| Gingerbread houses family tradition for many |
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By: ANN WELLS, Post Staff
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Posted: Sunday, December 13, 2009 4:09 am
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For some, making gingerbread houses is a family tradition.
For me this adventure began just three years ago this month with my niece's birthday. My sister-in-law wanted to make gingerbread houses with 3-year-olds. I thought this a little crazy since most adults have trouble constructing a gingerbread house.
Even the kits you buy seem to be more of a pain than you would think. So I set out in search of the perfect recipe to create these wonderful gingerbread houses. In my search I found wonderful pictures and examples of what you could make out of gingerbread, and most importantly I found this could be very simple and easy for the kids with just a little preplanning on my part.
First, I decided to fully construct the gingerbread houses and have them dried and ready to decorate. Adding all the candy and edible art is the best part anyway.
I found the perfect recipe online that is considered construction grade gingerbread, and the icing is like cement, hardening up quickly and keeping the shape intact even through the heavy hands of a child.
I also found my pattern online. There are many free patterns for you to use. Decide how big or small you want your house, and you can enlarge or decrease the size of the pattern you like using a copier.
Gather all your ingredients and make the gingerbread.
Roll out and cut your patterns.
Transfer to a parchment-lined cookie sheet and bake.
Let cool for 24 hours (this allows all the moisture to be released and the gingerbread walls will be more sturdy)
Make your icing and begin putting the gingerbread houses together.
I found it easiest to start with the front wall, then adding a sidewall, then the back wall and then the last side. The icing you use should be thick enough that you shouldn't need any supports in putting the house together.
Then place the roof on and set aside to dry. I usually let it dry at least eight hours before trying to decorate so that it is good and dry.
On the days the gingerbread was drying I took the opportunity to do more research on the perfect candy to use.
Be creative and have fun. I ended up getting about 20 different kinds of candies, cereals and pretzels. Basically anything edible can be put on a gingerbread house. Be sure to allow for extra candy, especially when working with kids as they will eat more than they put on the house itself.
I also put together icing bags for each child to use during the decorating process. Just use the same icing for constructing the house and their candy should stay on just fine.
Remember to have fun and this could become one of your family holiday traditions.
Enchanted Gingerbread
CONSTRUCTION GRADE GINGERBREAD DOUGH RECIPE
5 cups all purpose flour
1 tsp. ground cinnamon
1 tbsp. ground ginger
1/2 tsp. salt
3/4-cup granulated sugar
3/4-cup vegetable shortening
1/2-cup molasses
1/2-cup light corn syrup
1-1/2 tbsp. warm water
Preheat oven to 325F degrees. Sift together dry ingredients in a large bowl, set aside. Whip shortening and sugar until light and fluffy. Add light corn syrup and molasses to sugar mixture, slowly, until thoroughly mixed.
Add warm water. You can add dry ingredients to mixer and knead with a dough hook, or transfer wet ingredients to large bowl of dry ingredients and knead for 10 minutes.
Put dough in a large plastic bag for one hour to rest. Although it is best when used same day, the dough will keep for a week at room temperature or a month in the refrigerator.
Roll dough evenly onto a piece of parchment paper (big enough to fit onto a cookie sheet) 1/8- to 1/4-inch thickness. Use your pattern to make cottage shapes and peel up unused dough. Place parchment paper on cookie sheet being careful not to disturb cut pieces and bake 15-20 minutes until edges are golden brown. Remove from oven and let cool on a flat surface. Once baked, the cottage will last for years if stored in a plastic bag. Depending on the size of your cottage it will makes about 2-3 cottages.
ROYAL FROSTING RECIPE
4 cups sifted confectioners sugar
3 level tbsp. meringue powder
* (found in most craft stores and with cake decorating supplies)
6 tbsp. water
Food coloring for color
Combine meringue powder and water, beat with an electric mixer on medium speed until soft peaks form. Add sugar and continue to beat for seven minutes. (Make sure not to skimp on the time.) Add food coloring to tint.
Keep covered when not using, since royal frosting will begin to harden when exposed to air.
Decorate the gingerbread pieces while laying flat. Gravity will work to your advantage, and you'll have more control. Assemble the house with heavy frosting by adding more powdered sugar. Use various size tips to create the degree of detail you are looking for.
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