There is a story that goes along with this recipe. When my husband was a child at Grandma Flagella’s house, she would make NICKs. It was only years later we learned the ordinary name, Pizzelle. Grandpa’s brother Nick made two Pizzelle irons, one for his wife and one for our Grandma which had the name NICK built into the iron. The iron was black and heavy with two long arms, you made one NICK at a time, putting the iron on an open gas burner on the stove, then flipping it over to cook the other side. Grandma would do a few then order her grandchildren into a line, and we would take turns like at a playground slide doing one or two cookies then running to the back of the line. No one could eat a NICK until a large bowl was full, and Grandma bought the bowl to my Grandpa bowing down as she offered the cookies to him. He always refused with a loud “NO!” turning his torso away with his arms folded. Grandma flashed a mischievous smile, then we could dive in. I asked my mother the story about grandma’s grin. But that’s enough for now. Eat your NICKs!
- 6 eggs
- 3 1/2 cups of flour
- 1 1/2 cups of sugar
- 1 cup butter melted and cooled
- 4 tsp baking powder
- 2 tbsp vanilla or anise, also can use almond flavoring
- Mix all ingredients together and let rest.
- Heat Pizzelle iron until hot.
- Place a tsp. of batter into the center of the iron, count 30 seconds to see if they are the color you want (depends on your iron) remove and place on wax paper to cool.
- Store in metal tins – 3 lb coffee cans work well.
- Do not make when raining they will not be crisp.
- 2 to 2/2 cups flour
- 1 teaspoon salt
- 2 teaspoons black pepper
- 3 teaspoons fennel seeds
- 4 eggs
- 4 teaspoons baking powder
- 1/2 cup cooking oil
- Put flour in a bowl, make a well & add the oil, eggs, salt, fennel seeds, black pepper, and baking powder.
- Mix well with a wooden spoon to form a large ball, then just take a pinch at a time & twist or braid also can roll into balls. Can make them large or small. Place on an ungreased cookie sheet.
- Bake at 350 degrees for 15-20 minutes.
- You may frost with powdered sugar icing if you wish.
Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
- 1 box of powdered sugar
- A few tablespoons of milk
- 2 teaspoons lemon or anise flavoring
- Combine sugar, milk and flavoring in a medium bowl, stirring well until you dissolve all the sugar – (I use a whisk)
- One pound of Italian Sausage hot or medium
- Four medium potatoes peeled and quartered ( I like the golden or red potatoes)
- One medium onion sliced thinly or to your preference
- Three to four sweet peppers sliced length wise medium (any color you prefer)
- Olive Oil (enough to coat veggies and brown sausage)
- Preheat oven to 350 degrees
- Coat vegetables with olive oil and set aside
- Brown sausage in a cast iron skillet coated lightly with olive oil on medium flame.
- When browned, remove from the heat.
- Add onions, peppers, and potatoes.
- Add salt and pepper to taste.
- Add a small amount of water to skillet cover with lid.
- Place cast iron skillet in a 350 degree oven for 45 min depending on your oven.
- Check at 30 min and stir the ingredients leave the cover off and continue cooking until the potatoes are brown.
Another awesome recipe from my Sister-in-Law Joanne!
- 6 slices of thin sliced round steak cutlets and pound to make them thinner
- 2 cups Italian bread crumbs
- 1 egg beaten
- Salt & pepper to taste
- 2 cloves garlic thinly sliced
- You may add 1 tsp. basil and 1/2 tsp. oregano (fresh is better)
- Mix bread crumbs, egg, garlic and salt & pepper. If the mixture is to thick add another egg.
- Spread on the steaks and roll them up, you can secure them with string or toothpicks.
- Brown in 1 tbsp olive oil. Remove. Pour spaghetti sauce in the bottom of a casserole dish. Then cover the steaks with sauce and place in a 350 degree oven and cook until steaks are tender.
Remove and take off string or remove toothpicks and slice in rounds and serve with a side of angel hair spaghetti sprinkled with grated Romano cheese.
- 6 eggs
- 1 stick melted butter
- 1 cup sugar
- 1 tsp. orange extract
- 1 tsp. lemon extract
- 1/2 tsp. almond extract
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 1/2 tbsp baking powder
- 5 1/2 cups flour
- 1 cup silvered almonds (if desired)
- Mix all ingredients.
- Pre-heat oven to 350 degrees.
- Spray cookie sheets with non-stick spray (I use the butter spray) or line with parchment paper.
- Flour your hands & shape the dough into 5 parts. Flour a wooden board or counter top.
- Form each portion of the dough into logs ( 10×1 1/2 inches wide).
- Place on cookie sheets no closer than 3 inches a part.
- Bake for 20-25 min. or until golden brown. Rotate the tray after 10 minutes.
- Remove from the oven let them cool to the touch. Cut the cookies with a serrated knife 1/4 inches.
- Place back in the oven for 20 minutes until dry and crisp. Cool and store in tins.