Famous Gingerbread House
Desert Dispatch
December 4, 2002
Creating a charming gingerbread cottage doesn't have to be difficult - just
take the lead from an expert in cookie construction, Karen Luessenheide.
Luessenheide's house won a blue ribbon in the Brer Rabbit Molasses
Gingerbread House Contest at the Minnesota State Fair, one of seven contests
across the country. Her winning gingerbread recipe is sure to help you get
started. Then use your imagination to create your own holiday house.
Gingerbread House
Karen Luessenheide, Minnesota State Fair
5 cups all-purpose flour (approximate)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup solid white vegetable shortening
1 cup granulated sugar
1 cup molasses
2 eggs, beaten
Thoroughly blend flour, soda, salt and spices. Melt shortening in large
saucepan. Add sugar, molasses, and eggs; mix well. Cool, then add four cups
of the blended dry ingredients and mix well. Preheat oven to 350°F
Turn mixture onto lightly floured surface. Knead in remaining dry
ingredients by hand. Add a little more flour, if necessary, to make a firm
dough.
Roll out dough on the backs of lightly oiled cookie sheets. Time baking
according to thickness of rolled dough. For large pieces,1/8-inch thick,
bake as long as 14 minutes. For smaller pieces, rolled thinly, six or seven
minutes may be enough. Check frequently to avoid over-browning. Remove from
cookie sheets to wire racks with a large spatula. Cool about 30 minutes.
Then cover a flat surface with paper toweling and place baked pieces on it
to dry overnight.
Wrap unused dough tightly in a plastic bag and refrigerate to keep for
weeks. Bring to room temperature and knead briefly to use again.
Yield: Enough for one large house with some leftover for cookies.
Royal Icing
3 egg whites
1/2 teaspoon cream of tartar
1 pound powdered sugar
Use as "glue" to assemble gingerbread house structure, and for piping
decorative trims. Beat with a stationary electric mixer. This is fast
drying; keep bowl covered with a damp cloth.
Beat egg whites and cream of tartar until frothy. Continue beating while
adding enough powdered sugar to make icing thick enough to form stiff peaks,
beating at high speed when ingredients are blended. Store leftover icing,
tightly covered, in the refrigerator for weeks. Rebeat before using again.
Yield: About 3 cups holiday beverages
__._,_.___
Creating a charming gingerbread cottage doesn't have to be difficult - just
take the lead from an expert in cookie construction, Karen Luessenheide.
Luessenheide's house won a blue ribbon in the Brer Rabbit Molasses
Gingerbread House Contest at the Minnesota State Fair, one of seven contests
across the country. Her winning gingerbread recipe is sure to help you get
started. Then use your imagination to create your own holiday house.
Gingerbread House
Karen Luessenheide, Minnesota State Fair
5 cups all-purpose flour (approximate)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup solid white vegetable shortening
1 cup granulated sugar
1 cup molasses
2 eggs, beaten
Thoroughly blend flour, soda, salt and spices. Melt shortening in large
saucepan. Add sugar, molasses, and eggs; mix well. Cool, then add four cups
of the blended dry ingredients and mix well. Preheat oven to 350°F
Turn mixture onto lightly floured surface. Knead in remaining dry
ingredients by hand. Add a little more flour, if necessary, to make a firm
dough.
Roll out dough on the backs of lightly oiled cookie sheets. Time baking
according to thickness of rolled dough. For large pieces,1/8-inch thick,
bake as long as 14 minutes. For smaller pieces, rolled thinly, six or seven
minutes may be enough. Check frequently to avoid over-browning. Remove from
cookie sheets to wire racks with a large spatula. Cool about 30 minutes.
Then cover a flat surface with paper toweling and place baked pieces on it
to dry overnight.
Wrap unused dough tightly in a plastic bag and refrigerate to keep for
weeks. Bring to room temperature and knead briefly to use again.
Yield: Enough for one large house with some leftover for cookies.
Royal Icing
3 egg whites
1/2 teaspoon cream of tartar
1 pound powdered sugar
Use as "glue" to assemble gingerbread house structure, and for piping
decorative trims. Beat with a stationary electric mixer. This is fast
drying; keep bowl covered with a damp cloth.
Beat egg whites and cream of tartar until frothy. Continue beating while
adding enough powdered sugar to make icing thick enough to form stiff peaks,
beating at high speed when ingredients are blended. Store leftover icing,
tightly covered, in the refrigerator for weeks. Rebeat before using again.
Yield: About 3 cups holiday beverages
__._,_.___
