Sugarplum Sleigh
- 2 recipes Chocolate Gingerbread Dough (per Master Recipe below)
- Prepared vanilla frosting or royal icing
- 16 ounces Jelly Belly jelly beans in cinnamon, green apple, and coconut flavors
- 16 to 32 ounces Jelly Belly jelly beans, White Dutch Mints, or other white candy beans
- 8 to 10 (2-inch) cello or organza bags
- 16 to 20 ounces holiday candy to fill bags
Prepare Gingerbread Dough according to Master Recipe below, reducing water to 2 tablespoons plus 1 teaspoon. Shape into 3 disks, cover, and chill. Preheat oven to 350°F.
Grease 2 baking sheets. Roll each disk into sheet large enought to accommodate template.
(click on image to view full size template)
  
Using templates, cut out the base, front & back and sides. Cut two sides by using the template once, then flip template over to make a second sleigh side in a mirror image.
Transfer to baking sheets with spatula. Bake 12 to 15 minutes or until set. Let stand 10 minutes. Remove to wire rack to cool completely.
Decorate with jelly beans, candies and prepared frosting. When frosttng is set, turn sleigh sides upright and attach bottom and back using prepared frosting. Allow frosting to set. Set sleigh on platter, then sprinkle white candies around seigh. Fill with bags of holiday candies.
Gingerbread Dough (Master Recipe)
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup Grandma's Original Molasses
- 1/4 cup packed brown sugar
- 2 tablespoons shortening
- 3 tablespoons cold water
Stir flour, pie spice, baking soda and salt together in small bowl.
Stir molasses, sugar and shortening together in large bowl. Stir in water (mixture may curdle). Stir in flour mixture.
Form into disk shape, wrap in plastic and refrigerate at least 1 hour.
Makes one small gingerbread house or one 10-inch sleigh
For Chocolate Gingerbread Dough: Add 1/4 cup baking cocoa to flour mixture.
 Molasses Gingerbread
- 8 Tbsp. (1 stick) butter or shortening
- 1/2 cup sugar
- 1 cup Grandma's Molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ginger
- 2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 cup boiling water
- 1 tsp. grated orange zest (optional)
- 1/2 cup chopped nuts (optional)
Heat oven to 350ºF. Beat butter with sugar and molasses. Mix in egg. Sift dry ingredients and add to wet mixture, alternately with water, until just combined. Bake in greased 9-inch square pan 40 minutes. Cool.
 Grandma's Barbecue Chicken or Ribs
- 1/2 cup Grandma's Molasses
- 1 cup ketchup
- 1/4 cup vinegar
- 1/4 cup Dijon mustard
- 2 Tbsp. Worcestershire sauce
- 1 clove garlic, minced
- 1/4 tsp. ground pepper
- 1/4 tsp. hot pepper sauce
- 3 lbs. chicken or ribs
- 1/4 cup crushed pineapple (optional)
Set barbecue grill on medium heat. Combine all sauce ingredients. Place meat on grill; brush with sauce. Cook 25 minutes or until done, brushing frequently with sauce. Serves 4-6.
 Rosemary Chicken
- 8 chicken breast halves -- skinned and boned
- 5 ounces each salt and fresh ground pepper
- 6 tablespoon Grandma's Molasses
- 6 tablespoon vegetable oil
- 1/4 cup dark rum
- 4 teaspoons dry mustard
- fresh rosemary springs
Light a medium-hot fire in a BBQ grill. Pound the chicken breasts slightly to flatten evenly. Season with salt and pepper. In a shallow dish, blend together the molasses, oil, rum and mustard, whisking until t he mustard is dissolved. Add the chicken breasts and turn to coat with the molasses mixture.
Grill the chicken a total of 8 minutes, turning and brushing with the molasses mixture several times, until the chicken is nicely browned on the outside and white but still moist in the center. (Stop basting at least 1 minute before removing the food, so that the marinade is fully cooked.)
Garnish with rosemary sprigs.
|
