Pizzelle Maker and rosettes (Margaret Mary)

[Guest guest]

In a message dated 7/5/2007 8:55:44 P.M. Central Daylight Time,

rmsmith writes:

 

would love the recipe using cake flour.

thanks

Margaret Mary

 

This is from a website where they tried and rated several pizzelle

recipes....this got a great review.

 

 

 

Cake flour is the secret to the thin and airy pizzelles from Trudy Kosey of

Canonsburg. " Trudy says: " By using cake flour instead of regular flour, the

batter is much lighter. " If you don't want to use margerine, you can use

butter.

Pizzelles

6 eggs

11/2 cups sugar

1 cup melted margarine, cooled

1 tablespoon anise extract or vanilla

3 1/2 cups cake flour

4 teaspoons baking powder

Beat eggs, add sugar gradually -- beat until smooth. Add cooled margarine

and anise or vanilla. Add flour and baking powder -- beat until smooth. By

teaspoons, place batter on pizzelle iron. Cook for about 40 seconds or until

golden in color.

 

 

 

 

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