Sunday, December 12, 2010

TiePlates or Pizzelle


1st you need a pizzelle or Tie Plate Iron to make theseHeat well (light on machine should go off) - gently oil or spray with pam

Tip: if you don't like to eat liquorice you will not like the smell of these while they are cooking or the taste. P.S. if you eat to many the same outcome happens too.

1 dozen eggs
2 cups sugar
2 cups oil (canola is good)
2 tbsp. spirit of anise (bought at drug stores)
Flour a cup at a time (about 3-4 cups)

use a large mixing bowl and beater. beat all 12 eggs, sugar, oil, and anise together well. Then you are going to add a cup of sugar at a time. The batter should be a littlw thicker then a pancake batter. Drop onto the hot iron using a tablespoon measurer (its the best thing)

Remove after they get golden or light brown (like waffles) becarful they go dark fast!! and place on brown paper bag or brown paper and let cool.

Keep in a dry cool place ( I usually keep in a box lined with wax paper or saran wrap about 20 and tie with ribbon as a gift.) Becarful they are fragile when they are cold.

Serves 11 dozen per batch.

4 comments:

  1. This is the same recipe I use and my grandmother to. Taste great.

    ReplyDelete
  2. Absolutely horrible recipe. I did the first two and had to throw everything out. Waste of time and money. I'm sorry I'm being brutally honest but I have to tell the truth. Sorry

    ReplyDelete
    Replies
    1. Actually, we usually through the first set out, I suppose due to grease remaining on the iron. The rest of the batch would probably have been fine. This looks similar to my mother's recipe. We might use more sugar.

      Delete
  3. I've been making these for 30 years...love them and so does the rest of the family. My recipe is the same as yours but I add the zest of 1 lemon to the batter. If you can't find anise, use Zambucca. If you don't like liquorice add vanilla..no zest. You can also use orange flavouring and orange zest. Too bad "Unknown" lady gave up so soon. It takes a few duds before you adjust to the iron heat and pace. Krys from Canada

    ReplyDelete

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