Recipes

REKO PIZZELLE COOKIE RECIPES

Bobby Flay's Gelato/Sorbetta on Pizzelle Cookies Sundaes

6 vanilla or anise flavored pizzelle
Pistachio or hazelnut gelato
Hot fudge sauce, heated
Chopped pistachios and hazelnuts
1 pint fresh strawberries, sliced
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
Lemon sorbetto
Fresh mint sprigs

For gelato sundaes: Top the cookies with a large scoop of pistachio gelato, drizzle with hot fudge and sprinkle with pistachios.

For sorbetto sundaes: Mix together the strawberries, sugar and lemon juice in a bowl and let macerate for 15 minutes. Place a large scoop of lemon sorbetto on each cookie and top with some of the strawberries and their juices and garnish with mint sprigs.

From The Food Network

Pizzelle Icecream Sandwiches by Giada DiLaurentiis

• 3/4 cup chocolate-hazelnut spread (such as Nutella)
• 1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate
• Powdered sugar, for dusting

To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 Pizzelle. Cut the ice cream carton to remove the ice cream from the carton in one piece (Starting at the widest end of the piece of ice cream.) Cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated Pizzelle. Dust the ice cream sandwiches with powdered sugar and serve.

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.

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!

Other suggestions

• Place three or four pizzelle in a stack on a plate, with dab of butter and some maple syrup between each cookie. Microwave about 20-25 seconds until butter melts and syrup soaks into cookies.
• 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

1 teaspoon olive oil

½ cup chopped onion

¼ pound of pepperoni

1 can pizza sauce

1 roll of Gold'N polenta

1 cup shredded mozzarella

Preheat oven to 350°F. Spray baking pan with nonstick cooking spray; set aside.Heat olive oil in small skillet. Add onion; cook and stir over medium heat 3 minutes or until tender. Add to pepperoni to skillet and brown 5 minutes, turning frequently. Stir in pizza sauce; simmer 5 minutes.Cut polenta roll into 16 slices; arrange in prepared pan. Spoon 1 heaping tablespoon sausage mixture over each polenta slice. Sprinkle 1 tablespoon cheese over each slice. Bake 15 minutes or until polenta is hot and cheese is melted.

1 tube of Gold N'polenta, cut into 12 ½'slices

Cooking spray

2 cups tomato pasta sauce

1 package fresh baby spinach

4 large eggs

½ cup shredded Asiago cheese

   Preheat oven to 350. Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Bake until heated. While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation.Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Top each polenta slice with one-fourth of spinach mixture and 1 egg.

1  tube of Gold'N polenta
½  pound of prosciutto, thinly sliced (approximately 12 slices, halved)
6  lemons, cut into wedges
24 basil leaves
2  bell peppers cut into 1 inch wedges
6  green onions, green part only, cut into 1-1 ½ inch pieces
2  teaspoons of pepper (10ml)
¼  cup of olive oil (60ml)
8  wooden skewers

Cut polenta into 1" cubes. Wrap basil leaf and proscuitto around polenta cube. Repeat until you have 24 pieces. On a wooden skewer, thread a polenta square, green onion, bell pepper and lemon wedges. Repeat two to three times per skewer. Cover and place in the fridge until ready to grill. Preheat grill to 500ºF(250ºC)Drizzle with olive oil and pepper. Place skewers on grill. Cook until proscuitto turns golden brown.

 (approximately 3 -4 minutes per side.)  

1 tube of Gold'N polenta

1/4 cup olive oil

2 plum tomatoes, cut into 1/4" slices

1/4 pound Brie cheese, sliced

16 fresh basil leaves

Preheat oven to 350 degrees F. Remove polenta from package and slice about 1/4" thick. Heat oil in heavy nonstick skillet over medium-high heat. Add polenta slices for about 2-4 minutes per side until crisp and light brown. Remove to paper towel to drain. Make sandwiches with polenta, tomato slices, Brie slices, and basil leaves. Secure with wooden toothpicks. Place on baking sheet and bake at 350 degrees F for 7-8 minutes until cheese melts and sandwiches are hot.

• Put a spoon full of ricotta on top of each fried polenta round
• Slice polenta and drizzle with oil. Place on baking sheet topped with cheese and bake for 45 minutes
• Slice polenta into rectangular slices, dip in oil and cover in cornmeal. Bake for 25 minutes for the perfect polenta fries.
• Slice polenta into thin rounds and fry or bake for CRISPY chips.