Eggless Gingerbread Food

VEGAN / EGGLESS ROYAL ICING

Vegan / Eggless Royal Icing image

I found this on the Wilton forums when searching the web for an eggless royal icing substitute. I made a batch this morning and used it to assemble a gingerbread house. The pieces stuck together easily, the icing isn't running, and the roof isn't slipping at all. I'm very pleased! (Note: I'm posting the recipe as I found it, but I had to add an extra tsp of liquid - I used water, total of 3 tsp - as it was very pellet-like at first.)

Provided by L00k7025

Categories Dessert

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

1 cup confectioners' sugar
2 teaspoons non-dairy milk substitute (like rice milk, or water)
2 teaspoons light corn syrup
1/4 teaspoon almond extract (or clear vanilla)
favorite paste food coloring or powder food coloring

Steps:

1. In a small bowl, stir together confectioners' sugar and first liquid (water or rice milk) until smooth.
2. Add corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Divide into bowls, and add food colorings to each to desired intensity. Remember, colors will lighten slightly when dry. Dip, pour or paint with a brush onto the cookies. Set aside to dry.
4. Cover icing with damp cloth when not using to prevent crusting.

Nutrition Facts : Calories 1022.6, Fat 0.1, Sodium 23.2, Carbohydrate 262.2, Sugar 242.8

EGGLESS GINGERBREAD

Eggless Gingerbread image

From the 12th edition (1962) Five Roses Flour/Lake of the Woods Milling Co.. cookbook. The recipes were originally sent in by Canadian housewives and in '62 the recipes in the cookbook were already 60 years old.

Provided by SoupCookie

Categories Dessert

Time 1h10m

Yield 2 pans, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 cup boiling water
1 cup raisins

Steps:

Line 2 (8x12) cookie sheets with parchment paper and grease well. Preheat oven to 325°F.
In a large bowl SIFT together flour, baking powder, soda, salt and spices. Add raisins; set to side.
Cream butter, add sugar and mix well; add molasses then boiling water.
Combine dry and liquid ingredients and beat well. Pour into prepared pans and bake 40-50 min's. (prep time is estimate).
*My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert. Have fun with it!

EGG-FREE GINGERBREAD COOKIES

Egg-Free Gingerbread Cookies image

These cookies were given to me by my best friend, whose son loves to make them as much as he loves to eat them.

Provided by PREGOCOOK

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 8h55m

Yield 48

Number Of Ingredients 13

Ingredients

1 stick butter, softened
¾ cup white sugar
⅓ cup water
1 tablespoon dark corn syrup
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
2 ½ cups all-purpose flour
¾ teaspoon baking soda
1 (16 ounce) package powdered sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or as needed

Steps:

Combine butter and sugar in a bowl.
Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 17.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 34.8 mg, Sugar 12.4 g

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