Gingerbread House Recipe

It’s our little family tradition to make a gingerbread house every year around Thanksgiving break time. We’ve been doing this for five years now. I would share more of my pictures with you, but this is the only one I could find at the moment. We like to plaster our gingerbread house with candy – but of course do yours how you like – just remember that it’s the fun you have as a family making these that counts!

• 1 Cup Butter
• 1 Cup Brown Sugar
• 1 Cup molasses
• 1 1/2 tsp. Cinnamon
• 1/2 tsp. Cloves
• 2 tsp. Baking Soda
• 1/2 tsp. Salt
• 5 Cups Flour

1. In a large mixing bowl, beat butter until softened. Add sugar and beat until fluffy – at least three minutes. Add molasses and beat well.
2. Add the rest of the dry ingredients except the flour.
3. Now add the flour a little at a time, mixing constantly. If it gets too much for your mixer to handle, you may either add a little bit of water or use your hands to work in the last of the flour.
4. If your dough is not too sticky, you may roll out immediately; otherwise, place dough in the fridge to let chill until it is not too sticky to roll.
5. I usually keep my bowl of dough in the fridge and the just get out what I need for the piece I’m working on at the moment.
6. To roll out, place a piece of foil on you counter and lightly flour the foil, your hands and the rolling pin.
7. Position the pattern template (I get mine off the internet, just Google ‘gingerbread house template’) on top of the dough and carefully cut out the pieces.  If you want any texturized wood grain, panels, brick, etc., now is the time to do these before baking.
8. Carefully slide the foil with the cutout on it onto a cookie sheet.
9. Bake at 375 for 9 – 15 minutes until firm, and starting to turn brown on the edges.
10. As soon as your pieces come out of the oven, check the edges with your pattern and, if necessary, trim with a sharp knife so that the pieces will fit together (some spreading is normal during baking so it’s important to trim as needed). Do this step immediately out of the oven as the dough hardens as it cools, making it more difficult (or impossible) to trim later.
11. Allow the gingerbread to cool completely before you begin construction.
12. Use ROYAL ICING to cement the pieces together, then decorate as desired.

Peppermint Marshmallows

• 1/2 Cup powdered sugar
• 1/3 Cup cornstarch
• 2 envelopes unflavored gelatin
• 1 1/3 Cups sugar
• 2/3 Cup light corn syrup
• 1/2 Cup crushed peppermint candy canes (about 6)*
• 1/8 tsp. salt

*tip: to crush your candy canes, break them up into large pieces, then seal them in sandwich bag. put bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.

1. In a small bowl, sift powdered sugar and cornstarch. Line a 9x13 pan with foil and spray with non-stick cooking spray.
2. sift 2 T. of powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.
3. Place 2/3 Cup water in large bowl and sprinkle with gelatin. Let soften 5 minutes.
4. In medium, heavy bottom saucepan, heat sugar, corn syrup, candy canes, and salt over medium heat until completely dissolved – about 7 minutes.
5. Pour into bowl with gelatin mixture and beat on high speed with an electric mixer until light and fluffy – 10-15 minutes.
6. Spread evenly into prepared pan. Smooth top and dust with powdered sugar mixture.
7. Let sit at room temperature for two hours.
8. Use a cookie cutter to cut into star, tree, bell, etc. shapes. Serve with hot cocoa or just eat plain. This is a nice Christmas gift given with a mug and cocoa mix.

Caramels

• 4 Cups sugar
• 1/2 tsp. salt
• 1 quart whipping cream
• 1 tsp. Vanilla
• 2 Cups corn syrup
• 1 large can evaporated milk
• 1 Cup walnuts (optional)

In large kettle, combine sugar, salt, syrup, cream, and milk. Bring to boil and cook, stirring constantly. Keep at same boiling temperature – mixture will thicken and turn a tan color. Cook to firm ball stage or 230 degrees, stirring constantly. Remove from heat, add vanilla and nuts. Pout into buttered 9x13 pan. When cool, cut into pieces, wrap in waxed paper.

Royal Icing

1/4 C. Meringue Powder
1/2 C. Water
4-5 C Powdered Sugar, unsifted

Use glass or stainless steel bowls and metal spoons and metal spatulas. No rubber items, they will hold fat and fat will ruin this icing!

Combine the meringue powder and water. Beat on high until peaks form. Add powdered sugar slowly, and beat on high until stiff peaks form. Use immediately or keep tightly covered.

This is used for GINGERBREAD HOUSES.

Hugs & Pretzels

Ingredients:
Bite-size, waffle-shaped pretzels
Hershey's Kisses
Hershey's Hug
Rolos
M&M's candy

Step 1: Heat the oven to 170º. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss, Hershey's Hug, or Rolo.

Step 2: Bake for 4 to 6 minutes (the white chocolate will melt quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss, Hug, or Rolo

Step 3: Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Or skip the refrigerator and just let cool on the counter.

Peppermint Sugar Cookies

1 (16.5 ounce) tube refrigerated sugar cookie dough (or homemade)
1 cups semisweet chocolate chips, divided
1 teaspoon heavy cream or vegetable oil
1 teaspoon pure peppermint extract
Crushed peppermint chocolate (such as crushed andes mints)

Preheat the oven to 350 degrees F. Bake your sugar cookies according to package directions. Cool for 10 minutes and transfer to a wire rack to cool completely.

Combine the chocolate chips, peppermint extract, and the vegetable oil or cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. (or microwave until melted, stiring every 20 seconds).

Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy. Refrigerate until firm, about 1 hour.

Christmas Potpourri

Place a few slices of fresh oranges, lemons & limes, sprinkle whole cloves and 4 or 5 cinnamon sticks into a pot. Fill the pot with water, covering the potpourri mixture. Bring to a boil and turn down to low. Let simmer, adding water as needed. The potpourri mixture will last approx. one week. And will fill your home with a delicious aroma.

For a gift, put the above ingredients into bags, tie with ribbon, and attach a cute ‘Merry Christmas’ note with directions on how to use the potpourri.

Christmas Cupcakes

This is a great gift. You'll need to arrange in a cute, Christmas bag the following items, labeled with their Christmas name.

1 muffin/cupcake tin = "Santa's Sleigh"
1 package cupcake liners = "Wrapping Paper
1 cake mix = "Reindeer dust"
1 container frosting = "Snow"
1 small bag candy or sprinkles of choice = "Ornaments"

Attach a tag to the bag that has the following directions:

Preheat oven to 350. Mix “Reindeer Dust” according to package directions. Pour into “Santa’s Sleigh” that has been lined with “Wrapping Paper.” Bake 17-22 minutes or until a toothpick inserted in center comes out clean. Let cool completely. Frost with “Snow” and decorate with “Ornaments.” Enjoy and have a Merry Christmas!