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Recipes // Desserts // Gingerbread Recipes

Gingerbread Recipes

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From The National Gingerbread House Competition at The Omni Grove Park Inn

Gingerbread

  • 1 lb. Butter
  • 12 oz. Brown Sugar
  • 1 lb. Molasses
  • 3 lbs. 8oz. All Purpose Flour
  • 1 tablespoon + 1 teaspoon Cinnamon
  • 1 tablespoon + 1 teaspoon Ground Ginger 1 teaspoon Ground Cloves
  • 2 teaspoons Salt
  • 11 oz. Cold Water

Cream margarine, brown sugar, spices, and salt until light and fluffy. Add and blend molasses. Add flour and mix to combine. Add cold water and blend. Refrigerate to set. Bake at 350 degrees until done—approximately
15-20 minutes.

Royal Icing

  • 1 lb. Powered Sugar
  • 2 Egg Whites
  • 1 teaspoon Cream of Tartar

Add egg whites to sugar and cream of tartar. Beat on high for 3-5 minutes until snow-white and fluffy. Keep covered with a damp towel to retain moisture and avoid hardening.
Royal icing is the best choice for assembling and decorating gingerbread houses. Most other icings contain shortening or butter that will eventually soak into the gingerbread and could cause your house to soften and collapse.

Marzipan

  • 2 lbs. Almond Paste
  • 1⁄2 cup Light Corn Syrup
  • 2 lbs. Sifted Powered Sugar

Marzipan is an edible clay-like substance that can be rolled, pressed, and molded into creative shapes for garnishments, people, packages, creatures, etc.

Pastillage

  • Heat together until dissolved 1 oz. Gelatin
  • 8 oz. Water

Add: 5 lbs. Confectioner’s Sugar Keep covered with a wet towel
Pastillage, similar to stiff putty, is sometimes referred to as gum paste. Pastillage is rolled fondant without any of the softening ingredients (glycerin, corn starch, or shortening).
It dries bone-dry and crusts more quickly than fondant.

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