Famous Gingerbread House Desert Dispatch
December 4, 2002 Creating a charming gingerbread cottage doesn't have to be difficult - just take the lead from an expert in cookie construction, Karen Luessenheide. Luessenheide's house won a blue ribbon in the Brer Rabbit Molasses Gingerbread House Contest at the Minnesota State Fair, one of seven contests across the country. Her winning gingerbread recipe is sure to help you get started. Then use your imagination to create your own holiday house. Gingerbread House Karen Luessenheide, Minnesota State Fair 5 cups all-purpose flour (approximate) 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ginger 2 teaspoons cinnamon 1 teaspoon nutmeg 1 cup solid white vegetable shortening 1 cup granulated sugar 1 cup molasses 2 eggs, beaten Thoroughly blend flour, soda, salt and spices. Melt shortening in large saucepan. Add sugar, molasses, and eggs; mix well. Cool, then add four cups of the blended dry ingredients and mix well. Preheat oven to 350°F Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Roll out dough on the backs of lightly oiled cookie sheets. Time baking according to thickness of rolled dough. For large pieces,1/8-inch thick, bake as long as 14 minutes. For smaller pieces, rolled thinly, six or seven minutes may be enough. Check frequently to avoid over-browning. Remove from cookie sheets to wire racks with a large spatula. Cool about 30 minutes. Then cover a flat surface with paper toweling and place baked pieces on it to dry overnight. Wrap unused dough tightly in a plastic bag and refrigerate to keep for weeks. Bring to room temperature and knead briefly to use again. Yield: Enough for one large house with some leftover for cookies. Royal Icing 3 egg whites 1/2 teaspoon cream of tartar 1 pound powdered sugar Use as "glue" to assemble gingerbread house structure, and for piping decorative trims. Beat with a stationary electric mixer. This is fast drying; keep bowl covered with a damp cloth. Beat egg whites and cream of tartar until frothy. Continue beating while adding enough powdered sugar to make icing thick enough to form stiff peaks, beating at high speed when ingredients are blended. Store leftover icing, tightly covered, in the refrigerator for weeks. Rebeat before using again. Yield: About 3 cups holiday beverages __._,_.___ "And the angel said unto them, "Fear not! For, behold, I bring you tidings of great joy, Which shall be to all people. "For unto you is born this day in the city of David A Saviour, which is Christ the Lord. And this shall be a sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying in a manger. --St. Luke ii. 10-12" MERRY CHRISTMAS! ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
