In the Kitchen: Gingerbread House

(WTNH)– Culinary Arts Teacher Joanna Siciliano and student Julia Babbitt from the Haddam-Killingworth High School show us how to make Gingerbread Houses.

Royal icing works as the glue for putting together the houses. Fondant is wonderful to use for accent points on your gingerbread house

Julia, a senior at HK, won the gingerbread house competition and also is the captain of the HK field Hockey team, second team all state. She was first team all shoreline and going to play in college.

Siciliano is in my 17th year of teaching.

Ginger bread house and royal icing recipe:

*7 ½ Cups all purpose flour
*3 tsp cinnamon
*3 tsp nutmeg
*3 tbsp ginger
*1 ½ tsp baking soda
*¾ tsp. salt
*¾ cups granulated sugar
Mix all the above and place in kitchen aid mixer

*1 cup molasses – bring to boil on stove top

*6 ¾ oz. brown sugar
*12 oz. butter
Add to Molasses after boils (Melt butter and Brown sugar)
Mix in with dry mixture
*3 eggs
Once you combine the two mixtures add in eggs one at a time

Roll out dough onto a sheet pan with parchment paper ½ inch thick.  Cut out house shapes in dough (do not remove any excess dough) Bake dough at 350 degrees for about 15 minutes or until dough starts to brown a little. (Firms up) (hard cookie)  When dough comes out of the oven re-cut out shapes and let cool.  Remove excess dough when gingerbread has cooled!!!!
Do not cover gingerbread let it sit out and stiffen up!!!

Royal Icing

8 egg whites
3 pounds (12 CUPS) confectionery sugar
2 tsp. cream of tarter
1 tsp. real lemon juice

Combine all ingredients until completely mixed
Always keep icing well covered and refrigerated when not in use

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