Recipe(tried): Gingerbread House Recipe Using Cast Iron Mold By John Wright

I know this is a year later, but in case you didn't get the recipe, here it is. I have the exact mold you are talking about and love it! I use it every year.

Gingerbread House

1/2 cup shortening
1/2 cup granulated sugar
1/2 cup dark molassas
2 tablespoons cold water
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

Cream together shortening, sugar, molassas and water. Sift together flour, spices and salt. Add dry ingredients to shortening mixture and mix well. Dough will be stiff. Chill at least 1 hour. Grease or spray mold with vegetable spray. Press dough into the mold. Bake in pre-heated 350 degree oven for 25 minutes. Let gingerbread cool in the mold for 10 minutes. Carefully remove each piece of gingerbread to cooling rack, flat side down. Repeat with other side, front, roof, and chimney (it is not necessary to repeat people or trees). It is better to bake gingerbread a day ahead of assembling to allow for stiffening. Assemble and decorate. Yield: 1 house.

Royal Icing
The following recipe is for a sweet icing that will be used like "glue" to hold the house together and to decorate. It dries quickly into a hard candy consistency.

3 egg whites at room temperature
3/4 teaspoon cream of tarter
1 lb. of 10X confectioner sugar-sifted

Combine in mixing bowl and mix on high speed for 7 to 10 minutes. Beat until very stiff - you can't overbeat. Store at room temperature.

There you go. There is a recipe for a Chocolate Candy House also, but a lot of typing. If only I had a scanner!!! Enjoy!