In a large bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.

In a large bowl, thoroughly blend shortening and sugar. Add molasses, egg and vanilla and beat until smooth. In another bowl, sift dry ingredients. Gradually stir dry ingredients into molasses mixture. When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended. Separate dough into 4 balls. Wrap each in plastic wrap and chill a minimum of one hour. Dough can be refrigerated for up to two weeks.

Baking & Construction Techniques: You may build your house in stages over a few days or a few weeks time. Bake pieces one day, attach pieces for construction at another time, and add decorations even later.

Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet. Cover dough with plastic wrap and roll to 1/4″ thickness.

For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7″ wide and 4″ high end walls which are pointed are 5 1/2″ wide and 8″ high at the point roof panels which are 81/2″ wide and 6″ high Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2″ border around pieces. Using a small sharp knife, cut around edges of pattern. Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil.

Cut out doors and windows. Remove paper pattern pieces and place foil directly on a flat baking sheet.

Bake at 325 degrees, 10 - 25 minutes, depending on size of pieces.

Gingerbread will darken, especially around edges, and feel firm to the touch. Remove sheet from oven and allow gingerbread pieces to cool on sheet. Gently peel gingerbread from foil. You may store pieces lying flat in a cool dry place or freeze in an appropriate container.

When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built.

Spread or pipe icing on edges of each piece, which will attach to one another. Press pieces firmly together and hold to form neat angles. You may release your hold when pieces are self-standing. (This should only take a minute or two.) Allow sections of the house to dry before applying the roof or candy decorations. When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or “grounds” using the icing as glue. Store the house in a cool dry place for up to four weeks.

The Icing: The icing is used as “cement” to put the house together, attach decorations, and make icicles and decorative trim. You will need 2 - 3 batches to complete one house. Make each batch separately. Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease- free.

3 large egg whites, room temperature 4 3/4 cups confectioner’s sugar 1/2 tsp. cream of tartar Place egg whites in bowl. Add cream of tartar. Sift sugar directly onto egg whites. Beat 4 minutes with electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes. Place a piece of plastic wrap directly over icing while using to prevent air from drying it.

If storing for use at another time, store icing in an airtight plastic container in the refrigerator. If icing becomes too firm, simply beat a little water into it.

Decorations: Select candy according to size and desired color. You can use things such as NECCO Wafers are ideal for the roof, gummy bears, candy coins, chocolate covered raisins, Sunbursts, etc.

Spread additional icing around house to cover board. Complete your house with inverted ice cream cone trees (iced & decorated), candy bars for sleds, Hershey Kisses, etc.

1. Give each child a marshmallow. Tell them that it represents Jesus (the kids just laugh and laugh saying, “Jesus is a marshmallow!”). Have them roll it in the butter (the anointing oil). Then roll it in the cinnamon sugar (the anointing spices).
2. Place the marshmallow on the crescent roll (the tomb) and roll it up so it is completely sealed (this is important). Then bake it as the directions indicate.
3. When the rolls cool, give each child his roll. When the tomb is open, the marshmallow is gone.

   (It melts into the roll). The roll tastes like a cinnamon roll.

1. Follow the directions on the can of the meringue powder mix to make a recipe of Royal Icing.
2. Working quickly put the Royal Icing into the decorating bag, coupler, and tip already in place.
3. Squeeze the icing on top of one graham cracker, then quickly place another graham cracker on top.
4. Squeeze the icing onto both candy canes and attach one on each side of the long edges of the crackers.
5. Carefully break the third graham cracker in half widthwise.
6. Again working quickly, attach half of the graham cracker standing on its edge on the back of the sleigh. (The front has the curved portion of the candy canes.)
7. Carefully break apart the last half of the third graham cracker.
8. Quickly attach one half on each side, long edges on top of the candy canes and short edges touching the back of the sleigh.
9. Let the sleigh sit for a few hours to harden.

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10. Fill the sleigh with the chocolate Santa Claus and assorted Christmas candy.

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11. This is an edible sleigh. Simply pull the crackers and candy canes apart to eat Santa and his sleigh.

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12. Note: You will have plenty of Royal Icing to make more sleighs.

    Variation:You can use a glue gun to glue the sleigh together, but it will not be edible.

1. Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don’t have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted.
2. When the chocolate is melted, add the corn syrup and blend.
3. Pour the mixture onto a waxed paper sheet.
4. Spread the chocolate with your fingers until it’s about 1/2 inch thick.
5. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable.

1. Combine gelatin and 1/2 cup cold water in an electric mixer with whisk attachment (you can whisk by hand if you do not have the attachment). Let stand 30 minutes.
2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small, heavy,saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
3. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches the firm-ball stage (244 degrees). Immediately remove pan from heat.
4. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
5. Generously dust an 8 by12 inch glass baking pan with confectioner’s sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet hands and pat it smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto board and cut marshmallows with a dry hot knife into 1 1/2 inch squares, and dust with more sugar.

1. Add 3 tablespoons of salt to a half bowl of warm water and stir until it dissolves. Keep adding salt until no more will dissolve.
2. Add a tablespoon of vinegar. Fill up the bowl with porous stones or briquettes. Leave on top of refrigerator for a couple of days. Take it down and notice that crystals have begun to form. As the water continues to evaporate, the bowl will be filled with rock crystals.

Coat 12 metal molds (whatever shape you desire) with vegetable cooking spray. Arrange sprinkles in coated molds.

In saucepan, combine sugar, water, and corn syrup. Bring to a boil over high heat, stirring occasionally.

Reduce heat to medium-high, attach candy thermometer to side of pan, and simmer until mixture reaches 300 degrees, about 20 minutes. Remove pan from heat; stir in cinnamon extract and food coloring.

Working quickly, spoon liquid into molds. Press lollipop sticks into center. Cool completely.

To make small, round lollipops, place sticks on aluminum foil and arrange sprinkles around sticks. Spoon liquid over sticks and sprinkles. Cool completely and peel off foil.