Decembers cooking group will be hosted by Amy S. We will be meeting at her house at 7 p.m. on Wednesday, December 2nd. We are going to be assembling and decorating gingerbread houses!! There is a great recipe for the gingerbread and some frosting at the bottom of this post. We are asking everyone that comes to bake and cut out their gingerbread prior to Wednesday night. We will have some frosting available there, but if you want to make your own feel free. Then if everyone can bring a bag of candy to share, we should be set!! We will have a few gingerbread sleds available for anyone to use...so if you don't have time to make your own gingerbread you can still participate. Also, if you want to just grab a bag of candy and come enjoy some great conversation and help decorate those that we have...we'd love to have you! Please don't feel like you have to bring something to come. Just come enjoy a great evening of candy filled fun to help kick off the holiday season! To get a pattern for the gingerbread house, please see Heather R. at church or call Alexis N. 912-4414. Hope to see you all there:)
Gingerbread
2 3/4 c flour
1/2 tsp salt
1 tsp ginger
2/3 c molasses
1 egg
1 Tbsp baking powder
1 tsp cinnamon
1/8 tsp cloves
1/3 c brown sugar
1/2 c oil
Mix thoroughly (with dough hooks in mixer if you have one) then chill overnight. Roll dough on a greased 17x12x1 cookie sheet and bake 300 degrees for 30-35 minutes. Place pattern on hot bread and cut immediately. Lift out carefully and cool on cake rack. The bread should be very hard when cool. If necessary, the pieces can be laid back on sheet and baked 5 minutes more. The roof section will break if not thoroughly baked.
Royal Icing
3 egg whites at room temp. (I use meringue powder instead--makes it safe to eat for little ones with sneaking fingers)
1 lb powdered sugar
1 tsp cream of tartar
Beat thoroughly in mixing bowl until the icing stands in peaks, then keep the bowl covered at all times with a damp cloth as the icing dries quickly and becomes very hard.
1/2 tsp salt
1 tsp ginger
2/3 c molasses
1 egg
1 Tbsp baking powder
1 tsp cinnamon
1/8 tsp cloves
1/3 c brown sugar
1/2 c oil
Mix thoroughly (with dough hooks in mixer if you have one) then chill overnight. Roll dough on a greased 17x12x1 cookie sheet and bake 300 degrees for 30-35 minutes. Place pattern on hot bread and cut immediately. Lift out carefully and cool on cake rack. The bread should be very hard when cool. If necessary, the pieces can be laid back on sheet and baked 5 minutes more. The roof section will break if not thoroughly baked.
Royal Icing
3 egg whites at room temp. (I use meringue powder instead--makes it safe to eat for little ones with sneaking fingers)
1 lb powdered sugar
1 tsp cream of tartar
Beat thoroughly in mixing bowl until the icing stands in peaks, then keep the bowl covered at all times with a damp cloth as the icing dries quickly and becomes very hard.