Saturday, November 25, 2006
Recipe: Gingerbread Chalet
INGREDIENTS
DOUGH:
- 1 cup butter (no substitutes), melted
- 1-1/2 cups packed dark brown sugar
- 1 egg
- 2 tablespoons molasses
- 1 tablespoon dark corn syrup
- 4 cups all-purpose flour
- 4 teaspoons ground cinnamon
- 1 tablespoon ground cloves
- 2 teaspoons ground nutmeg
- 2 tablespoons hot brewed coffee
- 2 teaspoons baking soda
ICING AND ASSEMBLY:
- 2 egg whites
- 3-3/4 cups confectioners' sugar
- Hot water
- 15-inch-square display base (heavyduty cardboard or cutting board or piece of plywood, covered with foil wrapping paper or aluminum foil)
- Serrated knife or emery board
- Green, red and yellow liquid or paste food coloring
- Pastry bags or heavy-duty resealable plastic bags
- Pastry tips - #10 round, #5 round and #16 star
- 2 cans (canned goods) from pantry for propping
- Colored gumdrops
- 3 Andes mint candies, unwrapped
- Spearmint candies or green gumdrops
- Miniature pretzels twists
- Additional confectioners' sugar
- Cotton ball or batting
DIRECTIONS
In a mixing bowl, combine butter and brown sugar. Add egg, molasses and corn syrup. Combine flour, cinnamon, cloves and nutmeg; gradually add to butter mixture. In a small bowl, combine coffee and baking soda; stir into the dough (dough will be stiff). Trace patterns onto waxed paper and cut out. Lightly coat two baking sheets with nonstick cooking spray. Divide dough in half. Using a lightly floured rolling pin, roll out the dough directly onto the baking sheets to 1/8-in. thickness. Position patters on dough. Using a sharp knife or pizza cutter, cut out according to quantities notes on each pattern piece. Remove patterns. Remove dough scraps; cover, refrigerate and save to reroll if needed. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Use remaining dough for cutout cookies (about 2 dozen).
To make icing: In a mixing bowl, beat egg whites until foamy. Gradually add sugar and a few drops of hot water; beat for 12-15 minutes. If too stiff add additional hot water; if too thin, add more sugar. Place a damp cloth over bowl and cover tightly between uses.
This icing is for decorative purposes only. If the chalet will be eaten, you should substitute an icing recipe using meringue powder instead.
From the Kitchen of: Lana at 10:43 PM
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