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Results 1 - 10 of 35 for pizzelles oil
Cream Crisco or butter with ... Stir 1/2 cup oil into 3 cups flour. Gradually ... This is a large batch and makes about 180 very thin pizzelles.
Beat eggs with electric mixer; add sugar and oil and anise oil. Sift flour, ... racks or on paper towels. When completely cooled, store in tins.
3. PIZZELLES
Blend ingredients adding one at ... Brush grids with oil to season. First cookies shouldn't ... airtight container - will cause pizzelles to soften.
Whip the eggs until very ... I use anise oil because the flavor is more ... flavor of the anise improves with a few days age. Yield: 14-20 dozen.
May substitute lemon for anise. Beat eggs. Add oil, sugar and flavors; mix ... desired doneness. Cool flat. Sprinkle with confectioners' sugar.
6. PIZZELLES
Combine all dry ingredients. Combine ... portions. Bake in a pizzelle iron until nicely browned. Serving size: 4 Pizzelles. Makes 16 servings.
Cream butter and sugar. Add ... well. Add anise oil and seeds, baking powder and ... about 9 dozen. (I usually can find anise oil at a pharmacy.)
Let Crisco cool. Mix all ingredients in large bowl. Mix should be pasty. Bake on hot pizzelle iron. Makes 5 dozen.
Beat eggs. Add sugar and beat well. Add butter which has been melted and cooled. Add flavoring then flour and salt; mix well. Make dough ...
Mix shortening until smooth. Gradually add sugar and beat well. Add eggs and vanilla; beat. Add baking powder and 2 cups of flour; mix ...
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