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It has become a family tradition for me to make a gingerbread house for dinner on Christmas Eve. These days you can get moulds to simplify the whole process but I still do it the old fashioned way following the instructions in A Family Christmas by Readers Digest. The only problem with gingerbread houses is that you really need to assemble them on the day you are going to eat it. I made all the pieces about 5 days before and and kept them stored in a tin. It was put together on Christmas Eve and we ate some of it that night. The left overs wouldn’t fit in a tin without dis-assembly so I put it on a shelf in the larder. When I went to get it on Boxing day I discovered it had gone soft and collapsed – it still tasted good though!

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