1 shot of Chambord (Raspberry liquor)
1 shot of Frangelica
1.5 shot of heavy cream

Throw it in a blender (or shake it up) and pour over ice.

Thanks Carmela!!

Hugs,
Denise

I loved when my mother would sit at the kitchen table to make her pizzelles; I would sit there anxiously waiting for the first pizzelle to come off iron. I loved to eat them warm. Mom would make filled pizzelles. Her filling was semi-sweet chocolate melted with grape jam and chopped walnuts.  She would say “Don’t eat them ‘till they are cooled, the hot chocolate will give you a tummy ache” when she wasn’t looking I would grab one.  All of her Italian cookies were so good!!!

Clara

I remember the first pizzelle iron my mom used – It had a long handle and a square plate to cook over the gas stove. It was made of cast iron and was very heavy – the plate had a design to look like pizzelles, but they were square or elongated. It opened and closed and she had to turn it over to cook on both sides.
My mom never had time to do special things for us kids, but we were thrilled just to eat them.Then in the 40’s she got an electric iron and made it a lot easier.  My plates are round and look like today’s pizzelles.

Millie

I remember making pizzelles for parties. We made them smaller and put filling between two cookies, filling was usually , walnuts, raisins and jam.

Mary

I remember sitting in Aunt Yola’s kitchen watching her and “Little Grandma” make pizzelles the old fashioned way – with a manual pizzelle maker -  holding it over a gas burner of a stove & making one at a time, turning it from one side to another on the burner.  They always turned out perfect.  For special occasions such as weddings, they made enough pizzelles to fill two-bushel baskets! The two of them took turns at the stove as they had only one pizzelle maker.  That was definitely a labor of love.  I will always remember Aunt Yola and Little Grandma giving me a few pizzelles as they made them, just to keep me happy!

Donna K.