[Sca-cooks] Pizzelles

[Phil Troy / G. Tacitus Adamantius]

On Apr 23, 2006, at 10:45 PM, Huette von Ahrens wrote:

> I am surprised that no one has posted one yet.  Here is my version:

Sorry, my Scots cookbooks are sitting behind a stack of file boxes,  
and I haven't had a chance to get them back where they belong to root  
around for an Atholbrose recipe.

Huette, what kind of oats do you use? McCann's Irish steel-cut oats  
are, IMO, a bit too large for this dish; I suspect Scots pinhead  
oats, which are finer, is what is intended, although I'm sure whipped  
cream, honey and Scotch whisky cover a multitude of ills...

Adamantius



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