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RECIPE AND INSTRUCTION BOOKLET Quattro™ Pizzelle Baker
This recipe comes to us from a woman who recalls it as the recipe used with the original cast iron hand-irons that were first produced by blacksmiths in the Abruzzi region of Italy. This recipe is prefered by some who like a much harder and heavier pizzelle cookie. 6 eggs 1 cup butter or margarine ( 1 /2lb.) *
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