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Name: Gingerbread Sleigh Pt 2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Assembling the Sleigh

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INGREDIENTS

Assembling the Sleigh

Servings

INSTRUCTIONS

Place the base of the sleigh on a waxed paper covered work surface. Position the sides, back, and kick board, holding them in place with inverted glass measuring cups and inverted custard cups or canned goods. NOTE that the sides, back and kick board angle out from the base.) When pieces are correctly positioned use Royal frosting in a decorating bag fitted with a #16 or #17 star tip to cement the pieces in place. When frosting is partially dry, add additional rows of frosting inside the slight to reinforce the seams. Cement the seat in place with frosting. Let sleigh dry at least 2 hours. While the sleigh is drying, assemble the runners. With a sawing motion, cut the curved end of each 8-3/4 inch long cane at center of curve. (Candy canes and sticks cut more easily while still wrapped.) Place a large red gumdrop on the cut end of each. Set canes aside. Cut four of the 3-1/2 inch long candy sticks in half on angles. Position four of the pieces in a shallow W-shape against each remaining 3-1/2 inch stick with cut ends against the stick. Cement with dollops of frosting. Cement two green square hard candies where the short pieces join each 3-1/2 inch stick. ================== 3-1/2 inch stick, whole /\ /\ 3-1/2 inch sticks cut in half Gum Drop = / \ / \ \================== 8-3/4 inch cane with end shortened *The little square candies are both inside and out at the top of the inverted v of the runner supports. From: Pat Stockett Date: 12-14-96 Cooking Posted to MM-Recipes Digest by Helen.Peagram@salata.com (Helen Peagram) on 98

NOTES

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Gingerbread Sleigh Pt 2

Assembling the Sleigh

Place the base of the sleigh on a waxed paper covered work surface.  Position the sides, back, and kick board, holding them in place with  inverted glass measuring cups and inverted custard cups or canned goods.  NOTE that the sides, back and kick board angle out from the base.) When  pieces are correctly positioned use Royal frosting in a decorating bag  fitted with a #16 or #17 star tip to cement the pieces in place. When  frosting is partially dry, add additional rows of frosting inside the  slight to reinforce the seams.  Cement the seat in place with frosting. Let  sleigh dry at least 2 hours.    While the sleigh is drying, assemble the runners.  With a sawing motion,  cut the curved end of each 8-3/4 inch long cane at center of curve. (Candy  canes and sticks cut more easily while still wrapped.) Place a large red  gumdrop on the cut end of each.  Set canes aside.    Cut four of the 3-1/2 inch long candy sticks in half on angles. Position  four of the pieces in a shallow W-shape against each remaining 3-1/2 inch  stick with cut ends against the stick.  Cement with dollops of frosting.  Cement two green square hard candies where the short pieces join each 3-1/2  inch stick.    ================== 3-1/2 inch stick, whole /\ /\ 3-1/2 inch sticks cut in  half Gum Drop = / \ / \ \================== 8-3/4 inch cane with end  shortened    *The little square candies are both inside and out at the top of the  inverted v of the runner supports.    From: Pat Stockett                    Date: 12-14-96 Cooking    Posted to MM-Recipes Digest  by Helen.Peagram@salata.com (Helen Peagram) on  98

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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