Best Ellens Edible Gingerbread House Recipes

ELLEN'S EDIBLE GINGERBREAD HOUSE

Steps:

• In a large bowl, beat butter and brown sugar until light and fluffy. Beat in the molasses, egg, ginger, cloves and salt. Gradually add flour, 1 cup at a time, until dough forms a ball. , Turn dough onto a floured surface; knead until smooth but not sticky, adding flour if needed. Cover and chill for several hours or overnight., Meanwhile, cut out patterns. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on the counter; place prepared pan on towel (to prevent slipping). Using a heavily-floured rolling pin, roll out half of dough onto the baking sheet into an 1/8-in. thick rectangle. Position patterns at least 1/2 in. apart on dough. Cut out two of each pattern with a sharp knife or pizza cutter; remove pattern. Remove dough scraps; cover and save to re-roll if needed. , Bake at 350° for 15 minutes or until edges just begin to brown. Do not overbake. Remove from oven; immediately place patterns on dough. Cut around the edges,trimming off excess cookie if necessary. Cool for 10 minutes or until pieces begin to set. Carefully remove to wire racks to cool completely. Repeat with remaining dough and patterns. Dough scraps may be cut into gingerbread people and used to decorate house. , In a bowl, beat the confectioners' sugar, meringue powder and 4 tablespoons water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over icing bowl and cover tightly until ready to use. , To assemble the house frame: Test your cookie pieces to make sure they fit together snugly. If necessary, carefully trim with a serrated knife. Insert the round pastry tip into the pastry bag; add icing. Pipe a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on a covered board at least 3-in. from the front edge of the base. Prop with spice jars for 2-3 minutes or until icing is completely set; remove jars., To add the sides and the back: Pipe icing on the lower edge of one side piece and along one side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side. Pipe icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, pipe icing along the inside edges of all pieces and corners., To assemble the roof: Working with one side at a time, pipe icing along the top edges of the front, back and side pieces. Carefully place one roof piece so the roof's peak is even with the points of the front and back (there will be a small overhang front and back.) Repeat. Let dry completely., To decorate: With icing, attach mints to roof. For chimney, stack caramels along one side of house, using icing as mortar; top with an icing "smoke plume". , For trees and wreath, add green food coloring to a portion of icing. Frost sugar cones and butter cookie; decorate with red-hots and sprinkles. Referring to photo and using candies and other decorations, add the trees, wreath, doorway, windows, shutters, walkway, logs, mailbox and fence.

GINGERBREAD HOUSE

Steps:

• Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
• Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
• With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
• In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
• Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
• When ready to bake, heat the oven to 350 degrees.
• Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
• Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
• Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
• Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)

MINI GINGERBREAD HOUSE

Steps:

• Using parchment or waxed paper, make gingerbread house pattern pieces according to this diagram; set aside. In a heavy saucepan, cook and stir the shortening, brown sugar, corn syrup and molasses over medium heat until sugar is dissolved. Remove from the heat; stir in ginger and cinnamon. Stir in flour, 1 cup at a time, until dough can be formed into a ball. With a lightly floured rolling pin, roll out dough directly onto a greased baking sheet to 1/4-in. thickness., Position patterns on dough; cut out. Remove dough scraps; cover and save to reroll if necessary. Bake at 350° for 10-15 minutes or until gingerbread springs back when lightly touched. Immediately place patterns over gingerbread; cut around edges to trim. Cool on baking sheet for 3-4 minutes or until gingerbread begins to harden. Carefully remove to a wire rack; cool. , For icing and assembly: In a large bowl, beat the egg whites, confectioners' sugar and cream of tartar on low speed for 1 minute. Beat on high for 6-8 minutes or until stiff., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Place some icing in bag. Pipe icing along base and sides of front wall and one side wall. Position at right angles to each other and place on covered board; prop with small bottles or jars. Repeat with second side section and back. Let dry; remove bottles. For side supports, carefully cut Pirouette cookies widthwise in half. Pipe icing along one side of each; position at the corners of the house., For roof: Pipe icing along peak of roof. Position roof pieces; let dry. For roof tiles, cut Tootsie Rolls widthwise in half. Flatten with a rolling pin; cut each flattened piece in half. Pipe an icing line 1/2 in. from bottom of one side of roof. Curve Tootsie Roll pieces around your finger or a wooden spoon handle and press along icing; repeat until one horizontal row is finished. Repeat six times, slightly overlapping each row until one roof piece is covered. , Repeat on other side. Pipe a thick line of icing along top, front and back roof seams. Using the same technique, place a row of Tootsie Roll pieces at a right angle to direction of roof tiles along the top, front and back seams; let dry. Pipe a few thick clusters of icing onto roof tiles to resemble snow. Sprinkle with edible glitter., For finishing touches: In a bead pattern, pipe icing around front door. Pipe 1-in. squares on both sides of door and on each side of house for windows. Pipe windowpanes. Decorate the corners with snowflake-shaped sprinkles., For wreath over door, attach pudding bites and nonpareils to front of house using icing. On covered board, spread icing into a 1-in. curved strip from the front door to the edge of the board for path. Cut candy bar into small rectangles; press side by side into icing. Let dry. , Using scissors, cut sugar cones to varying heights. If desired, pipe a thick circle of icing around open end of each cone to help hold in place. Position cones around house.

ELLENS GINGERBREAD TEA LOAF

Steps:

• Preheat oven to 350°F.
• Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a non-stick baking spray.
• Using some light brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.
• In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt.
• Mix in 3 tablespoons of crystallized ginger; set aside.
• Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
• Beat in the eggs, one at a time, until well mixed.
• Add the vanilla extract and the fresh ginger.
• Slowly mix in 1/2 of the flour/spice mixture; then add milk and yogurt.
• Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan.
• Sprinkle the remaining 3 tablespoons of crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.
• Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
• If desired, garnish with whipped cream and seasonal berries.

CHRISTMAS GINGERBREAD HOUSE

Steps:

• In a bowl, cream the shortening and brown sugar. Add eggs, corn syrup, cinnamon and ginger; mix well. Combine flour and baking soda; gradually add to egg mixture and beat until combined. Cover and refrigerate overnight. , Trace patterns without foldlines onto waxed paper and cut out. Trace patterns with foldlines onto folded waxed paper. Cut out and unfold for complete patterns. Cut out the windows and doors as directed on patterns and discard. , From waxed paper, also cut an 8-1/2 x 6-in. rectangle for the roof, a 1-7/8 x 1-1/4-in. rectangle for doors, a 1-3/8 x 2-3/8-in. rectangle for back of chimney and a 1-3/8- x 7/8-in. rectangle for front of chimney. , Roll out dough to 1/8-in. thickness. Position patterns on dough and cut out as directed. Using a sharp knife, score outlines to mark doors and windows where indicated on patterns, being careful not to cut all the way through dough. , Using remaining waxed paper patterns, cut out two 8-1/2- x 6-in. rectangles for the roof, two 1-7/8- x 1-1/4-in. rectangles for doors, one 1-3/8-x 2-3/8-in. rectangle for back of chimney and one 1-3/8- x 7/8-in. rectangle for front of chimney. , If desired, also cut out 20 gingerbread people with cookie cutter. Remove dough scraps. Transfer all cutouts to greased baking sheets. Bake at 375° for 8-13 minutes or until browned. Immediately replace patterns on cutouts and cut around edges to trim excess. Cool for 2 minutes before carefully removing cutouts to wire racks to cool completely. , Making icing: Place egg whites in a bowl. Let stand at room temperature for 30 minutes. , Add confectioners' sugar and cream of tartar; beat on low speed for 1 minute. Beat on high for 8-10 minutes or until a knife cut through icing leaves a line., Cover icing when not being used.

GINGERBREAD BARN

Steps:

• To make dough: beat shortening and sugar until fluffy, 5-7 minutes. Beat in eggs, molasses, corn syrup, ginger, cinnamon and cloves. Add flour, 1 cup at a time, until the dough can be formed into a ball. Turn onto a lightly floured surface. Knead until smooth and easy to handle; add more flour if needed. Cover; chill several hours or overnight. , Trace barn patterns onto cardboard; cut out. Cut out windows. Cut out 2 barn side walls (8-1/2x5-3/4-in.). Cut out and discard five 1x1-1/2-in. windows measuring 1 in. from the bottom and 3/4 in. from each side; allow 1/2 in. between windows. , Line a baking sheet with foil; spray foil with cooking spray. Using a lightly floured rolling pin, roll one-sixth of the dough directly on the foiled baking sheet into a rectangle about 1/4 in. thick. Position a barn pattern on the dough. Using a sharp knife or pizza cutter, cut quantities noted on each pattern piece; remove pattern. Remove the dough scraps; cover, refrigerate and reroll if needed. , Using a sharp knife, score outlines to mark the windows indicated on the pattern; do not to cut all the way through. Cut out windows where indicated. , Bake at 350° until edges just begin to brown, 12-14 minutes. Remove from oven; immediately replace barn patterns on cookies. Cut around edges to trim off excess cookie if necessary. Cool until firm, about 10 minutes. Cool completely on wire rack. Repeat with remaining dough and patterns. , For roof of silo: Cut a 5-in. gingerbread circle. Turn a standard-size muffin tin upside down; spray bottom of 1 cup with cooking spray. Mold dough over and down cup sides and press together any cracks; trim excess. Bake at 350° until golden brown, 10 minutes. Cool for 10 minutes on tin. Cool completely on wire rack. If needed, trim to fit cardboard roll. , If desired, use remaining dough for farm animal cutouts, using patterns or your favorite cookie cutters. Bake large cookies at 350° for 12-14 minutes, smaller ones for 6-7 minutes. , For icing: Cream butter and shortening. Add water and vanilla; beat until smooth. Gradually beat in sugar; mix well. Keep covered with a damp cloth., For barn: Test cookie pieces to make sure they fit snugly. If necessary, trim with a serrated knife. , Combine 4 teaspoons water and 1/2 teaspoon red food coloring. Carefully brush onto front, back and sides of barn. Dry completely overnight. , Insert #10 tip into pastry bag; fill two-thirds full with icing. Squeeze a wide strip of icing onto the bottom edge of back barn piece. Position on display base about 7 in. from a short edge. Prop with small cans until icing is firm, 3-4 hours. , Squeeze icing onto the bottom edge of 1 side piece and onto side edge of back piece. Align at a right angle as tightly as possible; prop up. Repeat with the other side. For added stability, squeeze icing along the inside edges of all pieces and corners. , Squeeze icing onto the bottom and side edges of the front piece; position with other assembled pieces. Prop up; let dry completely. , To assemble roof: From heavy-duty cardboard, cut two 10-1/2x3-1/2-in. pieces (A). Also cut two 10-1/2x2-1/2-in. pieces (B). Tape a long edge of pieces A and B together with masking tape; repeat. Tape A pieces together to form center roof peak. , Squeeze icing onto the upper edges of the slant of the front and back edges of the barn. Carefully place roof so peak is centered between the front and back. (There will be a 3/4-in. overhang on both.), For shingles, cut graham crackers to fit. Using icing, attach in rows, beginning from bottom., For silo: Coat cardboard roll with icing; press in Golden Grahams, alternating seams. Squeeze icing onto top edge of the silo; carefully press on silo roof. Squeeze icing onto lower edge of silo; stand it at the corner of the barn. , To decorate barn: Using a #5 tip, outline windows and doors with white icing. Tint a portion of icing green; use the #67 leaf tip to decorate a butter ring cookie to make a wreath. Add sprinkles and decorating candies. If desired, cut sour candy belt into thin strip to make a bow. Attach bow to wreath with icing; adhere wreath to barn with icing. , For shutters, cut graham crackers to fit window on front of barn. Pipe edges and diagonal line with white icing; dry completely. Adhere shutters with icing. For door, cut 1 graham cracker into fourths. Secure 3 pieces together horizontally with icing; pipe icing around edges of door and make an "X" in center. Let dry completely. Adhere door to barn with icing. Pipe icing onto roof; decorate with coarse sugar and edible glitter. Frost base around barn and silo. Use shredded coconut to create snow. , For fence: Cut pretzel rods to desired size; using rods as posts, secure 3 pretzel sticks to side with icing. Repeat until fence is desired length; for corners secure pretzel sticks at right angles. Dry until icing is firm, about 1 hour. Arrange fence around barn; adhere with icing. , Finishing touches: To make trees, use a serrated knife to score and cut sugar cones to desired heights. For taller trees, stack 2 cones. , Tint a portion of icing with green food coloring; decorate trees using #67 leaf tip. While icing is still wet, place sprinkles or candies as ornaments or lights. When dry, pipe white frosting at intervals for snow; sprinkle with white decorating sugar. When dry, attach to base with icing. , For markings on animals, thin a small portion of the icing with water. Tint icing as desired for each animal. Pipe on as desired. , To make each sheep: Break 2 pretzel sticks in half; insert into a large marshmallow for legs. Using icing, adhere mini marshmallows around large marshmallows for bodies; trim as needed. When set, secure jelly bean to body with icing. Cut black candy disk in half; trim to make ears. Attach to either side of jelly bean with icing. Pipe on icing for eyes, nose and mouth; let dry. Tint icing light pink or peach; pipe onto ears. , Position animals around barn; secure with icing. To make path, pipe or spread a thin layer of icing onto board; immediately press in chocolate river stones.

ELLEN'S SPICY GINGERBREAD MEN

Steps:

• In a large bowl, cream margarine and sugar til smooth.
• Stir in, molasses and egg yolk.
• Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mix.
• til smooth.
• Cover and chill for at least 1 hour.
• Preheat oven to 350%.
• On lightly floured surface, roll the dough to 1/4 thickness.
• Cut into desired shapes.
• Place 2 inches apart on ungreased cookie sheets.
• Bake for 8- 10 minutes.
• Remove and cool.
• Frost and decorate.
• At Easter, for an added surprise, I like to dip them in melted chocolate and then decorate.