GingerBread House
Bake 350 degrees for 30 minutes in a 17 x 13” pan
1 cup shortening
1 cup brown sugar
1 egg
1 cup molasses
½ cup boiling water
6 cup flour
¾ t baking soda
1 t salt
1 t ginger
Spray 17 x 13” pan with cooking spray. I use a cookie sheet with sides. After blending the above items ‘pour’ into pan. You will need to use some muscle power to spread mixture evenly in pan. Don’t try to smooth surface out completely but make a best effort.
This surface will later be covered with candy and frosting.
Bake at 350 degrees for 30 minutes.
Assemble house on stiff board covered with aluminum foil. Cut and assemble GingerBread House while it is still warm!
I do not know how to draw a picture on this blog so here is the description of where to make the cuts for the Gingerbread House:
Cut down the 16″ center so that you have two-halves that are each 5″x16″.
Next, cut across at 6″, 4″ and 6″.
The 4×5″ pieces will be the sides. Set aside two 5×6″ pieces as the roof. You will need to bevel these pieces to have them sit on the sides nicely–you’ll figure it out. If stressed over thise just remember those breathing exercises from Lamaze classes—there are numerous reasons why we learned those breathing exercises. 
The 6×5″ pieces will be your roofs and front. WHILE STILL IN THE PAN, you will cut the peaks for the front and back pieces. Remember you only do this to 2 of the 6×5″ pieces. You need to cut two, 2 x 2-1/2″ triangles from this piece to form the a peak in the front and back pieces for the roof to sit on. The front and back need to be 5″ across the base, 4″ up the side, then measure in 2-1/2″ and cut from the the 4″ mark at an angle to the 2-1/2″ mark on the top-side. This will then produce a 2×2-1/2″ triangle—DON”T EAT IT—-it can be used to make a chimney if you wish. If you don’t want a chimney then eat it, the cake is good while warm. Continue with cutting to make another triangle. Whew! see, I knew you could do it.
Front and Back fit inside the Sides. Bevel roof at peak before removing from pan. (I use a serrated bread knife and bevel as needed as I assemble). All pieces are held together with toothpicks. Assembling the pieces is best accomplished with a non-perfectionist attitude and an understanding that frosting and candy covers the house and all goofs.
Children enjoy pushing toothpicks into GingerBread so the sides are held together. The roof overhangs the sides.
On one or two sides cut a 1×1” window (I do this after the house is assembled and prior to frosting.) In front cut a 2” high x 1 wide” door. Angle the door slightly open and use toothpick to hold in place. Use extra gingerbread for a chimney or just enjoy eating it. The gingerbread is best eaten while it is still warm.
Frosting:
Do Not Eat
3 egg whites
4 to 5 cups Confectionary Sugar
Beat the egg whites till stiff, then add the confectionary sugar. Mix this together till it is nice and stiff.
Need assortment of hard candy, small candy canes, gumdrops, M&M’s, chocolate chips,….
Make frosting and spread a bit on the roof. If it runs too much add more sugar or wait a little time. Stick lots of candy pieces into frosting—M&M’s, peppermints, jelly beans, …. Hard candy (and left over Halloween candy) works best. Continue with sides – remember to use frosting to cover all those goofs, cracks, make a walkway up to the front door. (In our family of 2 each child gets a roof, one side and either front or back)
