[Sinatra]

Here's a list of some of the ideas we have collected and used over the years. Also a couple of icing recipes. Have you seen the Gingerbread Trains? We are going to try making one of those this year, too.

You can also make miniature Gingerbread houses by using Graham Crackers.

Peppermint sticks make a nice fence.

You can cover the roof with Colored Miniature Marshmallows M & M's, Gum Drpos, Peppermints, or hard candies.

Andie's Mints, Sticks of GUM, Wheat Thins, Chex Mix, or Sliced Almonds all work great for roofing shingles.

Ande's Mints also work for window shutters or small doors.

You can use Cheerio's or Lifesaver's make wheels or use them to add scallop edges to the roof.

To make a "stone" chimney you can use nuts or M ..& M's.

Pretzel sticks or Cinnamon sticks would make firewood or a woodpile, fence railings and mailbox posts.

Candy sprinkles or crushed candies make a nice footpath leading up to the door.

Use Brown Sugar for a sandy foot path,

Ice cream cones. Turn them over ice using a decorator tip and make trees with them. Use M & M's etc.....for ornaments.


Icing

Ingredients You Will Need:
4 egg whites
6 cups of confectioners’ sugar
½ teaspoon of cream of tartar

Start by beating together the egg whites and a cup of the sugar with the cream of tartar. Use an..electric..mixer..and keep on a medium speed. After the ingredients are fully blended together, add the rest of the sugar a cup at a time. Be sure that the sugar is completely mixed before adding the next cup. Keep mixing until the icing is creamy and smooth.

When the icing is ready, you can apply it with everything from icing applicators to toothpicks, popsicle sticks and even paintbrushes. To make the piping on the gingerbread house precise, invest in piping tips that can be then attached tofreezer..bags.

Be sure to keep a damp cloth over the top of the bowl or the icing will harden before you have a chance to use it. You can use damp paper towel or a damp cloth to keep the icing fresh.



Royal Icing

Royal icing is not only used for decorating, but it is the mortar that holds the gingerbread pieces together to form the house. The following proportions should make enough icing for both the mortaring step and for decorating for one gingerbread house.
2 large egg whites
2 2/3 cup powdered sugar, divided
1..Whisk together until smooth the egg whites and 1 1/3 cups of the powdered sugar.
2..If you are planning to eat your gingerbread house, and are concerned about the safety of raw eggs, you can microwave the egg white powdered sugar mixture for several seconds (30-40) until the mixture reaches a temperature of 160 degrees, but not higher than 175°F. You can also use..pasteurized dried or liquid egg whites.
3..Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.
4..Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.
5..When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.
For those who are worried about using raw eggs, the eggs can be replaced with two tablespoons of water and two teaspoons of meringue powder. This powder can be found online or in any store that has cake decorating materials.......