Gingerbread for Cresch Recipe
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Category: |
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Ingredients: |
Ingredients: Dough:
5 c. Flour
3 tsp. Ground Ginger
1 tsp. Baking Soda
1 tsp. Salt
1 sp. Ground Nutmeg
1 c. Vegetable Shortening
1 c. Sugar
1c. Molasses
Icing:
4 c. sifted powdered sugar
3 T. light corn syrup
2 to 4 T. milk
Food Colors
Cement Icing:
1 large egg white
1 2/3 c. sifted powdered sugar
1/2 tsp. cream of tartar
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Directions: |
Directions:Line a large baking sheet with aluminum foil and grease lightly. Preheat oven to 375º.
Sift dry ingredients. Melt shortening in a large saucepan over low heat. Add sugar and molasses. Stir until sugar is completely dissolved. Remove from heat. Gradually stir in 4 c. of the dry mix until well blended. Knead in remaining dry mix by hand. Divide dough into two balls.
Place one ball on prepared baking sheet. Roll to 1/4 in. thickness. Cut two stable sides using large triangular cutter. Cut out figures if space allows. Remove excess dough. Using second ball of dough, cut out remaining figures, flipping cutters to make figures face two sides.
Bake 12 minutes or until lightly browned and set. Decorate figures with colored icing.
For cement icing: Beat egg white in small bowl with electric mixer until foamy. Gradually beat in powdered sugar and cream of tartar. Continue beating until smooth and stiff peaks form when beaters are lifted. Use to assemble stable and attach figures to the base. Keep tightly covered with a damp cloth when not being used.
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