1 1/2 c. eggs
1/3 c. oil
1 tsp. baking powder
1/2 tsp. anise oil or preferred flavor
1 1/4 c. sugar
2 1/2 c. flour
1/8 tsp. salt

Beat eggs until fluffy. Blend in oil, flavoring, flour, baking powder, salt and sugar. Beat for about 3 minutes. Cook on hot waffle iron (Italian pizelle iron) by teaspoonful. When waffle is done, keep as is or shape while hot over a glass custard cup, pressing to fit. Place another cup on top to hold in place and shape. Stack to store. Fill with favorite cream filling or with Rum Cream Filling.

Rum Cream Filling:

1/2 c. flour
1/8 tsp. salt
1/2 c. sugar
2 c. scalded milk
1/8 tsp. rum flavoring
2 eggs

Add flour, salt and sugar gradually into the scalded milk, stirring constantly, over low heat. Add flavoring and cook 5 minutes. Beat eggs in separate bowl. Add hot cream mixture slowly. Beat and return to heat for one more minute. Cool slightly. Fill tart cups and chill.