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(Premier Login Gingerbread) Forum Owner Posted Nov 20, 2008 8:24 AM
This part of the recipe below is the part that needs heat. Basically to melt the margarine and soften the honey, so you can work with it (otherwise, honey is too stiff and mixing the dough becomes impossible).
Combine Margarine, Honey and Sugar (in that order) in the 13 Qt. mixing bowl. Place over medium heat - do not leave unattended. Stir with large spoon while heating until Margarine and honey are melted and sugar can easily be stirred into them. (Sugar does not need to dissolve, just blend). Remove from heat.
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You don't need heat other than melting margarine and honey.
The reason that a mixer is NOT recommended is that the dough is VERY stiff. It takes me on my hands and knees, on the floor, to mix the dough. It is VERY stiff and could "kill" a mixer easily.
The size of the bowl is mainly important due to needing room to manually mix the dough with your hands.