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Awesomest_Possumest t1_izpkc0q wrote

My mom has had one since the 80s. It's a waffle maker/pizzelle maker, removable cast iron plates that you just flip. I think hers is rival, which is always surprising to me because it's not a bifl brand now as far as I know.

I keep finding them in thrift stores but they still die after a couple of years. :( One day I'll have a full-sized one again, but I currently have a mini 3 one.

I should say we don't make pizzelles though, but use the Italian cialde recipe that came with moms maker. Uses anisette and anise seed and is more batter than dough. Amazing. No flour, just sugar, water, oil, egg, anise seed and anisette, and some vanilla flavoring. I've got to pull out the recipe for our work bake off Monday!

Edit-recipe!

1 cup sugar 1 egg 2 tsp vanilla (extract usually) 2 tbsp anise flavored liqueur (anisette) 2 tbsp salad oil (I just use veggie oil) 2/3 cup water 1 1/4 cup flour (thought it didn't use any, whoops!) 1 tsp whole anise seed

Combine all except the last two ingredients. Best well to blend. Stir in the flour and anise seed. Bake as directed for pizzelles.

I haven't made them in a year and haven't made the full sized in awhile, but I want to say one batch is about 40 cookies maybe? I usually double it around the holidays.

I think we usually do regular size for about two minutes give or take, and my minis take around 45 seconds. Depends on what the humidity is doing. We rolled them when I was a kid and sprinkled powdered sugar on, but I'm lazy and so they're flat now haha.

We also eyeball the anisette and anise seeds and put as much as the spirit moves us to.

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omegatrox t1_izpo7k7 wrote

can you share the recipe?

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tagehring t1_izq6twb wrote

This is the recipe my Pittsburgher grandmother made every year that I still make. I think she got it from her mother. I found it after she passed in the box her pizzelle maker came in and keep it framed in my kitchen.

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Juache45 t1_izq3x7l wrote

I’m going to ask my friend for hers too, I’ll share it with you when I get it. See my comment above

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Oryx_y_Cake t1_izqsqn5 wrote

This is great, a lot more like the ones my family (and really the whole city i grew up in) makes. I didn't know they had a different name as, kind of oddly, we call them tie plates so when i learned about pizzelle i assumed they were the same. The tie plate name may have something to do with the presses coming from steel ties of the steel plant in the town...or something.

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Awesomest_Possumest t1_izqx11w wrote

Oh interesting! I updated my comment with the recipe if you want to try. We called ours pizzelles out whole lives, but it wasn't until I had a friend who knew what they are taste them and went, ok yours taste totally different than mine, and I like them better, that I realized we'd been making a different cookie (mom had typed up the recipe for me so I hadn't seen it in the book in awhile). I like pizzelles too, but they're more cake-y than this recipe makes.

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reachouttouchFate t1_izyojs8 wrote

Are pizzelles like crunchy stoopwafels or like crispy crust thin waffles?

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Awesomest_Possumest t1_izyut5q wrote

....yes.

Sort of like one layer of the stroopwaffle minus the filling, in terms of consistency.

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