While the other two recipies sound wonderful, they are waaaaaaaaay too much work for me. The following is the recipe the women in our family have used for years. Let me tell you right now that if you plan to enter your house in a competition, this is probably NOT the recipe for you! Although the gingerbread made from this recipe can be dense enough to build a small house once the baked product has been allowed to dry for a few days, it is really intended to be eaten. And, boy, is it good and, more importantly, easy. Here goes:
2 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/3 cup brown sugar
1/8 tsp. ground cloves
1 egg
2/3 cup molasses
1/2 cup oil
Sift together the dry ingredients (except the brown sugar--just crumble that in)into a mixing bowl. Add the egg, molasses and oil and beat until mixture in thoroughly combined. Chill the mixture for at least two hours (preferably overnight).
Roll out the dough and cut your pieces. Gently transfer to an ungreased cookie sheet. Bake in a 350-degree oven for 12-15 minutes.
Allow to cool for a few minutes then transfer gingerbread pieces to a cookie rack to allow to cool completely.
Good luck with your house!
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