Description:
There is an extensive selection of all types and kinds of gingerbread molds on eBay and the prices are just the best. Have a look here.
[nmspage:baker,siteId=0]
[nms:Gingerbread Mold,45,0,1,Gingerbread Mold,siteId=0|sacat=81]
[nms:Gingerbread Mold,45,0,1,
Contents:
Gingerbread Mold
There is an extensive selection of all types and kinds of gingerbread molds on eBay and the prices are just the best. Have a look here.
[nmspage:baker,siteId=0]
[nms:Gingerbread Mold,45,0,1,Gingerbread Mold,siteId=0|sacat=81]
[nms:Gingerbread Mold,45,0,1,Gingerbread Mold,siteId=0|sacat=25464]
[nmspage:baker,siteId=0]
[affmage source="amazon" results="10"]Gingerbread Mold[/affmage]
One of our reader's asked the following question.
Does anyone have a gingerbread recipe that comes out well in a mold?
I have a Pampered Chef gingerbread house mold. I've used it successfully in the past with Pillsbury refrigerated dough, but the last time I tried it, it didn't come out of the mold or set up very firmly. Does anyone have a recipe that will come out of the mold well and hold up?
Here's a good recipe.
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter, softened*
1/2 cup sugar
1/2 cup molasses
1 egg yolk
Preheat oven to 350 degrees F. Lightly grease mold with vegetable oil spray. Blot out excess oil with paper towel. Set aside. Combine flour, cinnamon, ginger, cloves and salt. Set aside. In a large mixing bowl, beat butter and sugar at high speed until light and fluffy. Add molasses and egg yolk and beat until smooth. Gradually add flour mixture and continue to beat until dough is thoroughly combined. Dough will be stiff and slightly dry. Gather dough into a large ball. Press half of dough firmly into greased mold. Wrap remaining dough in plastic wrap. Level off back of dough in mold using a serrated knife. Bake for 20 minutes or until lightly browned. Place a cooling rack over surface of mold. Flip mold and cooling rack together to unmold house pieces directly onto the rack. Let mold cool completely before refilling and baking. Lightly grease mold again before refilling.
*Do not substitute margarine for butter in this recipe.
Royal Icing
(This sticky icing acts as the "mortar" to hold the house together.)
1/4 cups powdered sugar
1 egg white (if eating use pasteurized egg white or reconstituted egg white powder)
1/8 teaspoon cream of tarter
Place all ingredients in a small, non-plastic mixing bowl. Beat on high speed until frosting is glossy and holds peaks, about 5 minutes. This frosting dries very quickly, so cover with plastic wrap when not being used.
Home
|
|
