Monday, December 31, 2007

Grit Magazine - America's Rural Lifestyle Magazine for 125 Years

I am so pleased about my soup article in Grit. First of all, ya gotta LOVE this magazine. It's been publishing for 125 years and has refashioned itself several times over the years. When he was a boy, my father sold subscriptions to it and that was the only was to get your hands on it. When I started writing for them about five years ago, it was in a newspaper tabloid format. Now, it's a glossy, well-designed magazine and you can get it on the new stands. My article is in the current issue. You can check it out online at It's in the Comfort Foods section. Enjoy!

Friday, December 28, 2007


Okay so my pizzelles are not perfect looking--but they REALLY taste good.

Pizzelle Recipe

Christmas would not be the same in my house without the pizzelles my Gram made every year. I make them now, with a non-stick pizzelle iron--so easy. I wonder how my Gram did it with her old clunky iron.

Here's the recipe:

This is the basic pizzelle recipe. You can substitute virtually any flavoring instead of the anise extract. But for those who prefer the authentic, the anise is necessary. To soften the anise flavor, add a tablespoon of vanilla.
6 eggs
3 ½ cups flour
1 ½ cups sugar
1 cup cool melted butter
4 teaspoons baking powder
2 tablespoons anise extract
Preheat pizzelle iron. Beat eggs, add sugar gradually and beat well. Add butter and anise. Sift flour and baking powder and add to creamed mixture. Dough will be very sticky. Drop by tablespoonfuls onto pizzelle iron sprayed with Pam, if it’s not a non-stick iron. Cook until steam stops and cookies are a rich golden color. Lift the top of the iron carefully. Remove cookies with a large fork or spoon. Cool on wire racks and store in airtight container. Makes five dozen.