Gingerbread House Recipe

2 3/4 cups flour
1/2 tsp salt
1 tsp ginger
3 tsp baking powder
1 tsp cinnamon
1/8 tsp cloves
2/3 c molasses
1 egg
1/3 c packed brown sugar
1/2 c vegetable oil

Mix all ingredients thoroughly.  Roll dough in 11x17 inch greased pan.  To prevent pan from sliding while rolling out dough, place a damp terry towel under the pan and grease rolling pin.  Roll out dough until it is even. Use your fingers to ease dough into place.  Make as smooth as possible.  Bake at 300 degrees for 20 to 25 min.  Place pattern on hot dough and cut out completely with sharp knife.  Remove leftover outer edges and cut through all pieces once more.  Return to oven for another 5 to 7 min.  Remove from oven, carefully loosen pieces from pan and place on wire rack to cool.  (I leave loosened pieces in the pan and they are easily removed after cooling.)

DO NOT stack pieces on one another until thoroughly cooled.  Don't store in air-tight containers, plastic bags or the freezer- it's best to let it dry out.

Frosting

2 egg whites
3 c powdered sugar
1/2 tsp cream of tartar
2 Tbl lemon juice

Mix sugar slowly into egg whites.  Add remaining ingredients.  May need more powdered sugar if frosting doesn't seem thick enough.  Use cake decorating bags and large, open decorating tips to use the frosting to assemble your house.