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PARCEL 104 --CHEF BART HOSMER'S RECIPE CORNER
GINGERBREAD HOUSES
ROYAL ICING
3 egg whites
1 1/2 teaspoons cream of tartar
3 - 3 1/2 cups icing sugar
In a large bowl, beat the egg
whites until they begin to foam.
Add the cream of tartar and beat
until the whites
are stiff but
not dry.
Gradually beat in the
icing sugar, beating for about 5
minutes until it reaches
spreading consistency.
Keep it
covered and refrigerated until
needed.
GINGERBREAD
1 cup butter at room temperature
1 3/4 cups brown sugar
1 1/4 cups white sugar
2 tablespoons molasses
6 eggs
6 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon allspice
Line Several cookie sheets with
aluminum foil.
Butter and flour
the foil.
In a large bowl, cream the
butter and sugars.
Beat in the
molasses and eggs.
In another large bowl, sift dry
ingredients.
Combine mixtures
and knead into a smooth ball.
Cover and refrigerate at least
30 minutes.
On a well-floured surface, roll
out a small amount of the dough
until it's 1/4 inch thick.
Place
one of the paper pattern pieces
on the
dough and cut around the
edges. Gently, using the
spatula, lift the dough and
place it on the
prepared cookie
sheet.
Bake at 350 degrees 20-30
minutes or until set and firm.
Decorate with your candy and cookies!
Enjoy!
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