Maple Walnut Pizzelles Recipes

MAPLE PIZZELLE

Steps:

• Whisk the flour, baking powder, salt and nutmeg in a large bowl; make a well in the center. In another large bowl, whisk the eggs, granulated sugar, maple sugar, vegetable oil and maple extract until well combined. Pour the egg mixture into the well in the flour mixture and whisk until incorporated.
• Preheat a pizzelle iron until a drop of water sizzles on the surface, about 10 minutes. Lightly brush the hot surface with vegetable oil. Spoon about 1 tablespoon batter into the center of the imprint (if you have a pizzelle iron with more than one imprint, fill each with 1 tablespoon batter). Close the iron and cook until there is no more steam coming out, about 45 seconds.
• Open and remove the pizzelle from the iron using a small offset spatula and transfer to a rack to cool (the pizzelle will crisp as they cool). Repeat with the remaining batter, lightly brushing the iron with more vegetable oil occasionally. Lightly dust the pizzelle with confectioners' sugar before serving.

MAPLE WALNUT PIZZELLES

Steps:

• In a large mixing bowl, beat eggs and sugar together.
• Add cooled butter, maple syrup and walnuts.
• In another bowl, sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon onto the grids.
• Drop one heaping teaspoon of batter on preheated pizzelle iron grid. Close iron and bake according to manufacturer's directions approximately 30-40 seconds depending on your preference for browning, or the consistency of the batter.

MAPLE WALNUT PIZZELLES

Steps:

• 1. In a large mixing bowl, beat eggs and sugar together.
• 2. Add cooled butter, maple syrup and walnuts.
• 3. In another bowl, sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon onto the grids.
• 4. Drop one heaping teaspoon of batter on preheated pizzelle iron grid. Close iron and bake according to manufacturer's directions approximately 30-40 seconds depending on your preference for browning, or the consistency of the batter.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

PIZZELLES II

Steps:

• Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
• Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

ITALIAN PIZZELLES

Steps:

• 1. In a bowl, sift together flour and baking powder.
• 2. In electric mixer, beat together eggs and sugar, add the melted butter, vanilla and anise extract.
• 3. Add the flour mixture and beat until smooth.
• 4. Preheat your pizzelle iron according to manufacturer directions and lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.
• 5. Drop batter by rounded tablespoonful onto center of each preheated grid. This amount can vary according to the size of your pizzelle maker.
• 6. Close lid and bake approximately 40-50 seconds, depending on your preference for browning and/or the consistency of your batter.
• 7. Be sure to lay hot pizzelle's in single layer to cool completely.
• 8. Once cooled dust with powdered sugar. May be stored stacked in an airtight bag.