"Ed Pawlowski" > wrote in message
...
>
> "Dee Randall" > wrote in message
>>
>> Fantes can be that very place to find quality products, too, I have
>> found, reasonably priced, and shipping pretty good.
>>
>> 30 years ago, too, (well almost) when I lived in Hawaii I had a
>> hankering to buy a pizzelle maker, but I can't remember why it was on my
>> mind. This is how I got it - a guy my husband worked with had his mother
>> go to Sears, pick it up (it could have been a Presto brand), and pack it
>> in her bags when she flew over to visit. My, how transportation has
>> changed for me!
>>
>> But I was soooo disappointed with it, that even though I tried it a few
>> more times, the unit got dismissed somewhere along the line. My point:
>> I'm sympathizing with you about losing your original, because indeed most
>> appliances ARE not that great.
>>
>> I notice on fantes' site that the VillaWare manufacture brands were
>> discontinued. I would probably have overlooked the Palmer, and gone for
>> VillaWare, as I love my VillaWare panini grill.
>>
>> I noticed after looking at the recipes included, there is/was a model
>> that was non-stick. I can't see that it was an offering at Fantes, but
>> did you consider a non-stick in Palmer? The PDF recipes that you can
>> click on were definitely outdated: calling for "oleo" :-)) and crisco,
>> of course, with recipe for 12 dozen. That tickled me.
>>
>> Made in USA and upholding a standard and not price jabbing; Great!
>>
>> Dee Dee
>>
>
> When we lived in Philly, we'd go to Fantes once in a while for kitchen
> stuff. Good selection and fair prices.
>
> We don't see any need for nonstick as properly seasoned, the waffle does
> not stick at all. Often, things don't seem as crispy with a Teflon
> coating so why take chances? Below is the recipe my wife uses. It keeps
> a few days in the refrigerator if you mix it in advance. We usually put
> the pizzelle iron on a table in the family room and watch TV while making
> them.
>
> Pizzelles
>
>
>
>
>
> Ingredients:
>
>
>
> 6 eggs at room temperature
>
> 1 1/3 cups sugar
>
> 1/2 lb margarine, softened
>
> 4 cups flour
>
> 1 T baking powder
>
> 3 T vanilla or 2 T anise
>
>
>
>
>
> Beat eggs, adding sugar gradually. Beat until smooth.
>
>
>
> Add melted margarine and vanilla. Sift flour and baking powder together
> and add to the egg mixture.
>
>
>
> Mix until smooth batter is sticky but loose enough to be dropped by spoon.
>
>
>
>
>
> Makes 80 to 100
>
>
>
> Optional: Crush anise seed with mortar and pestle and add to
> mixture.
>
> Add cocoa mix to make a chocolate version
>


Thanks, Ed. I agree with you on the non-stick. I was going to ask for your
wife's recipe, but didn't want to push it -- I thank you for including it.
Dee Dee