Gingerbread Buildings Country Living

Ingredients

1 paper for patterns, 1 cardboard, masking tape, 1 aluminum foil, 1 gingerbread dough (recipe follows) 1 royal frosting (recipe follows) 1 candy sticks, hard candy 1 holes 1 colored sugar, dried fruit, 1 nuts 1 pointed ice cream cone for steeple, (opt.) 1 cotton batting and 1 artificial trees	Advertisements

Preparation
 
1. Make patterns: From paper, draw and cut out two 6 by 3 1/2-inch
rectangles; label one "horizontal side" and the other "vertical
side." Fold the vertical side in half lengthwise to make a 6 by 1
1/4-inch rectangle. Label one short edge "top" and the other
"bottom." Along the 6 inch cut edge, measure and mark a point 3
1/2-inches up from bottom. From that mark, draw and cut a diagonal
line to the top folded corner. Open pattern.

2. Make cardboard frames: For each building (dough recipe makes 3),
from cardboard, cut out 2 vertical sides, 2 horizontal sides, one 6
by 3 1/2-inch rectangle for base, and two 6 1/2 by 3 1/2-inch
rectangles for roof. Tape sides together (alternating horizontal and
vertical) and stand up to make a box; tape securely onto base. Tape
two 6-inch sides of roof pieces together and set aside. (Cardboard
roof will be frosted and placed last.)

3. Prepare Gingerbread Dough. Heat oven to 350 F. Cover 3 large baking
sheets with aluminum foil. On prepared sheets, roll out gingerbread
dough (onethird on each) to 1/8-inch thickness.

4. Using paper patterns as a guide, cut gingerbread to make 2
horizontal and 2 vertical sides for each building, leaving 1/4 inch
between pieces. Remove and reroll trimmings; cut out doors, windows,
window boxes, shutters, signs, and other decorative pieces, as
illustrated or design your own. Place doors, windows, and other
decorative pieces on gingerbread sides, making the front of some
buildings on the horizontal side and some on the vertical side. Using
knife, score gingerbread pieces to resemble shingles, bricks, or
stone. Score doors and windows.

5. Bake gingerbread pieces 12 to 15 minutes or until firm and golden
brown. While still warm, measure against pattems and trim off excess
caused by expansion during baking. Cool gingerbread on flat surface.

6. Prepare Royal Frosting. Spread some Royal Frosting on cardboard
frames. Press gingerbread side pieces onto frames. Tie a piece of
yarn, string, or ribbon around building to hold gingerbread in place
until secure. Set aside at least 30 minutes.

7. When sides are secure, remove yarn. Set each building on a piece of
aluminum foil. Stir frosting; spoon some into decorating bag fitted
with 1/4-inch-wide round or star tip. Pipe a border at all corners of
buildings, decorate sides with frosting, candy, colored sugar, dried
fruit, or nuts. Print signs, if desired. Pipe some frosting along top
edges of sides to attach cardboard roofs; press roofs into place.

8. Generously frost roofs with remaining frosting to cover cardboard.
Press candy onto roofs to resemble chimneys. Add additional candy
decorations, if desired. To make church steeple, if desired, cut out
2 V-shaped openings opposite each other in open end of ice cream
cone, then place cone over point of roof and secure with frosting.
Set buildings aside several hours or overnight to dry.

9. Display on cotton batting surrounded by artificial trees.

Country Living/December/92 Scanned & fixed by Di Pahl & <gg>

 

 
Servings: 3

 

Gingered Holiday Chutney
*Fresh Anjou pears should be pared, cored and coarsely chopped. In a saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely shred peel from lime and lemon; squeeze juice from each. In a large (Upload by user)

Glazed Chicken Wings
heat cranberry sauce and water over low heat, stirring occasionally until blended. Stir in mustard and orange peel. Remove from heat; cool slightly. In med. bowl, mix chicken with mustard mixture; cover and chill overnight. Preheat oven to 400F. Remove chicken from marinade; (Upload by user)

Glogg Ii
75 cl Red wine 1 dl Sugar 1 dl Vodka; optional 75 cl Non alcoholic red wine 1 dl Sugar 3 dl Applejuice or black currant ~juice; optional 1 l Black currant juice; not concentrated OR 5 dl Blueberry juice; AND 3 dl Applejuice; not concentrated Break cinnamon sticks and s (Upload by user)

Gluhwein
Long years ago, the Christmas Gluhwein was served to the guests in a king sire stein, Into a pitcher a hot poker was thrust, And good old days were then discussed. Here s how you make this fine liqueur that wins the heart of the connoisseur. Wait for some cool brisk hol (Upload by user)

Golden Peach Butter
In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. R (Upload by user)

Golden Toffee Sauce Fjvs25a
In small saucepan, combine sugars, cream and margarine. Heat to simmering; cook over low heat, stirring constantly, for 2 minutes. Remove from heat; add brandy. Serve warm over Cran Brandy Pudding (see previous recipe)> I have never tried this recipe. It comes from m (Upload by user)

Golden Toffee Sauce
In small saucepan, combine sugars, cream and margarine. Heat to simmering; cook over low heat, stirring constantly, for 2 minutes. Remove from heat; add brandy. Serve warm over Cran Brandy Pudding (see previous recipe)> I have never tried this recipe. It comes from m (Upload by user)

Glorious Christmas Punch
Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice. Place two trays of ice cubes in a large punch bowl; pour punch over ice. Pour in ginger ale. Source: Quick & Easy Cooking ch.     strongServings: 1/st (Upload by user)

Goop Make Your Own Slime
Mix and enjoy. It s supposed to be like slime. Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH     strongServings: 1/strong   (Upload by user)

Gourmet Gift Basket
Submitted By [email protected] On     strongServings: 1/strong   (Upload by user)

Grammy s Dark Rolls
Combine oatmeal, whole wheat flour, salt, shortening, molasses and honey. Pour boiling water over all. Mix and let cool. While cooling, dissolve yeast in warm water with the honey. Add egg to cooled batter, then mix in dissolved yeast. Add flour until dough is just (Upload by user)
TAG: rolls, dough, ,

Grandma Ruby s Fabulous Fudge
Combine chocolate chips, butter, marshmallows and nuts. Blend sugar with evaporated milk and cook at a rolling boil for 6 minutes. Remove from heat and add vanilla. Pour immediately into bowl with first four ingredients and stir until well blended. Pour into buttered pans and b (Upload by user)
TAG: fudge, grandma, ,

Grandma s Christmas Brittle
Grease two cookie sheets and keep warm in a 200 degree oven. In a large saucepan, combine the sugar, corn syrup, and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240 degrees (soft boil stage). Stir in butter, salt, and peanuts. C (Upload by user)
TAG: mixture, ,

Grandma s Gravy
Stir together and cook until thickened. Serve over Grandma s Dressing, with cranberry sauce.     strongServings: 8/strong   (Upload by user)
TAG: grandma, ,

Granny s Candied Pumpkin
Place pumpkin in a large casserole dish. Cover with sugar. Bake in a 350F oven until pumpkin starts to get soft. Stir pumpkin and place bacon on top. Bake until liquid is syrupy.     strongServings: 1/strong   (Upload by user)
TAG: pumpkin, ,

Granny s Punch
Pour all of the juices together in a big punch bowl. Add enough soda to give the punch a kick, but not so much that the flavor of the juices is diluted. Source: Mildred Walling, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995   & (Upload by user)
TAG: punch, ,