Did anyone else need to adjust the recipe in the booklet to include less baking powder? I decreased it to one tsp. instead of 2 to good effect!
786065
I followed the recipe and they turned out perfectly. Does the amount of baking powder have anything to do with altitude?
786066
I did not reduce anything. I did however use the anise flavoring and also put about a 1/4 tsp of anise seed to meet my tastebuds.
786067
I did not adjust to 1 tsp. However , I only got about 32 pizzelles' from the batter. I didn't use too much. They were delicious.
147424
yes. However, I don't own one anymore. I sent it back. The recipes where all messed up, and won't get another until they correct that issue. For example in the 1/2 lb recipe calls for 3 cups of flour. really??
451643
I have had pretty good luck just using normal baking instructions. I don't believe they require anything special at all. Great bakeware :)
1411723
Do you still add powdered milk to thicken it up? Thanks for your reply. I love mine. I use homemade vanilla and read about a tiny dash of salt (can't recall the purpose ) and about a cup of the bulk Splenda (not the little envelopes) done in 6 hours.
767091
I am a pastry chef, so I do have some things you want to consider. You can use this by rehydrating the powder, as per directions, but the lack of fat (oils,moisture) is going to affect the texture. You should adjust the rest of the recipe by adding something that will bring moisture to the recipe and something that also acts as a tenderizer. If you just want to add it to a recipe that does not call for peanut butter, but you want the flavor, you won't have to worry too much about that.
2253809
Try spraying, lightly, with a canola oil or your choice before baking. Mine is just great.
22556
Perhaps you picked up on the Silicon Dioxide (anti-caking agent) included in the other ingredients on the box label?I almost purchased this item. I was stopped by your question. Thank you for posting your concern. I don't see a problem with the powder caking up, which is a natural process as far as I am concerned. That is the only difference I have detected. I hope this helps.
766341
Certain recipes like biscuits for example call for self rising flour which usually has a leavening agent and salt mixed in. I like to be able to tweak those separately such as adding or decreasing the baking soda or powder depending on the texture I am looking for and the acidity that may already be in a recipe so I keep the regular cake flour on hand.
564924
I had same problem. Sat it on a cookie sheet mid baking when I began to see the overflow into the hole, and then had to do some cutting off of the "extra" when it was finished. Not so great... I actually did one with less batter and didn't get all of the details of the last inch like you noted, so I just piped icing around the entire thing to look like "snow". It worked and no one noticed details were missing because the rest of the house is so adorable.
915088
I use three tablespoons for whole wheat bread. My recipe called for two but that wasn't quite enough.
1456699
We got the skillet cookie, but now that we have made it once, what do we do ? I wish they had provided a full recipe to make it again- it's not a regular cookie recipe, because it doesn't really raise much.
1772812
I just hung up the phone with them because I had the same problem. They confirmed with me that the DID change the recipe. Made it thinner because people complained about it not coming out of the bottle easily. I said they should have changed the bottle, not their delicious sauce. Oh well... time to find another favorite.
2042148
My first one came with an English cookbook instruction and the 2nd one came with a photocopied English version. I was supposed to give the 2nd one as a gift but the B&W; stapled bondpaper size copy didn't look nice and only with 3 recipes. Hope I can get another cookbook like the first one. Sorry to hear you didn't get any. Maybe you can ask them coz I'll try to ask them too.
795493
Tom, thank you for your reply. I went to Grazia's website and asked the same question. Hopefully they will email the recipes to me. We'll see. Thanks again.
1202742
I just had to tell you about Powders being sealed in any canning jars - Put a cupcake baking form -turned upside down (open area facing powder) then put lid & use Food Save Jar Sealer. - Or you might could use paper towel folded over. This just keeps the powder from coming out of the lid.I did that once (forgot to put anything over the powder - but just a little bit of the powder came out) - and yes it sealed very tightly which I discovered a week later when I needed the powder (was tapioca flour)
1891649
Elevation and gas/electric ovens can make a difference in how it bakes up. This is usually pretty good, but I do like the devils food better. I found it to be a tiny bit crumbly, but started subbing coconut oil for butter and fruit juice for water and it is maybe too moist! Experiment with it. :)
799910
I used a regular cake mix. no problem. baking time will take some adjustment.