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Gingerbread Chapel Recipe
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
Calories 1567 Calories from Fat 438
% Daily Value*
Total Fat 50 g76.7%
Saturated Fat 30 g150.1%
Trans Fat 0 g
Cholesterol 213.5 mg
Sodium 289.6 mg12.1%
Total Carbohydrates 262 g87.2%
Dietary Fiber 7.6 g30.3%
Sugars 97.5 g
Protein 21 g42.9%
Vitamin A 30.6% Vitamin C 1.4%
Calcium 26.9% Iron 75.3%
*Based on a 2000 Calorie diet
Preheat oven to 350° F.
Prepare gingerbread base: Lightly spray Gingerbread Mold with non-stick vegetable spray; blot up excess oil with paper towel.
Stir flour with cinnamon, ginger, cloves and salt; set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer at high speed until light and fluffy.
Add molasses and egg yolk and beat until smooth.
With mixer on low speed, gradually add flour mixture and beat until dough is well blended.
(Dough will be stiff and slightly dry.) Shape dough into a large ball, then divide in half.
Wrap one half of dough in plastic wrap; set aside.
Press remaining dough firmly into greased mold.
Level and smooth the dough with Serrated Bread Knife.
Bake 20 minutes or until lightly browned.
Place Non-Stick Cooling Rack over mold, then invert mold and cooling rack together to unmold gingerbread pieces directly onto rack.
Cool mold completely before baking remaining dough.
Lightly spray mold again with non-stick vegetable spray before refilling.