Christmas Graham Houses Recipes

Steps:

• Using a serrated knife, cut 10 graham crackers in half, forming 20 squares; set remaining whole crackers aside. Diagonally cut four squares in half, forming eight triangles. Fill a pastry or plastic bag two-thirds full with frosting; cut a small hole in a corner of the bag. Insert a round #4 pastry tip if desired., For each roof (make four), pipe a strip of frosting on the short edges of two triangles. Pipe a strip of frosting on three sides of two graham cracker squares. Join the frosted edges of the triangles and squares to form roof. Let stand until set (about 1 hour). Frost roof and decorate with candies as desired., For each short house (make two), pipe frosting on two opposite edges of four graham cracker squares; press frosted edges together to form house., For each tall house (make two), pipe frosting on two opposite long edges of four reserved whole crackers; press frosted edges together to form house. Let stand until set., For doors, cut the remaining whole cracker into two 2-1/2-in. x 1-1/8-in. rectangles (discard remaining pieces or save for another use). With frosting, attach large rectangles on the front of tall houses and small rectangles on short house. Pipe frosting around outer edge of each door., Attach roofs to houses with a thin strip of frosting. Pipe eaves and doorknobs, using a star #24 pastry tip if desired. Pipe windows on sides of houses and above doors. For wreaths, pipe frosting into a circle; attach snowflake decors. Let stand until set.

Steps:

• Into a large bowl, sift together flour, spices, baking soda, salt, and pepper; set aside. In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well combined. Remove from heat, and stir in the flour mixture until just combined but still crumbly. If dough is still sticky, add a bit more flour.
• Turn out dough onto a large piece of plastic wrap, and wrap to enclose completely; let cool slightly, 10 to 15 minutes.
• Preheat oven to 325 degrees, and line two baking sheets with parchment paper. Divide dough into two equal parts, and place on prepared baking sheets. While dough is still slightly warm, roll out gently but firmly to a 3/8-inch thickness. Cut out desired shapes, and remove excess dough from around cutters or templates.
• Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.

Steps:

• For roofs, break six graham crackers in half, forming 12 squares. Using a serrated knife, cut four squares diagonally in half, forming eight triangles., Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill the bag with chocolate frosting. Pipe frosting on the short edges of two triangles; attach two squares. Repeat three times. Let stand until set, about 1 hour. Frost roofs with vanilla frosting and decorate with candies as desired., For short cottages, break four graham crackers in half, forming eight squares. Pipe chocolate frosting along one side of front of cottage and the adjoining side wall. Place walls at right angles to each other. Repeat with second side section and back. Repeat for second cottage. Let stand until set., For tall cottages, using whole crackers, pipe chocolate frosting along a long side of front of cottage and the adjoining side wall. Place walls at right angles to each other. Repeat with second side section and back. Repeat for second cottage. Let stand until set., Cut doors from remaining cracker. Attach roofs and doors to cottages with chocolate frosting. Decorate as desired with candies and remaining frosting. Let stand until set.