|The New Book of Pasta|
|by Anne Sheasby|
Following on from the success of The Book of Pasta, The New Book of Pasta is an exciting and innovative collection of 85 brand new recipes.
1 - 10 of 81 for pizzelle
Result Page: 1
Cream Crisco or ... whipped cream. Heat a well seasoned pizzelle iron until sizzling hot. This is a large batch and makes about 180 very thin pizzelles.
Cream together butter ... rise 15 minutes. Spoon by rounded teaspoon onto Pizzelle iron; check at 1 minute. Bake until lightly browned. Cool on wire rack.
Mix everything but ... be sticky. Drop teaspoon or so on hot pizzelle iron. Plus above regular ingredients (do not use anise). Follow instructions above.
Beat eggs. Add ... onto flour. Knead until you have a medium dough. Cut into 1 inch squares and cook on top of stove in a pizzelle iron until light brown.
Make or buy ... advance and the pizzelles frozen for future ... of bread or covered with different toppings such as sauteed escarole or sliced mushrooms.
Blend ingredients one at a time. Use a pizzelle machine. Bake for 1 minute each. Cool on rack or let dry in low oven until dry. Store in a cool dry place.
Mix all ingredients well. Spoon into Pizzelle iron and bake. Sprinkle with powdered sugar.
Cream butter, sugars ... onto the hot Pizzelle iron. Cook until ... about 30 seconds. Remove to cooling racks, package about 5 to a ziplock bag when cool.
Beat eggs and ... butter and vanilla. Sift flour, baking powder and cocoa. Add to egg mixture. Drop dough by spoonful onto hot pizzelle iron. Cool completely.
Mix all ingredients together. Pour batter into pizzelle iron.
Result Page: 1
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