GINGERBREAD FOR A GINGERBREAD HOUSE
This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield enough dough for a 6-by-7-inch house
Number Of Ingredients 14
Steps:
- Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
- Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
- Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
- Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
- Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.
GINGERBREAD TRAIN - WORKS WELL WITH A GINGERBREAD HOUSE.
This is a great gift idea, fairly simple to make and loads of fun to decorate! You can paint on letters on each carriage to form a name or just do an extra long train to have at a birthday party. Great addition to gingerbread house(s) to make a whole gingerbread village! **I use self-raising flour for this as it makes a more "bubble-like" 3D train but you can use plain.** THIS RECIPE MAKES GOOEY GINGERBREAD not hard!** This will make a very long train!!
Provided by JinxTheCat
Categories Dessert
Time 50m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter, add golden syrup and 2 drops of vanilla.
- Stir in the brown sugar, cinnamon, ginger, nutmeg and egg.
- Add the flour, seived, bit by bit. When it starts to become a very stiff mixture you may find it easier to use your hands. Keep adding flour until the dough is ready to be handled.
- Sprinkle flour over your work space and roll out the dough to about 1/2 inch thickness.
- Cut out your train shape. (Tip: draw onnto card and use as template) you do't need to add wheels so a smaller rectangle on top of another rectacle is sufficient.
- Cut out your carriages.
- Bake these on a greased tray with space in between as they will expand. Bake for approx 10 minutes. Until edges are golden. Remove and cool on wire rack.
- Make thick icing and spread along your plate/tray/serving platter. This will hold the train in place.
- Place the train into the icing and add the wine gums for wheels.
- Prepare 3 smaller amounts of icing in seperate bowls, with a lighter consistancy and add colorings.This is for decorating the tops of your carriages with cargo, or adding icing letters.
- Decorate the train, platter, icing etc however you like with spinkles, silver balls etc.
Nutrition Facts : Calories 4406.6, Fat 89.3, SaturatedFat 53.7, Cholesterol 425.2, Sodium 767.1, Carbohydrate 896.3, Fiber 7.5, Sugar 714.9, Protein 27.2
GINGERBREAD HOUSE
Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.
Provided by Julia Moskin
Categories cookies and bars, project, dessert
Time 2h
Yield Gingerbread for 1 9-by-9-inch house
Number Of Ingredients 12
Steps:
- Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
- Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
- With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
- In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
- Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
- When ready to bake, heat the oven to 350 degrees.
- Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
- Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
- Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
- Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)
GINGERBREAD TRAIN BUFFET RECIPE BY TASTY
A fun and unique way to deliver holiday treats to your guests! This toy train is outfitted with a gingerbread shell and equipped with candy cargo. Check out the train template to construct your buffet!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 5h15m
Yield 1 train
Number Of Ingredients 17
Steps:
- Make the gingerbread: In a medium saucepan, combine the brown sugar, molasses, water, ginger, cinnamon, and cloves. Melt over medium heat until the sugar is dissolved, 1-2 minutes.
- Remove the pot from the heat and whisk in the butter until completely melted and the mixture is glossy. Let cool completely.
- Add the flour and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine for 30 seconds. Pour in the wet ingredients and mix until the dough comes together, about 2 minutes.
- Remove the dough from the bowl and wrap tightly in plastic wrap. Chill in the refrigerator for 20 minutes.
- While the dough is chilling, make your templates for the train pieces. The gingerbread will fit snugly over your mechanical train. Find template here: https://tasty.co/article/tasty/gingerbread-train-template
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to ⅛ inch thick. Cut out the shapes from the template. Transfer the shapes to the prepared baking sheets.
- Bake for 24-28 minutes, until the shapes are stiff to the touch. Let the shapes cool completely, about 45 minutes.
- While the gingerbread is cooling, make the royal icing: In the bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar, meringue powder, and water. Mix on medium-low speed for 1 minute, until no lumps remain and mixture is shiny and glossy.
- Transfer ¼ of the icing to a piping bag fitted with a small round tip. This will be the icing to decorate the outside of the train.
- Add the brown food coloring to the remaining icing in the mixer and mix until homogenous in color.
- Using the brown icing, assemble the train pieces according to the template. Let dry for at least 2 hours.
- Once all 5 pieces of the train have dried, use the white icing to decorate the train as desired. Let the icing set until hardened.
- Gently slide decorated gingerbread pieces over the cars of the mechanical train and place on the track.
- Fill the cargo cars with the gum drops, peppermints, and truffles.
- Enjoy!
GINGERBREAD HOUSE
Here is all you need to know to build a gingerbread house: a delicious recipe, instructions for assembly, and a printable template provided by Nina Cooke John, a Manhattan architect. The recipe came to us from Genevieve Meli, the pastry chef at Il Buco Alimentari in Manhattan, and it works just as well for cookies as it does for a gingerbread house. This recipe makes one small house, so you may consider doubling the recipe for a larger structure, but note: only one recipe at a time will fit in the bowl of a standard stand mixer, so plan ahead. (Ms. Cooke John and Ms. Meli also built a gingerbread structure for us, and you can watch that here.)
Provided by The New York Times
Categories cookies and bars, dessert
Time 2h20m
Yield 1 small gingerbread house
Number Of Ingredients 12
Steps:
- Make the gingerbread: Combine the syrup, molasses, brown sugar and margarine in a saucepan over medium heat. Cook, stirring often, until the margarine is melted and the sugar has dissolved; set aside.
- Place the flour, salt, cinnamon, cloves, ginger and star anise (if using) in the bowl of a stand mixer fitted with the paddle attachment.
- With the machine running on medium-low speed, slowly stream in the sugar mixture and beat until incorporated. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
- Heat oven to 375 degrees. (If using a convection oven, heat to 350 degrees.) With a floured rolling pin, roll out the dough to about 1/4-inch thickness on a large sheet of parchment paper. Cut out your desired shapes with a chef's knife or pizza cutter and pull away scraps (if making the gingerbread house from the templates provided, you'll need to cut out two sides and two roofs). To minimize distortion, gently slide the parchment onto a baking sheet. Reroll the scraps and repeat as needed to cut out all of the necessary shapes.
- Bake for 10 to 12 minutes, or until the edges are lightly browned. If using the template, be sure to bake the door piece. Remove from the oven and let cool completely on the baking sheets. The cookies will harden as they cool.
- Assemble the house: Using a pastry bag fitted with small plain round tip, draw windows with royal icing on the pieces as they lie flat. Let the icing set, about two minutes. Then, using icing as glue, attach the 4 walls of the house to each other and support the walls with jars or cans to allow the icing to set. Attach the two roof pieces with icing, and let the icing dry. Attach the door with icing, and then decorate with icing and assorted candies.
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