Creating Recipe |
Name of the Dish: Gingerbread House Dough
Type: Dessert
Serves: UnlimitedIngredients
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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