Royal Icing is the glue that holds gingerbread houses together. It really isn't for eating.
4 cups powdered sugar
3 egg whites at room temperature
1/2 tsp cream of tarter
1 tsp vanilla
Beat at high speed for 7-10 minutes until very stiff. Cover with wet towel to keep from drying out while you use it for gingerbread houses. Makes 3 cups.
Royal Icing Meringue Recipe*
3 level TBS Wilton Meringue Powder Mix
4 cups powdered sugar
6 TBS water (1 TBS less for stiffer icing)
Beat all ingredients at medium speed for 7-10 minutes. (10-12 minutes high speed for portable mixer) until icing forms peaks. Cover with damp cloth to keep from drying out. Makes 3 cups
*To give royal icing decorations a shiny, snow-like effect, add 1 TBS corn syrup to 1cup royal icing.
Tuesday, December 7, 2010
Vanilla Frosting for cakes and sugar cookies
3 cups powdered sugar
1/3 cup butter softened
1 1/2 tsp vanilla
About 2 TBS milk
Mix pwder sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency. (Add more milk if too thick, but be careful, not too much).
1/3 cup butter softened
1 1/2 tsp vanilla
About 2 TBS milk
Mix pwder sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency. (Add more milk if too thick, but be careful, not too much).
Sunday, December 5, 2010
Single Crust Pie Crust
1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening (frozen is better)
3-4 TBS ice water
Sift together flour and salt. Cut in shortening to flour with pastry cutter until shortening is about pea size. Sprinkle a little water and toss. Continue to sprinkle water and toss until mixture is moistened. Form dough into a ball. Roll out of floured pastry cloth or pillowcase. Work from the center in all directions until your pie crust is about 12 inches. Carefully put your hand in middle and use cloth to fold over your hand. Carefully place in pie plate. Shape crust. Bake according to pie directions.
1/2 tsp salt
1/3 cup shortening (frozen is better)
3-4 TBS ice water
Sift together flour and salt. Cut in shortening to flour with pastry cutter until shortening is about pea size. Sprinkle a little water and toss. Continue to sprinkle water and toss until mixture is moistened. Form dough into a ball. Roll out of floured pastry cloth or pillowcase. Work from the center in all directions until your pie crust is about 12 inches. Carefully put your hand in middle and use cloth to fold over your hand. Carefully place in pie plate. Shape crust. Bake according to pie directions.
Gingerbread
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/3 cup water
Cream butter and sugar with electric mixer. Beat in molasses. Blend dry ingredients. Alternately add blended dry ingredients and water to the butter-sugar mixture. Dough will be stiff so change to a dough hook or blend by hand. Work dough until it is a smooth consistency. If dough sticks to hands dust hands with flour. Careful not too much flour or your dough will be dry and hard.
Lightly grease a cookie sheet (if using a jelly roll cookie sheet, flip over). Roll out gingerbread 1/3 to 1/2 recipe at a time onto cookie sheet. Roll to 1/4 inch thickness. Cut out gingerbread men. Push raisons or red hots onto men for buttons.(If using for gingerbread houses, cut out pattern AFTER cooking while dough is fresh and hot from oven.) Bake at 375*F for 9-10 minutes (longer if you are making big cookies or are cooking a big piece for gingerbread houses) Dough should look dry and cooked, and be a little soft in middle.
1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/3 cup water
Cream butter and sugar with electric mixer. Beat in molasses. Blend dry ingredients. Alternately add blended dry ingredients and water to the butter-sugar mixture. Dough will be stiff so change to a dough hook or blend by hand. Work dough until it is a smooth consistency. If dough sticks to hands dust hands with flour. Careful not too much flour or your dough will be dry and hard.
Lightly grease a cookie sheet (if using a jelly roll cookie sheet, flip over). Roll out gingerbread 1/3 to 1/2 recipe at a time onto cookie sheet. Roll to 1/4 inch thickness. Cut out gingerbread men. Push raisons or red hots onto men for buttons.(If using for gingerbread houses, cut out pattern AFTER cooking while dough is fresh and hot from oven.) Bake at 375*F for 9-10 minutes (longer if you are making big cookies or are cooking a big piece for gingerbread houses) Dough should look dry and cooked, and be a little soft in middle.
Peanut butter Blossom Cookies
1/2 cup peanut butter
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp salt
Bag of hersey's kisses
Cream together peanut butter, butter and sugars. Add egg and vanilla. Mix into flour that you've sifted soda and salt into. Mix well. (If you have a Bosch you can use cookie paddles or dough hook. For a Kitchen Aide or other stand mixer use dough hooks) Shape into rounded tsp size balls. Roll in sugar and place on cookie sheet. Bake at 375*F for 9 minutes, pull out and press a candy kiss into the center of each cookie. Bake another 2-3 minutes until golden brown.
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp salt
Bag of hersey's kisses
Cream together peanut butter, butter and sugars. Add egg and vanilla. Mix into flour that you've sifted soda and salt into. Mix well. (If you have a Bosch you can use cookie paddles or dough hook. For a Kitchen Aide or other stand mixer use dough hooks) Shape into rounded tsp size balls. Roll in sugar and place on cookie sheet. Bake at 375*F for 9 minutes, pull out and press a candy kiss into the center of each cookie. Bake another 2-3 minutes until golden brown.
Fudge
4 1/2 cups sugar
1 can evaported milk
2- 12 oz packages of semi-sweet chocolate chips
1/2 lb butter
2 TBS vanilla
Boil sugar and milk and stir constantly for 7 minutes. Be really careful because you could be seriously burned if you splash this on yourself. Remove from heat. Add chocolate chips and butter and beat for 3 minutes. Add vanilla (Don't forget!) Beat vanilla in. Pour into a buttered 13x9 pan. Refridgerate until firm. Cut into bite size pieces.
1 can evaported milk
2- 12 oz packages of semi-sweet chocolate chips
1/2 lb butter
2 TBS vanilla
Boil sugar and milk and stir constantly for 7 minutes. Be really careful because you could be seriously burned if you splash this on yourself. Remove from heat. Add chocolate chips and butter and beat for 3 minutes. Add vanilla (Don't forget!) Beat vanilla in. Pour into a buttered 13x9 pan. Refridgerate until firm. Cut into bite size pieces.
Ohio Buckeye Candy aka Peanut butter Bon Bons
1 1/2 cups peanut butter
4 cups powdered sugar
1 stick of butter
1 pkg. dipping chocolate
Combine first 3 ingredients. Roll into small balls and freeze overnight. Melt dipping chocolate. Using a toothpick, pick up ball and dip in chocolate covering only 3/4 of the ball. Work fast. Place on wax paper and refriderate. Enjoy!
4 cups powdered sugar
1 stick of butter
1 pkg. dipping chocolate
Combine first 3 ingredients. Roll into small balls and freeze overnight. Melt dipping chocolate. Using a toothpick, pick up ball and dip in chocolate covering only 3/4 of the ball. Work fast. Place on wax paper and refriderate. Enjoy!
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