Gingerbread
1 c vegetable shortening
1 c sugar
1 c dark molasses or corn syrup (dark gives dark, chocolate colored dough; corn syrup gives light dough...or use half molasses and half corn syrup for a medium colored dough)
Melt these 3 in a pot over low heat.
Remove from heat and add:
1 t baking soda
1/2 t salt
1 t ginger
1 t nutmeg
1 t cinnamon
Then stir in 4-4 1/2 cups of flour, 1 cup at a time. (You may have to enlist the help of an electric mixer on the last cup as the dough gets quite thick and hard to stir. Split the dough into manageable balls, wrapping excess in plastic wrap. Roll out, cut pieces, bake at 375 for 6-12 minutes.
If dough isn't working well, then microwave for 10 seconds and try again to knead out.
Icing recipe
(makes 2 cups so you'll probably have to make several batches)
3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar
In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick.. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.
Here's a basic house design that you can improvise on and make it better. (Click on the image to make bigger).
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