RECIPES

Just in case you were wondering, this is what goes into our award-winning gingerbread!

 

 

GINGERBREAD RECIPE

¾ cup molasses

¾ cup sugar

¾ cup shortening

2 tsp cinnamon

2 tsp ground ginger

1 tsp salt

½ tsp cream of tartar

1 tsp baking powder

¾ - 1 cup water

5 cups flour

 

Mix the first eight ingredients in order on medium speed in large bowl until well blended. Scrape bowl sides often. Switch mixer to low speed, add ¾ cup of water, and continue mixing. Scrape bowl sides often. Start mixing in the flour, small amounts at a time, until dough forms. Add additional water if necessary. Cover and refrigerate for an hour. Roll onto a lightly floured surface and cut pattern pieces. Move pattern pieces onto lightly greased cookie sheet (or use parchment paper) and bake for 10-15 minutes at 350*. Add time for larger pieces.

Dough can be stored and used for up to three days. Bring to room temperature before using.

ROYAL ICING RECIPE

(makes 7 cups of royal icing)                     

1 cup water

4 TBSP meringue powder

7 cups powdered sugar

½ tsp cream of tartar

Sift together powdered sugar, meringue powder, and cream of tartar. Add water and mix for 7-10 minutes or until icing holds a strong peak. Keep icing covered with a damp cloth at all times to keep it from drying out. Note: grease, fats, and oils can impact icing quality so start with a clean bowl, spatula, and beaters!

VEGAN ICING RECIPE

(makes 7-8 cups of royal icing)

1 can of garbanzo beans

8 cups powdered sugar

1 tsp cream or tartar

Separate bean water from beans. You will get approximately ¾ cup of bean water. Strain the water to remove any small pieces. (enjoy the beans in soup, salad, or hummus!)

Beat the three ingredients for 7-10 minutes or until icing holds a strong peak. Keep the icing covered with a damp cloth at all times to keep it from drying out.

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