Recipes For 2005

Gingerbread Bowls

2 sticks unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup granulated white sugar
1/3 cup molasses
3/4 cup dark corn syrup
2 tsps vanilla
3 large eggs
8 to 8-1/2 cups flour (dough should not be dry)
1 tbsp. baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 tsp allspice

Note: You could also add 1 tsp orange extract if you wish

Cream the butter and sugars until fluffy, about 1 minutes. Add the molasses, corn syrup, vanilla and eggs, one at a time, beating until the mixture is well combined.

In another bowl, combine all of the dry ingredients. Add the flour mixture to the butter mixture. You may need to either finish the dough by kneading by hand or divide into two portions and combine each half well in the mixer. Wrap in plastic and chill for about an hour.

Cover the outisde of a 1-1/2 qt. ovenproof bowl with aluminum foil, making sure the foil is tucked into the inside of the bowl. Spray the foil with cooking spray and set aside.

On a flour surface, roll 1/2 of the dough into a circle, approximately 1/4" thick. Immediately lift and and press onto the bowl, molding it firmly to the shape of the bowl. Trim the edge away. Then using a small cookie cutter, make decorative cuts into the rim of the bowl, not too near the edge. Chill the bowl for at least one hour, or freeze for 1/2 hour.

Bake in a preheated 350 degree oven for about 20-30 minutes, or until set. Allow the bowl to cool completely on the bowl. When completely cooled, turn over and remove the bowl first and then the aluminum foil.

Note: You could mix up some royal icing and decorate the outside of the bowl as well.