■Ginger bread house■*土台になるHouse

1 c. butter or margarine, softened
1c. brown sugar
1 c. molasses (light or dark)
7 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
tsp. salt
1/2 tsp. cloves
2/3 c. water

1.Pre-heat oven to 375.

2.Cream butter and sugar thoroughly with electric mixer. Beat in molasses. Blend all dry ingredients.

3.Alternately add blended dry ingredients and water to the butter and sugar mixture.

4.Dough will become stiff, so that last dry addition may need to be blended by hand.

5.Work dough until it is smooth in consistency.

6.If dough sticks to your hands, lightly dust them with flour.

7.Careful, though too much flour makes dough dry and hard. When dough is easy to work, you are ready to roll it out and make your house pieces.

8.This recipe will do one large house.

9.Bake 10 minutes. Refrigerated dough will keep for a week, but be sure to remove it three hours prior to rolling so it softens and is workable.
■Royal Icing■ *土台のHouseと上にデコレーションされるお菓子を接着する役目のもの
1 egg white
Pinch cream of tartar
1 1/4 cups sifted icing sugar
1. Beat egg white and cream of tartar until frothy. Gradually beat in icing sugar.

2. Continue beating until stiff, 5-7 minutes. Keep bowl covered with a damp cloth at all times to prevent drying. Use a decorating bag or small spatula to apply icing.