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Microwave Apple Crisp
Dessert American

Microwave Apple Crisp

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Spread apples evenly in an 8-inch square microwave-safe baking dish. Mix brown sugar, oats, flour, melted butter, cinnamon, and allspice together in a medium bowl until well combined; sprinkle evenly over apples.
  2. 2 Cook in the microwave on high until apples are easily pierced with a knife, 10 to 12 minutes.

By Joy

Easy Apple Hand Pies
Dessert American

Easy Apple Hand Pies

Prep
20 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
  2. 2 Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
  3. 3 Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
  4. 4 Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
  5. 5 Bake in the preheated oven until golden brown, 15 to 18 minutes.
  6. 6 Cool on rack for at least 15 minutes before serving.

By HaddyNae

Apple Spice Dump Cake
Dessert American

Apple Spice Dump Cake

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C.)
  2. 2 Pour apple pie filling into a 9x13-inch baking dish.
  3. 3 Whisk sugar, cinnamon, nutmeg, and allspice together in a small bowl until well combined; sprinkle over pie filling. Cover filling with dry cake mix; dot with butter, then scatter pecans on top.
  4. 4 Bake in the preheated oven until top is browned and filling bubbles on the sides, 45 to 60 minutes.

By Marcia L Cainion

No-Bake Mango Cheesecake
Dessert American

No-Bake Mango Cheesecake

5.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.
  2. 2 Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
  3. 3 Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
  4. 4 Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

By Nandini Pinge

Gingerbread Cookie Mix in a Jar
Dessert American

Gingerbread Cookie Mix in a Jar

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix together 2 cups flour, baking soda, and baking powder in a medium bowl.
  2. 2 Mix together remaining 1 1/2 cups flour, ginger, cloves, cinnamon, and allspice in a separate bowl.
  3. 3 Layer flour-baking powder mixture, brown sugar, and flour-spice mixture into a 1-quart wide mouth canning jar, in that order. Pack firmly after adding each layer.
  4. 4 Cover the jar with a lid and seal well. Write an instructions tag and attach it to the jar.

By Staci

Sweet Potato Butternut Squash Pie
Dessert American

Sweet Potato Butternut Squash Pie

4.3

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mash sweet potatoes and butternut squash together in a bowl; stir in eggs, milk, cinnamon, nutmeg, and allspice. Pour sweet potato-squash mixture into pie crust.
  3. 3 Bake in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Continue baking until a knife inserted into center comes out clean, about 30 minutes more.

By Lynnea Cabhewin

Individual Fruit Crisp
Dessert American

Individual Fruit Crisp

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine blackberries, 1 tablespoon sugar, and cornstarch in a bowl; place into an oven-safe ramekin.
  3. 3 Combine flour, oats, 2 tablespoons sugar, butter, and allspice in a bowl until butter fully incorporated; place on top blackberry mixture.
  4. 4 Bake in the preheated oven until top golden, about 20 minutes.

By Connie

Depression Cake I
Dessert American

Depression Cake I

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 In a saucepan combine shortening, water, raisins, cinnamon, nutmeg, allspice, cloves, and sugar. Simmer for 10 minutes. Remove from heat and let stand until cool.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  3. 3 Stir flour and baking soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven for 45 minutes.

By LYNN SEVERNS

Peach Crisp with Granola
Dessert American

Peach Crisp with Granola

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine oats, granola, brown sugar, and 3 tablespoons flour in a medium bowl. Cut in 1/4 cup butter until crumbly.
  3. 3 Place peach slices into an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter oat mixture over peaches, then sprinkle with cinnamon, nutmeg, and allspice, followed by pecans.
  4. 4 Bake in the preheated oven until golden brown, about 30 minutes.

By BAJSHA

Mom's Rhubarb Crisp
Dessert American

Mom's Rhubarb Crisp

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  3. 3 Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside.
  4. 4 Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly.
  5. 5 Press about 1/2 of the oat topping into the bottom of the prepared baking dish.
  6. 6 Top with rhubarb mixture; cover with remaining topping.
  7. 7 Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes.

By Nikki

Better Than Pumpkin Pie
Dessert American

Better Than Pumpkin Pie

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate; set aside.
  2. 2 Place squash in a saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce heat to medium; simmer until squash is tender, about 15 minutes. Drain and cool.
  3. 3 Combine squash, brown sugar, milk, egg, cornstarch, cinnamon, allspice, cloves, ginger, and nutmeg in the bowl of a food processor or blender; pulse until smooth. Pour filling into crust.
  4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, about 50 minutes.

By Barbara

Best Boiled Fruitcake
Dessert American

Best Boiled Fruitcake

4.8

Prep
15 min
Cook
140 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
  2. 2 Place sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda in a medium-sized saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and allow to cool slightly.
  3. 3 Stir flour and eggs into fruit mixture. Pour batter into the prepared pan. Wrap the outside of the pan with brown paper or newspaper.
  4. 4 Bake cake in the preheated oven for 40 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking cake for 1 1/2 hours.
  5. 5 Let cake sit at room temperature for 5 minutes, then invert it onto a wired rack. Remove parchment paper, flip cake, and allow to cool completely on the rack. Cake may be stored wrapped in foil and in an airtight container for up to 6 months.

By Mark Richards

Pumpkin Pie Chatsworth Style
Dessert American

Pumpkin Pie Chatsworth Style

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
  3. 3 Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.

By Summerpls

Captain Jack's Peach Pie
Dessert American

Captain Jack's Peach Pie

4.6

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with butter.
  2. 2 Press 1 pie crust into the prepared pie plate.
  3. 3 Combine sugar, flour, cornstarch, cinnamon, cardamom, and allspice in a bowl; slowly stir in butter until well combined. Toss peaches and rum together in a separate bowl; stir in sugar mixture and gently toss to coat.
  4. 4 Pour peach filling into pie crust. Top with remaining pie crust; seal crust edges together. Cut 4 to 5 slits in top crust for ventilation; brush crust with milk.
  5. 5 Bake in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C). Continue baking until top is golden brown, about 30 minutes more. Turn off the oven; rest pie in the oven as it cools, at least 1 hour.

By chelipepper

Easy Vegan Gingerbread Cookies
Dessert American

Easy Vegan Gingerbread Cookies

4.5

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
  2. 2 Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well-combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
  3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  4. 4 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
  5. 5 Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.

By Fioa

Pumpkin Walnut Cake
Dessert American

Pumpkin Walnut Cake

4.9

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  2. 2 Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt in a large bowl: transfer to the prepared pan. Sprinkle dry cake mix over top, then sprinkle with walnuts, and drizzle with melted margarine.
  3. 3 Bake in the preheated oven for 35 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C); continue baking until a toothpick inserted into center comes out clean, 15 minutes.

By Lupe Kemp

Hermits II
Dessert American

Hermits II

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well.
  3. 3 Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts.
  4. 4 Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.

By Dawn West

Rubber Cookies
Dessert American

Rubber Cookies

5.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a Dutch oven or large saucepan over medium heat, heat sorghum, stirring constantly. Stir in baking soda and remove from heat. Stir in the sugar and eggs; mix well. Combine the salt, cinnamon, allspice, cloves, and nutmeg; mix into the sorghum mixture. Gradually stir in the flour until dough is stiff enough to roll out. The amount of flour may be adjusted.
  3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. I like to cut them into squares with a pizza cutter. Place cookies 1 inch apart onto the prepared cookie sheets.
  4. 4 Bake for 10 to 12 minutes in the preheated oven, until cookies are firm but not crisp. Remove from baking sheets immediately, or they will stick. Cool on wire racks. When cool, place into an airtight container with the 1/2 apple for about a week, or until they are soft enough to bend. Frost with confectioners' sugar frosting if you like.

By lynn

Chewy Ginger Cookies
Dessert American

Chewy Ginger Cookies

4.6

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
  3. 3 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until dough comes together. Gently fold in crystallized ginger.
  4. 4 Roll rounded teaspoonfuls of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
  5. 5 Bake in the preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

By tiggs

Spiced Vinegar Pie
Dessert American

Spiced Vinegar Pie

3.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.)
  2. 2 In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
  3. 3 Bake pastry in preheated oven for 3 minutes. Pour in filling and bake for 20 to 25 minutes, or until crust is brown on edges.

By Margie Cagle

Aunt Josephine's Fresh Pear Cake
Dessert American

Aunt Josephine's Fresh Pear Cake

4.7

Prep
30 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
  2. 2 Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
  3. 3 Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

By Sarah

Amazing Vegan Pumpkin Pie
Dessert American

Amazing Vegan Pumpkin Pie

5.0

Prep
20 min
Cook
115 min
Total
215 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
  3. 3 Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
  4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
  5. 5 Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.
  6. 6 Divide pumpkin mixture among pie shells.
  7. 7 Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour.

By autumn

Grandma Donna's Rhubarb Crisp
Dessert American

Grandma Donna's Rhubarb Crisp

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir 1 cup flour, brown sugar, oats, and melted butter together in a medium bowl until well combined; press ½ to ¾ crust mixture into bottom of a 9-inch square baking dish.
  3. 3 Beat eggs and milk together in a large bowl until smooth; stir in rhubarb, strawberries, white sugar, ¼ cup flour, and allspice until sugar and flour dissolve completely. Pour filling over crust; sprinkle remaining crust mixture over top.
  4. 4 Bake in the preheated oven until filling is set, 45 to 60 minutes.

By Angela Miedema

Pumpkin Chiffon Pie
Dessert American

Pumpkin Chiffon Pie

4.6

Prep
15 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
  3. 3 Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
  4. 4 Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
  5. 5 Add gelatin mixture, and whisk until fully dissolved. Remove from heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
  6. 6 While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
  7. 7 Fold cooled pumpkin mixture into the egg white mixture.
  8. 8 Transfer filling to the graham cracker crust and chill in the refrigerator until firm before serving, about 1 hour.
  9. 9 When ready to serve, slice and enjoy!

By Carla A Lightsey

Green Tomato Mincemeat
Dessert American

Green Tomato Mincemeat

4.8

Prep
45 min
Cook
195 min
Total
240 min

Instructions

  1. 1 Combine green tomatoes, apples, brown sugar, suet (or oil), and vinegar in a large stockpot. Add oranges, candied citrus peel, raisins, and lemons; season with salt, cinnamon, cloves, and allspice. Cover; cook over low heat for 3 hours.
  2. 2 Inspect 30 (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pack hot mincemeat into hot sterilized jars, filling to within ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a canner or large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove jars from the stockpot and let rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By April

Grandpa's Easy Vegan Gingerbread Cookies
Dessert American

Grandpa's Easy Vegan Gingerbread Cookies

5.0

Prep
30 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit; this is fine.)
  2. 2 Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  4. 4 Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
  5. 5 Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.

By KStar

Pfeffernuesse IV
Dessert American

Pfeffernuesse IV

4.0

Prep
20 min
Cook
12 min
Total
300 min

Instructions

  1. 1 In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
  3. 3 Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.

By Denise

Loopy's Baked Apple Crisp
Dessert American

Loopy's Baked Apple Crisp

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. 2 Stir cream cheese, brown sugar, maple syrup, walnuts, cinnamon, vanilla extract, nutmeg, and allspice together in a bowl until well mixed.
  3. 3 Place apples, cut-side up, into baking dish, supporting them with pieces from the core underneath if needed. Spoon 1 1/2 teaspoons butter into each cored apple and top each with 1/2 the cream cheese mixture, filling the hole and covering the entire top of apple.
  4. 4 Bake in the preheated oven until apples are slightly softened, about 35 minutes. Sprinkle apples with granola, pressing granola into filling. Continue baking until apples are cooked through and granola is browned, about 10 more minutes.

By Carolyn Caraloopy

Children's Gingerbread House
Dessert American

Children's Gingerbread House

4.5

Prep
150 min
Cook
10 min
Total
1300 min

Instructions

  1. 1 First cut out the shape of the house on thin cardboard to use as a template: a side wall, 4 ½ x 8 inches; an end wall, 4 ½ x 5 inches; a triangular gable, 4½ x 3 x 3 inches; and a roof rectangle, 4 ½ x 9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 ½ inches, to one of the 4 ½ inch sides of the end wall.
  2. 2 Cream butter and sugar together in a large bowl until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift flour, baking powder, ginger, and allspice together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
  3. 3 Preheat the oven to 375 degree F (190 degrees C).
  4. 4 Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out 2 of each.
  5. 5 Roll out remaining dough, and cut into 2 rectangular roof pieces. Transfer gingerbread to greased baking trays.
  6. 6 Bake gingerbread in the preheated oven for 10 minutes, or until crisp. Remove from the oven and leave gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out 8 hours to overnight to harden.
  7. 7 Lightly whisk 2 egg whites in a large bowl. Gradually beat in confectioners' sugar, about 5 cups, until icing is smooth with firm peaks.
  8. 8 Spread or pipe a 9-inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least 2 hours before putting on the roof.
  9. 9 Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave 8 hours to overnight to set firmly.
  10. 10 When ready to decorate, make the remaining icing: In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar. Use this to make snow on the roof, and to glue on various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

By Ruth