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Old 12-18-2009, 12:10 PM   #61
Jennifer Eloff
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Wow, interesting thread! I've never made pizzelles, but they look so pretty! I can't think which bake mix of mine would work with this, without experimenting. However, here is a thought:

1 1/2 cups ground almonds
1 cup whole wheat pastry flour, spelt or regular flour
1/2 cup vital wheat gluten

In large container, combine all ingredients. Place lid on container and shake well.

Approx. 3 cups bake mix

per 1/4 cup with regular flour or spelt flour - 8.4 g carbs
per 1/4 cup with whole wheat pastry flour - 6.9 g carbs

This bake mix would have more body than simply ground almonds, and it sounds like in some instances the ground almonds have worked to some degree - amazing!

There is no way I can guarantee anything though...
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Old 12-18-2009, 01:24 PM   #62
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My recipe for Pizzelles



Well, Back again. Like I said before....I really don't know what pizzelles taste like, but know I didn't like them made with the coconut flour. So today, with what I wanted pizzelles to taste like firmly in my mind, I put together this recipe:

Mix 1 stick plus 2 T butter with

approx 2/3 C brown sugar..diabetic sweet brown sugar

3 T Stevia

5 pks splenda

2 eggs

3 tsp vanilla

Mix til all incorporated


In separate bowl mix together

1 Cup plus 2 T Kevin's Flour...approx. 6 heaping TBspons
1/4 C plus 2 T Almond Flour
1/4 Poly - D
1 tsp baking soda
1/2 teasp salt
2 teasp cinnamin

1 Cup finely ground pecan nuts

Add this to the wet mix and check for thickness of batter. If too thin add more flour and almond flour. I tested the first 2 I made and found they tasted good, but would not hold together getting them off the pizzelle maker. That's when I added the 2 more T. full of Kevin's flour, and more Almond flour as well. This is already added in the recipe above.


Bake in pizzelle maker for 30 secs. Watch closely cause they brown pretty fast.

These were very good. Crispie and light. Delicate flavor. I know this is more of a plain old cookie recipe, but it worked for me. Still weren't bendable tho.

Barbara (bajuhe)
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Old 02-08-2010, 11:39 AM   #63
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Quote:
Originally Posted by CarolynF View Post
OH...I'm finding you the filling recipe.. brb

This is from beeb:

You can halve the recipe as this one is quite large.
li Stuffing:

2 pounds ricotta cheese

Cannol
1 1/2 cups sugar sub
2 ts ground cinnamon
1/4 cup diced orange peel, minced ( I don't use this, don't like the taste)
1 ts grated lemon peel ( don't use this either, just don't like the citrus thing)
2 ounces sugar free chocolate, chopped to look like chips ( or use the sugar free chips, they are great)

1. Beat cheese in large bowl with electric mixer at medium speed until smooth. Add sugar sub and cinnamon; beat at high speed 3 minutes. Add orange and lemon (if using) to cheese mixture; mix will. Cover and refrigerate until ready to serve.

2. Well ready to serve, spoon cheese filling into pastry bag fitted with a large plain tip, or use a zip lock bag and cut corner to form a hole. Pipe about 1/4 cup filling into each pastry shell. (do not fill shell ahead of time, they will become soggy)

3. Dip ends of pastries into chocolate chips. At this point you may want to powder some splenda to put on top of pastries, but this is not needed.
OMG, I'm looking for this recipe!! I just found the original with the shell recipe, too and re-posted it.

Thanks sooooooooo much!!!
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Last edited by Beeb; 02-08-2010 at 12:01 PM..
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Old 02-11-2010, 07:38 PM   #64
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Can't wait to make these!
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Old 10-14-2013, 09:02 PM   #65
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Thanks for all the entries.
Today I became the proud owner of a Pizzelle maker!
Tomorrow I will spend in the kitchen!
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Old 02-04-2014, 08:34 AM   #66
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Pizzelle Picture

Check out DARdreams.com.... She has a picture of the pizzelle cookies she made. The recipe is more involved so I'm going to use the one on here. I'm so glad I found this site. It has really helped me to enjoy LC recipes.
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Old 07-14-2014, 07:36 PM   #67
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do you think these could be fried or made without a pizzelle press? O: I just found some cream horn forms and have been trying to figure out how to make ice cream cones, but no pizzelle maker.
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Old 07-14-2014, 08:03 PM   #68
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I use my Pizzelle Maker...I use the OMM recipe....increase the butter a little...that way, I can carb count it.....and stay legal!!!!!

Try making a 'dollup' of batter flat in a sandwich of parchment paper, fry the parchment paper in a dry pan on the stove....as the flat dollup frys to the desired done-ness...the parchment paper will auto release, form it to any form you want...might have a few hot fingers...just be careful!
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Old 07-14-2014, 08:08 PM   #69
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thanks galveston gal! I'm living with my parents and my mother is already worked up by the array of LC cooking gadgets I've purchased... never would get away with a pizzelle maker!!

I'll try the parchment idea in my new nonstick ceramic pan. I presume it's safe to do if I keep the heat low enough. excited. If it fails I can always... make BACONes!
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Old 08-04-2014, 12:02 PM   #70
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Chef's Choice 838 Waffle Cone Express Ice Cream Cone Maker...

doubt oopsie batter will work in here, would need to be crispy to form the cone. going to try the first recipe in the thread if I get this. only $40.
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Old 04-15-2017, 09:38 AM   #71
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This thread deserves to be bumped!!!

Wow... I just made these and they are delicious!!
They have some much potential with different flavorings and waffle bowls, cones etc. I used the recipe in the first post. Afterwards, I put cinnamon on one and maple bourbon pecan skinnny girl syrup another one with sf ice cream on top. It reminded me of the bourbon brownie at TGI Fridays restaurant. Simply delicious
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Last edited by eagle eye; 04-15-2017 at 09:39 AM..
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Old 04-15-2017, 10:46 AM   #72
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Old 04-15-2017, 07:27 PM   #73
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Were they crunchy eagle eye?
Galveston Girl - your pic looks great! Which OMM recipe do you use? And were your crunchy?
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Old 04-15-2017, 08:42 PM   #74
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Yes, crunchy!
But I live on the Galveston Island (Gulf of Mexico) and humidity is a constant companion here.
So fresh is best, but if I store them, I put them in my dehydrator for a few hours to make them extra crunchy...then into a sealed container.
I use the "One Minute Muffin" recipe...I use golden flax and let the mixture sit on the counter for a bit so that it thickens up before I scoop it onto the pizzelle maker with my little cookie scooper.
My favorite flavors are coconut and vanilla.
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Old 04-15-2017, 08:51 PM   #75
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1 large egg
1 Tbsp. butter (or EVCO)
1 Tbsp. S/F Torani flavored syrup
1/4 c. freshly ground golden flax(I grind my own)
1/2 tsp. baking pwd.
a pinch of salt
1/4 tsp. favorite flavor...I like coconut.

I use extra butter on the pizzelle maker, ie. I do a quick rub with a stick of butter onto the grates before I scoop the dough onto the grate and close the lid.
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Old 04-16-2017, 08:07 PM   #76
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Quote:
Originally Posted by susieqrn View Post
Were they crunchy eagle eye?
Galveston Girl - your pic looks great! Which OMM recipe do you use? And were your crunchy?
Susieqrn .....They were more like a cookie/wafer/cone. Simply delicious Not too crunchy but not extremely soft either. I am soooo glad I tried these.
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Old 04-20-2017, 01:33 PM   #77
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Quote:
Originally Posted by Galveston Gal View Post
1 large egg
1 Tbsp. butter (or EVCO)
1 Tbsp. S/F Torani flavored syrup
1/4 c. freshly ground golden flax(I grind my own)
1/2 tsp. baking pwd.
a pinch of salt
1/4 tsp. favorite flavor...I like coconut.

I use extra butter on the pizzelle maker, ie. I do a quick rub with a stick of butter onto the grates before I scoop the dough onto the grate and close the lid.

I just made these, and they came out great. Took me half an hour to find where I had stashed my pizzelle maker! I used Amaretto syrup and almond extract, and added a little liquid splenda to make it a bit sweeter. Husband gave them the stamp of approval!
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Old 04-22-2017, 08:12 AM   #78
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Made these again this morning, but made chocolate mint. They came out of the iron soft and pliable, but crisped up as they cooled. They might be good for rolling.

1 large egg
1 Tbsp. melted butter
1 Tbsp. S/F Torani chocolate syrup
1/4 c. ground golden flax
1/2 tsp. baking pwd.
a pinch of salt
1/4 tsp. peppermint extract
a little liquid splenda
a little Truvia....to taste depends on how sweet you want them.
2 tsp cocoa powder

Made 8 pizzelles.
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Old 04-28-2017, 01:51 PM   #79
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Got my press today. Had to try it immediately. I don't ever remember having pizzelle so I don't have any idea what a flour one is like. But made the recipe on first post using 4 different sweeteners for the Splenda powder. The are soooo good. I may have cooked them too long since they do seem a little dark but they tast great. Crunchy and they rolled into a tube fine as long as I did it immediately from the press.
What do you think? Too dark?
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Old 04-28-2017, 02:00 PM   #80
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Galveston Gal,
Where can I find the recipe for what looks like cheese danish on your av?
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Old 04-28-2017, 05:15 PM   #81
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cselzler - those are beautiful! I'm going to have to dig out my press again soon!
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