Gingerbread Recipe From Grove Park Inn
Every year, The Grove Park Inn invites contestants from across the country to showcase their gingerbread masterpieces in their National Gingerbread House Competition™ & Display.
Recipe courtesy of Grove Park Inn.
1 lb. margarine
12 oz. brown sugar
1 lb. molasses
3 lb. 8 oz. all purpose flour
1 Tbs. and 1 tsp. cinnamon
1 Tbs. and 1 tsp. ground ginger
1 tsp. ground cloves
2 tsp. salt
11 oz. cold water
Cream margarine, brown sugar, spices and salt until light and fluffy. Add and blend molasses. Add flour and mix to combine. Add cold water and blend. Refrigerate to set. Bake at 350 degrees F., approximately 15 to 20 minutes or until done.
Royal icing is the best choice for assembling and decorating gingerbread houses. Most other icing contains shortening or butter that will eventually soak into the gingerbread and could cause your creation to soften and collapse.
1 lb. powered sugar
2 egg whites
1 tsp. cream of tartar
Add egg whites to sugar and cream of tartar. Beat on high for 3 to 5 minutes until snow-white and fluffy. Keep covered with a damp towel to retain moisture and avoid hardening.
Marzipan is edible clay-like substance that can be rolled, pressed and molded into creative shapes for garnishments, people, packages, creatures, etc.
2 lb. almond paste
1/2 cup light corn syrup
2 lb. sifted powdered sugar
Pastillage, similar to stiff putty, is sometimes referred to as a gum paste. Pastillage is rolled fondant without any of the softening ingredients. It dries bone-dry and crusts more quickly than fondant.
1 oz. gelatin
8 oz. water
5 lb. confectioner's sugar
Heat gelatin and water until dissolved. Add in confectioner's sugar. Keep covered with a wet towel.