Edible Holiday Decor
Decorations so pretty you could just eat them? Now you can! Chef Robert Bennett, of Classic Cake in Cherry Hill and Washington Township, shares some decorative--and edible--holiday recipes with the Talk Philly crew.
CINNAMON CHRISTMAS ORNAMENTS
3/4 applesauce
1 egg white
1 (4.12 oz.) bottle ground cinnamon
Mix applesauce, egg white and cinnamon together to form a stiff dough. Roll out to 1/4 inch thickness.
Cut dough with cookie cutters. Make a hole for ribbon. Carefully place on rack to dry. Let air dry several days, turning occasionally. If you prefer, they may be baked at 150 degrees for 5-6 hours.
GINGERBREAD HOUSE DOUGH
2 ¾ c. sugar
1 ¼ c. brown sugar
1 ¼ c. vegetable shortening
5 eggs
2 ¼ c. molasses
2 tsp. salt
7c. cake flour
4 tsp. ground ginger
4 tsp. ground cinnamon
1 tsp. ground cloves
Mix all together.
8 c. All-purpose flour
Knead in until a firm dough is achieved.
Chill for 2 hours or overnight.
Roll out sheets. Cut shapes from a template.
Bake at 325 degrees for approx. 45 min. or until golden.
Remove, cool and assemble.
(If making only gingerbread men, add 1 Tbsp. Baking soda to the cake flour.)
For more information on Chef Bennett's creations, click here.
