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12/22/2005 05:15:31 PM · #1 |
Going on the addage that someone on dpc knows something about everything - anyone here have a really good gingerbread recipe?
I am wanting one for building. I had a great one, the gingerbread had a nice snap to it - and i lost it :(
The one i used last week didn't really cut it - it was too soft and rose too much - not great for building - so bakers of dpc, a recipe please?! |
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12/22/2005 05:18:05 PM · #2 |
Sorry, I'm a pretty good cook, but a lousy baker.
PM bear_music, he ought to know. |
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12/22/2005 05:21:48 PM · #3 |
This might help.. besides I like the cartoons on the page
//www.gingerbreadlane.com/recipe.html
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12/22/2005 05:28:22 PM · #4 |
yeh i looked at that - that recipe is a little weird.
Gingerbread normally has molasses or golden syrup or such in it and ive never heard of putting in sour cream.
I was kinda hoping for one someone would vouch for ;) |
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12/22/2005 05:41:49 PM · #5 |
Originally posted by mesmeraj:
I was kinda hoping for one someone would vouch for ;) |
Try The Joy of Cooking ... it's pretty reliable. |
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12/22/2005 06:40:27 PM · #6 |
Originally posted by GeneralE:
Originally posted by mesmeraj:
I was kinda hoping for one someone would vouch for ;) |
Try The Joy of Cooking ... it's pretty reliable. |
I decided at the last minute (last year) to make a gingerbread house, but of course, every store was out of the kits. I used the Joy of Cooking recipe, and it turned out great! Just be sure to cut it when it's warm and then let it harden. Everyone said it tasted good, too. Though they could have jsut been saying that 
Edit: clarification
Message edited by author 2005-12-22 18:40:52. |
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12/22/2005 06:52:33 PM · #7 |
When all else fails, Martha Stewart is the recipe person to look up.
I am sure her site has a gingerbread recipe that would work well. She does shows on it every year too. Her cookies this year look fantastic. She has some called "snow divas" where it is gingerbread with white icing on a snowman, and then they are dressed to the nines with candies of all kinds.
I think it is www.marthastewart.com
Rose
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12/22/2005 09:11:56 PM · #8 |
i dont /have/ joy of cooking
i guess little girls that bake from scratch is a dying breed. |
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12/22/2005 09:20:01 PM · #9 |
could this be what you're looking for? ;)
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12/22/2005 09:25:47 PM · #10 |
I make these every year. If you keep them wrapped up tight they stay nice an soft. If you let it sit out, it will get hard so you can use it to make a house too.
(Sorry about the weird formatting here I copied and pasted this out of a word document, if you would like I can e-mail you the file)
Gingerbread Cookies
from RoseĆ¢s Christmans Cookies, by Rose Levy Beranbaum
Ingredients Measure
Bleached all-purpose flour 3 cups
Salt 1/4 teaspoon
Baking soda 1 teaspoon
Ground ginger 2 teaspoons
Ground cinnamon 1 teaspoon
Grated nutmeg 1/2 teaspoon
Ground cloves 1/4 teaspoon
Dark brown sugar 3/4 cup (firmly packed)
Unsalted butter 12 tablespoons
Unsulfured molasses (grandmaĆ¢s) 1/2 cup (used a greased liquid measuring cup)
egg One large
Decorative candies, raisins, etc.
Royal Icing: Beat three large egg whites and 4 cups of powdered sugar with whisk at low speed until moistened. Beat on high speed until very glossy and stiff peaks form (5-7 minutes)
Soften the butter. In small bowl, sift together the flour, salt, baking soda, and spices, then whisk together to mix evenly. In a mixing bowl, cream together the brown sugar and butter until fluffy. Add the molasses and egg and beat until blended. On low speed, gradually beat in the flour mixture until incorporated.
Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc. Wrap it well and refrigerate it for at least two hours.
Preheat oven to 350 degrees. On floured surface, roll out the dough to about 1/8 inch, or more for thicker cookies, thickness. Used floured cutters to cut out the dough, use a pancake turner to lift the cookies onto a cookie sheet, placed one inch apart. Bake for about 8-10 minutes, up to 12 minutes for larger cookies.
Cool on racks and decorate.
Tips: Work the dough a little as possible. Keep the dough cold until you are ready to roll. If you want to make a sturdy gingerbread house reduce the amounts of butter and brown sugar to 1/2 cup each.
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12/22/2005 09:28:27 PM · #11 |
Thank You LES!
(the format is fine, i know what to do just not the ratios to do it in )
*hugs* |
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12/22/2005 10:31:34 PM · #12 |
| never hda gingerbread before |
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12/22/2005 10:36:21 PM · #13 |
Originally posted by jsas:
never hda gingerbread before |
Try it with some tea... makes a great afernoon snack
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12/22/2005 10:42:43 PM · #14 |
Originally posted by pidge:
Originally posted by jsas:
never hda gingerbread before |
Try it with some tea... makes a great afernoon snack |
I have never had tea before. |
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