From the kitchen of Marlene Knewasser.  This is the recipe I
always use.  The Royal Icing
pre-mixed is the way to go- very
Gingerbread Dough
1/2 c margarine at room temp
1/2 c unsulphered molasses
3 1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/3 c water

Cream together the margarine & sugar.
Add the molasses.
Mix until well incorporated.

Sift the dry ingredients together.
With the mixer on low, add the dry ingredients alternately with the
If the dough becomes too stiff, add the last bit of flour by hand.

Work the dough with your hands until it becomes smooth.  Turn
onto plastic wrap, form a neat rectangle, wrap well, chill
thoroughly (at least one hour).

Roll pieces out using pattern made from parchment or brown
construction paper.  Roll dough to 1/4" thickness, using as little
flour as possible.  Cut out with a sharp knife or pizza roller.  Cut
dough directly onto a sprayed heavy baking sheet or roll out on a
board & transfer to a greased pan.

Bake @ 350, 10-15 minutes or until very firm.
Cool pieces completely on cooling racks.
Cream of Tartar Royal Icing
3 egg whites, room temp
1 tsp cream of tartar
1 lb confectioner's sugar

Beat 5-10 minutes until stiff peaks form.
Store in airtight containers until use.

Meringue Powder Royal Icing
3 Tbsp meringue powder
2/3 c warm water

1 lb confectioner's sugar
Beat 5-10 minutes until stiff peaks form.
Store in airtight containers until use.

If you're going to eat it, use the meringue powder recipe.
It takes about 3 batches of icing per house.

Purchase Premade Icing:
Buy premixed powder at a candy/ pastry shop.  It takes 4 bags for 1 large

Candy Windows
Spray a heavy pan with cooking spray.
Heat oven to 350.
Line up colored lifesavers about 1/2" apart on baking sheet.  Bake until
melted, 5-10 minutes.
Watch carefully so they don't burn.
Score with a sharp knife while hot & break apart for windows.
Careful: mixing colors makes brown.
Melt like colors by themselves.
Notice the cans.  The walls need support while the icing is hardening.
Day 1
1. "Glue" windows onto house using royal icing.

Day 2
1. Use a heavy piece of carboard, styrofoam, or a thin piece of wood as the
base of the house.
2. Put the icing along the bottom edge of the back of the house and the
bottom edge of one of the side pieces of the house.  Pipe icing along the
base where the pieces will be attached, and along the edges where the
piece and side piece will meet.  Place the pieces together at the base and
hold in place with your hands or with cans for at least 5 minutes to let icing
set.  Repeat process with the front and the remaining side and allow to sit
for at least 1 hour or overnight.
3. While the houe is setting, decorate the other items you will be using at the
base for your gingerbread house.

Day 3
1.  "Glue" the roof pieces onto the house holding them in place for at least
5 minutes.
2.  Complete your decorative piping along the edges of your house & base
allow to dry completely.
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