Gingerbread Barn Recipes

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GINGERBREAD HOUSE

Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.

Provided by Julia Moskin

Categories     cookies and bars, project, dessert

Time 2h

Yield Gingerbread for 1 9-by-9-inch house

Number Of Ingredients 12



Gingerbread House image

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.)

1 pound/454 grams unsalted butter (4 sticks), at cool room temperature
2 1/2 cups plus 3 tablespoons/595 grams dark brown sugar
12 3/4 cups plus 2 tablespoons/1,648 grams all-purpose flour, plus more for dusting
2 heaping tablespoons/15 grams ground ginger
2 heaping tablespoons/15 grams ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, at room temperature
2 cups molasses
Zest of 2 lemons (optional)
Zest of 2 oranges (optional)

FAVORITE OLD FASHIONED GINGERBREAD

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11



Favorite Old Fashioned Gingerbread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

GINGERBREAD BARN

This is the perfect project to have kids help out on. Have them punch out animal cookie shapes from the remaining dough and then decorate them to fill the barn.

Provided by Food Network Kitchen

Yield One 8- by 8- by 8" house with base, plus more for cookies

Number Of Ingredients 16



Gingerbread Barn image

Steps:

  • Melt the shortening and butter together in a medium saucepan. Let cool.
  • Sift the flour, sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1 inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight.
  • Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes.
  • Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100% on letter size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Cut a 3 1/2- by 3 1/2-inch square centered at the base of one of the tall walls then cut that piece in half to make the two barn doors. Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks evenly. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight.
  • Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or extra confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing.
  • Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall 3/4 inch from one edge, directly onto the base. Use a box or can to help support the walls while they dry.
  • Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof.
  • Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Attach the doors. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours.
  • Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with frosting and decorate the house and roof with icing and candies if using.
  • Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy.
  • Combine the confectioners' sugar, meringue powder and 3/4cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
  • Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

2 cups shortening
4 sticks (1 pound) unsalted butter
14 cups bread flour, plus more for dusting
2 cups sugar
1/3 cup ground ginger
3 1/2 tablespoons ground cinnamon
1 tablespoon fine salt
3 cups dark corn syrup
2 1/2 tablespoons pure vanilla extract
All-purpose flour, for rolling out the dough
One recipe Royal Icing, recipe follows
Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing
Candy for decorating, optional
2 pounds confectioners' sugar
1/2 cup plus 2 tablespoons meringue powder (egg white powder)
Food coloring, as desired

GINGERBREAD FOR GINGERBREAD HOUSE KIT

This Gingerbread recipe for the Gingerbread House Kit is adapted from "Martha Stewart Living" (December 1995). It makes for a tasty base for a holiday treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes enough for 5 small house kits

Number Of Ingredients 12



Gingerbread for Gingerbread House Kit image

Steps:

  • In a large bowl, sift together flour, baking soda, and baking powder; set aside.
  • In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses.
  • Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least 1 hour.
  • Heat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center, but not dark around the edges.
  • Click here for our Gingerbread House template and Gingerbread House Kit instructions.

1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 1/2 cups unsulfured molasses
6 cups all-purpose flour

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