Pampered Chef Gingerbread House Mold Recipes

PAMPERED CHEF GINGERBREAD HOUSE MOLD RECIPE

Pampered Chef Gingerbread House Mold Recipe image

Use Pampered Chef Gingerbread House Mold. Makes 1 Gingerbread House Source: Family Heritage Gingerbread mold collection

Provided by melonhead

Categories < 4 Hours

Time 2h10m

Yield 1 House, 1 serving(s)

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 egg

Steps:

Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel.
Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.
In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.
Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F.
Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.
Bake 17-20 minutes or until edges are lightly browned.
Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.
Repeat procedure with remaining dough.
Note: It is only necessary to fill the chimney section of the house once.

Nutrition Facts : Calories 3235.8, Fat 111.3, SaturatedFat 31.8, Cholesterol 186, Sodium 1936.1, Carbohydrate 517.2, Fiber 12.7, Sugar 194.7, Protein 45.4

GINGERBREAD PARTY HOUSE

Gingerbread Party House image

Make and share this Gingerbread Party House recipe from Food.com.

Provided by Marg CaymanDesigns

Categories Low Protein

Time 1h25m

Yield 1 house

Number Of Ingredients 13

Ingredients

1/2 cup shortening
1/4 cup sugar
1/4 cup brown sugar
1/2 cup molasses
2 tablespoons cold water
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
3 1/4 cups flour
3 egg whites, room temperature
1/2 teaspoon cream of tartar
16 ounces confectioners' sugar
assorted candy sprinkles and icing

Steps:

Preheat oven to 350°F.
FOR HOUSE: In large mixing bowl, mix all ingredients together reserving about 1 cup of flour. Mix thoroughly, adding small amounts of the remaining flour until dough is quite firm (similar to Play-doh).
Taking gingerbread moldplate, take half the mixture and press into concaves of the mold that have been lightly floured. Using a rolling pin, roll back and forth until the dough has been firmly pressed into the concave cavities. Remove excess dough and place aside with other half. With the tip of a sharp knife or other utensil, carefully remove house pieces. Coat baking or cookie sheet with non-stick spray and gently place pieces plain side down. With other half of dough, repeat process to create the remaining side, end and roof. Place all pieces on cookie sheet and bake for 20-25 minutes until firm.
FOR ICING: In large bowl, beat all ingredients together with electric mixer beginning with low speed and increasing speed to high when blended. Beat 5-7 minutes until very firm or until peaks form.
Use a pastry bag with decorating tips to "pipe" the ribbons of icing when "glueing" house pieces together and for decorating.
TO ASSEMBLE: Cover a board with foil or decorative paper.
Take one front end piece of the house along with a side wall. Make sure that the decorative sides face the outside. Squeeze a ribbon of icing along the edge of the front end. Gently squeeze the side wall into the icing to form an "L" shape. Hold for a few minutes until icing bonds. Repeat procedure with back end piece and other side for another "L" shape.
With two "L" shaped pieces, apply another ribbon of icing along the exposed ends. Gently press together four sided house. Hold together until firm. Carefully add ribbons of icing along wall joints on inside of house for extra holding protection.
Squeeze a ribbon of icing all along the top perimeter of house. Place 2 roof panels into position gently pressing into icing on top edge of walls. Squeeze a ribbon of icing along top-center of roof to bond two roof panels. Apply a generous ribbon of icing to the back side of chimney and gently press into position on the end side of house.
Allow to set for 30 minutes to harden and dry before decorating with icing, candy and sprinkles as desired.

Nutrition Facts : Calories 5103.6, Fat 107.3, SaturatedFat 26.4, Sodium 263.4, Carbohydrate 995.4, Fiber 11.9, Sugar 642.4, Protein 53

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