Ingredients

• 6 Eggs

• 3/4 lb. Sugar (1 1/2 cups)

• 10 oz. Melted Shortening (1 1/4 cups)

  • My grandmom suggests 2 sticks of margarine.

• 1 tablespoon Anise Seeds

• 1 tablespoon Vanilla

  • My grandmom suggests 1 1/2 tsp, possibly for a milder flavor.

• Juice of 1/2 Orange and 1/2 Lemon

• Grated rind of both the orange and lemon

• 3 teaspoons Baking Powder (Handwritten addition)

• 1 lb. 6 oz. Flour (Approx. 4 cups)

  • My grandmom suggests 3 1/2 cups for a lighter dough.

Instructions

1. Cream the Base: Beat the eggs and sugar together until the mixture is light and foamy.

2. Incorporate Fats & Flavor: Gradually add the melted shortening (or margarine) a little at a time. Mix in the anise seeds, vanilla, grated rinds, and the citrus juices.

3. Add Flour: Sift the baking powder with the flour. Gradually add the flour to the wet mixture to create a very light dough—it should be just thick enough to drop onto the iron with a spoon.

4. Prepare the Iron: Pre-heat your pizzelle iron and grease it lightly just before the first batch.

5. Bake: Drop a spoonful of dough onto the center of the iron pattern. (Pro tip from the card: Use a knife to help push the dough off the spoon).

6. Cool: Remove carefully once golden and let cool on a flat surface or a wire rack.

Historical Note:

The phone number WA 2-5557 printed on the card uses the Walnut exchange. In mid-century Philadelphia, "WA" stood for Walnut, which served the Center City and South Philly areas.

Ordered a party tray for this year - cheesesteak & bacon, egg, and cheese FTW

Salad Ingredients

1 bag (14-16 oz) of shaved Brussel sprouts

1 large bunch (about 2 cups) chopped Tuscan kale, center rib removed, leaves thinly sliced

1 cup shaved Pecorino Romano cheese

1/2 cup dried cherries or cranberries

1 large tart-sweet red apple, such as Honey Crisp, cored and chopped

1 cup raw sliced almonds

Dressing Ingredients

1/4 cup fresh lemon juice

1/2 cup extra virgin olive oil

3 tbsp apple cider vinegar

1 large shallot, minced

1 tbsp dijon mustard

2 tbsp raw honey or agave

salt and freshly ground pepper to taste

Preparation

Combine the shaved Brussels sprouts, kale, cheese, cherries or cranberries, in a big salad bowl. Add almonds and chopped apples. Whisk dressing and toss salad with dressing.

This holds up well in the fridge even after dressing because of the heartier greens!