|
Gingerbread House
Author/Submitted by: Cooking live Show #9025
Servings: 1
Categories:
Cookies
/
Desserts
Ingredients: 1
recipe
for gingerbread dough
paper for patterns,
cardboard, making
-- tape, aluminum foil
meringue powder (purchased) 1
pound
powdered sugar
candy sticks,
hard candy, colored
-- sugar, dried fruit,
-- nuts
cotton batting and artificial trees
Directions:
Prepare and refrigerate gingerbread dough through step 2.
Make patterns: From paper, draw and cut out a 7 1/2 by 5-inch
rectangle; fold it in half lengthwise to make a 7 1/2 by 2 1/2-inch
rectangle. Label one short edge "top" and other short edge "bottom".
Along 7 1/2-inch cut edge, measure and mark a point 4 inches up from
bottom. From that mark, draw and cut a diagonal line to top folded
corner. Open pattern; label it "ends." Draw and cut out a 6 by 4-inch
rectangle; label "sides." Draw and cut out a 6 by 5-inch rectangle;
label "base." Draw and cut out a 6 3/4 by 4 1/2-inch rectangle; label
"roof."
Make frame: From cardboard, cut out 2 ends, 2 sides, and 2 roof
pieces, and 1 base. Working from left to right, tape together an end,
a side, an end, a side; stand up to make a box. Tape securely onto
base.
Preheat oven to 350 degrees. On a foil covered cookie sheet, roll out
half of dough to make a 13 by 10-inch rectangle. Trace around patterns
to cut out 2 side pieces and 2 roof pieces. Repeat with remaining
dough to make 2 ends. From scraps, cut out doors and windows. Using
knife, score gingerbread pieces to resemble wood shingles, bricks, or
stone. Place doors and windows on gingerbread pieces; score to
resemble doors and windows.
Place gingerbread in oven still side by side on foil covered sheets.
Bake 12 to 15 minutes, or until firm and golden brown. While still
warm, measure against patterns and trim off excess caused by expansion
during baking. Cool gingerbread on flat surface.
Prepare royal frosting from meringue powder and powdered sugar using
recipe on meringue powder container. Spread some royal frosting on
cardboard frames. Press gingerbread end and side pieces onto frames.
Tie a piece of yarn, string, or ribbon around house to hold
gingerbread in place until secure. Pipe some frosting along top edges
of sides to attach roof. Press roof pieces into place; prop with cans
or small boxes. Set aside at least 30 minutes.
When gingerbread is securely fastened, remove yarn. Spoon some
frosting into decorating bag fitted with 1/4-inch wide round or star
tip. Pipe a border at all corners of buildings and under eaves of
house. Frost roof. Decorate with frosting, candy, dried fruit, or
nuts. Set aside several hours or overnight to dry. Display on cotton
batting surrounded by artificial trees.
Notes: Recipe courtesy of Joanne Hayes, 365 Great Brownies and Cookies
|
