Best 2 Omas Gingerbread House Recipes
Get ready to embark on a delightful culinary journey as we explore Oma's iconic Gingerbread House recipe, a true masterpiece that combines festive charm with irresistible taste. This traditional holiday treat is more than just a house; it's an edible work of art, a centerpiece that will wow your family and friends.
Our comprehensive guide provides not only the classic Gingerbread House recipe but also a variety of enchanting variations to suit every taste and skill level. From the classic gingerbread dough to the intricate royal icing decorations, we'll guide you through each step with detailed instructions and helpful tips.
Experience the joy of creating a magical edible village with our Gingerbread Village recipe. With its charming houses, snow-covered roofs, and candy-laden pathways, this edible wonderland is sure to bring a smile to everyone's face.
Indulge in the irresistible flavors of our Gingerbread Cookies, perfect for cookie exchanges, holiday parties, or simply enjoying as a sweet treat. These crispy, chewy cookies are adorned with colorful sprinkles and a touch of cinnamon for a delightful burst of flavor.
If you're looking for a fun and interactive activity, our Gingerbread House Decorating Kit is the perfect choice. This all-inclusive kit provides everything you need to create a stunning gingerbread house, from pre-baked gingerbread pieces to an assortment of candies and decorations.
For those who prefer a gluten-free option, our Gluten-Free Gingerbread House recipe is a delightful alternative. This recipe uses a combination of almond flour, coconut flour, and tapioca flour to create a delicious and festive gingerbread house that everyone can enjoy.
Step into the world of gingerbread artistry with Oma's Gingerbread House recipe and its enchanting variations. Let the sweet aroma of gingerbread fill your kitchen as you create memories and indulge in the magic of the holiday season.
OMA'S GINGERBREAD HOUSE
My Mom used to come to the school and make gingerbread outhouses with the kids in our class. She did this for all three of us kids. (She would use this recipe but would change the measurements a fair bit) It was awesome. This is the recipe that she has used for YEARS. I am not sure where she got the recipe from originally though.
Provided by Saturn
Categories Dessert
Time 25m
Yield 1 house and a base
Number Of Ingredients 12
Steps:
- Mix ingredients in order given.
- Flour liberally! It will start out a bit sticky. Just keep adding flour to your board and your rolling pin. Turn it often.
- Roll to a maximum thickness 1/4" (1 cm).
- Bake at 350°F until brown and slightly crisp. It is hard to give a time for how long to bake. It depends on how many pieces you have on your sheet, how thick they are, etc. I found that they all needed a minimum of 8 minutes. And then I just kept checking every 3 minutes after that.
- Dust the flour off of the pieces after they have cooled. A pstry brush works well for this.
- Glue: Melt a fair amount of sugar in a large heavy pan over low heat. Mom used a cast iron pan. We started with about 2 cups of sugar and ended up adding about another cup. Keep stirring and waiting. You want the sugar to get to the point where it is almost a clear brown. Be careful though, the "glue" burns BADLY if dripped on skin.
- Mom would simply "dip" the edge of the piece that she wanted to glue into the sugar and then press it with the other piece. When it cools, it is VERY hard and holds very well. It does cool quickly though, so work fast.
- For Icing: Beat egg whites until stiff. Slowly add in all of the icing sugar.
- To make cookies: Bake until lightly browned for soft cookies. Crisp cookies will keep better though.
- There is enough dough to make a house and a free form base to put your house on. Or you can simply make a bunch of cookies with the "leftovers".
- Mom has some hand drawn pictures of how to cut out the house. Here are her measurements and directions.
- Cut 2 side walls: 7" x 4".
- Cut 2 roof panels: 9 1/2" x 8".
- Cut 4 chimney pieces: 2 1/4" x 1 1/4" (in two of them, cut a 1" V into the bottom so that it will "straddle" the peak of the roof).
- Cut 2 end walls: 6" x 9" (4" up the sides, cut diagonally to the top center to make a point). In one end, cut out door and two windows. Bake the door along side.
- For the windows: Place foil underneath and fill with crushed lollipop. Bake as usual.
- Base: Simply roll out the leftover dough to make a free form base. Make sure that it is wide enough for the house.
- NOTE ABOUT CLEAN-UP: Don't fret! Your pan that you melted the sugar in is certainly not ruined! All you need to do is add some hot water, let sit for a little while (5-10 minutes) and then rinse it out. If for some reason, that isn't quite working, simply heat the pan full of water over low heat for a short while (again, about 10 minutes).
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
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.)
Tips:
- Plan Ahead: Before you start baking, make sure you have all the ingredients and tools you need. It's also a good idea to read through the recipe a few times to familiarize yourself with the steps.
- Use Fresh Ingredients: Fresh ingredients will give your gingerbread house the best flavor and texture. If possible, use organic ingredients to avoid any unwanted additives or preservatives.
- Measure Accurately: Accurate measuring is essential for baking. Use a kitchen scale to weigh your ingredients for the most precise results.
- Be Patient: Gingerbread houses take time to make. Don't rush the process or you'll end up with a messy, crumbly house. Take your time and enjoy the process.
- Use a Sturdy Base: A sturdy base is essential for supporting your gingerbread house. Use a piece of cardboard or plywood that is at least 1/4 inch thick. Cover the base with aluminum foil to prevent the gingerbread from sticking.
- Chill the Dough: Chilling the dough before you roll it out will make it less sticky and easier to work with. Chill the dough for at least 30 minutes before you start building your house.
- Use a Sharp Knife: A sharp knife will help you cut clean, precise pieces of gingerbread. Use a serrated knife to cut through the gingerbread without tearing it.
Conclusion:
With a little planning and effort, you can create a beautiful and delicious gingerbread house that will be the centerpiece of your holiday display. Follow these tips to ensure your gingerbread house is a success:- Plan ahead and gather all the necessary ingredients and tools.
- Use fresh, organic ingredients for the best flavor and texture.
- Measure accurately and follow the recipe carefully.
- Be patient and take your time building the house.
- Use a sturdy base to support the house.
- Chill the dough before rolling it out.
- Use a sharp knife to cut clean, precise pieces of gingerbread.
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