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| Your "One Stop Italian America" |
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| Growing up in a full blooded Italian household, there were always three things on our table - homemade pasta, homemade wine and homemade pizzelles. They were a staple in our house and really in the neighborhood, at all weddings and just about everywhere there was a gathering. My mother was well known as the “Pizzelle Queen”. My earliest memory is of her standing at the stove making one pizzelle at a time with a long handled cast iron pizzelle iron. And my Dad, sister and I eating them as soon as she laid them out to cool. But somehow she ended up with dozens to share with everyone she knew – even the next door neighbor’s dog!! When I married and moved ten miles away, all visits included several dozen of the treasured treat. When we moved to Tennessee, they were mailed, packaged with much care or made here – 75 dozen during one visit!! When Mom passed away, it was a while before I realized no more care packages would be arriving. It was time for me to locate one of five pizzelle irons I was given as wedding gifts. I found the one Mom used, made the batter according to her recipe and had a complete disaster. Frustrated and sad, I didn’t attempt them for quite a while. When the craving got the best of me, I called my sister and went over the process again. This time success was mine! I started giving them to friends and neighbors and taking them to gatherings. Then I became a grandmother to my adorable grandson Andy, a very picky eater. However, there was one thing we could get him to eat – you guessed it -- pizzelles. While visiting a friend recently with Andy, I asked him to tell her what his favorite cookie was. I thought the answer would be Oreos, but my sweet grandson answered “Grandma’s pizzelles”. At that moment, I realized I had become the new “Pizzelle Queen”. I would like to share my mother’s recipe with you. 6 Jumbo or Extra Large Eggs 1-1/4 Cup Sugar 2 Tblsp. Vanilla or 1 tsp. anise 2 Tblsp. Lemon juice – I use 1 Tblsp. Realemon juice and 1 Tblsp. Lemon Extract 1 Cup Crisco Oil 3 Cups Enriched, Bleached, Pre-sifted Flour 2 tsp. baking powder Enjoy! Call with any questions, they can be tricky the first time you try them. 615-373-3352 |
For those of you who enjoy those little Italian waffles called Pizzelles, here's Pat Antrilli Solomon's story and recipe: |
Giuseppe Verdi Lodge #2818
| Order Sons of Italy in America |