|Sloe Gin and Beeswax|
|by Jane Newdick|
A collection of recipes and useful and fascinating tips from traditional household stillrooms.
1 - 10 of 81 for how to make pizzelles
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Cream Crisco or ... baking soda. Add to the creamed margarine ... until sizzling hot. This is a large batch and makes about 180 very thin pizzelles.
Cream together butter ... baking powder, allow to rise 15 minutes. ... Pizzelle iron; check at 1 minute. Bake until lightly browned. Cool on wire rack.
Mix everything but the flour together until creamy. Then add flour gradually; mix well. This dough will be sticky. Drop teaspoon or so on hot ...
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 ...
Cream butter, sugars ... hot Pizzelle iron. Cook until steam stops, 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.
Make or buy pizza ... advance and the pizzelles frozen for future ... bread or covered with different toppings such as sauteed escarole or sliced mushrooms.
Mix all ingredients together. Pour batter into pizzelle iron.
Beat eggs. Add sugar and beat for a while. Add melted Crisco, seeds, vanilla and whiskey. Add flour, a cup at a time, until batter is too stiff for ...
Mix all ingredients well. Spoon into Pizzelle iron and bake. Sprinkle with powdered sugar.
Result Page: 1
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