GingerFrau

Here we are approaching the fall season and we will soon think of holiday projects. What could be more appropriate than community involvement and support of Bloomsburg Theatre Ensemble! You have been so generous and creative in the past years and what a special display of Kinkade and the Cotswolds in Gingerbread in 2004! I must confess that I kept several entries on display on my buffet all summer! Each year I ask how I could hope for a more beautiful GingerFest than that of the past year and now I challenge you again! Your building and architectural skills have developed so well that it's time to go International! You can build whatever structure (with the usual size requirements) that comes to mind. Remember to try more marzipan and maintain a winter holiday theme. Lighting is optional and so charming! Don't forget the rule of using Royal Icing as your "glue" and remember that your creation keeps on giving long after TreeFest, as the display moves to the Bloom library where you bring so much holiday cheer to our community and there is no kinder gift than that of your time, effort and creativity. AND, TreeFest raised a record amount to finance the art of live theatre in our community. Pat yourselves on the back!

My 2005 challenge to you is to think "Gingerbread Internationale!" The usual prizes will be awarded (1st = $150, 2nd = $75.) The structure size should not exceed 14 inches in any direction and the usual rules apply: sturdy base of plywood, masonite or fiberboard (1/4 in. thick, minimum,) edible structure of gingerbread which has been rolled 1/8 inch thick, and baked thoroughly (this presented our only problem each year: humidity is our downfall so bake at lower temperatures longer to ensure a rock-hard product) and soundly constructed with royal icing, base size no larger than 16 inches; marzipan and/or fondant figures are most welcomed. Remember that you may enter as many structures or landscaping features that you wish. My gingerbread house books will be on the reserve shelf at the library in Bloom; please call me before 29 September to confirm that you will participate and arrive at the Caldwell Consistory (784-1400) on Wed. Nov. 23 by 1600, with your entry (labeled with your name and phone # and indicate if we can use your creation for further display or that you will pick it up Dec. 4.) Feel free to call me at anytime (784-3417) or use e-mail (philp0717 @ aol.com.) Check our our Web site (www.TreeFest.org.) Again, I thank you more than words can convey and I'm hoping to hear from you soon.

Recipes and Tips from the GingerFrau

Grandma's Gingerbread Recipe (Wilton)
5 C all purpose flour
l tsp: Baking soda, salt, nutmeg, cloves
2 tsp: powdered ginger, cinnamon
Thoroughly blend these and set aside;
1 C Crisco (white) 1 C white sugar 1 1/4 C unsulphured molasses 2 beaten eggs (just beat by hand with fork.)
Melt shortening in large saucepan and add sugar, molasses and the eggs last when mixture is cooler. Add 4 C dry ingredients and mix well. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add only a little more flour if necessary to make a firm dough. Dough can be colored with food coloring (few drops) to get a different look. It helps to let dough rest l hour, then roll onto lightly sprayed (Pam) flat surface cookie sheet (turn them over and use the bottoms.) Roll 1/8" thick uniformly with rolling pin and place pattern pieces on dough (helpful to lightly flour pattern pieces so you can remove them from dough easily.) Trim around pieces with sharp (paring) knife. Cut out any window or door openings at this time. Bake 300-325 (large pieces) 17-22 min checking for over-browning. Bake thinner, small pieces 10-12 min. but check for over-browning. To make sure your pieces are dry, you can return them to oven after trimming and bake longer on lower temps (this takes a little experimenting and isn't really necessary if the climate is dry.)
Remove from oven, cool 5 min. before replacing patterns and trimming for exact size. Remove with spatula to wire racks for thorough cooling, then to waxed paper for 24-48 hours until you assemble house. The original recipe calls for baking at 350, and you may have to test your oven temp with a test piece. Do what works for you!! Unbaked dough can be stored in air-tight container and refrigerated (I've kept it 2 weeks but my houses are not eaten!)
When assembling houses, trim edges of your pieces at a 45 degree angle so they fit together nicely and make good corners... be gentle! This takes time and practice and sharp knife! Liberally coat large pretzels with icing to reinforce inner corners and bottom of the house pieces and hold them until icing sets firmly. Use a sturdy board, at least 1/4 in. plywood; "mdf" is nice. You'll want to cover your board with aluminum foil or similar product. Mark out the footprint of your house in advance and leave room for landscaping!
You can melt Jolly Rancher candies on waxed paper in a microwave oven (observe carefully as they melt quickly - 2 sec.) and let those pieces harden into "stained glass" which you can "glue" with Royal icing onto the inner side of your windows to have the stained glass look. Use all yellow candies if you want the old fashioned look of evening light though old glass. You can light the inside of the house with one small Christmas tree bulb or night light bulb if you leave a small opening at the bottom of the back of the house for sliding in the bulb and cord. Those twinkling lights give an extra-special glow.
Royal Icing:
3 level Tbsp. meringue powder mix. (Wal-Mart) (use if it will be eaten as this product is processed and salmonella-free. You can also just use egg-whites if no one eats the concoction!) 4 C powdered sugar (approx. l lb.) 6 Tbsp. water. (for stiffer icing, use only 5 Tbsp. water.) For the look of shiny snow, add l tbsp Karo syrup. (I do this when I frost a roof or trim a tree.) If you use fresh egg whites, you will need to use only egg whites, pwdrd. sugar, and 1/2 tsp cream of tartar because the moisture is in egg whites and the processed egg white powder has cream of tartar in it! Beat the frosting mix for 7-10 min. and use immediately. It can be kept in air-tight bag in the refrigerator for 2 weeks. While you work with frosting, keep the bowl tightly covered until you need more as it dries fast and hard! You can color frosting; use only the paste colors, not liquid food coloring; paste colors are available at Wal-Mart. Use sparingly at first!
I have kept gingerbread houses 2 years in a dry place (without applying anything artificial.)
Have fun!

A Message from the GingerFrau

Enjoy a holiday tradition and the art of gingerbread at TreeFest!