Favourite Recipes

This is the best tasting recipe for Gingerbread you will ever taste. Enjoy it for cookies as well as houses. This came from a 1982 Parent's Magazine and has been shared alot. Enjoy. GINGERBREAD (for gingerbread house) 1 egg 1/2 cup molasses 1 cup sugar 1/2 cup solid vegetable shortening, melted 1 1/2 tsp baking soda 2 1/2 cups flour 1/2 tsp ginger 1 tsp cinnamon In large bowl, mix together egg, molasses, sugar, shortening and soda. Beat well. In another bowl, stir together the flour and spices. Add the flour mix gradually to the egg mixture, blending well. Chill the dough several hours or overnight. Roll dough out thinly (1/16 of an inch) on a well floured surface. Place pattern pieces on top and carefully cut around them. Transfer to lightly greased cookie sheet and bake at 350o 5 to 7 minutes. Immediately loosen cookies with a spatula and then, in a minute or two transfer to wire racks for cooling. ICING GLUE: 1 1/2 cups icing sugar 1 egg white 1 tsp lemon juice Beat all ingredients together with an electric mixer till light and fluffy. The more you beat, the better the icing. The icing should be soft enough to squeeze through a pastry bag, but firm enough to hold its shape. This type of icing dries hard, so keep it covered when not using it. I usually make a cone out of waxed paper to glue the house together and to glue on the decorations. Fold a square of waxed paper in half to make a triangle. Roll into a cone shape. Tape closed. Fill with icing. Roll down the top and you are ready to go.