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Make a
gingerbread
barn this
By Karla Jones Seidita
Special to the Rappahannock News
Snow-kissed meadows. Church bells ringing. Glistening packages under the tree ...
Egg nog. Roast goose. Gingerbread houses heavy with peppermint candies and sugar icicles ...
These are the images of Christmas.
Nothing says Christmas better than a gingerbread house. And since this is horse country, what could be better than a gingerbread bam complete with gingerbread ponies? The directions may seem complicated because they are so long, but I’ve really simplified things for you.
The two most important things to remember are to use plenty of ornamental frosting to hold the house together, and to allow enough time for the house to dry sufficiently between steps. If you follow these two rules, you’ll be fine.
It will take two to three weeks to
Eut your whole house together and ave it dry properly, but it you start now, you’ll nave it done in time for Santa’s annual visit!
‘Nibble, nibble little mouse. Who is nibbling at
my house?’
Gingerbread is an ancient food and has been baked in Europe for centuries. Many people believe gingerbread comes from the Celtic tradition. But decorated gingerbread houses that delight us at Christmas come from Nuremberg, Germany.
During the 1600s, Nuremberg became known as the gingerbread capital of the world. As a major trading center of its day, it had an abundance of spices that we take for granted. Cardamom, cloves, cinnamon, white pepper, anise and ginger are plentiful today, but in the 1600s they were prized commodities.
The German bakers used them to
95.3%