My First Gingerbread House 2006 Recipes

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MY FIRST GINGERBREAD HOUSE! RECIPE - (4.4/5)



My First Gingerbread House! Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 2

5 even slices sandwich bread
1 small container ground ginger

Steps:

  • 1. Refer to photo. 2. Do the best you can. Good luck! 3. Grab the camera, and don't breathe!! :)

CHILDREN'S GINGERBREAD HOUSE



Children's Gingerbread House image

This is one my mum in England used to make when we were kids. It was always the biggest hit every year. Use your imagination and a variety of candies to make doors, windows, pathways, and a garden. Note, this gingerbread house takes 2 to 3 days to complete. You can buy a variety of candies for decoration.

Provided by Ruth

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Yield 15

Number Of Ingredients 12

¾ cup butter
⅞ cup packed light brown sugar
1 teaspoon lemon zest
1 ½ tablespoons lemon juice
½ cup molasses
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground allspice
6 egg whites
4 (16 ounce) packages confectioners' sugar, sifted

Steps:

  • First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
  • In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
  • Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays.
  • In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.
  • In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.
  • When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 159.7 g, Cholesterol 49.2 mg, Fat 10.3 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 171.6 mg, Sugar 135.8 g

MY FIRST GINGERBREAD HOUSE "2006"



My First Gingerbread House

This is my first gingerbread house I made. Template of the house to the dough, baking and decorating. I have pictures posted here of the measurements of the house. Made for Recipezaar's first gingerbread contest. It took me 8 hours to complete. Be sure to have a bottle of wine or children to help. I made this myself in the wee hours of the night when I couldn't sleep. Good therapy! I also made a fireplace in the house using the scraps of the dough with a mirror on the mantle with stockings hung. Using a door to get my hand through. I didn't decide to do this till after the house was assembled so be sure to plan to do it before the roof goes on. If the pieces aren't exactly even and don't come together with exact precision, don't worry the royal Icing can act as a filler. (Recipe #204233)

Provided by Rita1652

Categories     Candy

Time 8h15m

Yield 1 gingerbread house, 40 serving(s)

Number Of Ingredients 28

3/4 cup unsulphured molasses
3/4 cup butter
4 cups all-purpose flour, sifted
1 teaspoon double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 tablespoon ground cinnamon
1 cup dark brown sugar
1 large egg, lightly beaten
6 hard candies, crushed
1/2 cup meringue powder
1 cup cold water
8 cups powdered sugar
decorative candies (for decorating)
fruit leather, Red and Green striped
chocolate (Andies mint candies)
spearmint, leaves rolled flat and cut with a cookie cutter
fondant
toffee pieces
chocolate mint stick
marshmallows (Twisted sticks)
fondant
chocolate bar
chocolate (present wrapped)
red licorice
candy cane
fondant (for Santa's bag)

Steps:

  • Dough using the template here:.
  • Warm molasses in a saucepan or microwave, but do not boil just to soften. Remove from heat and stir in butter until melted. Let cool.
  • In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
  • Add butter mixture and egg and mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
  • Preheat oven to 350 degrees F.
  • Roll out dough right onto the bottom side of cookie pan or on a edge free cookie pan that is lined with parchment. Maximum thickness for dough should be 3/8-inch. For houses larger than 6 inches square, use 1/4-inch thickness and for smaller houses, use 1/8-inch. Weight-bearing walls should be just slightly thicker. Place the template and cut house pieces using a ruler to guide for smooth straight edges. Bake for 15 minutes.
  • If window are to be cut out do before baking. May place broken hard candies in windows for a glass effect be sure to really fill it.
  • Royal Icing:.
  • Mix 1/2 the powder and 1/2 the water beating till peaks form, add 1/2 the sugar beating till a good consistency. This half is to assembly.
  • In a thick Styrofoam base cut grooves the size of the baked walls. Using the 4 wall as a guide.
  • Pipe the icing into the grooves.
  • Pipe out the icing on the bottom and one end of one long wall and one short, put them together at a 90-degree angle, and hold them in place on the foam with cans if needed. Repeat with the remaining two walls, running a line of icing glue along the corners so that all the walls are glued together. Again hold walls in place until icing is dry. Let the roofless house dry at least 30 minutes until the icing is firmly set. At this time careful plan and decorate the inside as you chose. Or leave it empty.
  • Run a thick line of icing along one long side of a roof piece. Stick the two roof sections together at an angle and set the two pieces on top of the house. Make sure that the roof overhang is the same at both ends of the house, although it is okay if it isn't perfect. Hold the roof gently in place until it dries. Let dry for half an hour.
  • To attach the chimney, on one side of the roof near the peak, glue one angled piece to the roof. Glue the largest rectangle to the angled piece and then glue the second angled piece in place. Last, glue the smallest rectangle to the other sections. Hide any mistakes under a "snow" of icing.
  • Side a this layer of icing on sides of house One side at a time. Place fruit roll up starting from the bottom going up overlapping slightly. Be sure to cut it where the window are. Leave the top half of the front and back to overlap with the spearmint leave adhering with icing.
  • Spread the icing covering the base for snow.
  • Place Chocolate Mint sticks along the front and side of the house for porch add railing using mint sticks and glue with icing the marshmallow on place the bird (shaped from the fondant) on the railing. using the twisted marshmallow place along the bottom edge of the house.
  • Make the other half of icing when needed.
  • Sled is made from a chocolate bar and peppermint sticks, thin red licorice, red fondant as Santa `s bag.
  • Spread icing on roof and starting at the bottom edge work your way up in uneven rows overlapping slightly.
  • Decorate the chimney by icing then pressing toffee bits into it. Then shape Santa and decorate him with a bread made from icing and a red fondant hat, skin fondant face place in chimney.
  • With the icing go over the house and fill in where needed to make it look like snow and at the eves making icicles.
  • Place a small battery lit candle inside so you can appreciate the stained glass windows.
  • Add your touches. Have fun.

Nutrition Facts : Calories 214.6, Fat 3.7, SaturatedFat 2.2, Cholesterol 14.4, Sodium 117.8, Carbohydrate 44.6, Fiber 0.4, Sugar 32.9, Protein 1.5

CLASSIC GINGERBREAD CUTOUTS



Classic Gingerbread Cutouts image

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Provided by BRANDI9

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g

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