Gingerbread House - Mr. Food

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Book Description

Mr. Food knows you're running all over town buying gifts and preparing for the holidays, so he's put together simple, tasty menus using readily available ingredients, many of which are already on your pantry shelves. The recipes in Mr. Food.'s menus can be mixed and matched with one another and with your own classic holiday recipes. There's Fiesta Shrimp, Edible Tree Ornaments, and other goodies for your tree decorating party. From quick meals for the days before Christmas to make-ahead Christmas

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A Mr. Food Christmas: Homemade and Hassle-Free

Authors: Art Ginsburg

Date: October 1999

ISBN: 0688156797

Publisher: Morrow Cookbooks

Hardcover

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Gingerbread House - Mr. Food
Recipe from: A Mr. Food Christmas
by Art Ginsburg
Cookbook Heaven at Recipelink.com

A Christmas tree is only so big, which means not everyone can decorate it at the same time. And there's only so much room at the buffet table, so that leaves a few people looking for something fun to do. Here's a solution--they can build and decorate this easy gingerbread house. And, just like our own homes, this one can be decorated and landscaped according to our personal tastes. Yes, I do mean tastes!

Makes: 1 house

HOUSE:
5 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable shortening
1 cup sugar
1/2 cup molasses
2 eggs
ICING:
3 1/2 cups confectioners' sugar
3 egg whites or equivalent in egg white powder (If raw egg whites are used in the icing, don't eat this. It'll be for fun and decoration only)

Click Here For Gingerbread House Pattern

Using cardboard or waxed paper, cut 1 pattern for each piece shown in pattern.
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, cinnamon, ginger, cloves, baking soda, and salt; mix well and set aside.
In another large bowl, beat the shortening and sugar until creamy. Add the molasses and eggs; beat until well combined. Slowly stir in the flour mixture until a smooth dough forms. Divide the dough into three balls. Place one ball of dough on the back of a cookie sheet.
Using a lightly floured rolling pin, roll out the dough to a 1/8-inch thickness. Using the patterns, use a sharp knife to cut out two front/back pieces; remove any excess dough from around the pieces.
Bake for 10 to 12 minutes, or until lightly browned around the edges. Allow to cool slightly, then remove to wire racks to cool completely.
Meanwhile, repeat with another dough ball, cutting and baking two side pieces. Repeat with the third dough ball, cutting and baking two roof pieces. Form the scraps into a ball, roll out, and cut and bake one base piece.
ICING: In a large bowl, beat the confectioners' sugar and egg whites until smooth. Place in a pastry bag with a small tip (or place in a resealable plastic storage bag and cut a tiny piece off a bottom corner of the bag).

More From This Book:

Picnic Menus and Recipes - Restaurant Recipes - Cake Recipes - Freezer Recipes - Nutrient Look-Up
Daily Recipe Swap - Daily Menus - Newspaper Food Columns - New Recipes - Recipes by Week/Month