Ingredients
2/3 cup firmly packed brown sugar
1/2 cup softened butter
1/4 cup molasses
1 egg yolk
1 3/4 cup flour
3 tbsp cocoa
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 frosting:
1 1/4 cup powdered sugar
1/4 tsp cream of tartar
1 egg white
14 (3) candy canes
1 candy for decorations
1 candy to fill sleighs
Directions
In large bowl, beat brown sugar & butter until light & fluffy. Add
molasses & egg yolk; blend well. Lightly spoon flour into measuring
cup; level off. Add flour, cocoa, baking soda, salt & cinnamon; mix
well. Cover with plastic wrap; refrigerate 2 hours for easier
handling. Lightly grease cookie sheets. Heat oven to 350. On floured
surface, roll out 1/2 of dough to 3/16" thickness. Keep remaining
dough refrigerated. Using sleigh side pattern, cut 7 sleigh sides;
reserve trimmings. With large floured spatula, transfer pieces to
greased cookie sheets, placing 1" apart. Turn pattern over; cut 7
additional sleigh sides. Place each 1" apart on greased cookie sheet.
Bake at 350 for 6-9 minutes or until set. Remove from cookie sheets.
Cool. Meanwhile, roll reserved trimmings to 3/16" thickness. Using
square sleigh pattern, cut 14 squares. Bake & cool as directed for
sleigh sides. In small bowl, beat powdered sugar, cream of tartar &
egg white at low speed until blended. Beat at high speed until stiff.
Spoon frosting into pastry bag with med writing tip. Keep any
remaining frosting covered with damp paper towel or plastic wrap. To
assemble sleighs, place one sleigh side, back side up, on flat
surface. Pipe frosting along one edge of each of 2 squares. Attach
squares to sleigh, in a wide "v" shape. Pipe frosting along top edges
of squares. Attach second sleigh side, front side up, on squares,
making sure both sides are even. Hold in place a few seconds until
frosting is set. Repeat with remaining sleigh sides & squares to make
7 sleighs. Wrap pastry bag to keep from drying out. Let sleighs stand
1 hour or until frosting is completely dry. To decorate, using
frosting in pastry bag, attach a candy cane along outside bottom edge
on each side of each sleigh to resemble runners. Using small writing
tip, write name on each side of sleigh. Decorate with the frosting &
candies, as desired. To serve, fill sleighs with candies. Submitted
By THESERVS@GATE.NET (THOMAS E. HAUG) On THU, 09 NOV 1995 172248
~0500
Servings: 1 servings
Chocolate Gingerbread Sleighs Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cake; Chocolate; Dessert
The History of Recipes
Historians have tracked the existence of recipes back into distant history, in truth as far into history as pharonic Egypt, and maybe further still. Having said that, generally, these early recipes were just primitive pictorial instructions for preparing meals.
Progressing into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the ancient Romans made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and parsley. Over the next few centuries, the wealthy families of Europe tried to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe publications are starting to become popular mostly as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this Chocolate Gingerbread Sleighs recipe.
