>Mine don't look "cute' either, but I can get them to look
>better when I make them bigger and trip trim them while they
>are still warm.
This was my first time making them. I am hoping with practice they look better. How do you put the batter on the grill, with a spoon? or with a pastry bag. I used a spoon but someone was telling me to try a pastry bag. I will do that next time. I will also trying trimming them. How do you trim them, with a knife, scissors?
O, one more thing, I ommitted the Anise because I did not have that. How does it taste, should I use it next time?
If your batter is fairly loose, use a small scoop (like a tiny ice cream scoop). If your batter is thick enough, you can roll the dough into little balls. I'd still use a scoop to get a consistent size that works in the pizzelle iron. You might chill the dough to get the right consistency.
Anise is a licorice flavor. You can make your pizzelle any flavor you want. Almond is good, as is orange & lemon. Just add extract or maybe some finely grated citrus peel.
What kind of recipe do you have? I am 100 percent Italian , and ours includes vanilla as the flavoring. You also need a really good pizzelle iron ... Vitantonio's Pizzelle Chef is the best.
The batter I use is fairly stiff, so I drop it by teaspoonfulls onto the middle of the iron. If you want, I could post my family's recipe. Once you find the magic amount, you shouldn't have to do much trimming.
>What kind of recipe do you have? I am 100 percent Italian ,
>and ours includes vanilla as the flavoring. You also need a
>really good pizzelle iron ... Vitantonio's Pizzelle Chef is
>The batter I use is fairly stiff, so I drop it by
>teaspoonfulls onto the middle of the iron. If you want, I
>could post my family's recipe. Once you find the magic amount,
>you shouldn't have to do much trimming.
I would love the recipe. I will post the recipe I used and the name of the iron. How do you trim? Do you use a knife.
The batter I used was quite thick. I guess I really just have to play around with amount that I put on the iron.
OK, keep in mind what I went through to get this recipe so YMMV. I'd say "how much flour" and my mom would say "enough."
And oh yeah, these are NOT for the clean eaters!
1 dozen eggs
2 c sugar
1 c melted crisco
1 t. vanilla flavor (or more)
5.5 c. flour (or more)
Beat eggs, add sugar, melted crisco and flavor. Add flour, enough to have a stiff dough. Drop by teaspoon onto pizzelle iron. Makes about 100.
In terms of measurement, I take a regular table teaspoon. I think it's just an experiment to find out how much you need. My mom's still come out much prettier than mine, but she's been doing it about 60 years longer.