Nannie Embrey's Pizzelles

Christmas wasn't Christmas without Nannie's pizzelles when we got together with the extended family.  When we were married almost 40 years ago, Nannie, my mother-in-law, gifted me with a new pizzelle iron and gave me her recipe which I've been making every year.  These pizzelles are super thin and fragile and I find that storing them stacked in a tin that is a little wider than they are is the best way to store them.

We were faced with a dilemma a few years ago when Gloria joined our family.  Gloria, a 30 year old Amazon parrot, caused me to have to rethink much of what I do in the kitchen because the fumes from non stick cookware can kill a parrot in short order.  The pizzelle iron had a nonstick coating.  What to do!  I thought that if it wasn't TOO cold, I could make them out on the deck but I really didn't want to be standing in 40 degree weather trying to do that.  A little research led me to the original Cucina Pro pizzelle iron which is made out of aluminum.  Problem solved.  Now pizzelle making may resume on schedule with the nonstick appliance being passed to my son. You will need to follow the instructions on your own pizzelle maker.  I find that  usually have to throw away the first two as they are the test ones!  I hope you enjoy these as much as we do!

Nannie Embrey’s Pizzelles

Printable Recipe

Ingredients:

3 eggs, beaten

¾ cup sugar

¾ cup butter, melted

¾ - 1 cup flour

1 tsp. Baking powder

2 tsp. Anise extract

1 tsp. Vanilla 

Add and beat ingredients together in order listed--using the smaller 

amount of flour for thinner pizzelle.  Batter should be thick but flow 

from a spoon. Place about one tablespoon of batter in the center of 

both section of preheated pizzelle iron.  Close lid. Allow to cook 

until steaming stops -- about 30 - 60 seconds. Remove with fork.  

Allow to cool on wire rack or towels.  While hot, they may be rolled 

into a cylinder or shaped into cones.  Dust with confectioners’ sugar.  

Store in airtight container.  

Makes 2 dozen

Lemon variation:  Omit vanilla and anise extract.  

Add 1 teaspoon lemon extract and 1 tablespoon 

grated lemon peel to batter.

Note:   It will take a couple of tries to get the cooking time right.  My most recent batch took 40 seconds each time.  Also-- a 1 tablespoon cookie scoop makes easy work of scooping the batter onto the pizzelle baker.  With my Cuchina machine, you place the batter just a little toward the back of center.  Experiment to find what works with you. I place paper towels on a cooling rack and place the hot pizzelles there before stacking them in a tin.  Having your confectioners' sugar in a shaker or sifter gives a nice even coat.

Spiced Party Nuts

One of our favorite gifts to give.  These are extremely addicting and your house will smell like the spice mixture for days after!

Spiced Party Nuts

Adapted from The New Basics Cookbook by Julie Russo and Sheila Lukins

Printable Recipe

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon curry powder

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

2 Tablespoons olive oil

2 cups shelled pecan halves

1 Tablespoon coarse (kosher) salt (optional)

Garlic salt (optional)

1. Preheat the oven to 325 degrees.

2. Mix the cumin, chili powder, curry powder , garlic salt, cayenne, ginger, and
cinnamon in a bowl.  Set aside.

3. Heat the oil in a nonstick skillet over low heat.  

    Add the spice mixture and stir well.  

    Simmer to mellow the flavors, 3 or 4 minutes.

4. Place the nuts in a mixing bowl, add the spice mixture, and toss well.  

    Spread the nuts in a single layer on a baking sheet (I use a jelly roll pan).  

    Bake for 15 minutes, shaking the pan once or twice.

5. Remove the baking sheet from the oven and using a rubber spatula, 

    toss the nuts with any spices and oil that have accumulated on the 

    bottom of the pan.  

    Sprinkle with the coarse salt, and a bit more garlic salt if desired.  

    Let rest for 2 hours in a cool place.  Store in airtight jars.

Yield:  2 cups

Parmesan Rice Squares

This is the tine of year when we make snacks for gifts  These were a favorite that my mom made when I was growing up.  I made them for my kids too.  Easy and tasty!  What's not to like?

Parmesan Rice Squares

Printable Recipe

Ingredients:

2 cups Rice Chex or rice squares cereal

3 Tbl. melted butter

¼  cup grated Parmesan Cheese (the kind in the can)

In a shallow pan, toss rice squares in butter until coated.

Sprinkle with Parmesan cheese.

Toast in slow oven at 300 degrees about 15 minutes,

stirring occasionally.

Cool.

Enjoy!