Gingerbread Village, LLC

This is a great dough to make with children because it does not require any stovetop cooking (many other recipes do). Once baked, the pieces are sturdy and hold up well. The molasses in the recipe results in pieces that are a rich deep brown color. The taste is like classic gingerbread.yum!

Use within 48 hours after refrigerating for best results. Can be frozen up to 1 month and then thawed in the refrigerator or in the microwave. * This recipes makes 2 Candy Cottages

1 1/2 cups margarine or butter
2 1/2 cups brown sugar
1 1/2 tsp. baking soda
1 tsp. salt
7 tsp. ginger
4 tsp. cinnamon
2 tsp. cloves
2 tsp. nutmeg
1 cups molasses (dark or light)
1/2 cup water
7 to 8 cups all purpose flour

Preheat oven to 350 degrees. Cream butter and sugar. Blend in salt, soda, and spices. Stir in molasses and water. Add 4 cups flour and mix, then add 4 more and mix until thoroughly blended. If you have one, you can use a heavy duty mixer. Otherwise, use a wooden spoon and then your hands as dough becomes stiffer. A regular kitchen mixer cannot handle the weight of this dough. Divide dough in quarters or halves. Wrap in plastic wrap and refrigerate for at least one hour.

Royal Icing

This frosting dries quickly (begins to set up within 5-10 minutes). It dries to a hard, glossy finish and literally holds gingerbread pieces together like glue or mortar. You can apply it to your pieces using a twist-tied plastic sandwich bag that has a tiny hole cut in the corner or with a frosting bag with a tip on it. Because this recipe uses dried egg whites instead of fresh, it’s safe to eat. (a relief if kids are helping because they have a natural instinct to put their fingers in their mouths.)

4 cups confectioners sugar (1 pound)
3 T. meringue powder
6 to 8 T. warm water

Combine sugar and meringue powder. Add water and blend with electric mixer on medium speed for 6 to 8 minutes or until mixture holds a peak. Consistency should be close to toothpaste; easy to push through a frosting bag. If too stiff, add 1 tsp. water at a time until desired consistency.

Frosting Helpful Hints:

Meringue Powder can be found in cake decorating or craft stores and some major department stores. You can also use a product called "Just Whites" instead of meringue powder, but be sure to follow the recipe on the side of the container. "Just Whites" can be found in most major grocery stores.

While you’re working, keep unused frosting in a bowl that has been covered with a damp dishtowel to prevent drying. Otherwise, leftover frosting can be stored in a sealed container and stored in the refrigerator for up to 1 week. You may need to add a little water and re-mix to bring it to a smooth consistency after refrigeration.

Glass Candy Windows

20 yellow or white Life Savers Candies (enough for about 5 or 6 small windows) 1 plastic zip-lock bag
aluminum foil
cookie sheet
hammer or rolling pin

Note: yellow candies give a night-light glow to windows. Place Life Savers in sealed plastic zip lock bag. Crush them with a hammer or rolling pin. Place layer of crushed candies on foil-covered cookie sheet in a rectangular shape so that all pieces are touching and you can’t see aluminum foil beneath it.

Bake @ 350 degrees for about 10-15 minutes (check often - candies are done when they have melted together to a smooth finish). Score with a knife into desired window sizes while still warm and soft. Once completely cool, remove foil and break into pieces where they’ve been scored. Attach (with frosting) to inside of gingerbread cottage over window openings.

Variations:

1. You can place 2-3 crushed candies inside window openings before baking gingerbread pieces. Just be sure that you've sprayed cookie sheet with non-stick spray first, and carefully remove pieces. This method is a little trickier due to tendency for the "glass" to break when being removed from the cookie sheet. The trick is to remove them from the cookie sheet while still slightly warm.

2. You can combine 2-3 crushed candy colors together to make a stained glass effect in your windows. Cluster same-color candies together in groups. Otherwise, if you just mix all colors together randomly, you'll get "streaked" colored windows instead of a stained glass effect.

Marshmallow Marzipan

Why Marzipan? Marzipan is like edible modeling clay! You can form it into just about any shape you want (animals, hearts, flowers, baskets, anything!!) and add unique decorations to your gingerbread projects.

If you'd rather purchase pre-made marzipan designs, check out www.marzipanworld.com. This company specializes in detailed marzipan designs for every holiday and special occasion. They are shipped directly to your home from the U.K.!

I've tried several marzipan recipes. This one is easy to work with and has a consistency just like soft clay. Add gel food coloring a little at a time to get the desired colors you want.

8 oz. Almond paste (available in most major grocer stores in the baking isle).
1/4 cup margarine, brought to room temperature
1 T. light corn syrup
1/3 cup marshmallow creme
1/2 tsp. vanilla
3 Cups confectioners sugar


In large bowl, break almond paste into pieces with a fork. Add margarine, corn syrup, marshmallow creme, and vanilla. Knead with hands until smooth. Add sugar, one cup at a time. Knead with hands until the consistency of modeling clay. For colored marzipan, break off pieces and add food color as needed. Work food color in with your fingers until color is uniform. If too dry, add a few drops of water as needed. Use immediately or you can refrigerate for several months in sealed container. If making animals or designs with many parts, you can dip a toothpick in corn syrup and use it as glue, to stick marzipan pieces together. HAPPY MARZIPANNING!