GingerBread House?

Question

Help Looking for a gingerbread house recipe

Answer 1

Gingerbread House

5 1/2 cups flour
1 tablespoon ginger
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups dark molasses
2 eggs, lightly beaten
Frosting, either store-bought or homemade
Brightly colored candies such as gumdrops, licorice, peppermint sticks, etc.

Preheat oven to 350 degrees.

Mix 5 cups of flour, the ginger and baking soda in a large bowl. Set aside.

Cream shortening and sugar in large bowl with mixer. Add molasses and lightly beaten eggs. Blend well. Gradually add dry ingredients. Knead in remaining flour, if necessary. Chill dough 1 hour for best rolling results.

Lightly grease cookie sheets. Roll out dough to 1/8-inch thick directly onto cookie sheets. Cut patterns, removing excess dough. Chill 10 minutes before baking. Bake for 5 to 8 minutes.

Let cookies cool.

Next, to assemble house, you will want to make a simple cardboard house to use as your base to help hold the house together. Begin applying cookies to the cardboard using your frosting as glue. Once cookies cover the entire house you can decorate with colorful candies such as gumdrops, peppermint sticks and licorice.

Answer 2

What you will need:
Build Your Own Gingerbread House
• Super Easy Gingerbread House
• Gingerbread House Recipe
• Frosting Mortar
• Gingerbread House Patterns
• Assembling Your Gingerbread House
• Decorating Ideas
• Helpful Hints
• 1/2 cup (1 stick) butter, at room temperature
• 1/2 cup dark brown sugar
• 1/4 cup light molasses or dark corn syrup
• 1 tablespoon cinnamon
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cloves
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 tablespoons water

What you will do:
In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

Preheat oven to 375 degrees F.

Cut paper patterns for the gingerbread house:

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. Begin assembly once gingerbread pieces are completely cool.

Answer 3

This recipe worked really well for me last year. It works good because your DO NOT have to chill it before you use it. Depending on the size house you want to make you may have to make multiple batches.

GINGERBREAD:

Melt:
1 cup vegetable shortening
1 cup sugar
1 cup dark molasses or corn syrup (molasses=dark dough, corn syrup=light dough, half&half=medium dough)

Remove from heat at stir in:
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspon cinnamon

Then stir in 4-4 1/2 cups of flour, 1 cup at a time. (electric mixer is helpful for the last cup because the dough gets thick)
Cut dough into the correct shapes and size you want for you house then bake at 375 for 6-12 minutes.

Note: if dough isn't working weel, heat it in the microwave for about 10 seconds and knead it again.


ICING: (egg white icing) (makes 2 cups)

3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz. box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick. A good test is when a knife blade throught the icing leaves a clean cut. Store in a tighting sealed container if you're not using it right away.

Answer 4

Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).

Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.

Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.
Royal Icing:

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.