Pizzelle recipes are like spaghetti sauce recipes, there are as many as there are Italian families. I use one from my late mother-in-law. I have fiddled with many, many recipes over the years and always return to the one from her relatives. One thing to remember, the amount of egg is critical. In many recipes if you use an XL rather than a Large egg..no biggie. Pizzelle recipes are different, a little too much egg will produce a maddening result: rich but they are devils to remove intact from the iron. I made a batch last weekend. Yum Thanks for sharing Tina. You are sooo right about 'traditional' recipes. Italian bread is another biggie we hear about here on the baker's hotline. Enjoy your pizzelles. ~ MaryJane

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