Then in 1974 I moved to Colorado, to this small village in a valley that backs up to the foothills and the entrance to the Royal Gorge - once dubbed the Grand Canyon of the Arkansas Valley. Here, I ate my first pizzelle and I was hooked in a heartbeat! I HAD to learn how to make them and I bought my first pizzelle iron. All I remember is that it cost a fortune ($70!) and I had to get the recipe right!
That was over 40 years ago! My 3rd pizzelle iron died a couple of years ago and I stopped making them. I would buy the store bought ones....but never the same! So this year, I bought a new iron. And to tell you the truth...it cost less than that first one 40-some years ago!!!
After all my experience, I knew that I did not want a non-stick iron. Don't ask me why. Maybe just a gut instinct? We have a little store here in town called DiNardos. They've been in business since the 70s. And they sell Pizzelle IRONS. I like that they refuse to call them "bakers" or "makers" like so many others do! And this week, they happen to have this one marked $10 off! I'll bet they would ship if you want one! $49.99.
I gave it a try this morning. Best Pizzelle Iron I've had to date! I went for the 5" size because you can always use less dough and make smaller pizzelles. But if you buy the new 4" iron - you simply can't make them larger.
As you can imagine, I've tried out a number of recipes over the years. This is my favorite and it's quick and easy:
1 1/2 C sugar
mix together in large bowl
1 c butter melted (yes real butter)
2 T vanilla
then add in:
3 1/2 C flour
4 t baking powder
This will make about 6 dozen pizzelles.....depends on how many you eat while making them! LOL!!!
(note the baker's rack - essential for cooling hot pizzelles and only $3.98 each at Walmart! I use 2 of them.)
I live at about 5400', so I usually add another 1/4 to 1/3 C of flour to make the batter a little thicker.
Drop 1T sized balls into the center of the hot pizzelle iron. I suggest a light squirt of Pam spray on the iron as it heats up....but not too much - it will drain out the back of the iron and all over your counter tops. I use a teaspoon and just heap the dough on that. You'll figure it out with a little experimenting.
Press the handle down and listen to the fizz. Or count to 10. Pull the handle up. If the dough sticks to the top part, it's not done and you need to leave the handle down longer. I do squeeze it shut, but not completely tight shut. You will get a feel for this as time goes on.
The longer you leave the handle down, the crispier the pizzelles will be. I prefer mine on the lighter side, thus the 10-count hold.
Then the icing! Just a slab of almond bark - white or chocolate. Nuke in the microwave for 2 minutes. Take a small spatula (1/2 the width of a regular spatula) and spread the icing on half the pizzelle. OK, you could do the entire thing, but it's just too sweet. And I will confess that this pizzelle recipe is not sweet at all so if you don't ice them, they are a bit bland. Which I love after too many pies, cakes and cookies at a holiday meal!
Finally, make sure the pizzelle iron is completely clean before you put it away. Check for even the tiniest crumbs and wipe them away!
I'm off to dip the next 2 dozen into milk chocolate! Then to wrap up these goodies and make a few deliveries. Don't worry....I'll be delivering some to my kitchen table as well!!!