1. Make patterns: From paper, draw and cut out two 6 by 3 1/2-inch rectangles; label one "horizontal side" and the other "vertical side." Fold the vertical side in half lengthwise to make a 6 by 1 1/4-inch rectangle. Label one short edge "top" and the other "bottom." Along the 6 inch cut edge, measure and mark a point 3 1/2-inches up from bottom. From that mark, draw and cut a diagonal line to the top folded corner. Open pattern. 2. Make cardboard frames: For each building (dough recipe makes 3), from cardboard, cut out 2 vertical sides, 2 horizontal sides, one 6 by 3 1/2-inch rectangle for base, and two 6 1/2 by 3 1/2-inch rectangles for roof. Tape sides together (alternating horizontal and vertical) and stand up to make a box; tape securely onto base. Tape two 6-inch sides of roof pieces together and set aside. (Cardboard roof will be frosted and placed last.) 3. Prepare Gingerbread Dough. Heat oven to 350F. Cover 3 large baking sheets with aluminum foil. On prepared sheets, roll out gingerbread dough (onethird on each) to 1/8-inch thickness. 4. Using paper patterns as a guide, cut gingerbread to make 2 horizontal and 2 vertical sides for each building, leaving 1/4 inch between pieces. Remove and reroll trimmings; cut out doors, windows, window boxes, shutters, signs, and other decorative pieces, as illustrated or design your own. Place doors, windows, and other decorative pieces on gingerbread sides, making the front of some buildings on the horizontal side and some on the vertical side. Using knife, score gingerbread pieces to resemble shingles, bricks, or stone. Score doors and windows. 5. Bake gingerbread pieces 12 to 15 minutes or until firm and golden brown. While still warm, measure against pattems and trim off excess caused by expansion during baking. Cool gingerbread on flat surface. 6. Prepare Royal Frosting. Spread some Royal Frosting on cardboard frames. Press gingerbread side pieces onto frames. Tie a piece of yarn, string, or ribbon around building to hold gingerbread in place until secure. Set aside at least 30 minutes. 7. When sides are secure, remove yarn. Set each building on a piece of aluminum foil. Stir frosting; spoon some into decorating bag fitted with 1/4-inch-wide round or star tip. Pipe a border at all corners of buildings, decorate sides with frosting, candy, colored sugar, dried fruit, or nuts. Print signs, if desired. Pipe some frosting along top edges of sides to attach cardboard roofs; press roofs into place. 8. Generously frost roofs with remaining frosting to cover cardboard. Press candy onto roofs to resemble chimneys. Add additional candy decorations, if desired. To make church steeple, if desired, cut out 2 V-shaped openings opposite each other in open end of ice cream cone, then place cone over point of roof and secure with frosting. Set buildings aside several hours or overnight to dry. 9. Display on cotton batting surrounded by artificial trees. Country Living/December/92 Scanned & fixed by Di Pahl &
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|Serving Size: 1 Building (0g)|
|Recipe Makes: 3 Buildings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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