Directions: |
Directions:1. First, cut out four rectangles of the same size and two house shaped pieces from cardboard for each house you plan to make. The house shaped pieces are the ends and two rectangles are the sides; two are the roof. Be sure the end pieces are as identical as possible or there will be gaps. You will be able to get between two and four houses from one box of mix, depending on how much water you put in the mix.
2. Cover a cardboard box with aluminum foil to have ready for the base of the house. Each house will need a base. Also cover cookie sheets with aluminum foil for baking.
3. Use Duncan Hines prepared gingerbread mix. Just add water until mix is a spreading consistency, fairly thin but not as much water as is called for in the direction.
4. Spread onto the cardboard cutouts as thin as possible and as evenly as possible but still covering the cardboard. Place the pieces on the aluminum covered cookie sheets and bake for ten minutes at whatever degrees the box for the gingerbread mix says (I think it’s 325).
5. While the houses are baking, mix up the frosting. Use the butter cream frosting recipe on the back of the powdered sugar box or else use prepared frosting.
6. When the pieces have cooled, spread frosting on all edges of each piece including the bottom to stick to the base. The only real secret in construction is to put the house shaped pieces inside the rectangle shaped pieces in order for the roof to hang over the sides properly. If the roof slides down, you can put straight pins under the bottom part of the roof to hold it in place.
7. Decorate as desired with red hots, sugar cubes for chimney, gum drops (cut them in half or they are too heavy), sliced almonds for shake roof, coconut for snow, life savers, candy flowers, spearmint leaves for bushes, etc. Candy canes don’t last—they get sticky and look bad after only one day.
HAVE FUN! |
This recipe for Gingerbread Houses is from