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By JOAN KINGSBURY
Staff Correspondent
During the Christmas season,
most kitchens abound with the won-
derful spicy smell of homemade
cakes and cookies. Christmas is also
the time for gift giving and what
nicer gift than one you make your-
self. This year Melissa and Dave
Larkins, children of Mr. and Mrs.
David Larkins decided to give their
teachers a very special gift, a
homemade Gingerbread Ski Chalet.
Melissa, a fifth grader in Marilyn
Glogowski’s class and Dave, a third
grader in Jane Cornell’s class at
Lehman-Jackson Elementary
School, made their gifts early so
that they could take them in for the
entire class to enjoy.
Although the directions for the
Gingerbread Ski Chalet may seem
long, they are specifically written
for children to follow easily. This
recipe is taken from the Betty
LT
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675-2070
Crocker Cookbook for Boys and
Girls. With just a little direction
from mother the children can really
construct the Chalet by themselves.
GINGERBREAD CHALET
INGREDIENTS
2 pkg. (14.5 each) gingerbread mix
1/3 c. water
1/3 c¢. more water
2 cans (16% oz, each) vanilla frost-
ing
Candy-coated chocolate candies (M
& M’s)
1-inch piece of thick licorice
Large marshmallows
Vy c. water
Powdered sugar
Mix 1 package gingerbread mix
and one third cup water in medium
bowl. Mix the second package and
one third cup water in another
medium bowl. Do not mix both
packages at once. Cover both bowls
and refrigerate at least 2 hours.
When the dough has been refriger-
ated at least 2 hours, heat oven to
375 degrees. Grease cookie sheets
with shortening. Cover bread board
with pastry cloth, tucking ends
Baby Welcome
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member of your household is the per-
fect time to arrange for a WELCOME
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673-0350
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underneath. Cover rollingpin with
stockinet cover. For convenience,
place some flour in custard cup.
Sprinkle the covered board and
rolling pin generously with the flour
and rub it in until it disappears.
Take out one bowl of dough. Roll
the dough into a rectangle, 14 inches
long, 11 inches wide and 14 inch
thick on the covered board. Cut
away any uneven edges and save
for rerolling.
Cut the rectangle in half so you
have 2 small rectangles, 11 inches
long and 7 inches wide. Gently roll
the rectangles onto the rolling pin,
then lift to a greased cookie sheet
and unroll.
Bake at 375 degrees about 12
minutes. Loosen the rectangles
slightly with pancake turner. Let
cool 1 to 2 minutes, then carefully
slide onto rack.
Take out the second bowl of
dough. Roll the dough into a rectan-
gle, 15 inches long, 10 inches wide
and Y; inch thick. Cut out a 10 inch
square from the rectangle. Lift off
the scraps of dough around the
square with pancake turner. (Save
scraps to roll again.)
Gently roll the square onto the
{rolling pin, then lift to the second
lgreased cookie sheet and unroll.
Measure 1 edge of the square and
.make a mark in the center with a
wooden pick. Cut from this point to
the 2 opposite corners. If the trian-
gles bake together, recut while
warm.
Bake in 375 degree oven about 12
minutes or until the edges are
brown. Loosen, cool and remove to
therack as you did before. Cool the
walls and roof of your chalet one
hour.
While the walls and roof are
cooling, use the scraps to cut out a
door, 2% inches long and 2 inches
wide; 2 windows, each 3 inches long
and 2% inches wide; a round
window 1% inches across; some
skis, 2 strips of gingerbread, each
with a pointed end, and a deer or
whatever you like. Bake the skis 6
to 8 minutes and the remaining
pieces 8 to 10 minutes. Loosen, cool
and remove to the rack as you did
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before except - turn up the pointed
ends of the skis while they're still
warm. Then clean up all the dishes
and get ready for the real fun,
putting your chalet together.
TO PUT CHALET TOGETHER
Cover the breadboard with alumi-
num foil or use a tray.
Measure and cut out a rectangle,
9Y inches long and 5% inches wide
of brown paper. Attach the paper to
the middle of the board or weight it
on th tray. Spread some of the
frosting from the first can on the
board around the paper with spa-
tula, touching but not covering the
edge of the paper, in an outline 3
inch wide and 4 inch wide. Lift off
the paper and throw it away.
Spread some frosting on one 7
inch edge of each cookie rectangle.
Stick these edges together. They
make the peak of the roof. Press the
bottom edges of the rectangles into
the frosting on the board. Add extra
frosting if you need it to hold the
rectangles securely. Now you have
the foot of your chalet
Frost all the edges of the biggest
cookie triangle. Ease it under the A-
frame roof until there is 1 inch of
roof overhanging the wall. Press
roof gently against the wall to make
sure everything is secure.
Put the edges of the other 2
triangles together with frosting to
make a triangle like the first one,
then frost all the edges. Ease under
the A-frame roof to complete your
chalet. This may take 4 hands 2 to
ease and 2 to hold the roof. Let
stand about 20 minutes so the frost-
ing becomes firm. If there is a gap
at the peak of your roof, cut a piece
of cardboard to cover it and frost
over the cardboard.
TO TRIM CHALET
Frost the back side of each door
and window an press them onto the
outside of the walls, the door and 2
windows go in front and one window
goes in back. Let stand 10 minutes
then paint on window panes with
frosting. Stick decorations on with
dabs of frosting. Here’s a sugges-
tion: candy-coated chocolate can-
dies around the windows and lico-
rice under the overhanging roof for
beams.
Spread remaining frosting from
the first can on the board to make
snow. Stick large marshmallows in
it for hills. lean the skis against the
walls of the chalet and stand other
cookie figures in the frosting if you
like. Skis may be outlined in frost-
ing.
Empty the second can of frosting
into small bowl. Stir in ¥ cup water
with fork. Frost the roof and marsh-
mallow hills, Sprinkle some pow-
dered sugar over the snow.
NARROWS SHOPPING CENTER
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287-7350
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