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Old 06-13-2011, 01:55 PM   #1
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Anyone Make LC Pizzelle?

My pizzelle maker came today.
I have one recipe by Maria and I'm anxious to
see if anyone here has a pizzelle maker and how
they use it. Would be appreciative if you would
share your knowledge.
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Old 06-13-2011, 01:59 PM   #2
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I bought a maker myself and two of the little wooden cones to wrap them around to make ice cream cups but I've yet to use it. I also have the recipe from Maria's website on hand to try so hopefully you'll be giving me some tips
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Old 06-13-2011, 02:10 PM   #3
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Barbo, here's a previous thread on the subject:

http://www.lowcarbfriends.com/bbs/lo...pizzelles.html
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Old 06-13-2011, 02:16 PM   #4
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Thanks Char...I found some more LC links

Here they are:

Found some great looking pizzelle recipes! - Low Carb Diet Support & Eating
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Old 06-13-2011, 02:34 PM   #5
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Barb if you google eHow then when you reach the site type in the search box....Low Carb Pizzelle the recipe there looks like it might be very good.. let us know how yours turn out..
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Old 06-13-2011, 03:22 PM   #6
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Barbo, Maria has quite a few recipes using Pizzelles, maybe you can check them out.
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Old 06-13-2011, 08:41 PM   #7
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Maria's Recipe for Pizzelles

This recipe was somehow very wrong.

It has no egg or liquid, I made it and added the egg and cooked
them. Not a happening recipe for me. Without the egg they were
an extremely thick dough. Makes 14 crisps? Naw, I used the one tbs.
each and got about 8 or 9. It also had no sugar sub. Will keep
looking and experimenting.

Maria's Pizzelles
1 TBS butter (melted)
1 oz cream cheese (softened)
1/4 cup almond flour
1/4 cup vanilla whey protein OR egg white protein
1 tsp poppy-seeds
1 TBS lemon oil

Heat a pizzelle skillet on high. In a medium bowl, mix all the ingredients until smooth. Place 1 TBS dough onto greased skillet, close tightly. Let sit for 1-3 minutes depending on skillet directions. Makes 14 crisps.
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Old 06-13-2011, 09:21 PM   #8
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Barbo I think Kevin had one . Let me look. I think I have it.
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Old 06-13-2011, 11:40 PM   #9
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Maybe this belgim waffle recipe of Kevins post #11 in this thread might help Barbo.
Kevin's Cookie Recipes
I hope you can play with it to your taste.
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Old 06-13-2011, 11:53 PM   #10
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Here is a couple more.
http://www.lowcarbfriends.com/bbs/lo...pizzelles.html

http://www.lowcarbfriends.com/bbs/lo...y-awesome.html
http://www.lowcarbfriends.com/bbs/lo...le-recipe.html

There is a few Barbo. Hope this helps.
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Old 06-14-2011, 02:45 AM   #11
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Barbo, google martha stewart pizzelle recipe...I use this, but it has been a few months ago now. I think I may have substituted vwg for the flour and sweetened it with splenda and/or stevia... I don't have the carb count for them either.... When I made them I spread melted dark chocolate over them, they were really good.
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Old 06-14-2011, 03:07 AM   #12
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It's an ice cream cone recipe I used...

Barbo, I looked for my recipe, turns out I had used an ice cream cone recipe in place of an actual pizzelle recipe.

This version of the ice-cream cone is brought to us by Alice Waters, chef and owner of Chez Panisse restaurant in Berkeley, California.

Ingredients
Makes 12 cones.
2 large egg whites (I didn't whip these)
1 pinch of salt
3/4 cup sifted confectioners' sugar (used splenda)
1/4 teaspoon pure vanilla extract
1/2 cup sifted all-purpose flour (Used vwg and maybe some oat fiber, wish I could remember..)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for iron

Directions
Heat a krumkake iron. In a medium bowl, beat egg whites until they resemble soft peaks. Add salt, 1 tablespoon confectioners' sugar, and vanilla. Continue to beat until stiff peaks form. Fold in remaining confectioners' sugar. When fully incorporated, fold in the flour and butter.
Brush krumkake iron with butter. Pour about 1 tablespoon batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden brown). Immediately remove, and roll around a cornet mold. Let cool for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
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Old 06-14-2011, 10:53 AM   #13
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Quote:
Originally Posted by Barbo View Post
This recipe was somehow very wrong.

It has no egg or liquid, I made it and added the egg and cooked
them. Not a happening recipe for me. Without the egg they were
an extremely thick dough. Makes 14 crisps? Naw, I used the one tbs.
each and got about 8 or 9. It also had no sugar sub. Will keep
looking and experimenting.

Maria's Pizzelles
1 TBS butter (melted)
1 oz cream cheese (softened)
1/4 cup almond flour
1/4 cup vanilla whey protein OR egg white protein
1 tsp poppy-seeds
1 TBS lemon oil

Heat a pizzelle skillet on high. In a medium bowl, mix all the ingredients until smooth. Place 1 TBS dough onto greased skillet, close tightly. Let sit for 1-3 minutes depending on skillet directions. Makes 14 crisps.
You know, lots of Maria's recipes are amazing and some are like you say "just wrong". I have written to her on several occasions and usually she has forgotten to add ingredients that she used in her experimental stage of the recipe. And I too have found that her servings are usually not right. I have never gotten the amount that she says she gets.
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Old 06-14-2011, 09:58 PM   #14
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Rosethorns/Beeb

Rosethorns,

Thank you so much for your link to Kevin's cookies and all
the other information that was here all the time.
I shall be using some of these for experimenting.
One cannot have a new toy and not be proud of what
it produces. I will gladly share when it comes out really good.

Beeb thanks for your comment concerning that recipe.
Maria is wonderful and I enjoy her emails.
She is a wonderful LC advocate.
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Old 06-17-2011, 07:22 PM   #15
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My friend Didi put together a recipe back in 2003, I think, that worked very well. I haven't made any lately, but now I'm inclined to dig out my Pizzelle maker and give it a go I would probably replace the splenda and maltitol (I think she used diabetisweet at the time) with erythritol and some polydextrose.

Didi's LC PIZZELLES

6 eggs
1/4 oil (not olive, too heavy)
1/4 butter
1/4 Coconut oil/ shortening
1 c Splenda
1/2 c. Maltitol Sugar (could use all splenda if you want)
2 tsp. baking powder
1/4 tsp. salt
1-1/2 tsp. flavoring of choice
1-1/2 c almond flour
1/2 c. Vanilla protein powder

Blend ingredients together, adding one at a time. Drop approximately a
heaping T. onto the center of each cookie section. Close lid and allow to cook for
45 seconds to 1 minute or until lightly brown.
Cookies may be served flat, or rolled into a cylinder & served w/ whipped
cream or filling. If rolling, cookies must be hot during rolling and held in
shape till cool.

Yield: 52 cookies
Carbs: 1.4 each
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Old 07-26-2011, 05:19 PM   #16
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Old 10-15-2013, 12:48 PM   #17
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http://www.lowcarbfriends.com/bbs/lo...l#post16644371

YUM !!!
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