Gingerbread House

22 10 2008
Make your own or order through Decadent Catering.
Gingerbread Dough

This Dough is equally good for small and large houses. It also bakes into several dozen fragrant cookies, depending upon size and shape of cookies cutters.

• 1cup shortening
• 1 cup granulated sugar
• 2 eggs, lightly beaten
• ¾ fancy molasses
• ½ cup blackstrap or cooking molasses
• 5 ½ all-purpose flour
• 2 tsp ginger
• 1tsp. each – baking soda, salt, cloves & cinnamon

In large bowl beat shortening with sugar until light, beat in eggs and both types of molasses.
Stir together dry ingredients. Gradually add to molasses mixture, mix well.
Divide dough into 4 discs. Wrap with plastic for at least 2hrs . May be refrigerated for up to 1 week.
Draw pattern pieces for house on waxed paper. Label and cut out.
1x Base 4 ½” x 3 ½”
2x Sides 1 ¾” x 3″
2x Roof 2 ½” x 3 ½”
Front & Back – Triangular tip 3″ high, length to create triangular divide 1 ½”, width 2 ½”
Between sheets of waxed paper, roll out one disc at a time to ¼” thickness. Remove top sheet of paper and arrange pattern pieces on dough. Using tip of knife, trace and cut out shapes.
Freeze on waxed paper-lined baking sheet for 20 min or until hard.
Transfer cut outs to parchment lined or lightly greased baking sheets, reserving dough scraps for rerolling. Bake in325˚F oven for 12-15 mins or until golden brown and firm to the touch. Let cool. Enough dough for 5 small gingerbread houses, or 1 large house.

Royal Icing

The icing dries very quickly so it’s important to keep is covered with plastic wrap or a damp towel.
• 4 cups icing sugar
• ½ tsp cream of tartar
• 2 egg whites

In bowl sift icing sugar and cream of tartar together. Using electric mixer beat in egg whites 7-10mins or until icing is thick enough to hold shape.
Makes 2-2½ cups.

Easy Decorating Ideas

For various colours tint royal icing with food colouring
Paint with Royal Icing – Thin icing with water or milk and add colouring for desired effect. Use water colour brush to paint gingerbread.
To make shingles, pipe interlocking scallops of icing onto roof tops.
To simulate brickwork, pipe small rectangles of icing on to walls.
To finish edges, pipe scallops or rosettes of icing along house seams
To make icicles, dribble small limes of white icing from eaves of roof
To make lamp posts, cut black licorice twists for posts; insert toothpick or bamboo skewer for support. Using icing, stick bubble-gum ball on top, let dry.
To make driveway, brush thinned icing over driveway area; sprinkle w/ coloured sugar.





Holiday Cheer

14 10 2008
Champagne Punch

Champagne Punch

Mock Pink Champagne
Ingredients:
• 1/2 cup Sugar
• 1 1/2 cup Water
• 1/2 cup Orange juice
• 2 cups Cranberry juice
• 1 cup Pineapple juice
• 2 bottles Lemon-lime soda
Mixing instructions:
Boil sugar and water until sugar dissolves, cool. Stir cranberry, pineapple, orange juices. Chill. Just before serving, add carbonated beverage.

Hot Mulled Cider
Ingredients:
• 8 cups Apple cider (or apple juice)
• 1/2 cup Brown sugar, packed
• 1 ground Nutmeg
• 6 inches Cinnamon stick
• 1 tsp whole Allspice
• 1 tsp whole Cloves
• 8 Orange slices , thin
• 8 whole Cloves
Mixing instructions:
In a large saucepan combine apple cider/juice, brown sugar, and nutmeg. for spice bag, place cinnamon, allspice, and the 1 teaspoon cloves in cheesecloth and tie, add to cider mixture. Bring to boiling. Reduce heat, cover and simmer 10 minutes. Remove spice bag and discard. Serve cider in mugs with a clove-studded orange wedge in each.

Hot-Buttered Rum
Ingredients:
• 1 tsp Sugar
• 1/2 tsp Butter
• 1 jigger light or dark Rum
• 4 Cloves
Mixing instructions:
In a mug put sugar, butter, rum and cloves. Fill with boiling water. Stir.

Glogg (Mulled Wine)
Ingredients:
• 2 bottles Red wine (Cabernet/Burgundy)
• 1.75 L Vodka
• 20 Cardamom pods
• 10 Cloves
• 2 sticks Cinnamon bark
• 1 piece Orange peel
• 1 1/2 cup blanched whole Almond
• 1 1/2 cup Raisins
• 10 dried Figs
• 1 lb Sugar lump
Mixing instructions:
Pour the wine & vodka into a large pot. Add spices, fruit and nuts. Turn on the heat and bring the ingredients to a temperature just below the boil. Ladle glogg over the sugar cubes until it has all melted. Ladle glogg, fruit and nuts into irish coffe cups and serve.