Whitegingerbread Food

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GINGERBREAD WHITE RUSSIAN



Gingerbread White Russian image

White Russians are delicious on their own. Adding gingerbread syrup takes it up to another level of tastiness.

Provided by Yoly

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

¾ cup ice, or as needed
2 fluid ounces vodka (such as Grey Goose®)
1 fluid ounce coffee-flavored liqueur (such as Kahlua®)
1 splash heavy whipping cream
1 ½ fluid ounces gingerbread syrup (such as Torani®)

Steps:

  • Fill an old-fashioned glass or short tumbler with ice and pour in vodka and coffee-flavored liqueur. Add cream and drizzle gingerbread syrup over the top.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 49.2 g, Cholesterol 8.1 mg, Fat 2.3 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 20.8 mg, Sugar 37.5 g

WHITE GINGERBREAD



White Gingerbread image

Make and share this White Gingerbread recipe from Food.com.

Provided by Heather Sullivan

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 8

1 lb flour
1/2 lb butter, chilled and cubed
1/2 lb sugar
1 lemon, zest of
1 ounce ground ginger
1/2 a nutmeg, grated
1/2 teaspoon bicarbonate of soda (baking soda)
118 ml milk, warmed slightly

Steps:

  • Rub the butter into the flour.
  • Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
  • Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
  • Roll it out, cut it into shapes.
  • Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.

Nutrition Facts : Calories 1082.7, Fat 48.6, SaturatedFat 30.1, Cholesterol 126, Sodium 502.9, Carbohydrate 149.7, Fiber 4, Sugar 57.2, Protein 13.8

GINGERBREAD DOUGH



Gingerbread Dough image

Provided by Food Network

Categories     dessert

Number Of Ingredients 17

6 cups all-purpose flour
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves, or allspice
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
2 large eggs
1 cup dark molasses
1 tablespoon water
Royal Icing, recipe follows
1 large egg white
2/3 cup powdered sugar
1 1/3 cups powdered sugar
1 tablespoon powdered egg whites
2 tablespoons water

Steps:

  • Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
  • Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
  • Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
  • When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
  • Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
  • Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.
  • Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.
  • Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

THE BEST GINGERBREAD COOKIES



The Best Gingerbread Cookies image

Use this classic gingerbread cookie recipe to make flavorful spiced and decorated snowflake cookies, candy cane cookies, and tree cookies for Christmas.

Provided by The Gourmet Test Kitchen

Yield Makes about 4 dozen cookies

Number Of Ingredients 13

⅔ cup molasses (not robust)
⅔ cup packed dark brown sugar
1 tablespoon ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3¾ to 4 cups all-purpose flour
½ teaspoon salt
Decorating icing, sprinkles, dragées, and sanding sugar, for decorating
Special Equipment: Rolling pin; assorted 2- to 3-inch cookie cutters (in shapes such as people, snowflakes, candy canes, etc.); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)

Steps:

  • Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3¾ cups flour and salt.
  • Preheat oven to 325°F.
  • Transfer dough to a lightly floured surface and knead, dusting with as much of remaining ¼ cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Divide dough in half, then wrap one half in plastic wrap and keep at room temperature.
  • Roll out remaining dough into a 14-inch round (⅛ inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
  • Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to wire racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
  • Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.

GINGERBREAD PEOPLE



Gingerbread People image

Keep your gingerbread ladies and gents looking their most dapper with this playful recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h55m

Yield Makes 18

Number Of Ingredients 13

3 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1 large egg
3/4 cup unsulfured molasses
2 cups confectioners' sugar
4 teaspoons powdered egg whites (meringue powder)

Steps:

  • In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
  • Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
  • Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
  • For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
  • Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired.

Nutrition Facts : Calories 224 g, Fat 4 g, Protein 3 g

GINGERBREAD HOUSE



Gingerbread House image

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

1 pound/454 grams unsalted butter (4 sticks), at cool room temperature
2 1/2 cups plus 3 tablespoons/595 grams dark brown sugar
12 3/4 cups plus 2 tablespoons/1,648 grams all-purpose flour, plus more for dusting
2 heaping tablespoons/15 grams ground ginger
2 heaping tablespoons/15 grams ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, at room temperature
2 cups molasses
Zest of 2 lemons (optional)
Zest of 2 oranges (optional)

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 HOUSE



Gingerbread House image

If you set aside several hours on three days to make the Gingerbread house, that will allow plenty of time for all the icing to set firmly and plenty of time for you to have some fun. The completed house can stand for up to one month.

Categories     Cake     Egg     Ginger     Dessert     Bake     Christmas     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 17

6 3/4 cups all purpose flour
4 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cardamom
1 1/2 cups solid vegetable shortening
1 1/2 cups sugar
3 large eggs
3/4 cup robust (dark) molasses
1 roll kitchen parchment (at least 10 yards long - sold at cookware stores and at some supermarkets)
1 1/2-inch round cookie cutter for roof tiles
Assorted cookie cutters (such as Christmas tree, gingerbread man, and star)
1 1/2 teaspoons baking soda
Templates
6 cardboard sheets (about 15 X 15 inches)
Waxed paper

Steps:

  • Sift flour, ginger, cinnamon, baking soda, salt and cardamom into medium bowl. Using electric mixer, beat shortening in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Add molasses and beat on high speed until well blended. Add dry ingredients in 4 additions, beating at low speed until dough forms. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate until firm enough to roll, at least 6 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Rolling, Cutting and Baking:
  • Each of the six pieces of dough will be used for one of the large sections of the house (the two side walls, the front and the back walls, and the two roof sections). The scraps will be rerolled to make the roof tiles, trees, stars, figures and other cookies for nibbling.
  • Make templates:
  • On one cardboard sheet, draw 14-inch round and cut out, making base for house. On another cardboard sheet, draw one 7- X 10-inch rectangle and cut out. Outline rectangle 3 more times on cardboard sheets and cut out, making 4 foundation rectangles. Draw one 6- X 9-inch rectangle on cardboard sheet and cut out, making roof template. Draw one 7- X 4-inch rectangle on cardboard sheet and cut out, making side wall template. Cut out 2 (1 1/2-inch) squares for windows.
  • To make the template for the front and back of the house, draw a 4- X 5-inch rectangle on cardboard sheet, then use the 5-inch side of the rectangle as the base for a triangle with the opposite angle 4 inches away from base. To make a door, cut a 1 1/2- X 2 3/4-inch rectangle in the center of the opposite 5-inch side of rectangle.
  • Preheat oven to 350°F.
  • Roll out 1 dough piece (keep remaining dough refrigerated) between two 15-inch-long sheets of parchment to scant 1/4-inch rectangle, turning over dough and parchment occasionally. If parchment wrinkles, peel off, smooth wrinkle and reposition parchment over dough; continue to roll out dough to required thickness.
  • Roof:
  • To make roof, place cardboard roof template atop parchment. Using small sharp knife, cut around template through top sheet of parchment to make 6x9-inch rectangle. Peel top parchment off dough.
  • Pull away excess dough from around the rectangle. Slide dough rectangle on its bottom parchment onto heavy large baking sheet. Gather dough scraps; wrap in plastic and refrigerate.
  • Bake rectangle until dry looking, firm to touch in center and just beginning to darken around edges, about 13 minutes. Slide parchment with rectangle onto rack and cool completely. Rinse baking sheet under cold water to cool; wipe dry.
  • Walls:
  • Repeat rolling, cutting and baking of each remaining 5 large dough pieces, 1 piece at a time, to make second roof section, 2 side walls, front wall and back wall (cut out windows on side walls and door on front wall but not door on back wall). Gather and refrigerate dough scraps for use later and rinse baking sheet to cool each time.
  • Roof tiles:
  • Roll out some of reserved dough scraps between sheets of parchment to 1/8-inch thickness. Peel off top parchment. Using floured 1 1/2-inch round cookie cutter, cut out rounds for roof tiles. Using small knife as aid, cut and pull away dough from between rounds.
  • Slide parchment with cookie rounds onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies. Working in batches, repeat with more reserved dough to roll, cut and bake a total of 50 round cookies, gathering, wrapping and chilling any dough scraps each time.
  • Door and other cutouts:
  • Roll out some of reserved dough between sheets of parchment to 1/8-inch thickness. Cut out 2 1/2x1 1/2-inch rectangle for front door. Using floured cookie cutters, cut out several stars, gingerbread figures, Christmas trees and other decorative shapes as desired. Using small knife as aid, pull or cut away dough from around door and between shapes. Slide parchment with cookies onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies completely. Remove all baked gingerbread from parchment. (All gingerbread can be prepared 2 days ahead. Store airtight at room temperature.)
  • Icing:
  • You will prepare this recipe twice: once for assembling the gingerbread house, and again for decorating it.
  • 4 large egg whites
  • 7 to 7 1/2 cups powdered white sugar
  • Using electric mixer, beat egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until well blended. Add remaining cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides of bowl occasionally.
  • Beat icing at high speed until very thick and stiff, about 5 minutes. (Second batch of icing will be made later.)
  • Assembly of Foundation and Walls 2 pastry bags 1 1/4- to 3/8-inch diameter plain round pastry tip
  • Foundation:
  • Place 14-inch round cardboard base on work surface. Spoon some icing into pastry bag fitted with 1/4- to 3/8-inch diameter tip; cover icing in bowl tightly to prevent drying. Pipe a small dab of icing in center of round. Place one 7x10-inch cardboard foundation rectangle on icing; press to adhere.
  • Pipe small mound of icing in center of rectangle. Place second 7x10-inch cardboard rectangle over; press to adhere. Repeat with more icing and remaining two 7x10-inch rectangles, forming the foundation for house in center of round cardboard base.
  • Walls:
  • Pipe thick line of icing on bottom edge of 1 side wall. Stand wall on cardboard foundation, icing side down, 1 inch in from and parallel to one long side and 2 inches in from one short side; hold for 5 minutes.
  • Pipe thick line of icing onto front edge of wall. Press back edge of front wall (with door cutout) into icing on front edge of side wall. Hold pieces together for 5 minutes.
  • Pipe thick line of icing on bottom edge and up front edge of second side wall. Press icing on front edge of side wall into the back edge of front wall, positioning wall parallel to first side wall. Hold for 5 minutes.
  • Pipe line of icing up back edge of each side wall. Press edges of back wall (without door) into icing, forming the back of the house. Hold 5 minutes to set.
  • Pipe lines of icing inside house at 4 intersections of walls, along the base and on outside at all vertical joints to reinforce.
  • Pipe a thick line of icing along 1 long edge of front-door cookie. Attach cookie to left side of door opening in front wall, creating an opened front door.
  • Pipe any icing left in pastry bag back into bowl of icing. Cover tightly; store at room temperature to use for decorating later. Let house stand until icing is completely dry and very hard - about 12 hours.
  • Assembly of Roof and Tiles:
  • 1 1/8-inch diameter plain round pastry tip 1 1/4- to 3/8-inch diameter plain round pastry tip 2 pastry bags
  • Prepare a second batch of icing.
  • Beat in any remaining icing from the first batch. Spoon 1 cup icing into pastry bag fitted with 1/8-inch diameter tip. Outline windows and front door decoratively. Pipe decorations on front and back walls.
  • Roof:
  • Spoon icing into a new pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe thick line of icing down 1 diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall.
  • Press 1 roof rectangle into icing, positioning so that top edge aligns with tops of front and back walls and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.
  • Pipe additional lines of icing along roof joints inside house to reinforce.
  • Pipe thick line of icing down second diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall. Press second roof rectangle into icing, positioning so that top edge aligns with edge of first roof rectangle and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.
  • Let house stand until icing hardens, at least 3 hours.
  • Cover bowl of icing and let stand at room temperature.
  • Tiles:
  • Spoon more icing into pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe small mound of icing in center of underside of 1 round cookie. Align cookie edges flush with one bottom corner of roof; press to adhere. Repeat with about 5 more cookies to form bottom row of roof tiles, cutting end cookie to align with edge of roof.
  • Pipe generous mound of icing on upper half of underside of 1 round cookie. Position cookie halfway between 2 first row cookies and overlapping them by about 3/4-inch. Press icing portion gently onto roof. Repeat with more cookies to form second row; cutting cookies to fit at each end.
  • Repeat with more cookies to cover first side of roof. Attach cookies in same way on second roof rectangle.
  • Using first pastry bag fitted with 1/8-inch-diameter tip, outline the bottom halves and cut edges of roof tiles with icing.
  • Decorations:
  • 12 hard red-and-white striped peppermint candies, cut in half with serrated knife
  • 4 striped candy canes, cut to fit corners of house under roof
  • Cinnamon imperials Chocolate nonpareils Other assorted candies
  • Spoon icing into pastry bag fitted with 1/4- to 3/8-inch-diameter tip. Pipe 1 or more thick lines of frosting between roof sections at top of house, filling opening completely. Gently press cut side of peppermint candies in row into icing.
  • Pipe 1 thick vertical line of icing at each corner of house; press 1 trimmed candy cane into each.
  • Pipe small rounds of icing onto both sides of door for doorknobs and in center of each roof tile. Press cinnamon imperials into each round of icing.
  • Using pastry bag fitted with 1/8-inch-diameter tip, pipe small mound of icing onto edge of roof.
  • Slowly pull bag downward while squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely. Pull bag away, leaving "icicle" hanging. Repeat at 1/4-inch intervals around roof edge. Pipe decorative line of icing along front and back eaves of roof sections.
  • Outline and decorate gingerbread figures, trees, stars and other cookies. (Icing may be colored, if desired.) Using back of spoon or flexible spatula, spread icing around base of house and on cardboard base, creating "snow-covered" landscape.
  • Press chocolate nonpareils into icing, making path to front door. Stand decorated cookies in icing.

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From platedcravings.com


WHITE GINGERBREAD - NEW ENGLAND TODAY
Instructions. Mix flour, sugar, and butter together until mixture resembles cornmeal. Add 1/2 teaspoon cinnamon and toss. Set aside one cup of this crumbly mixture. To the rest add ginger, mace, salt, soda, baking powder, and remaining cinnamon. Toss, then add egg and buttermilk. Beat smooth with electric mixer.
From newengland.com


GRANTHAM WHITE GINGERBREAD - THE ENGLISH KITCHEN
1 level tablespoon of ground ginger. (Yes, this is correct 1 TBS) Preheat the oven to 160*C/325*F/ gas mark 3. Butter a large baking sheet. Set aside. Cream the butter and brown sugar together with a wooden spoon until light and fluffy. Beat in the egg. Sift the flour and ginger into the bowl and stir together until you have a firm dough.
From theenglishkitchen.co


WHITE GINGERBREAD CAKE RECIPE - LIVING ON A DIME
White Gingerbread Cake Recipe. Topping: 2 cups flour 1 cup sugar 1/2 cup butter, cut up. Mix and reserve 1 cup. Add: 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. ginger 1/4 tsp. salt 1/4 tsp. mace 1 egg 1/2 cup buttermilk. Mix all ingredients into the flour mixture. Put 1/2 cup of the reserved topping on bottom of a ...
From livingonadime.com


WHITE GINGERBREAD RECIPE | EAT SMARTER USA
Line a baking sheet with wafers in oblate design, spoon the gingerbread dough evenly over the wafers and allow to dry for about 3 hours. Now, bake the gingerbread in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) until golden, about 20 minutes. Let cool and sprinkle with powdered sugar and lemon juice.
From eatsmarter.com


WHITE CHOCOLATE KISSED GINGERBREAD COOKIES RECIPE | SAVE-ON …
60 white and milk chocolate swirled kiss-shaped candies. Directions. 1 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed ...
From saveonfoods.com


60 BEST GINGERBREAD HOUSE IDEAS THE INTERNET HAS TO OFFER
65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Read More
From myrecipes.com


GINGERBREAD HOUSE ICING RECIPE {WITH VIDEO} | WILTON BLOG
Here are a few of our favorite ideas! 1. Gum Drop Gingerbread House. Add a colorful decoration to your holiday table with this Gum Drop Gingerbread House. Topped with rainbow candies and gum drops, this festive gingerbread house is great for the whole family to do together. Make House. 2.
From blog.wilton.com


HOW TO MAKE WHITE GINGERBREAD - THE CRAFT CRIB
Step 2: Scoop a bit of titanium dioxide into your bowl. The amount to use depends on the coverage you need. This little scoop was more than enough to cover a small round piece of gingerbread. Step 3: Add vodka to the bowl. I like to buy the super cheap vodka and put it into a small plastic spritz bottle.
From thecraftcrib.com


WHITE BREAD - DINNER, THEN DESSERT
White Bread is a traditional recipe made from yeast, flour, and a few simple ingredients, and always bakes with a golden brown crust and a light and fluffy texture! Yield 36 servings. Prep Time 20 minutes. Cook Time 40 minutes. Total Time 1 hour.
From dinnerthendessert.com


WHITE BREAD - MAMA LOVES FOOD
Roll the dough up tightly, tuck the ends under and place into a greased loaf pan. Cover loosely, set in a warm spot and allow it to rise until the dough has doubled in size again. ⭐ Finally, brush the tops of the loaves with melted butter. Bake until it has a golden brown crust and sounds hollow when you tap on it.
From mamalovesfood.com


FRUGAL FARE: WHITE-CHOCOLATE GINGERBREAD COOKIES
1/4 teaspoon ground nutmeg. 1 cup (2 sticks) unsalted butter, softened. 1 cup plus 2 Tablespoons packed dark-brown sugar. 2 Tablespoons finely grated (peeled) fresh ginger. 1/4 cup molasses. 2 teaspoons baking soda dissolved in 1 Tablespoon boiling water. 1/2 cup granulated sugar. 2 bags white chocolate chips. Sprinkles.
From foodnetwork.ca


GINGERBREAD WHITE RUSSIAN. - HALF BAKED HARVEST
Gingerbread Syrup. 1. In a medium pot, combine 1 1/3 cups water, the honey, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla.
From halfbakedharvest.com


HOW TO MAKE PERFECT GINGERBREAD | FOOD | THE GUARDIAN
1. Sift the flour, baking powder, salt and spices together into a mixing bowl. 2. Beat together the butter and sugar, and then add the egg, beating it …
From theguardian.com


LITURGICAL YEAR : RECIPES : WHITE GINGERBREAD | CATHOLIC CULTURE
Sift the flour, ginger, and soda. Cream the butter with the sugar; add the eggs, then the sifted flour, and finally the milk. Let dough rest for a half an hour after mixing well, and bake at 350 ...
From catholicculture.org


GRANDMA'S GINGERBREAD COOKIES RECIPE | WILTON
1. Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well. Click to mark this step as completed. 2.
From wilton.com


WHAT GOES WELL WITH GINGER? - PRODUCE MADE SIMPLE
Ginger, carrots, and sweet potato are a fall favourite combo for soup. It also makes a great addition to sauces like in these sesame salmon balls with ginger tahini dip or this gingery glazed tofu. Add some pizazz to your weekday chicken dinner by adding ginger and kiwi! Just marinade the meat the night before so it’s ready to go after work!
From producemadesimple.ca


GINGERBREAD WHITE RUSSIAN COCKTAIL - RUNNING TO THE KITCHEN®
Instructions. Combine sugar and cinnamon in a small shallow plate. Wet rims of two glasses and dip the rim in the cinnamon sugar mixture to coat. In an ice filled cocktail shaker, combine milk, vodka, Kahlua and shake. Add the molasses and ginger, shake until cold. Strain into ice filled/chilled glasses. Top with whipped cream and molasses if ...
From runningtothekitchen.com


GINGERBREAD'S ROMANTIC MEDIEVAL HISTORY - MY MODERN MET
An Armenian monk named Gregory Makar, also known as Gregoy of Nicopolos , brought gingerbread to France at the end of the 10th century. It remained a mostly local custom until almost 200 years later, when the famous gingerbread from Toruń, Poland gained popularity across Europe. Soon, gingerbread became a favorite treat in Europe, inspiring ...
From mymodernmet.com


45 EASY GINGERBREAD DESSERT RECIPES – BEST GINGERBREAD IDEAS
1 of 46. Ginger Pumpkin Pie. With a gingersnap crust and three different kinds of ginger in the pie itself, this spicy take on pumpkin pie is a surefire gingerbread lover's dream. Get the recipe. SHOP PIE PLATES. Brian Woodcock. 2 …
From countryliving.com


HOW TO MAKE GINGERBREAD | BBC GOOD FOOD
1 egg, beaten. Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins. Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, …
From bbcgoodfood.com


THE 8 BEST GINGERBREAD KITS OF 2022 - THE SPRUCE EATS
Her work has been featured in publications, such as Food & Wine, Travel + Leisure, and Southern Living. The 12 Best Baking Supplies of 2022. Continue to 5 of 8 below. This Hasbro Candy Land Gingerbread House Kit Is Child's Play The Best Vacuum Sealers, Tested and Compared The Best 4-Slice Toasters, According to Lab Tests The Best Vitamix Blenders for …
From thespruceeats.com


FIESTA AZTECA – MEXICAN RESTAURANT
A modern Mexican Restaurant committed to serving delicious and authentic Mexican food with fresh exotic ingredients and thrilling flavor combinations. Our menu is designed to be shared with family and friends in a relaxed friendly atmosphere. We draw our inspiration from a rich tapestry of cultural history from the Mayans and Aztecs to serve up a fiesta our customers they will never …
From fiesta-azteca.com


OLD FASHIONED GINGERBREAD RECIPE | SOUTHERN LIVING
Step 2. Whisk together flour, ginger, cinnamon, nutmeg, allspice, cloves, and black pepper in a small bowl; add to brown sugar mixture, and whisk until smooth. Pour into a generously greased (with butter or cooking spray) and floured 9-inch square pan. Step 3.
From southernliving.com


MEDIEVAL GINGERBREAD - NüRNBERGER LEBKUCHEN RECIPE - SEW …
Let the lebkuchen rest overnight at room temperature. Preheat the oven to 350°F (180°C). Optional: Brush the top of the gingerbread with rosewater. Bake the lebkuchen for 20 minutes. Put the Nürnberger lebkuchen into cookie tins immediately after you remove them from the oven while still hot.
From sewhistorically.com


GINGERBREAD - SUGAR SPUN RUN
Instructions. Preheat oven to 350F (175C) and prepare a 9"x9" (23x23cm) metal baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside. Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy. Add molasses and stir until well combined.
From sugarspunrun.com


THE HISTORY AND ORIGIN OF GINGERBREAD - THE SPRUCE EATS
An early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes. Gingerbread made an appearance in Europe when 11th-century Crusaders brought back ginger from the Middle East for the aristocrats' cooks to experiment with. As ginger and other spices became more affordable to the masses ...
From thespruceeats.com


HOW TO MAKE A WINTRY WHITE GINGERBREAD HOUSE - CHRISTENE …
5 Elements of Decorating a Wintery White Gingerbread House. Covered Seams. The first thing that I did after taking this little house out of the box was cover the seams between gingerbread pieces with fresh frosting. You want to hide wherever two gingerbread pieces meet with the frosting to give it a more finished look.
From christeneholderhome.com


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