GINGERBREAD BEER RECIPE RECIPES
BUILDING GINGERBREAD RECIPE | ALLRECIPES
Every Christmas I design a new pattern and make a gingerbread house for the holidays. The kids love to help decorate.
Provided by JBS BOX
Categories Desserts Cookies Cut-Out Cookie Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 1 gingerbread house
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
- On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
- Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
- When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.
Nutrition Facts : Calories 233.5 calories, CarbohydrateContent 40.8 g, CholesterolContent 0 mg, FatContent 7.1 g, FiberContent 0.6 g, ProteinContent 2.2 g, SaturatedFatContent 1.7 g, SodiumContent 111.5 mg, SugarContent 22.6 g
HOMEBREW GINGER BEER RECIPE - FOOD.COM
I've developed this recipe over a long period of time, but it's all flexible... start with this recipe, and develop it on your own. Variations abound. NOTE: I always make this recipe in 2 Litre plastic water bottles. Some people say you shouldn't do this, but I have no idea why - always works perfectly for me.
Total Time 73 hours
Prep Time 1 hours
Cook Time 72 hours
Yield 2 Litres, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit.
- Boil about 2 litres of water.
- Peel the ginger root and cut into smaller pieces.
- When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later.
- Boil for 30 minutes. Then remove ginger root and cloves.
- Dissolve 3/4 - 1 cup of sugar in the brew.
- Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it.
- Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches.
- Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate.
- Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator.
- When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun.
- If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!
Nutrition Facts : Calories 98, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.2, CarbohydrateContent 25.2, FiberContent 0.1, SugarContent 25, ProteinContent 0.1
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