add to egg mixture. Mix until smooth. The batter will be sticky but loose enough to be dropped by a spoon.

4. Drop a tablespoon of the batter in the center of the pizzelle maker pattern. Bake until golden brown – about one minute.

Makes about 50 pizzelles. Serve topped with powdered sugar.

Chocolate Pizzelles: Add ½ cup of cocoa, ½ cup sugar and ½ teaspoon of baking powder to the above recipe. Sift with flour and add to the egg mixture.

Pizzelles with Nuts: Add one cup of finely chopped walnuts or pecans to the batter.

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DIRECTIONS FOR ELECTRIC PIZZELLE MAKER

Pizzelle Makers can be purchased at electronic shops or ordered from Villa Ware Prego Pizzelle Baker – Model 3600-NS for $49.95 by telephoning
800-822-1335.

Before you use your new Pizzelle maker, heat the machine to baking temperature...and with a pastry brush, coat the grids with melted margarine. This seasoning will eliminate some sticking, but not all sticking. After a number of uses, the margarine in the recipe will complete the seasoning process.

1. Preheat with the grids closed for a little over 10 minutes. When the grids are hot enough to start baking, the light on the cover will go off. The first time you use your new pizzelle maker it will smoke for a few minutes.

2. Place a heaping teaspoon of batter in the center of each the two patterns.

3. Clip handles together or hold together. Any batter overflow should be trimmed away.

4. Bake until golden brown – about 3/4 to 1 minute. As you bake, the light on the cover will go on and off, letting you know that the thermostat is automatically keeping the grids at the right baking temperature. Remove finished pizzelles by placing the point of a table knife under their edge and peeling them off. The first few pizzelles from a new machine might stick and should be discarded.

When you are though baking, disconnect the cord and leave the machine open to cool. Pat the grids dry with a paper towel before storing. Never wash or scrape the grids of your machine because you will remove the seasoning that prevents sticking. To re-season, heat the machine and brush melted margarine on the grids. If a pizzelle burns in the machine, all of the burnt batter must be immediately removed form the grids and margarine should be brushed on those spots to avoid sticking.

The outside of the machine can be cleaned with a damp cloth and chrome cleaner.