Neccowafergingerbreadhousefromnewengland Recipes

NECCO WAFER GINGERBREAD HOUSE (FROM NEW ENGLAND)

Steps:

• ******* PLEASE READ ALL DIRECTIONS AND DESCRIPTIONS CAREFULLY BEFORE BEGINNING *******.
• NOTE:
• I think the success of making this without going "bonkers", is to measure out all ingredients BEFORE you even begin.
• It is also suggested that you plan on making this in 4 steps, each on a different day.
• Day 1 would be to read all directions and suggestions carefully, and buy or make sure you have all ingredients and necessary equipment.
• Day 2 would be the baking of the gingerbread pieces.
• Day 3 plan on putting the house together.
• Day 4 plan on making the icing and do the actual decorating of the house.
• GINGERBREAD DOUGH:.
• This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.
• DOUGH:
• In a large bowl, thoroughly blend sugar and shortening.
• Add molasses, egg and vanilla and beat until smooth.
• In another bowl, sift dry ingredients.
• Gradually stir dry ingredients into molasses mixture.
• When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended.
• Separate dough into 4 balls.
• Wrap each in plastic wrap and chill a minimum of one hour.
• Dough can be refrigerated for up to two weeks.
• BAKING & CONSTRUCTION TECHNIQUES:
• Preheat oven at 325ºF.
• You may build your house in stages over a few days or a few weeks time.
• Bake pieces one day, attach pieces for construction at another time, and add decorations even later.
• Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet.
• Cover dough with plastic wrap and roll to 1/4" thickness.
• For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 5 1/2" wide and 8" high at the point, roof panels which are 8 1/2" wide and 6" high.
• Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces.
• Using a small sharp knife, cut around edges of pattern.
• Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil.
• Cut out doors and windows.
• Remove paper pattern pieces and place foil directly on a flat baking sheet.
• Bake 10-25 minutes, depending on size of pieces.
• Gingerbread will darken, especially around edges, and feel firm to the touch.
• Remove sheet from oven and allow pieces to cool on sheet.
• Gently peel gingerbread from foil.
• You may store pieces lying flat in a cool dry place or freeze in an appropriate container.
• When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built.
• Spread or pipe icing on edges of each piece which will attach to one another.
• Press pieces firmly together and hold to form neat angles.
• You may release your hold when pieces are self-standing. (This should only take a minute or two.)
• Allow sections of the house to dry before applying the roof or candy decorations.
• When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue.
• Store house in a cool dry place for up to four weeks.
• ICING:
• The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim.
• You will need 2-3 batches to complete one house.
• Make each batch separately.
• Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
• Place egg whites in bowl. Add cream of tartar.
• Sift sugar directly onto egg whites.
• Beat 4 minutes with electric mixer on high speed.
• The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
• Place a piece of plastic wrap directly over icing while using to prevent air from drying it.
• If storing for use at another time, store icing in an airtight plastic container in the refrigerator.
• If icing becomes too firm, simply beat a little water into it.
• DECORATIONS:
• Select candy according to size and desired color.
• NECCO Wafers are ideal for the roof.
• In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Haviland Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration.
• Spread additional icing around house to cover board.
• Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Haviland Thin Mints.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD HOUSE

Steps:

• Make the gingerbread: Combine the syrup, molasses, brown sugar and margarine in a saucepan over medium heat. Cook, stirring often, until the margarine is melted and the sugar has dissolved; set aside.
• Place the flour, salt, cinnamon, cloves, ginger and star anise (if using) in the bowl of a stand mixer fitted with the paddle attachment.
• With the machine running on medium-low speed, slowly stream in the sugar mixture and beat until incorporated. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
• Heat oven to 375 degrees. (If using a convection oven, heat to 350 degrees.) With a floured rolling pin, roll out the dough to about 1/4-inch thickness on a large sheet of parchment paper. Cut out your desired shapes with a chef's knife or pizza cutter and pull away scraps (if making the gingerbread house from the templates provided, you'll need to cut out two sides and two roofs). To minimize distortion, gently slide the parchment onto a baking sheet. Reroll the scraps and repeat as needed to cut out all of the necessary shapes.
• Bake for 10 to 12 minutes, or until the edges are lightly browned. If using the template, be sure to bake the door piece. Remove from the oven and let cool completely on the baking sheets. The cookies will harden as they cool.
• Assemble the house: Using a pastry bag fitted with small plain round tip, draw windows with royal icing on the pieces as they lie flat. Let the icing set, about two minutes. Then, using icing as glue, attach the 4 walls of the house to each other and support the walls with jars or cans to allow the icing to set. Attach the two roof pieces with icing, and let the icing dry. Attach the door with icing, and then decorate with icing and assorted candies.