WALMART GINGERBREAD HOUSE RECIPES

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GINGERBREAD HOUSES RECIPE BY TASTY



Gingerbread Houses Recipe by Tasty image

Ready to make your own Gingerbread Houses? Check out our guide and template for this recipe.

Provided by Vaughn Vreeland

Yield 12 servings

Number Of Ingredients 14

5 cups all purpose flour
1 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon kosher salt
nonstick cooking spray, for greasing
1 cup vegetable shortening
1 cup granulated sugar
1 cup molasses
4 large egg whites
1 teaspoon cream of tartar
6 cups powdered sugar, sifted
water, as needed

Steps:

  • Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
  • In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
  • Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn’t stick to the pot as you turn it out.
  • Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
  • Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You’ll have some of the flour mixture left over.
  • Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don’t want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
  • Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
  • Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You’ll want to work with the dough while it’s warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
  • On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
  • Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
  • Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
  • Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
  • Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It’s very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
  • Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). “Glue” a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a “V” shape. Let dry completely. When assembling, this will help ensure that your roof doesn’t slip down the sides of the house.
  • Decorate the house with more royal icing and your desired decorations.
  • Enjoy!

Nutrition Facts : Calories 834 calories, CarbohydrateContent 142 grams, FatContent 26 grams, FiberContent 1 gram, ProteinContent 8 grams, SugarContent 96 grams

GINGERBREAD HOUSE RECIPE | FOOD NETWORK



Gingerbread House Recipe | Food Network image

You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.

Provided by Food Network

Categories     dessert

Total Time 1 hours 30 minutes

Prep Time 1 hours 15 minutes

Cook Time 15 minutes

Yield One recipe of dough makes one

Number Of Ingredients 14

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
Melted white chocolate or Royal Icing, recipe follows
Gumdrops, licorice and peppermint, as desired
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice

Steps:

  • Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. 
  • Preheat oven to 375 degrees F. 
  • Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. 
  • Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. 
  • Bake at 375 degrees F for about 15 minutes until dough feels firm. 
  • Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. 
  • Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. 
  • Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). 
  • Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house. 
  • Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
  • Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

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