Guest guest Posted March 27, 2010 Report Share Posted March 27, 2010 Rhonda, If you wouldnt mind sharing, what recipe do you use? jena One of the SCD kitchen gadgets that I have bought is a pizzelle maker. It produces some of our favorite treats--both savory and sweet. And if you throw the pizzelles in the dehydrator after baking they have that satisfying crunch. Another great thing is that my boys are able to use it on their own. But, that is also a bad thing as it is now in need of replacement. The one I have is teflon coated and I think I'd prefer to not have that next time. I was wondering if anyone could recommend a specific model that cleans up easily? Thanks for any ideas. Rhonda Family of 6 SCD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2010 Report Share Posted March 28, 2010 This sounds most intriguing. What kind of recipe are you using to put in the pizzelle iron? Rhonda, If you wouldnt mind sharing, what recipe do you use? jena What are pizzelles? Pizzelles are flat Italian waffle cookies. We use them for both cookies and for "bread" for sandwiches--they travel great. I'm sorry that I can't credit the authors of these recipes as I'm not positive where I got them. Herbed Pizzelle Flatbread 5 eggs 3 cups almond flour 1 TBLS lemon juice 1/2 tsp salt 1/4 tsp baking soda 3 TBLS butter, melted 1 cup parmesan cheese, grated (optional, if not doing cheese) 1/4 cup fresh parsley, chopped (or equivalent dried) 2 TBLS fresh chives, chopped (or equivalent dried) 1/2 tsp dried oregano 1/2 tsp dried thyme 1 clove garlic, pressed Combine almond flour, cheese, herbs, baking soda and salt in a bow. Blend eggs, butter, lemon juice, and garlic until very smooth. Add to almond flour and mix together. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30 to 40 seconds. Sweet Pizzelles 3 eggs 1 tsp anise seed, crushed 1/2 tsp baking soda 1 3/4 cup almond flour 1/2 cup butter, melted 1/4 cup honey Beat eggs, add honey. Stir in rest of ingredients. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30-40 seconds. Put in dehydrator for crisper cookie. There is a recipe that calls for vegies, but whenever I have tried it the mixture sticks horribly to the maker and leads to much frustration--sure wish I could incorporate vegies and make it work! Any recommendations for a great pizzelle maker?? Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2010 Report Share Posted March 28, 2010 > I can't speak from experience, because I haven't purchased it yet, but I > have a pizzelle maker on my wishlist The non-stick one from > villaware. It's one of the ones mentioned on this website> http://pizzellemaker.net/>In the meantime, you could use a regular waffle iron.Works quite well.n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2010 Report Share Posted March 28, 2010 Thanks for the recipes, they sound great, like crackers? Will check the williams-sonoma catalog for pizelle makers. This sounds most intriguing. What kind of recipe are you using to put in the pizzelle iron? Rhonda, If you wouldnt mind sharing, what recipe do you use? jena What are pizzelles? Pizzelles are flat Italian waffle cookies. We use them for both cookies and for " bread " for sandwiches--they travel great. I'm sorry that I can't credit the authors of these recipes as I'm not positive where I got them. Herbed Pizzelle Flatbread 5 eggs 3 cups almond flour 1 TBLS lemon juice 1/2 tsp salt 1/4 tsp baking soda 3 TBLS butter, melted 1 cup parmesan cheese, grated (optional, if not doing cheese) 1/4 cup fresh parsley, chopped (or equivalent dried) 2 TBLS fresh chives, chopped (or equivalent dried) 1/2 tsp dried oregano 1/2 tsp dried thyme 1 clove garlic, pressed Combine almond flour, cheese, herbs, baking soda and salt in a bow. Blend eggs, butter, lemon juice, and garlic until very smooth. Add to almond flour and mix together. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30 to 40 seconds. Sweet Pizzelles 3 eggs 1 tsp anise seed, crushed 1/2 tsp baking soda 1 3/4 cup almond flour 1/2 cup butter, melted 1/4 cup honey Beat eggs, add honey. Stir in rest of ingredients. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30-40 seconds. Put in dehydrator for crisper cookie. There is a recipe that calls for vegies, but whenever I have tried it the mixture sticks horribly to the maker and leads to much frustration--sure wish I could incorporate vegies and make it work! Any recommendations for a great pizzelle maker?? Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2010 Report Share Posted March 28, 2010 I can't speak from experience, because I haven't purchased it yet, but I have a pizzelle maker on my wishlist The non-stick one from villaware. It's one of the ones mentioned on this website http://pizzellemaker.net/ To: BTVC-SCD Sent: Sun, March 28, 2010 5:11:31 PMSubject: Re: Pizzelle Maker Thanks for the recipes, they sound great, like crackers? Will check the williams-sonoma catalog for pizelle makers. On Sun, Mar 28, 2010 at 3:52 PM, Harman Family <mr3cm (AT) iowatelecom (DOT) net> wrote: This sounds most intriguing. What kind of recipe are you using to put in the pizzelle iron? Rhonda, If you wouldnt mind sharing, what recipe do you use? jena What are pizzelles? Pizzelles are flat Italian waffle cookies. We use them for both cookies and for "bread" for sandwiches-- they travel great. I'm sorry that I can't credit the authors of these recipes as I'm not positive where I got them. Herbed Pizzelle Flatbread 5 eggs 3 cups almond flour 1 TBLS lemon juice 1/2 tsp salt 1/4 tsp baking soda 3 TBLS butter, melted 1 cup parmesan cheese, grated (optional, if not doing cheese) 1/4 cup fresh parsley, chopped (or equivalent dried) 2 TBLS fresh chives, chopped (or equivalent dried) 1/2 tsp dried oregano 1/2 tsp dried thyme 1 clove garlic, pressed Combine almond flour, cheese, herbs, baking soda and salt in a bow. Blend eggs, butter, lemon juice, and garlic until very smooth. Add to almond flour and mix together. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30 to 40 seconds. Sweet Pizzelles 3 eggs 1 tsp anise seed, crushed 1/2 tsp baking soda 1 3/4 cup almond flour 1/2 cup butter, melted 1/4 cup honey Beat eggs, add honey. Stir in rest of ingredients. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30-40 seconds. Put in dehydrator for crisper cookie. There is a recipe that calls for vegies, but whenever I have tried it the mixture sticks horribly to the maker and leads to much frustration- -sure wish I could incorporate vegies and make it work! Any recommendations for a great pizzelle maker?? Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2010 Report Share Posted March 28, 2010 Thanks, more on my wishlist for the kitchen than anything else ;-). I can't speak from experience, because I haven't purchased it yet, but I have a pizzelle maker on my wishlist The non-stick one from villaware. It's one of the ones mentioned on this website http://pizzellemaker.net/ To: BTVC-SCD Sent: Sun, March 28, 2010 5:11:31 PMSubject: Re: Pizzelle Maker Thanks for the recipes, they sound great, like crackers? Will check the williams-sonoma catalog for pizelle makers. On Sun, Mar 28, 2010 at 3:52 PM, Harman Family <mr3cm (AT) iowatelecom (DOT) net> wrote: This sounds most intriguing. What kind of recipe are you using to put in the pizzelle iron? Rhonda, If you wouldnt mind sharing, what recipe do you use? jena What are pizzelles? Pizzelles are flat Italian waffle cookies. We use them for both cookies and for " bread " for sandwiches-- they travel great. I'm sorry that I can't credit the authors of these recipes as I'm not positive where I got them. Herbed Pizzelle Flatbread 5 eggs 3 cups almond flour 1 TBLS lemon juice 1/2 tsp salt 1/4 tsp baking soda 3 TBLS butter, melted 1 cup parmesan cheese, grated (optional, if not doing cheese) 1/4 cup fresh parsley, chopped (or equivalent dried) 2 TBLS fresh chives, chopped (or equivalent dried) 1/2 tsp dried oregano 1/2 tsp dried thyme 1 clove garlic, pressed Combine almond flour, cheese, herbs, baking soda and salt in a bow. Blend eggs, butter, lemon juice, and garlic until very smooth. Add to almond flour and mix together. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30 to 40 seconds. Sweet Pizzelles 3 eggs 1 tsp anise seed, crushed 1/2 tsp baking soda 1 3/4 cup almond flour 1/2 cup butter, melted 1/4 cup honey Beat eggs, add honey. Stir in rest of ingredients. Drop by tablespoon onto hot pizzelle iron until brown and crispy--30-40 seconds. Put in dehydrator for crisper cookie. There is a recipe that calls for vegies, but whenever I have tried it the mixture sticks horribly to the maker and leads to much frustration- -sure wish I could incorporate vegies and make it work! Any recommendations for a great pizzelle maker?? Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2010 Report Share Posted March 29, 2010 Our waffle iron is non-stick so I should be able to try it. I had another thought. Do you suppose this batter could be used (perhaps thinned a little) in an iron frying pan to make plain cracker-like things? That depends somewhat on your waffle iron. If you have a newer non-stick one it works particularly well (but also spray it, top and bottom plates, with some grape see oil or other cooking oil before you put in the batter. My current waffle iron isn't non-stick but I've used the non-stick ones. Mine works well for almond-flour based recipes as long as the irons are well-seasoned (like a cast-iron frying pan) and then oiled properly and liberally -- and re-oiled with every " waffle " you make. (You also have to let each waffle bake long enough so that enough moisture evaporates from the batter. That helps as well.) n Quote Link to comment Share on other sites More sharing options...
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