If it came with a user's manual, I bet there will be recipes in it. -Grainlady

Here's a recipe from former CF member Lou, who was known for his fabulous pizzelles.

Good , Light, Crispy, Delicious, Mouth Watering, To kill for,
Lou's Pizzelles
3-X large eggs
1/2 cup (1 stick ) of melted butter ( not hot )
3 tablespoons of oil
1 cup of Sugar + 3 Tablespoons
4 Teasps. of Anise Extract or 1 Teasp. Anise Oil or
Try a little less first and adjust to taste

1 3/4 cups of flour , add more to thicken
4 level, teaspoons of Baking Powder

Mix well, All the ingredients, except the Flour & Baking powder
Then add them and mix well. If you think the dough is
too soft add a little more flour.
I add until the batter peaks , ( a little stiff ) while mixing ,
and mix with a Tablespoon, to make a soft dough.
I use a Mellon Scoop, with a trigger release, to measure the dough.
I always brush the Pizzelle iron lightly with Oil when hot, before starting to Bake them.

When baking the Pizzelles pile them far away from
where you are working.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles,
unless didn't listen and piled them too close.
Then you will have about 3 left and gained 2 lb.
Save one for me !!!

Ruthanna, I was just going to say...where's Lou? He not only sent me great pizzelles, he sent me a pizzelle maker.

Do try Lou's recipe-- I've used it many times-- so good!

Diane

Thank you. I will try Lou's recipe. I wonder if you can make them with chocolate also? Chocolate chips?

I would think that chocolate chips would not work well in a pizzelle maker, but I am no authority. I love them, but not with anise. My mother makes them with ground nuts instead of anise. They the best! My favorite cookie.

Lou gave me some of his pizzelles once, too.

A neighbor sent over some a while back and I thought "Oh boy, awesome" until I ate one and it had that dreadful moth ball taste and I thought WTH is that nasty taste? ANISE! I guess you love it or hate it, I'm in the HATE camp. To me, it ruins anything, it's just dreadful!

Lou's pizzelles were delicious. Both the anise and the almond. Recently one of my co-workers brought some chocolate pizzelles to work. They were made with cocoa - not chocolate chips. I agree with dedtired - I don't think the chips would work in the pizzelle iron.

Teresa

My neighbor said she makes them, not with anise, she doesn't like, she substitutes with vanilla, or lemon.

Your post has encouraged me to pull out Lou's Pizzelle maker.

He sent pizzelles and biscotti along with a new pizzelle maker.

Now that looks like a good recipe. A keeper. Brings back a childhood memory...
My Mother was a school teacher, now retired. Around the holidays we would have multiple boxes and tins of cookies and sweets from students moms. I invented an ice cream sandwich as a young thing using pizzelle...chopped up one cookie from each tin, even fudge, and mixed with ice cream, then made a sandwich with the pizzelle and back into the freezer.
Serious sugar bombs!

teresa mn: Do you know what the recipe is for Lou's almond pizzelles-am assuming just using almond extract instead of anise, but what measure?

mustangs:great looking pizzelles! Do you have the electric maker or the iron?

I like anise extract (and seeds) in mine, but almond, lemon, vanilla would work just fine. Thinking chocolate "might" work if those mini-chips o grated??

My rarely used waffle iron reverses to make pizzelles. My problem is getting them ROUND?? My recipe makes a dough that's really soft... bordering on a THICK batter. I use a little ice cream scoop to put on iron. No matter where I put dough, they're always off-center and NEVER as pretty as those in the pic. Being less that gorgeous has NO ill effect on flavor, luckily!

Almond is my favorite. Lou packaged the pizzelles so well that not one of them broke.

Here is the maker he gave me.

lizbeth - I do not know how much almond extract to sub for the anise as I have not made them myself.

Mustangs - do you have any idea? Nice pizzelle maker!

I go over board - I use 2 teaspoons of almond extract but a teaspoon would do.

Mustangs: Thanks for the almond info and that is a great looking pizzelle maker!

Lovely pizzelles Cathy!

For those of you who are new here, Lou is a great cook who contributed hundreds of authentic recipes here.

Lou is also a museum quality artist/sculptor/craftsman. We all miss his participation in this forum.

dcarch

I went searching for pizzelle recipes and found this post. I made Lou's Pizzelles yesterday and they were wonderful. I made only a half recipe. Here's what I used:

Lou's Pizzelles - 1/2 Recipe
eggs: 2 large
butter: 1/4 cup
oil: 1.5 T
sugar: 1/2 cup + 2 T
almond extract: 1 t.
flour: 3/4 cup + 2T
baking powder: 2t.

I will use more almond extract next time.

For the butter, I used browned butter. Don't know whether it made a difference or not. If you are going to do that, start with a little more than the 1/4 cup because you lose some in pouring from pan to bowl.

I made a few and then had to stop, so I refrigerated the dough for about an hour. That firmed up the dough and made it easier to handle, and I was able to measure out blobs of dough in advance of their going into the pizzelle maker. This made it easier and faster to transfer them into the machine.

This post was edited by graywings on Thu, Jan 23, 14 at 20:13