The Rural Voice, 1982-11, Page 33Pat Martin says Christmas time is peak season for gingerbread houses.
cake decorating, explains Pat, but it is not
a common household tool.
Always looking for a good buy on
candies with which to decorate her
houses, Pat also has special molds into
which she can put melted chocolate to
make such things as Christmas wreaths,
snowmen, bells, Santa Clauses, etc.
Following is Pat's gingerbread house
and royal icing recipe which she gladly
shares.
GINGERBREAD
(makes two houses plus
about 18 cookies)
5 to 51/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup shortening
1 cup sugar
11/4 cups molasses
2 eggs, beaten
1. Thoroughly mix flour, soda, salt and
spices.
2. Melt shortening in large saucepan.
Add sugar, molasses, and eggs; mix
well. Cool slightly, then add four
cups dry ingredients and mix well.
CHILL - then leave till room temp-
erature.
3. Turn mixture onto lightly floured
surface. Knead in remaining dry
ingredients by hand. Roll dough to
1/8" thickness. Cut out pieces with
cutters or knife. Place on greased
cookie sheets with spatula.
4. Bake at 375° for eight to ten minutes
depending on size. Let cool on cookie
sheet a few minutes before removing
to tack to cool completely.
USE ROYAL ICING TO ASSEMBLE
HOUSE (Recipe below)
ROYAL ICING RECIPE
3 egg whites (room temperature)
(500 g) I Ib. confectioner's sugar
%z teaspoon cream of tartar.
Combine ingredients, beat at high speed,
7 - 10 minutes. Dries quickly — keep
covered with a damp cloth in air tight
container. Make sure all equipment is
grease free.
Supplies will be
Available for
A Christmas
A Decorating
A
Wilton
shaped Cake Pans
Available
All ingredients
for cake decorating
and candy making
SA'
Mon. - Sat.
9 a.m. - 6 p.m.
Open Friday night until 9 p.m.
Closed Sundays
FERGUSON APIARIES
We're located on...
Highway 84 between
Hensall and Zurich
THE RURAL VOICE / NOVEMBER 1982 PG. 33