Gingerbread House

Bowl One:

3 ½ cups white flour

2 tsp cinnamon

1 ½ tsp baking soda

½ tsp salt

½ tsp nutmeg

½ tsp cloves

¼ tsp ginger

Bowl Two:

1 cup Crisco

1 stick butter (softened)

1 box brown sugar

3 eggs

Add contents of bowl one to bowl two. Mix well.

Grease and flour two cookie sheets

Divide dough in half and spread over cookie sheets.

Bake one pan at a time at 374 F for 15 mins.

Gingerbread should be brown, not burned or raw in center.

Cut house and animal shapes while gingerbread is hot.

The house will need two roof pieces, two side walls and two front walls.

Remove unused strips of gingerbread from cookie sheets and eat them while they are hot!

Do not attempt to move roof, walls and animals while they are hot.

Think of the icing from the commercial can as glue.

When the two roof pieces are cool, turn them over on a flat surface. Put a thin coat of icing on the underside of each roof section. Place a piece of brown grocery bag paper on the two roof sections. Let them harden.

Use icing and paper to stabilize wall at corners. Allow to dry before placing the roof.

Decorate once house is assembled and hardened.