VillaWare 3600-NS 用户手册
Swirl Pizzelles
So many people have suggested this idea that we couldn't resist passing it along to
you. Make one batch of the traditional Italian pizzelle recipe and set it aside. Now
make one batch of chocolate pizzelle, adding three drops of red food coloring.
Drop
1/2 tsp. of traditional Italian pizzelle batter and 1/2 tsp. of chocolate batter on to
the center of each grid pattern before baking.
you. Make one batch of the traditional Italian pizzelle recipe and set it aside. Now
make one batch of chocolate pizzelle, adding three drops of red food coloring.
Drop
1/2 tsp. of traditional Italian pizzelle batter and 1/2 tsp. of chocolate batter on to
the center of each grid pattern before baking.
Cappuccino Pizzelles
2 tsp. coffee grounds
2 tsp. cinnamon
2 tbsp. coffee liqueur
2 tsp. cinnamon
2 tbsp. coffee liqueur
Omit the vanilla extract in the traditional Italian pizzelle recipe and substitute these
ingredients instead. These special pizzelles are wonderful served with tea with cream
and sugar.
ingredients instead. These special pizzelles are wonderful served with tea with cream
and sugar.
Pumpkin Pizzelles
6 tbsp. canned pumpkin
1/2 cup flour, in addition to the traditional Italian pizzelle recipe
2 tsp. pumpkin pie spice
1/2 cup flour, in addition to the traditional Italian pizzelle recipe
2 tsp. pumpkin pie spice
Add these ingredients to the traditional Italian pizzelle recipe and you'll have a wonderful
autumn treat to serve with warm apple cider.
autumn treat to serve with warm apple cider.
Recipe Hints
Pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. Also,
they can be easily shaped while they are still warm right from the baker and formed
into a cone, cylinder or even a cup and then filled with whipped cream, ice cream,
or any other filling you like. To keep them crisp, store in an airtight container.
they can be easily shaped while they are still warm right from the baker and formed
into a cone, cylinder or even a cup and then filled with whipped cream, ice cream,
or any other filling you like. To keep them crisp, store in an airtight container.
Thank you for purchasing your VillaWare
®
Prego
™
Pizzelle Baker
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
7
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
Chocolate Pizzelles
Add 3 tbsp. cocoa and 3 tbsp. sugar to the traditional Italian pizzelle recipe. If
desired, you may substitute chocolate flavoring instead of the vanilla and anise
flavorings.
desired, you may substitute chocolate flavoring instead of the vanilla and anise
flavorings.
Almond Pizzelles
Omit vanilla and anise flavorings from the traditional Italian pizzelle recipe. Add
1 tbsp. almond extract or 2 tbsp. amaretto. Add one cup of finely chopped or
ground almonds to the batter.
1 tbsp. almond extract or 2 tbsp. amaretto. Add one cup of finely chopped or
ground almonds to the batter.
Gingerbread Pizzelles
6 eggs
1/2 tsp. cloves
1 cup sugar
1/4 cup molasses
1/2 cup brown sugar
1 cup butter, melted
1 tsp. cinnamon
4 tsp. baking powder
1 tsp. ginger
4 cups flour
In a large mixing bowl, mix eggs and sugars together, add the spices and molasses and
mix well. Add the melted butter, mix, then add the baking powder. Add the flour and
mix well. The flavor is much better if they are baked and allowed to cool.
mix well. Add the melted butter, mix, then add the baking powder. Add the flour and
mix well. The flavor is much better if they are baked and allowed to cool.
Maple Walnut Pizzelles
3 eggs
1 cup walnuts, finely chopped
3/4 cup sugar
1 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled
2 teaspoons baking powder
3 tsp. maple syrup (NOT pancake syrup)
In a large mixing bowl, beat eggs and sugar together. Add cooled butter, maple syrup and
walnuts. In another bowl, sift flour and baking powder and add to egg mixture. Batter
will be stiff enough to be dropped by spoon onto the grids.
walnuts. In another bowl, sift flour and baking powder and add to egg mixture. Batter
will be stiff enough to be dropped by spoon onto the grids.
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
6
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
3600-NS_Booklet.qxd 4/15/04 12:47 PM Page 6