Neccowafergingerbreadhousefromnewengland Recipes

NECCO WAFER GINGERBREAD HOUSE (FROM NEW ENGLAND)

Steps:

• ******* PLEASE READ ALL DIRECTIONS AND DESCRIPTIONS CAREFULLY BEFORE BEGINNING *******.
• NOTE:
• I think the success of making this without going "bonkers", is to measure out all ingredients BEFORE you even begin.
• It is also suggested that you plan on making this in 4 steps, each on a different day.
• Day 1 would be to read all directions and suggestions carefully, and buy or make sure you have all ingredients and necessary equipment.
• Day 2 would be the baking of the gingerbread pieces.
• Day 3 plan on putting the house together.
• Day 4 plan on making the icing and do the actual decorating of the house.
• GINGERBREAD DOUGH:.
• This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.
• DOUGH:
• In a large bowl, thoroughly blend sugar and shortening.
• Add molasses, egg and vanilla and beat until smooth.
• In another bowl, sift dry ingredients.
• Gradually stir dry ingredients into molasses mixture.
• When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended.
• Separate dough into 4 balls.
• Wrap each in plastic wrap and chill a minimum of one hour.
• Dough can be refrigerated for up to two weeks.
• BAKING & CONSTRUCTION TECHNIQUES:
• Preheat oven at 325ºF.
• You may build your house in stages over a few days or a few weeks time.
• Bake pieces one day, attach pieces for construction at another time, and add decorations even later.
• Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet.
• Cover dough with plastic wrap and roll to 1/4" thickness.
• For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 5 1/2" wide and 8" high at the point, roof panels which are 8 1/2" wide and 6" high.
• Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces.
• Using a small sharp knife, cut around edges of pattern.
• Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil.
• Cut out doors and windows.
• Remove paper pattern pieces and place foil directly on a flat baking sheet.
• Bake 10-25 minutes, depending on size of pieces.
• Gingerbread will darken, especially around edges, and feel firm to the touch.
• Remove sheet from oven and allow pieces to cool on sheet.
• Gently peel gingerbread from foil.
• You may store pieces lying flat in a cool dry place or freeze in an appropriate container.
• When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built.
• Spread or pipe icing on edges of each piece which will attach to one another.
• Press pieces firmly together and hold to form neat angles.
• You may release your hold when pieces are self-standing. (This should only take a minute or two.)
• Allow sections of the house to dry before applying the roof or candy decorations.
• When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue.
• Store house in a cool dry place for up to four weeks.
• ICING:
• The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim.
• You will need 2-3 batches to complete one house.
• Make each batch separately.
• Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
• Place egg whites in bowl. Add cream of tartar.
• Sift sugar directly onto egg whites.
• Beat 4 minutes with electric mixer on high speed.
• The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
• Place a piece of plastic wrap directly over icing while using to prevent air from drying it.
• If storing for use at another time, store icing in an airtight plastic container in the refrigerator.
• If icing becomes too firm, simply beat a little water into it.
• DECORATIONS:
• Select candy according to size and desired color.
• NECCO Wafers are ideal for the roof.
• In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Haviland Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration.
• Spread additional icing around house to cover board.
• Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Haviland Thin Mints.

NEW ENGLAND BOILED DINNER

Steps:

• In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
• For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
• To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.

GINGERBREAD HOUSES RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
• Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn't stick to the pot as you turn it out.
• Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
• Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You'll have some of the flour mixture left over.
• Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don't want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
• Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
• Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You'll want to work with the dough while it's warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
• On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
• Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
• Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
• Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
• Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It's very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
• Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). "Glue" a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a "V" shape. Let dry completely. When assembling, this will help ensure that your roof doesn't slip down the sides of the house.
• Decorate the house with more royal icing and your desired decorations.
• Enjoy!