Friday, October 19, 2007

Gingerbread Dough - Zoho Writer



Creating Recipe


Name of the Dish: Gingerbread House Dough

Type: Dessert

Serves: Unlimited

Ingredients

    1 cup Melted solid Crisco (copha)

    1 cup Granulated sugar

    1 cup Light Karo Syrup

    2 Large eggs, room temp.

    1 tsp Salt

    1 tsp Baking soda

    1 tsp Ginger

    2 tsp Cinnamon

    1 tsp Cloves

    1 tsp Nutmeg

    5 1/2 cup to 5 3/4 cup Flour or-more to very stiff


Directions


Method : To Mix GB Dough:  Pour

melted Crisco into mixer bowl.  Let

cool slightly; add sugar and Karo,

 blending well.  Add eggs, mising

all until smooth and creamy.  Add

salt, baking soda and spices into

mixture and begin to add flour, just

 a little at a time.  Knead the flour in

when dough becomes too stiff for mixer. 

Don't hurry this step!  Continue adding

 as much flour as the dough will absorb.

To Roll Out Dough:  Refrigerate dough

before using.Cut pieces of the dough

to roll out.  Roll between two pieces of

waxed paper.  The dough should be a

pproximately 1/4 inch thick.  Cut the

gingerbread house pieces out and place

on foil.  Leave about 1 inch between pieces. 

Slide the foil onto cardboard and put in oven. 

Remove the cardboard before shutting the

oven door.Bake house pieces at 375 degrees F

(180 degrees C) for 5-8 minutes, or until the

edges are light brown.  Silde the cardboard under

the foil to remove the pieces from the oven. 

Cool on a flat surface and remove from

foil once cooled.


 

 

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