| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Gingerbread House

Gingerbread House:
1 1/2 cups Whipping Cream
1 teaspoon vanilla
2 1/2 cups brown sugar, packed
2 tablespoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 1/3 cups molasses
8 1/2 cups all-purpose flour - divided use

 

Confectioners’ Icing:
1 pound powdered sugar
4 tablespoon light corn syrup
3 tablespoon milk

Assorted candies for decoration

1. Preheat oven to 300ºF (150ºC). Whip Cream and vanilla on high speed until it forms soft peaks; set aside.
2. In a large electric mixer bowl, combine sugar, baking soda, ginger and cinnamon. Fold in molasses and reserved Whipped Cream. Gradually add 8 cups flour, mixing well. Knead dough by hand, adding 1/2 cup flour until smooth and even in color.
3. Line four cookie sheets with parchment paper. Divide dough into four parts and roll out immediately directly on baking sheets to 1/4-inch thick rectangle (approximately 10 x 12-inch), or wrap dough sections in plastic wrap and refrigerate. (If refrigerated, allow dough to come to room temperature before rolling.)
4. Bake rectangles for 30 minutes. Remove pans from oven, cut desired shapes (see below) with a knife and return pan to oven for an additional 10 min. Remove pans from oven and cool completely on wire rack.
5. For icing, combine all ingredients in a stainless steel bowl over a pan of simmering water. Stir until the mixture is smooth. Remove bowl from heat. Store icing in an air-tight container until ready to use.
6. Design your own house or use the following basic guidelines as a pattern: Cut two 12 x 8-inch pieces for sides and two 12 x 6-inch pieces for the roof. For the ends, draw a pattern that has an 8 x 8-inch square on the bottom, topped with an 8-inch wide x 4-inch high triangle. Use this pattern to cut two ends (the front and back of your house). Cut out windows and doors where desired.
7. Be creative – use window cutouts and cut in half to create shutters, fashion a chimney or walkway. Use an existing or create your own cardboard box to support your gingerbread house. Pipe frosting onto the back of your gingerbread walls and “glue” directly onto the box. You may place your house on foil-wrapped cardboard or bake a free-form gingerbread base. Use candies, cookies and icing to decorate your house. If it isn’t eaten, the house may be wrapped loosely and saved for next year’s celebration!

Makes 1 gingerbread house.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

||| Save this Recipe on Delicious |||