Bread Dough Ornaments Food

DOUGH ORNAMENT RECIPE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour and salt well. Gradually add water, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable.
• Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. With a toothpick make a hole in the top of the ornament for threading string. Bake at 325 degrees F (165 degrees C) until hard, about 1 hour. Decorate with paint and varnish to preserve.

ORNAMENT DOUGH

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface.
• Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool.
• Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.

GINGERBREAD CRAFT DOUGH / ORNAMENTS

Steps:

• Cream together shortening and sugar until light and fluffy; stir in molasses.
• Sift dry ingredients together, then stir into the shortening mixture in 3 parts, alternating with 1/4 cup water each time.
• Dough will be stiff.
• Refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Cut the dough into 3 pieces and knead to warm slightly then roll out each piece about 1/4-inch thick.
• Cut into desired shapes; use a straw to make a hole at the top if you're making an ornament.
• Bake at 350 degrees F for 30 minutes.
• Remove to cooling rack and let dry about 3 days.
• Decorate as desired.

GINGERBREAD HOUSE AND ORNAMENTS

Steps:

• For Honey Dough:
• In a large saucepan, bring the honey to a boil over medium heat. Immediately remove the pan from the heat. Pour the honey into the large bowl of a stand mixer and slowly add the bread flour, using a bread hook. Continue mixing until dough is smooth, about 10 to 15 minutes.
• Allow the dough to cool, then wrap with plastic wrap and set aside at room temperature. This dough needs to set up overnight at least, but can rest up to 2 months.
• For Spice Dough:
• Dissolve the baker's ammonia in the water in a large mixing bowl of a stand mixer. Add the eggs and corn syrup and mix until combined.
• Sift the flour and spices in a separate large mixing bowl and gradually add the flour mixture to the wet mixture using a bread hook on the electric mixer. The dough will become very stiff; do not overmix, simply incorporate the flour.
• Cut the honey dough into 3 portions and add it into the spice dough, 1 portion at a time. You need to make sure that the honey dough and spice dough's are completely combined. To make sure that they are, you must knead the dough by hand in a fold-and-press motion on a lightly floured work surface. This will take a long time, but is totally necessary.
• Preheat oven to 350 degrees F. Divide dough into 4 equal portions. Lightly flour your work surface and work with 1 portion at a time. Using a rolling pin, roll the dough out until it's about 1/4-inch thick. While rolling, flour the work surface and rolling pin, as needed.
• Using your gingerbread house template, cut out desired shapes with a floured butter knife. Transfer the shapes to a greased cookie sheet or sheets, using a large floured spatula, placing them 1-inch apart. Reroll the scraps to make the additional cookies or decorations used for the gingerbread house.
• Lightly brush dough with milk and bake until firm to the touch in the center and the edges begin to darken, 10 to 14 minutes. If the dough begins to bubble at all, pierce it with a toothpick to remove the air, and then carefully smooth out the surface. Remove the house pieces from the oven and allow to completely cool on the cookie sheet.
• For Royal Icing:
• Do not begin to make the icing until the gingerbread house pieces are completely cooled and you are prepared to assemble the house.
• Beat the egg whites until light and fluffy, about 5 to 7 minutes, in a large mixing bowl using an electric mixer on medium speed.
• Gradually add the confectioners' sugar and cream of tartar; beat until combined.
• Add the lemon juice and beat on high until the mixture forms stiff, glossy peaks, at least 5 to 7 minutes.
• When finished, cover the icing with plastic wrap, making sure that the wrap touches the icing completely.
• For Gingerbread House:
• Cut out a large cardboard base that is large enough for your gingerbread house and strong enough to hold the weight. Cover it with aluminum foil or wrapping paper.
• Spoon some of the royal icing into a pastry bag fitted with 1/4 to 3/8-inch diameter tip. Keep the remaining icing covered so it does not dry out.
• Assemble the walls of the house, piping thick lines of the icing onto the sides of the walls that meet. Use cans of food to support the walls when drying. If the edges of the pieces are not straight, you will need to cut them. If they are not smooth, you can run a nutmeg grater over the edge to smooth it out. Allow the icing to dry completely before attaching the roof pieces.
• Once the roof is secured and the icing is dry, you may decorate the house with the remaining icing, cookies and candies as desired.
• Cook's Notes:
• You will need to set aside a few days to make the house. The honey dough needs to rest overnight. Once the gingerbread pieces are baked, we suggest you allow them to cool for at least 4 hours. Once they are cooled completely, you can assemble the house. Allow the icing to totally dry and harden, then decorate the house as desired.
• Baker's ammonia is also known as ammonium carbonate, and can be found at drugstores. It must be finely ground. You may notice an odor of ammonia while baking, but this will quickly dissipate and will not have an odor or taste when completed.
• When preparing the royal icing, you MUST make sure that the bowl and all utensils used are free from any traces of grease. The smallest trace of grease will not allow the icing to firm up.
• When you are deciding on a gingerbread house template, please keep in mind that it cannot be larger than the cookie sheet you are using to bake the pieces.
• When combining the honey dough and spice dough, it is very important that you combine them completely. Otherwise, the house pieces will cook uneven and the flavor will not be consistent. This process will require a lot of "elbow grease" when combining. Because the dough is so thick, you will need to do it by hand.

BREAD DOUGH ORNAMENTS

Steps:

• NOT EDIBLE Package of paint brushes Preheat oven to 275* Ungreased cookie sheet, garlic press, toothpicks, straws, butter knife, cookie cutter shapes, icing bag and tips, and a bowl of water...Lots of patients and an imagination....
• Mix flour and salt together in a bowl, gradually add water to mixture, stir with wooden spoon till ball forms place ball of dough on floured board or pastry sheet, knead for 10 minutes, till dough is not tacky any more....
• Roll dough out to a little less than 1/4 inch...dip cutters into flour before cutting...If doing a sheep like I have here it is free hand, One ball size of super ball for the body and the head is the size of small cotton ball to stick them together dampen your finger and rubber in on one end and attach together by using a bit of pressure, so that they meld....the ears will be from small pieces of dough and dampen fingers and repeat the attachment..The legs are done the same, the wool you will rub a little bit of water on the top of the lamb and use the garlic press to squeeze the dough through and cut off with a knife as you go...use the straws and toothpicks to make indentations in the dough for a nose and such....
• Before baking use toothpicks to make hole in the top for ribbon hangers or use hot glue to attach wire hangers after baking... For colored dough add a little food coloring to some of the dough or just use acrylic paint after you have baked them and let them cool...Don't use too much water because the dough will not adhere to the other and will become useless...
• Decorate as you wish...Bake for 1 hour and 20 minutes at 275*
• You can use acrylic paints and varnish for the sheen...Use your imagination

CINNAMON ORNAMENTS DOUGH

Steps:

• For decorating: Tulip puffy fabric paint in matte white, white acrylic paint, white glue, beads or glitter, cookie cutters.
• Pour cinnamon in a bowl and gradually add applesauce and stir until mixture forms a stiff dough.
• Using extra cinnamon as "flour" roll out the dough to 1/8 to 1/4 inch thick.
• Cut out shapes with cookie cutters.
• Using a straw or skewer punch a hole at the top of the ornament.
• Bake at 200°F on a parchment lined baking pan.
• Until ornaments are very dry and very hard.
• Allow to cool to room temperature.
• The Tulip paint looks exactly like Royal icing so you can make inedible"cookies" to decorate your tree with (like those big Martha Stewart ones).
• They last a very long time and do not attract insects.
• If you use a cookie cutter that will imprint a design on your "cookies" you can use a dry paint brush with white acrylic paint to give your "cookies" a powdered sugar look.
• Or you can decorate your ornaments with beads and glitter to add sparkle to your holiday.
• Bottom line: they are easy and inexpensive to make, plus they smell GREAT!