Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

teaspoon salt

teaspoon ground allspice

teaspoon ground cinnamon

teaspoon ground cloves

Gingerbread Frosting -- (recipe follows)

Assorted candies and nuts

GINGERBREAD FROSTING

cups powdered sugar

cup shortening

tablespoons light corn syrup

teaspoons milk (5 to 6 teaspoons)

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches, and jelly roll

pan, 15 1/2 × 10 1/2 × 1 inch. Beat brown sugar, shortening and molasses

in large bowl with electric mixer on medium speed, or mix with spoon. Stir

in water. Stir in remaining ingredients except Frosting and assorted

candies.

Press one third of dough into square pan. Press remaining dough into jelly

roll pan. Bake 1 pan at a time about 15 minutes or until no indentation

remains when touched in center. Cool 5 minutes. Invert onto large cutting

surface. Immediately cut jelly roll into fourths and then into buildings

as shown below. Cut square into braces as shown. Cool completely.

Cover piece of cardboard, about 28 × 10 inches, with aluminum foil.

Decorate front of buildings as desired with Frosting and assorted candies

and nuts. Use frosting to attach supports to backs of buildings, buildings

to cardboard and sidewalk to cardboard. Complete by decorating as desired.

GINGERBREAD FROSTING:

Mix all ingredients until smooth and spreadable.

___________________

Cut jelly roll into fourths then into buildings.

Cut square into braces.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Description:

Gingerbread is a type of cake or shaped cookie flavored with molasses

and ginger. It was one of the favorites of early Americans when

molasses was often the only sweetener available."

Yield:

1 4-building village"

- - - - - - - - - - - - - - - - - -

Per serving: 4793 Calories (kcal); 125g Total Fat; (23% calories from fat); 46g

Protein; 885g Carbohydrate; 1mg Cholesterol; 2539mg Sodium

Food Exchanges: 22 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 36

/2 Other Carbohydrates

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Betty Crocker - Cookie Book Recipes