Nostalgia Products Group MSM200 Instructions Et Recettes page 16

ITALIAN PIZZELLES
• 1 ¾ to 2 Cups All-
Purpose Flour
• / Cups Sugar
2
3
• 1 Tsp. Baking Powder
• Pinch of Salt
• 3 Eggs
• 1 Tsp. Pure
Vanilla Extract
• ½ Cup Butter or
Margarine, at room
temperature
CHOCOLATE PIZZELLES
• 1 ¾ to 2 Cups All-
Purpose Flour
• / Cups Sugar
2
3
• 1Tsp. Baking Powder
• Pinch of Salt
• 3 Eggs
• 1 Tsp. Pure
Vanilla Extract
• / Cup Cocoa
1
3
• ½ Cup Butter or
Margarine, at room
temperature
Preheat the WAFFLE CONE AND ICE CREAM
SANDWICH MAKER as directed.
In a large bowl, beat butter or margarine until smooth.
Gradually add sugar and beat well.
Add eggs and vanilla and beat. Set aside.
Sift flour, baking powder and salt into wet mixture.
Carefully spoon soft dough into waffle cone
molds of Nonstick Cooking Surface.
Close the Lid and cook for about 1 minute.
Open Lid with a pot holder or oven mitt.
Remove each pizzelle with plastic fork or
spatula. Place on plate and serve.
Preheat the WAFFLE CONE AND ICE CREAM
SANDWICH MAKER as directed.
In a large bowl, beat butter or margarine until smooth.
Gradually add sugar and beat well.
Add eggs and vanilla and beat. Set aside.
Sift flour, baking powder, cocoa, and salt into wet mixture.
Carefully spoon soft dough into waffle cone
molds of Nonstick Cooking Surface.
Close the Lid and cook for about 1 minute.
Open Lid with a pot holder or oven mitt.
Remove each pizzelle with plastic fork or
spatula. Place on plate and serve.
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