THE JOY OF A GINGERBREAD HOUSE
Everything You Didn’t Know About This Holiday Tradition Of the many seasonal traditions that sweep our nation, few are as creative, delicious, and satisfying as building your very own gingerbread house. Whether you are looking to create a simple table decoration or bake a tasty treat to nibble on, everyone can enjoy this holiday activity! The Origins of Gingerbread Ginger was first cultivated in ancient China, then traded into medieval Europe. There, Europeans incorporated it into culinary traditions and used it to bake cookies into elaborate shapes and works of art, including figures of animals and people. The gingerbread house first appeared in the early 19th century in Germany. Although historians do not know an exact date, it is speculated that it gained popularity around the same time that “Hansel and Gretel,” the popular fairy tale recorded by the Brothers Grimm, was published.
The Largest Gingerbread House In 2013, the world record for the largest gingerbread house in the world was broken. The house, topping out at 21 feet and covering 2,520 square feet, was built by Traditions Golf Club in Bryan, Texas, to raise money for a local Level II trauma center. To construct the house, builders created a recipe that required 1,800 pounds of butter, 2,925 pounds of brown sugar, 7,200 eggs, 7,200 pounds of flour, 1,080 ounces of ground ginger, and a few additional ingredients. Build Your Own! While you do not have to challenge yourself to beat the Guinness World Record, you can still have fun creating your very own gingerbread village. Starting your gingerbread house from scratch can be a fun activity for the whole family to enjoy. Give the kids a chance to mix the ingredients, roll out the dough, and set out plenty of candies and frostings to use, and remember to have fun!
If you are looking for unique gingerbread house ideas, take a look at 20 gingerbread house ideas at TasteofHome.com/collection/ gingerbread-houses.
CHOCOLATE FUDGE
WORD SEARCH
Ingredients
• 2 cups sugar • 1 tsp salt
• 6 tbsp butter • 1 cup cream • 3 1/2 cups mini marshmallows • 3 cups semisweet chocolate chips • 1 tsp vanilla
• sprinkles (optional) • crushed peppermint (optional)
directions
1. Add the sugar, salt, butter, cream, and marshmallows to a large saucepan. 2. Cook the mixture over medium heat until the marshmallows and butter begin to melt, or about 5 minutes. 3. Once the marshmallows have melted, bring the mixture to a boil, and boil for 5 minutes. It will begin to brown and bubble. Take the pan off of the heat.
5. Mix it all together until the chocolate has melted and everything is nice and smooth. Pour into greased 9x13 pan.
6. I add a sprinkle to just about
anything, so I added some festive sprinkles to one side, and some crushed candy cane to the other. Let this sit at room temperature for 3 hours before you slice.
HOLIDAYS FLURRY FROZEN
WINTER SLEIGH COOKIES ORNAMENTS REINDEER STOCKINGS
PENGUIN WREATH SNOWFLAKE
7. Cut into squares. I got about 48 squares out of my 9x13 pan. This
fudge will keep at room temperature for 10 days in an airtight container.
4. Add the chocolate chips and vanilla.
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