Its What's for Dinner- Not really

Today's recipe is not one that you are going to eat. No, instead it is my favorite recipe for gingerbread for decorating Christmas houses. It is a little more involved, but holds up great and you can really fill it full of decorations.
Don't forget about the Holiday House contest coming up, so get started making those plans for your house.


Deni's Deluxe Dough
February 20 2008 at 9:39 PM
Loreta Wilson (Premier Login Gingerbread)
Forum Owner

Also known as oven-plywood - The recipe that follows makes excellent, stiff gingerbread dough. It is NOT your basic gingerbread dough. Please read the instructions thoroughly BEFORE starting - make you sure you really want to go to all this work! (It takes a bit more time and energy, however, I prefer to use this for my large houses, and I love it - Loreta)

NOTE: An electric mixer is NOT recommended. This dough is VERY stiff and could easily burn-up a mixer motor.

Equipment needed: 13 Qt. stainless steel mixing bowl (must be stainless steel - it will need to be placed on direct heat), 9 qt mixing bowl, smaller bowl, measuring cups and spoons, whip, large spatula.

6 cups All Purpose Flour
6 cups Rye Flour
Measure All Purpose Flour and Rye Flour into the 9 qt. bowl. Sift flours together to blend, set aside.

2 tsp. ground Ginger
2 tsp. ground Cinnamon
2 tsp. ground Cloves
1/2 tsp. ground Nutmeg
1 tsp. Salt
Remove about 1 cup of the blended flours and place in small bowl. Measure Ginger, Cinnamon, Cloves, Nutmeg and Salt into the small bowl. Blend this small amount of flour and spices together, then add to large bowl of flour. Sift (or stir well) to blend.

2/3 cups Lemon Juice
2 beaten Eggs
2 beaten Egg Yolks
Combine Lemon Juice, Beaten Eggs and Egg Yolks in another bowl. Set aside.

1/2 cups Margarine
1 1/3 cups Honey
3 1/3 cups Sugar

Combine Margarine, Honey and Sugar (in that order) in the 13 Qt. mixing bowl. Place over medium heat - do not leave unattended. Stir with large spoon while heating until Margarine and honey are melted and sugar can easily be stirred into them. (Sugar does not need to dissolve, just blend). Remove from heat.

Combining:
While Margarine/Honey/Sugar mixture is sill warm, add Lemon Juice/Egg mixture. Stir with a wire whip until well blended.

Begin adding Flour/Spices mixture to the Honey Mixture, stirring with the wire whip at first. As the dough gets stiffer, change to a large sturdy spoon. Stir in as much of the flour as you can, then begin kneading the remaining flour. Dough will be sticky at first, then becomes very stiff as you continue adding the flours.

Very useful: I put the 13 qt. bowl on the kitchen floor, get on my hands and knees and knead the dough directly in the bowl. It is much easier on the arms and a lot less mess.

Knead the dough until it makes a smooth ball. Keep it covered with plastic wrap.

Prepare another bowl of the flour mixture (variable amount) to be used to "dust" your rolling pin and surface.

Break off amount of dough to be used for house piece to be cut. Knead again to make smooth. The dough is very difficult to roll if it becomes cool/cold. You can keep the covered dough in the stainless steel bowl on top of stove while oven is on OR if the dough cools down, pull off a piece you intend to roll, wrap it in plastic wrap and microwave 15 - 30 seconds at a time. This re-heats the honey slightly and makes it easy to handle. (I use the microwave method - works great). Dust surface and rolling pin, roll to desired thickness.

Cut pieces and bake at 350 degrees for 15 min for 1/4" thick, 20 - 25 min for 3/8" thick. Check pieces - different sizes may need different settings.

Tips for Rolling, Cutting and Baking

Use a gauged rolling pin, that is, one that has interchangeable rings so your dough is the proper thickness (I don't use one, I like to just touch the dough to know it is the correct size....but it could be useful).

By the time you get the dough rolled the size you need, it is cool enough to actually pick the whole sheet up and drape and shape over a mold if desired.

Lightly wipe the counter with water then spread a sheet of aluminum foil down (the water keeps the foil from moving). Roll dough directly on foil. You can either cut pieces now or lift foil and place on baking sheet, then cut your pieces (prevents misshapen pieces).

For the straightest and cleanest edges, especially windows and doors, leave your scrap dough in place after cutting. Trim it, but leave 1/2" or so strip all the way around the piece. This prevents the edges from baking darker or spreading. (I tried this and it works great, but you really have to be quick when pieces come out of the oven and run a knife or pizza cutter across cuts again to make sure they separate well).

For the windows and doors, make your cuts but leave the piece in place. Don't bake it without those in place (I tried this, but I had a tough time removing baked pieces. I found it easier to remove extra dough before baking).

When the piece is baked and is still hot to very warm, you can pull those pieces away from the edges and out of the windows and doors. You can also press crumbs into place.

To make melted candy windows, allow the piece to cool completely. Brush crumbs from all cut edges, square the corners. Lay on sheet pan on top of a piece of foil. Spread cracked/crushed candies in window hole, brush any candy flakes off surface around window. Place back in the oven and heat only until candies melt and fill corners (Push it into the corners with a toothpick if necessary). If bubbles occur, use a straight pinto pop while the candies are still liquid. These windows won't fall out. If you use different colors in a window, you can swirl them while it's hot.

Larger structure/support pieces should be rolled 3/8". Pieces that are not support can be rolled 1/4" or thinner.

All pieces may be returned to the oven to bake more if necessary (if they didn't get brown or hard enough).

Dough rolled paper-thin must be watched closely while in the oven - maybe 5 min. Thin dough can be used for shingles. Use a small cutter. Then use a knife to score each in half (not all the way through). This allows you to snap them apart when cool.

Anytime BEFORE you apply any royal icing, if you feel a piece is not completely dry or you see that it is slowly bending out of shape at room temperature, PUT IT BACK IN THE OVEN at 250 - 300 degrees. Pieces that are draped over a mold may need to be set at 200 for about 45 min - 1 hr. They MUST be completely baked or they will cave-in. The low temp will dry, but not brown the surface further.



Notes

This gingerbread is NOT conventional. Most recipes instruct you to refrigerate the dough. DO NOT REFRIGERATE THIS DOUGH. It is tough and dense so must be warm to knead and roll. Your hands and arms will be better off. It will cool quickly enough to make clean cuts and be able to manipulate. This is the result of using Honey instead of Molasses, and the additional 50% Rye Flour.

The development and procedure of this recipe was created over several years exclusively with gingerbread house structural integrity in mind. Ingredient properties, and how each is affected by heat and moisture were considered.
These factors include:

Rye Flour: has a low gluten (protein) content which makes the dough denser. Kneading develops the gluten in the All Purpose and Rye flours. It's rough texture provides eye appeal.

Honey: does not soften after baking like molasses does, if baked completely. In fact, it hardens. It is a primary binding agent.

Rye Flour/Spices: create the darker gingerbread color in place of the molasses.

Egg Whites: by reducing the amount of egg white, the yolks and small amount of whites are binding agents and moisture.

Leavening Agents: All leavening agents (baking powder, baking soda, excessive egg whites) have been eliminated. This greatly reduces the amount of spreading or rising as the dough bakes.

Margarine (fat): is minimal to prevent to much spreading, but provides moisture.

Lemon Juice: is additional moisture. It also adds flavor, as does the salt.

http://www.ultimategingerbread.com/

Royal Icing - Glue Frosting

3 tablespoons meringue powder
6 Tablespoons warm water
1 pound powder sugar
½ teaspoon cream of tartar
1 teaspoon Vanilla or Almond flavoring

Note: 3 egg whites may be substituted for 3 tablespoons of meringue powder. Omit the water if using real egg whites.

Because this frosting dries quickly, and very hard, this is the recommended frosting to use for gluing together the walls and roof sections.

1. Keep all utensils completely grease-free. Combine all ingredients, mixing slowly with stationary mixer until peaks form. Beat at high speed for 7 to 10 minutes. This is important for the frosting to be soft enough to use with pastry bag.

2. This frosting is fast drying – keep bowl covered with a damp cloth. If icing is too thick when using fine tubes, add a few drops of water. For thicker icing, beat in a little extra confectioners sugar. Store leftover frosting, tightly covered, in the refrigerator for weeks. Rebeat before using again (if using real egg-whites, the frosting will not keep its cementing properties after the initial beating). This recipe makes about 3 ½ cups of glue frosting.

Frosting Tip: When working with egg whites or meringue powder, keep all utensils grease-free. Any oil or grease will break down the frosting mixture. Note that the "decorators frosting" contains grease (shortening). When decorating, it is helpful to keep one bag exclusively to be used for "glue frosting", and another bag to be used for the decorators frosting. This helps to keep grease away from the "glue frosting".

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Its What's for Dinner- Curried Pumpkin Soup

The kids love this and ask for it often

Curried Pumpkin Soup

1 7-8 lb pumpkin

3  141/2 oz cans chicken broth

2 baking apples, peeled, cored and coarsely chopped

1 carrot, chopped

 2 tsp. grated gingerroot

1 tsp curry powder

 1/2 tsp ground cumin

6 slices bacon

 1/4 cup chopped onion

2 TBSP sugar

1 cup croutons

With a large sharp knife, slice off the top fourth of the pumpkin and set it aside. Scoop out the seeds and stringy pulp. Replace the top of the pumpkin.

Place the pumpkin in a 15x10x1 inch baking pan. Bake in a 375* oven for 50-60 minutes or until you can easily scoop out the pumpkin flesh. (The pumpkin will not be tender at this point.) Cool the pumpkin slightly for easier handling.

Scoop out and reserve the pumpkin flesh, leaving the pumpkin walls abaout 3/4 inch thick. Cut the flesh into chunks (you should have about 4 cups). Do not remove any flesh from the bottom of the shell. Discard the pumpking top.

In a large pot, combine the 4 cups of pumpkin flesh, broth, apples, carrot, gingerroot, curry powder, and cumin. Bring the pot to boiling' reduce heat. cover; simmer for 10-12 minutes or until the vegetables are tender.

Cool slightly. Blend or process the mixture, one-third at a time, in a blender or food processor until smooth. Place the pumpkin shell in a 3-quart casserole. (If you'll remove the pumpkin from the casserole before serving, line the casserole with a double thickness of heavy foil to help lift the pumpkin out.) Ladle the soup into the shell. Bake, uncovered, in a 375* oven for 20 minutes.

Meanwhile, in a skillet, cook the bacon until crisp. Remove and drain the bacon, reserving 1 TBSP of the drippings in the skillet.

Cook the onion and sugar in the drippings until the onion is tender. Finely crumble the bacon. Stir the bacon and croutons into the skillet. Sprinkle the bacon mixture over the soup in the pumpkin shell.

Ladle the soup into bowls to serve.

Makes 8-10 side-dish servings (about 8 cups)

I use honey instead of sugar

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Its What's for Dinner-Seared Chicken Fajita Salad

3 oz skinless, boneless chicken breasts
1/2 cup canned no-salt-added black beans, rinsed and drained
1/4 cup diced avocado
2 TBSP finely chopped red onion
1 tsp chopped fresh cilantro
2 cups mixed greens
1 TBSP lime juice
1 clove garlic, chopped
1/4 tsp cumin
1 1/2 TBSP red wine vinaigrette dressing

Heat skillet coated with nonstick cooking spray over medium-high heat. Add chicken and cook, turning once, aut 3-5 minutes per side, or until cooked through. Remove from pan and set on cutting board.

Combine beans, avocado, onion, cilantro, and mixed greens in medium bowl; toss to combine.

Whisk lime juice, garlic, cumin, and dressing in small bowl. Slice chicken into thin slices.

Toss salad with dressing and top with chicken.

(from Prevention magazine 2-week turnaround edition Dec. 2009)

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Its What's for Dinner- Taco Soup

Taco Soup

1 TBSP Olive oil
4 garlic cloves, minced
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained
1 can (14.5 oz) reduced-sodium chicken broth
1 pkg (10 oz) frozen corn kernels
Sea salt
Black pepper
1 Cup crushed tortilla chips
1 TBSP fresh lime juice

In a large saucepan, heat oil over medium heat. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes- with juice-, beans, broth, corn and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and if desired, more chips.

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Its What's for Dinner- Baked Eggplant Parmigiana

Baked Eggplant Parmigiana

1 3/4 cups Italian seasoned dry bread crumbs

1/2 cup grated Parmesan cheese (fresh, not from the can)

2 pounds eggplant, peeled and cut into 1/4 inch slices

4 large eggs, beaten with 3 TBSP water

8 oz. frexh mozzarella cheese, thinly sliced

48 oz Tomato and Basil Sauce   (I  like Classico because it has no sugar or other sweetners)

Directions

1. Preheat oven to 375*F

2. Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.

3. Evenly spread 1 cup sauce in 9x13 inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce.

4. Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.

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Its What's for Dinner-Honey Chicken Kabobs

Honey Chicken Kabobs

Ingredients:

1/4 cup vegetable oil                                   2 cloves garlic

1/3 cup honey                                              5 small onions, cut into 2 inch pieces

1/3 cup reduced sodium soy sauce          2 red bell peppers, cut into 2 inch pieces

1/4 tsp ground black pepper                      skewers

8 skinless, boneless chicken breast halves,

cut into 1 inch cubes

Directions:

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

2. Preheat a grill for high heat. Or preheat the broiler in your oven. Be sure to move the top rack to the second slot down first.

3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

4. Lightly oil the grill grate (or broiler pan if using oven). Place the skewers on the grill. cook for 12-15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Servings per recipe:12

Calories: 178

Total fat: 6.6g

Cholesterol: 45 mg

Sodium: 442 mg (not reduced sodium soy sauce measurement)

total Carbs: 12.4 g

Protein: 17.4 g

**Recipe comes from allrecipes.com

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Its What's for Dinner

Chicken Tomatillo

Ingredients

Basmati Rice

Chicken Broth

Chicken Breast Pieces

Butter

12 Fresh Tomatillos

1 Bunch Cilantro

1 Small Yellow Onion

Salt

Steam basmati rice in chicken broth and salt.

Saute chicken breast pieces in butter

Make Tomatillo sauce:

In blender puree:

Tomatillos

Cilantro

Onion

Salt

After ingredients are pureed place in small saucepan. Simmer sauce for 3 minutes.

On a large platter arrange chicken pieces on bed of rice, pour sauce over. Add lime wedges for garnish.

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