Recipes

Breakfast Treats

Take your favorite flavor of pizzelle, break into bite-sized pieces, and place in a cereal bowl. Add milk and/or fresh fruit and serve. They can also be added to your favorite cereals to add some zest.

Pizzelle S'mores Camping Treats

Over a campfire or coals roast one or two marshmallows. Take two chocolate pizzelle and slip marshmallow in between, or try your favorite pizzelle flavor with marshmallow and semi-sweet chocolate.

Layered Pizzelle Cake

Using individual dessert dishes, layer pizzelle and your favorite pudding, making sure to cover the entire cookie surface on each layer. Use as many cookies as desired and use whipped cream instead of pudding for the top of the final cookie. Decorate as desired. Refrigerate 12 to 24 hours before serving.

Frozen Treats

Using your favorite ice cream, spread approximately ½ inch thickness between two pizzelle cookies. Separate each sandwich with waxed paper and place in your freezer. To be enjoyed after school or whenever you have a craving!

Cannoli Cream-Filled

16 oz ricotta cheese
8 oz cream cheese
3/4 cups sugar
1 tsp vanilla extract
chocolate chips
optional: confectioners sugar, strawberry sauce.

Bring the cream cheese to room temperature. Combine all ingredients in a food processor. Pulse just until well blended. If blended too long the cream will become too thin. Fill a pastry bag with the cream filling and pipe it into pizzelle tubes. Sprinkle chocolate chips on each end. Serve plain, dusted with powdered sugar, or with strawberry sauce.

Cannoli Cream-Filled #2

2 cups sugar
2 quarts half-and-half
1 quart milk
1 box cornstarch
1 cinnamon stick
grated orange peel
2 to 3 Hershey chocolate bars
grated toasted almonds

Mix sugar and cornstarch. Warm half and half and milk together. Gradually add sugar and cornstarch to milk, stirring constantly. When thick and smooth add orange peel and cinnamon stick. Continue stirring. When mixture is thick remove from heat. Remove cinnamon stick. Cool. Refrigerate over night. Fill shells next day after beating custard until smooth. Fill half of shell with custard and insert a small piece of chocolate in center, fill remainder of shell with custard. Dip each end of shell with grated toasted almonds. Sprinkle with powdered sugar. Makes double batch.

Cannoli Cream-Filled #3

2 3.9-ounce packages instant vanilla pudding
2 cups milk
1 cup butter or margarine
1 1/2 cups sugar
1 cup shortening
2 tablespoons vanilla or almond extract

With electric mixer, mix the pudding and milk; refrigerate at least 1 hour. Cream together the butter or margarine, sugar, shortening, and extract until sugar granules are dissolved. (This will take about 8 minutes.) Add the pudding mixture a little at a time to the shortening mixture until both mixtures are thoroughly combined.

To fill the cookies, you can use a pastry bag with enough filling to fill the cookies from end to end.

From the Washington Post

Mascarpone & Fresh Berries

1 lb fresh mixed berries
1 cup plain mascarpone cheese
1 cup softened cream cheese
milk
powdered sugar to taste

Prepare berries by washing them and setting aside to drain. Slice strawberries in halves or quarters. Blend the mascarpone, the cream cheese, and the sugar to taste with a little milk to make a smooth sauce. Set aside. Place a pizzelle cookie on a plate and top with the fresh berries and the mascarpone sauce. Serve immediately.

Strawberries Flambé

2 pints strawberries, sliced
3 tbsp butter
1/3 cup light or dark brown sugar
2/3 cup peach schnapps liqueur (you may use any flavor liqueur you would like, but try to match it with the flavor of the ice cream)
1 pkg pizzelle (12 cookies)
1/2 gallon peach ice cream (try to match liqueur flavor)
6 sprigs of mint for decoration

Slice the strawberries and sauté in the butter and sugar for 2 1/2 minutes. Add the liquor and reduce. if you do not flambé it, remove the pan from the heat BEFORE your add the liquor. Otherwise remove the pan, add liquor and ignite the pan.

Place one pizzelle cookie on each plate and add one or two scoops of ice cream on top. Cover with another layer of pizzelle. Stick a sprig of mint into the ice cream on the side. Spoon the strawberry flambé around the ice cream.

Pizzelle & Sherbet

1 cup sugar
3 cups milk
1 envelope powdered fruit drink

Mix all the ingredients in a bowl with a whisk till the sugar and powdered fruit drink are dissolved. Put in freezable container.  Freeze for one hour or till slightly slushy. Stir till very smooth. Freeze till solid. Put in zippered bag so it won't get freezer burnt.

Use any flavor you would like. You can also add fresh fruit after the first stirring. Make sure the fruit is not too wet. Put into pizzelle cookie cones for an extra treat.

Other suggestions

• Dust pizzelle with powdered sugar and serve
• Drizzle pizzelle with melted chocolate or chips of other flavors
• Dunk pizzelle in your favorite beverage
• Place a pizzelle upright in a scoop of ice cream
• Top a pizzelle with a scoop of ice cream
• Top a pizzelle with a dollop of cannoli filling
• Crumble pizzelle and use them as a crunchy topping over ice cream, cereal, pudding, yogurt, or cake
• Dip half a pizzelle cookie in melted chocolate (and leave the other half plain)
• Top a pizzelle with your favorite jam or preserves