Samuels Gingerbread Birdhouse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGERBREAD BIRDHOUSE



Gingerbread Birdhouse image

This recipe makes a spiced cookie that is sturdy enough to build with, and tasty enough to eat. If you plan on eating your creation, do so soon after building. You can adapt the decorations to your level of skill and the amount of time you have. Decorate your house with royal icing on its own or with candy decorations.

Provided by Food Network Kitchen

Yield One 8- by 8- by 8" house with base, plus more for cookies

Number Of Ingredients 13

2 cups shortening
4 sticks (1 pound) unsalted butter
14 cups bread flour, plus more for dusting
2 cups sugar
1/3 cup ground ginger
3 1/2 tablespoons ground cinnamon
1 tablespoon fine salt
3 cups dark corn syrup
2 1/2 tablespoons pure vanilla extract
All-purpose flour, for rolling out the dough
One recipe Royal Icing
Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing
Candy for decorating, optional

Steps:

  • Make the basic gingerbread house cookie dough
  • Melt the shortening and butter together in a medium saucepan. Let cool.
  • Sift the flour, sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1 inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight.
  • Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes.
  • Cut the pieces:
  • Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100% on letter size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Use a 1 1/2-inch circle cookie cutter to cut the hole for the door opening into one of the tall walls. Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks evenly. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight.
  • Thicken some royal icing:
  • Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or extra confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing.
  • Put up a wall:
  • Pipe a generous amount of royal icing along the bottom and the sides of a short wall. Center the wall 3/4 inch from one edge, directly onto the base. Use a box or can to help support the walls while they dry.
  • Put up other walls:
  • Pipe royal icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof.
  • Attach the roof:
  • Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Pipe royal icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours.
  • Decorate:
  • Fit tips into piping bags. Divide the remaining royal icing into batches and color as desired. Fill bags with frosting and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy.

GINGERBREAD BIRDHOUSE



Gingerbread Birdhouse image

This recipe makes a spiced cookie that is sturdy enough to build with, and tasty enough to eat. If you plan on eating your creation, do so soon after building. You can adapt the decorations to your level of skill and the amount of time you have. Decorate your house with royal icing on its own or with candy decorations.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield One 8- by 8- by 8" house with base, plus more for cookies

Number Of Ingredients 18

2 cups shortening
4 sticks (1 pound) unsalted butter
14 cups bread flour, plus more for
dusting
2 cups sugar
1/3 cup ground ginger
3 1/2 tablespoons ground cinnamon
1 tablespoon fine salt
3 cups dark corn syrup
2 1/2 tablespoons pure vanilla extract
All-purpose flour, for rolling out the dough
One recipe Royal Icing, recipe follows
Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing
Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing
Candy for decorating, optional
2 pounds confectioners' sugar
1/2 cup plus 2 tablespoons meringue powder (egg white powder)
Food coloring, as desired

Steps:

  • For the gingerbread birdhouse: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, granulated sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1-inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes.
  • Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100-percent on letter-size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Use a 1 1/2-inch circle cookie cutter to cut the hole for the door opening into one of the tall walls. Stack panels on a cookie sheet and chill 45 minutes to set.
  • Preheat the oven to 350 degrees F and position the oven racks so they are evenly spaced.
  • Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight.
  • Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall of the base 3/4 inch from one edge. Use a box or can to help support the walls while they dry. Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof.
  • Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours.
  • Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with the icing and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy.
  • Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
  • Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.

GINGERBREAD BIRDHOUSES



Gingerbread Birdhouses image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 5 houses

Number Of Ingredients 12

6 cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder
4 teaspoons allspice
1/2 cup unsalted butter, room temperature
1/4 cup shortening
2 cups brown sugar
4 ounces cream cheese, room temperature
2 eggs
1 package clear-colored hard candies
8 tablespoons meringue powder
2 pounds confectioners' sugar
8 to 10 tablespoons water

Steps:

  • Preheat oven to 350 degrees F.
  • For the cookies: In a small mixing bowl, whisk the flour, baking powder and allspice. In a large mixing bowl, cream butter, shortening and sugar with a hand mixer. Add the cream cheese and the mix until smooth and creamy. Add the eggs 1 at a time and blend until fluffy. Slowly add the flour and mix until dough is combined. Turn out onto floured board and knead until dough is smooth. Divide dough into thirds and roll out to 1/4-inch thick pieces. Cut out shapes with sharp knife or dough cutter and transfer to a greased parchment lined cookie sheet. Crush candies in a baggy and spoon into cutouts. Bake in the oven for 18 to 20 minutes or until edges are slightly browned and candies are thoroughly melted. Let cool on cookie sheet. Decorate with Royal Icing.
  • For the icing: In a large mixing bowl, combine the meringue powder and sugar. Gradually whisk in 1 tablespoon of water at a time until icing has a creamy texture. Use the icing as a glue to assemble the houses, as desired.

More about "samuels gingerbread birdhouse recipes"

19 EASY CHRISTMAS RECIPES FOR A CROWD THAT WILL MAKE YOU THE …
2 days ago 3) Honey Garlic Roasted Carrots. #Honey Garlic Roasted Carrots #TicToc. Moms, get ready for a super easy side dish that’ll wow your guests! These honey garlic roasted …
From stroller-envy.com


SAMUEL'S GINGERBREAD BIRDHOUSE RECIPE | GOOD FOOD
Back to Main menu; New and trending. Back to Recipes; Elderflower recipes; June editors' picks; Asparagus ideas; Newsletter recipes
From priceycream.com


REBECCA'S BIRD GARDENS BLOG: DIY GINGERBREAD BIRDHOUSE
Dec 25, 2014 Dissolve 1 packet of unflavored gelatin in 1/2 cup water in a large pan over medium heat. Add 1/2 cup flour and 3 Tbsp corn syrup. Mix over medium heat until all lumps …
From rebeccasbirdgardensblog.blogspot.com


GINGERBREAD BIRDHOUSE | CHINESE RECIPES AT …
Dec 26, 2022 1 roll parchment paper. Directions: Make Gingerbread Dough: Beat butter until fluffy, then add sugar and beat in til smooth. Add egg and beat in. Add maple syrup and mix in. …
From thehongkongcookery.com


SAMUEL'S GINGERBREAD BIRDHOUSE - MSN
Serves: 15 Serves: 15 Vegetarian. Nutrition: Per serving. kcal. 1046. fat. 31g. saturates. 19g. carbs. 179g. sugars. 125g. fibre. 3g. protein. 10g. salt. 0.8g ...
From msn.com


GINGERBREAD BIRDHOUSES RECIPE - YUMMLY
Gingerbread Birdhouses With Flour, Baking Powder, Allspice, Unsalted Butter, Shortening, Brown Sugar, Cream Cheese, Eggs, Sweets, Meringue Powder, Icing Sugar, Water
From yummly.com


RETTIE - FESTIVE FRIDAY RECIPE ALISON OUR ASSOCIATE... - FACEBOOK
FESTIVE FRIDAY RECIPE Alison our Associate Director is very creative and likes to make a gingerbread house every Christmas. Follow the link for a...
From facebook.com


ADVENT CHALLENGE 12: MAKE A GINGERBREAD HOUSE
Dec 12, 2023 By the way: You may want to try some Gingerbread hot chocolate before, during or afterwards! Here are some inspirational recipes! BBC Simple gingerbread house. BBC Gingerbread cookie cottage. BBC Homemade …
From grahamjohn.com


GINGERBREAD BIRDS AND BIRDHOUSES - CANADIAN LIVING
Dec 18, 2012 How to make Gingerbread Birdhouses. Tint 1/3 cup (75 mL) of the icing brown. Step 1: Using piping bag fitted with small plain tip or paper piping cone, pipe brown icing to outline or decorate houses as desired. Sprinkle with …
From canadianliving.com


SAMUEL‍‍`S GINGERBREAD BIRDHOUSE
Nov 5, 2022 Samuel‍‍`s gingerbread birdhouse. Women‍‍`s Corner; November 5, 2022; Create this stunning gingerbread birdhouse imagined by Samuel Debenham who won our gingerbread …
From womenscorner.com.bd


GINGERBREAD BIRDHOUSE - CANADIAN LIVING
Oct 25, 2012 Cut along dotted lines on Front pattern for perch and entrance. Slide dough and waxed paper onto baking sheets; refrigerate until firm, about 20 minutes. Grouping like sizes …
From canadianliving.com


GINGERBREAD BIRDHOUSE RECIPE | FOOD NETWORK UK
This mouth-watering recipe is ready in just 4 hours and 30 minutes and the ingredients detailed below can serve up to 10 people.
From foodnetwork.co.uk


GINGERBREAD BIRDHOUSE | WOMEN'S WEEKLY FOOD
3. Roll out gingerbread dough between sheets of baking paper until 1cm thick. Using pattern from pattern sheet, cut out the following shapes ½ cm larger than the pattern, cut 1 x base, 2 x side walls, 2 x front/back walls and 2 x roof …
From womensweeklyfood.com.au


HOLIDAY GINGERBREAD BIRDHOUSE - HANIELA'S
Nov 14, 2019 Apply a thin layer of dark gray royal (10sec to 15 sec) icing onto all birdhouse wall cookies (front, back and sides). Spread icing with a spatula or brush it on with a food only paint …
From hanielas.com


GINGERBREAD BIRDHOUSE - NEW ZEALAND WOMAN'S WEEKLY FOOD
3. Roll out gingerbread dough between sheets of baking paper until 1cm thick. Using pattern from pattern sheet, cut out the following shapes ½ cm larger than the pattern, cut 1 x base, 2 x side …
From nzwomansweeklyfood.co.nz


GINGERBREAD BIRDHOUSE | TIKKIDO.COM
Dec 21, 2016 Gingerbread Birdhouse. Share Tweet Pin Email Submitted by nicole on Wed, 12/21/2016 - 10:47 . Printer-friendly version ... Inside you'll find a delicious gingerbread recipe, …
From tikkido.com


SAMUEL'S GINGERBREAD BIRDHOUSE RECIPE - EAT YOUR BOOKS
Samuel's gingerbread birdhouse from BBC Good Food Magazine, December 2021 (page 82) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) ... If the …
From eatyourbooks.com


Related Search