ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: gingerbread house contests

Misc.
I'm writing an article for WOMAN'S DAY about gingerbread houses and need to know about the various gingerbread house contests held across the U.S. Can anyone help?
Also, does anyone know when and where gingerbread houses were first made (I suspect Germany as the "where"). I'm desperate for background info. Many thanks for any and all help. jean anderson, author, THE AMERICAN CENTURY COOKBOOK.
MsgID: 0050695
Shared by: jean anderson
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: gingerbread house contests
  jean anderson
2 Gingerbread Houses
  Betsy at TKL
3 re: gingerbread houses
  Shirl
ADVERTISEMENT
Random Recipes
  • Mini Chip Tea Biscuits
  • MINI CHIP TEA BISCUITS 4 cups flour 1/3 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 1 cup mini chocolate chips 4 eggs 1 cup evaporated milk 11/2 teaspoons vanilla 2 tablespoons...
  • Mueller's Chicketti (using chicken breasts)
  • MUELLER'S CHICKETTI 3 skinned boned chicken breasts 1 egg, beaten Fine dry bread crumbs Butter or margarine 4 cups meatless spaghetti sauce 6 thin slices mozzarella cheese 1 pound Mueller’s spaghetti, uncooked Cut ch...
  • Black Frosting
  • I have found it is almsot impossible to start with white frosting and get it to turn black without using so much tint nobody wants to eat it. I have tried the liquid, powder and paste coloring and none work all that gre...
  • Layered Dinner (no meat, crock pot)
  • LAYERED DINNER "I made this and it is GREAT!!! It takes a bit of time to cut up the veggies, but if you have a salad shooter (I used my food processor but in my 29 foot camper I use my shooter), it will help tremendou...
  • One-Pan Potatoes and Chicken Dijon
  • ONE-PAN POTATOES AND CHICKEN DIJON 1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices 1 pound boned and skinned chicken breasts, cut into 1/2-inch slices 2 tablespoons vegetable oil 1/4 cup prepared honey-Dijo...
  • Cinnamon Apple Lollipops for LWalker
  • Hi LWalker:-) Here is a recipe that Gladys posted back in 2002. I have not tried it. CINNAMON-APPLE LOLLIPOPS The warm flavor of cinnamon can be savored for a long time with this homemade lollipop. Look for cinnamo...
  • Goat Cheese Fondue with Toasted Bread and Apples
  • GOAT CHEESE FONDUE WITH TOASTED BREAD AND APPLES "Sharing a pot of fondue is a friendly and companionable activity, perfect for creating a party mood. In addition to the toasted bread and apples, set out chunks of rip...
ADVERTISEMENT
  • Kraft - 4-1 Cookie Dough Recipe 2005
  • KRAFT 4-IN-1 COOKIE DOUGH 1 (8 ounce) package Kraft Philadelphia Cream Cheese, softened 3⁄4 cup butter, softened 1 cup granulated sugar 2 teaspoons vanilla extract 2 1⁄4 cups flour 1⁄2 teaspoon bakin...
  • Mulled Cider and Cranberry
  • MULLED CIDER AND CRANBERRY "Both apples and cranberries are at their best in the fall. This recipe brings together these two great autumn flavors to make a delicious warm drink." ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: gingerbread house contests
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!