Home Sweet Home Gingerbread Cottage Recipes

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GINGERBREAD COTTAGE



Gingerbread Cottage image

This charming gingerbread cottage tastes as good as it looks, thanks to the subtle molasses flavor in this easy dough. -Linda Railey, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 1 house.

Number Of Ingredients 17

Gingerbread Cottage patterns on page XX:
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 large egg
2/3 cup molasses
1/2 cup canola oil
1/3 cup packed brown sugar
ROYAL ICING:
3-3/4 cups confectioners' sugar
4 to 5 tablespoons warm water
3 tablespoons meringue powder
1/2 teaspoon cream of tartar
Coarse sugar

Steps:

  • Preheat oven to 300°. Cut out patterns for cottage walls and roof., In a large bowl, whisk together flour, salt, baking powder and spices. In another bowl, whisk together egg, molasses, oil and brown sugar; gradually beat into flour mixture, mixing well. Press evenly into a well-greased 17x12x1-in. pan. Bake until golden brown and top springs back when lightly touched 25-30 minutes., Immediately top gingerbread with patterns; cut with a knife. Cool completely on a wire rack (gingerbread will harden as it cools)., For icing, beat confectioners' sugar, water, meringue powder and cream of tartar on low speed until blended; beat on high until stiff peaks form, 4-5 minutes. (Keep unused icing covered at all times with a damp paper cloth; if necessary, beat again on high speed to restore texture.) Transfer icing to a pastry bag or food-safe plastic bag fitted with a pastry tip., Pipe icing along base and edges of front wall and one side wall. Position at right angles to each other and place on a cardboard base; prop up with small jars. Repeat with back wall and a second side wall; let dry. Remove jars., For roof, pipe icing along peaked edges of front and back walls; position roof pieces. Let dry. Decorate as desired with remaining icing and coarse sugar.

Nutrition Facts : Calories 210 calories, Fat 5g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.

"HOME SWEET HOME" GINGERBREAD COTTAGE



I love to see the end of a project, like this Christmas cottage-but my favorite part is the process. It's fun to watch the gingerbread, icing and candy decorations come together creatively. -Johanna Rosson, Fort Hood, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 1 gingerbread cottage.

Number Of Ingredients 19

1/3 cup packed brown sugar
1/3 cup corn syrup
1/4 cup butter, cubed
1-2/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
Waxed paper and parchment paper
3 butterscotch candies, crushed
1-1/2 teaspoons water
Red and green paste food coloring
New paintbrush
ICING AND ASSEMBLY:
3-3/4 cups confectioners' sugar
2 tablespoons meringue powder
1/8 teaspoon cream of tartar
2 tablespoons water
Pastry tips—round tips #4 and #2, star tip #14
Gold dragee, edible glitter, cardboard cake circle (8 inches), frosted bite-size Shredded Wheat, peppermint candy sticks, small jelly beans, milk chocolate M&M, miniature candy canes, jumbo heart sprinkles, jumbo gumdrops, red licorice, butterscotch candies, pretzel rods and jumbo peppermint stick

Steps:

  • To make dough: In a small saucepan, combine the brown sugar, corn syrup and butter. Cook and stir over medium heat until butter is melted. Combine the flour, cinnamon, ginger and salt; stir into brown sugar mixture (mixture will be stiff). Transfer to a small bowl. Refrigerate for 1 hour or until easy to handle., Trace patterns onto waxed paper; cut out. On a lightly floured surface, roll out dough to 1/8-in. thickness. Position patterns on dough and cut out. Using a sharp knife, score outlines to mark windows and door where indicated on pattern, being careful not to cut all the way through dough. Using a toothpick, draw lines into dough to form bricks on all pieces except door area and roof. (Keep pieces covered to prevent them from drying out.), Transfer all cutouts to a parchment-lined baking sheet. Bake at 350° for 12-15 minutes or until browned. Immediately replace patterns on cutouts and cut around edges to trim excess. Cut out windows completely. Cool on pans for 2 minutes before carefully removing to wire racks to cool completely., Return front of house to a parchment-lined baking sheet. Spoon 1 teaspoon crushed candies into each window cutout. Bake at 400° for 3-4 minutes or until candy is melted. Cool completely on baking sheet before removing., Tint water with desired amount of red food coloring. Using paintbrush, paint mixture over each piece except door area and roof; blot gently with paper towels and let dry., To make icing: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar. Add water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth., To assemble frame of house: Working with a small amount of icing at a time, wipe icing over bricks using your fingertip. Immediately wipe gently with paper towels to remove excess., Place front of house on a flat surface. Tint a small amount of icing green and a small amount red. Cut a small hole in the corner of a pastry or plastic bag; insert #4 round pastry tip. Fill the bag with white icing. Pipe lines to trim door and windows, and to form windowpanes. For door knob, attach dragee with icing., Using a #14 star tip and green icing, pipe garland along windows and a wreath on door. Using a #2 round tip and red icing, pipe berries on garland and a bow and berries on wreath. Pipe additional details as desired; sprinkle immediately with glitter. Let dry completely., Pipe icing along base and one side of front of house and the adjoining side wall. Place walls at right angles to each other on cake circle; prop with small cans. Pipe icing along inside and outside edges for added stability. Repeat with second side section and back. Let dry completely., For chimney: Pipe icing along one side of front of chimney and one adjoining side wall. Position at right angles to each other and place on waxed paper; pipe icing along inside edge for added stability. Hold in place until secure. Repeat with remaining sides. Let dry completely., To assemble roof: Generously pipe icing along top edges of house. Position roof pieces so there is equal overhang in front and back. Pipe icing along the joining edges. Prop bottoms of roof pieces with cans until roof is completely dry., On left roof piece, position chimney 1-3/4 inches from the front and 1-3/4 inches down from the top. Pipe dots of icing to mark the position of bottom chimney corners. Pipe icing onto the edges of chimney and attach to roof. Hold in place until secure, about 1 minute. Let dry completely. Center cap of chimney over chimney top, leaving a small overhang on all sides; attach with icing., To decorate roof: With tip #4, pipe icing along bottom of chimney side of roof. Press five Shredded Wheat pieces into icing in a row; repeat to cover both roof pieces. On one roof piece, pipe a line of icing along top row of Shredded Wheat; press a candy stick into icing. Repeat on other side., Attach four Shredded Wheat pieces along the peak of the roof with icing; arrange jelly beans along peak and an M&M at the front gable. Shape two miniature candy canes into a heart shape; attach to roof. Decorate as desired with heart sprinkles and additional icing., For finishing touches: Cover cake circle with icing. For shrubs, immediately place gumdrops in front of house. Spread with green icing; pipe berries with red icing., For sidewalk, attach red licorice pieces in front of door; place butterscotch candies for stepping stones. Brush licorice with a small amount of water; sprinkle with glitter. Break pretzel rods into pieces; stack at side of house for firewood. For smoke, carefully cut the jumbo peppermint stick to desired length; attach to chimney cap with icing. Hold in place until secure, about 1 minute.

Nutrition Facts :

GINGERBREAD HOUSE



Gingerbread House image

Here's a set of tasty house plans! You're sure to have a delectable gingerbread house using my recipe and building tips. -Christa Currie, Milwaukie, Oregon

Provided by Taste of Home

Time 1h25m

Yield 1 gingerbread house.

Number Of Ingredients 16

GINGERBREAD HOUSE DOUGH:
2 cups sugar
2 cups shortening
2 cups dark molasses
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
9 to 10 cups all-purpose flour
ICING AND ASSEMBLY:
8 cups confectioners' sugar
6 tablespoons meringue powder
3/4 to 1 cup warm water
Decorating bag
Large dot (#12) decorating tip
Spice jars
Candies and cookies for decorating

Steps:

  • Dough: In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. , Turn dough onto a lightly floured surface; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic. Cut patterns out of paper or cardboard., Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2-in. rectangle about 1/4 in. thick. Position patterns at least 1/2 in. apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. , Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool Repeat with remaining dough and patterns., Icing and Assembly: In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. , To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. if necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars., To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side., To add the back,squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners., To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the pints of the front and back. (There will be an overhang of 1/2 in.) Repeat with other side of the roof., To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.

Nutrition Facts :

GINGERBREAD COTTAGE



Gingerbread Cottage image

This delightful cottage keeps up to 1 week and is very east to do. I will be posting a template on the pictures that can be easily recreated at home with some cardboard and a ruler. you will need a 30 cm silver cake board. From BBC goodfood magazine.

Provided by Wild Thyme Flour

Categories     Dessert

Time 42m

Yield 1 cottage, 8 serving(s)

Number Of Ingredients 14

650 g self-raising flour
3 teaspoons ginger
3 teaspoons cinnamon
175 g butter, cut into cubes
225 g dark brown sugar
175 g black treacle
2 eggs, beaten
2 (120 g) tubes ready to use white icing
chocolate, flake bars
400 g marshmallows, white mini
200 g icing sugar, sifted
2 coloured lolly pops
chocolate, buttons and
candy cane, to decorate

Steps:

  • Place flour, ginger, cinnamon and butter in a food processor and pulse until they resemble breadcrumbs( do this in 2 batches if the bowl is small).
  • Combine treacle sugar and egg in a large mixing bowl. Tip in the flour and stir, then bring the dough together with your hands.
  • Turn onto a lightly floured surface and knead until smooth.
  • Cover and chill for at least an hour.
  • Pre heat oven to 180C and line 3 baking sheets with non stick baking paper.
  • Divide the dough into 3 and roll out to the thickness of a £1 coin. Using the templates cut out 2 of each for the roof the sides and the front.
  • Re roll the scraps and make christmas trees and 1 gingerbread men.
  • Bake for about 12 minutes or until JUST firm.Leave to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • To assemble the house, pipe a door on the front and a window on the side using the icing.
  • Pipe icing generously along the bottom edges of the pieces and attach to the board, then join all the sides.
  • Use the flake bars to support the inside of the house by laying them behind the walls on the floor of the house.
  • Fix the roof of the cottage and leave to set overnight befor decorating.
  • stick the marsmallows all over the roof, using the ready icing as glue. Fix chocolate buttons around the door and a sweet as adoor knob and use more chocolate buttons to cover the corner joints. Make icicles hanging from the roof by making a pea sized blob and pulling downwards to break off.
  • Mix the icing sugar with drops of water to form a thick spreadable paste and spread on the board to make snow, then decorate with lolly pops ( fastened to sweets), sweets, chocolate buttons and gingerbread trees. Place the gingerbread on the roof or outside the door.

Nutrition Facts : Calories 880.2, Fat 19.9, SaturatedFat 11.7, Cholesterol 99.6, Sodium 1238.4, Carbohydrate 167.8, Fiber 2.8, Sugar 80.6, Protein 10.8

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