"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gingerbread House Recipe Recipe

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This recipe for Gingerbread House Recipe, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Miller
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 3/4 C flour
1 T cinnamon
1 1/2 tsp ginger
1/2 tsp salt
1 1/2 C corn syrup
1 1/4 C packed brown sugar
1 C margarine

Royal Frosting:
1 lb. powdered sugar
3 egg whites at room temperature
1/8 tsp cream of tartar

Directions:
Directions:
Stir together dry ingredients in large bowl.

Combine corn syrup, sugar, and butter in 2 quart sauce pan.
Heat, stirring constantly over medium heat until butter is melted.

Pour syrup mixture into flour mixture.
Use heavy duty mixer or hands to mix well.
Chill dough 1 hour until it is room temperature.

Preheat oven to 350.

Roll out dough on parchment paper to 1/8" thickness.
Cut out shapes as needed for pattern.
Bake 12 - 15 minutes until golden brown.

Royal icing:
Sift sugar.
Put egg whites in mixer bowl.
Add sugar and cream of tartar to egg whites while stirring.
After all sugar is incorporated, beat on high speed until thick and very white (at least 5-7 minutes). It should hold a stiff peak.

Form houses by cementing the gingerbread pieces together with frosting.
Let sit until dry and stable before decorating.

 

 

 

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