Making Gingerbread Houses

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Friday's Grand Connection Fun
by Mary May Larmoyeux

Even though the fall wreath is on the front door, it's time to be thinking about making gingerbread houses. With seven grandchildren, it takes me a while to make all of the houses that our growing family will soon decorate. 

For more than two decades, our family has had a wonderful time making gingerbread houses before Christmas! Has your family made gingerbread houses during the holidays?

I use the following recipe, adapted from one printed years ago in the Arkansas Democrat-Gazette.  (See pictures of actual preparation.)

Gingerbread House Template

Basic Corn Syrup Gingerbread Dough

9 cups unsifted flour
1 tablespoon grated lemon rind (optional)
One and one-half tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon salt
2 cups light corn syrup
One and one-half cups light brown sugar firmly packed
One and one-fourth cups butter or margarine

Combine flour, lemon rind, cinnamon, ginger, and salt in a large bowl. Stir together corn syrup, brown sugar and butter in a 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted and ingredients are well mixed. Pour liquid mixture into flour mixture and stir until blended.

Form dough into a ball and knead until smooth and pliable. Roll out dough and cut into 1/4" thickness, using a lightly floured rolling pin. Cut out desired shapes for houses and gingerbread men. We cut out a cardboard pattern with three shapes (cut two of each shape):

roof—5 1/4" x 3 1/2"

side—4 1/4" x 3 1/2"

and peaked side 2 3/4" x 3 1/2" with triangle on top. The peak of the triangle is 4 1/2" from the base of the rectangle it sits on. 

You can make the houses as large or small as you like. The above recipe will make two small gingerbread houses and a few gingerbread men (use cookie cutters for them).

Put shapes on cookie sheets that have been sprayed or greased lightly with Crisco (or something similar). Bake at 350 degrees for 12-15 minutes or until shapes are firm and lightly browned. Cool shapes completely on racks before assembling.

Snow Frosting

3 egg whites (if possible, at room temperature)
1 pound box confectioners’ sugar
½ teaspoon cream of tartar

Place the above ingredients in a large bowl and beat at medium or high speed until stiff (approximately 5 minutes). Cover with damp cloth.

Makes about 2 cups.

Use the Snow Frosting to glue houses together, attach decorations and make icicles. After building house, allow frosting to dry at least one hour before decorating. I allow the houses to dry overnight.

The tradition of making gingerbread houses has been great fun for our family and has has created some wonderful memories.

What are some of the things that your family has done to make Christmas memories?

Have a great weekend,
Mary
http://www.marymaywrites.com/
http://grandconnection.blogspot.com
StoryWriting Studio


Photo and article © 2009 by Mary May Larmoyeux. All rights reserved.