CONSTRUCTION GRADE GINGERBREAD DOUGH RECIPE

5 cups all purpose flour
1 tsp. ground cinnamon
1 tbsp. ground ginger
1/2 tsp. salt
3/4 cup granulated sugar
3/4 cup vegetable shortening
1/2 cup molasses
1/2 cup light corn syrup
1-1/2 tbsp. warm water

Preheat oven to 325F degrees. Sift together dry ingredients in a large bowl, set aside. Whip shortening and sugar until light and fluffy. Add light corn syrup and molasses to sugar mixture, slowly, until thoroughly mixed.

Add warm water. You can add dry ingredients to mixer and knead with a dough hook, or transfer wet ingredients to large bowl of dry ingredients and knead for 10 minutes. 

4 tbsp. diet margarine
2 tbsp. molasses
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1-1/2 cups + one tbsp. boiling water
1 cup rye flour
1/8 tsp. baking powder
4 tsp. baking soda

Preheat oven to 400F. In a large mixing bowl add margarine, ginger, cinnamon, salt and molasses. Add boiling water and mix. Sift together flour, baking powder, baking soda, and then add this to wet ingredients. Blend well and pour into 2 greased loaf pans or a cake pan of your choice.   Bake for 30 minutes, or until a toothpick comes out dry.    Approximately 73 calories per serving.

ROYAL FROSTING RECIPE

4 cups sifted confectioners sugar
3 level tbsp. meringue powder
*(found in most craft stores and with cake decorating supplies)
6 tbsp. water
Food coloring for color

Combine meringue powder and water, beat with an electric mixer on medium speed until soft peaks form. Add sugar and continue to beat for 7 minutes. Add food coloring to tint.

Gluten-Free Recipes

To all those gluten intolerant folks out there, we haven't forgotten about you this holiday season! Being gluten intolerant myself, I know how difficult it can be during the holidays to find treats that I can actually eat. This page contains a compilation of various glutenfree recipes to help assist you in your holiday preparations. Also, we will soon be offering a variety of gluten-free sweets for sale on Enchanted Gingerbread's website, so be sure to check back soon for any new additions. Enjoy! -Arielle Neal, your gluten-free representative at Enchanted Gingerbread

Gingerbread House Recipe

1 bag GFP Spice Cake & Gingerbread Mix (#143)
1 large egg
1/4 c. Crisco
3 Tbs. molasses
3/4 tsp. ground ginger

Mix above ingredients to form a stiff dough, using fingers if necessary. Form dough into ball and flatten to 1 inch thick between 2 pieces of plastic wrap. Chill at least 2 hrs. Take half chilled dough and place on large piece of wax paper, sprinkled with rice flour. Lay second piece of waxed paper over the dough. Press down to start spreading out dough. With rolling pin, spread evenly in all directions to about ¼ inch thick. Remove top piece of waxed paper. Using cookie cutters or other shapes (to resemble the walls, front and back of house) cut out all you want from flattened dough. Slide spatula under each shape and transfer to parchment lined baking sheet. Bake 350 for 10-12 minutes. DO NOT OVERBAKE. Allow to cool before removing. Decorate when cold.

Icing Cement

Combine:

2 egg whites
1/8 tsp. cream of tartar
2 tsp. water

Mix until frothy. Add 3 cups confectioners sugar. Beat on high until stiff 5-10 minutes.

Chocolate Gingerbread Cake with Bittersweet Glaze (Adapted From The Hartford Courant)

3 oz. unsweetened chocolate
½ cup light molasses
½ cup vegetable oil
4 Tbs. butter
3 cups Old Fashioned Cake & Cookie Mix (Item 9 140 or 141)
½ cup light brown sugar
½ tsp. baking soda
1 tsp. ground ginger
½ tsp. cinnamon
¼ tsp. nutmeg
2 eggs
1 cup low-fat buttermilk
1 ½ tsp. vanilla

Lightly grease a 9-inch spring form pan. Preheat oven to 350 degrees. In a large glass bowl, combine chocolate, molasses, oil and butter. Microwave 1½ minutes or until chocolate is melted. Stir and reserve. Combine cake mix, brown sugar and spices. Mix together eggs, buttermilk and vanilla. Stir egg mixture into flour mixture. Stir in the chocolate mixture. Beat until batter is smooth. Spoon into spring form and bake 40-45 minutes or until cake tester inserted in center comes out clean. Cool slightly on a wire rack. Remove sides of spring form and frost with glaze below.

Glaze: In large glass bowl, combine 2 oz. semisweet chocolate chips, 3 Tbs. Butter, and 1/2tsp. light corn syrup. Microwave I min. Stir then microwave an additional minute or until chips are melted. Spoon over cake and let drip down the sides.

Serves 12

CORNBREAD STUFFING

1 package THE GLUTEN-FREE PANTRY YANKEE CORNBREAD, MUFFIN, CORNCAKE MIX (#105)
1 ½ cups cooked white or brown nice
1 head garlic
4 Tablespoons olive oil
2-3 carrots, diced
3 stalks celery, diced
2 medium onions, diced
½ green bell pepper, diced
4 links of gluten-free sausage pierced with a fork and simmered in hot water for 10 min.
1 (1 4-oz.) can gluten-free chicken broth
salt and pepper to taste

Preheat oven to 325 degrees. Make cornbread according to instructions on package. Crumble cornbread and combine with rice in a large bowl.

Trim 1/4inch from the top of garlic bulb (just enough to expose tops of cloves). Remove loose dry skin and put cut side down on baking dish. Drizzle with I tablespoon olive oil. Bake for about 50 min.

Heat 3 Tablespoons olive oil and sauté carrots and celery 2 minutes. Add onions and sauté until vegetables are soft. Add green peppers and sauté another 1 minute. Add to rice mixture. Rinse sausage in cold water. Remove skin and crumble sausage. Sauté in pan until light brown. Add to rice-vegetable mixture. Cool garlic and squeeze garlic flesh into mixture.

Heat chicken broth and pour over rice mixture. Stir well until moistened. Check seasoning and add salt and pepper to taste. Pack loosely into 9” x 13” baking pan. Can be refrigerated overnight at this point. Bake at 400 degrees for 30-40 min. (If top is getting too brown, cover lightly with foil.)

Serves 8

Spiced Pumpkin Cake with Crumb Topping

Cake:

I stick unsalted butter, softened
I bag Gluten-Free Pantry Nice 'n' Spicy Cake Mix I cup canned squash or pumpkin 1/2cup milk
2 large eggs, slightly beaten
1/2 cup toasted chopped pecans or walnuts

Preheat oven to 350 degrees. Oil a 9-x- 1 3 -inch pan. Beat softened butter until fluffy. Add cake mix and beat until mixture is crumbly. Combine eggs and milk and beat into cake mixture. Fold in squash and nuts. Spread into prepared pan.

Topping:

1 bag Gluten-Free Pantry Crisp & Crumble Topping
5 Tbs. unsalted butter, melted
½ cup toasted chopped pecans or walnuts

Combine topping ingredients and crumble over batter.

Bake 23-25 minutes.

Serves 12.

Cut-Out Sugar Cookies

1/3 cup softened, unsalted butter
4-oz. low fat cream cheese
2 cups French Bread Pizza Mix (# 40)
1 cup sugar
½ tsp. gluten-free baking powder
½ tsp. grated shredded lemon or orange peel
1 egg
1 tsp. gluten-free vanilla
1 tsp. orange or lemon juice

Beat butter and cream cheese together until fluffy. Combine 1 cup French Bread Mix, sugar, baking powder, and citrus peel. Beat into butter mixture. Add egg, vanilla and orange or lemon juice. Beat in remaining I cup of French Bread Mix. Cover and chill dough for 2 hours or overnight.

Preheat oven to 375 degrees. Divide dough in half. Roll one piece between two sheets of plastic wrap until 1/4inch thick (or thinner). Peel off top layer of plastic wrap and cut into desired shapes with cookie cutters. Peel off bottom layer of plastic wrap and set on cookie sheets lined with parchment paper. Bake 10 minutes or until edges are slightly brown. Do not over bake. Cool completely. Frost or serve as is.