Thank you everyone for your very kind words!! Believe me when I say, If I can do it you absolutely can too! Betty, thank you for the warm welcome from another VA girl! I found a "free" pattern on line (website below) for the barn. I cut the pattern out of a heavy construction type paper and use that to cut out the gingerbread. I usually try to make the gingerbread a few days, even a week prior to assembly to ensure it is good and hard. Rather than use the royal icing as the "glue" to hold the house together I use carmelized sugar. It drys fast and is like cement, but you shouldn't use it with children as it is extremely hot and can cause serious burns should you get it on your skin. Then I use the royal icing to pipe the seams and cause the snow drift effect on the barn and fence. From there,just let your imagination take over. In my mind barns are red with a black roof so I used a little royal icing tented with red food coloring to paint the barn red. The black roof is made from chocolate waffer cookies. The fence around the horses is gingerbread, however the fence around the sheep I found at michaels. I would like to say I made the animals, however they were found at walmart and target in the childrens toys department. Maybe when I get a little more confidence I will attempt figures out of gum paste like they do in the tv competitions (he he he). The "base" of the silo is a paper towel roll covered in gingerbread and the top is aluminum foil rolled in a ball covered in gingerbread and baked, then sprinkled with powered sugar to make it look like it is covered in snow. http://www.ultimategingerbread.com/gingerbreadbydesign-freepatterns.htm Here is a photo of 2008 Gingerbread house: Hope this is helpful...I say go for it, it is lots of fun! Merry Christmas, Mary

This is NO fail! Comes out of the pan with a nice firm 'crust' that is so easy to decorate! 1pkg plain white/yellow cake mix 1pkg non-instant vanilla pudding mix (not mixed) 1 envelope Dream Whip topping mix 3 large eggs 1C water 1/4C vegetable oil Preheat oven to 350, grease two 9" round pans (at leats 1 1/2" deep) with vegetable shortening and dust with flour. Place all ingredients into electric mixer on low speed until ingredients are incorporated. Increase mixer speed to medium and beat for 4 minutes longer or until well combined and the volume has increased. Pour batter into plans and tap on counter to raise any bubbles in the batter, bake until deeply browned, about 30-50 minutes depending on your oven. Remove and place on rack to cool 10 minutes. Loosen the edges with a knift and invert onto a rack once, then again so that the layers cool right side up. If the tops are too curved, place a clean tea-towel on the top and with your hands, gently press down so that you have flatter, more even layers. Let cool for at least 30 minutes before frosting. Wedding cake frosting 2lb confectioner's sugar 1 envelope Dream Whip Beat those until creamy Add: 1tbsp white corn syrup 2tsp white vanilla extract (I divide 1tsp ea, vanilla and almond) Slowly add 1/2C water Beat until fluffy. Don't forget to use a 'crumb' coating before frosting, or an apricot glaze. I hope you enjoy these! For the cake, you can also substitute pink champagne, other fruit juices for the water! As far as Wilton products go, most are fine, although I MUCH prefer using the clear plastic disposable bags for decorating! No clean-up!

You can find the chalks in scrapbooks stores and in the craft department of Wal-Mart. I have even used my kids sidewalk chalk! I just used a q-tip to apply it. If you have any of that outrageous '80s eyeshadow, that works well too, LOL. I use blush in a lot of my craft projects to make pink cheeks on things. You can watercolor you paper casts too, just don't use too much water or it will turn to a sodden mess. You can use kids watercolors, or take a water based marker and "color" onto a plastic lid. Then dip your brush in water and run throught the marker residue - 'voila!

Molasses and Sorghum - What is the difference? The sorghum plant, which is a type of grass, was introduced into the United States from Africa in the early part of the 17th century. Sorghum syrup is a natural sweetener made by processing the juice that is extracted from the sorghum plant. Special milling equipment extracts the juice from the crushed stalks, and evaporating pans with heating units steam off the excess water leaving syrup. Sorghum syrup is produced primarily in the United States and is used as a substitute for sugar. It tends to have a thinner consistency and a slightly more sour taste than does molasses. Sorghum contains vitamins and minerals and is a good source of phosphorus, magnesium, thiamin and omega 6 fatty acids. Molasses was also introduced to the United States during the 17th century when traders started transporting it from the Caribbean to New England where much of it was made into rum. Molasses was the most popular sweetener until the late 19th century because it was more affordable than sugar. Molasses is the by-product of processing sugar cane into sugar. The sugar cane plant is stripped of its leaves and the juice is extracted from the cane by crushing or mashing. The juice is boiled to concentrate it, which produces crystallization of the sugar. The result of the first boiling and removal of the sugar crystals is called "first molasses" (mild) and is the sweetest tasting. "Second molasses" (dark) is created from a second boiling and removal of sugar crystals. "Blackstrap" is the result of a third boiling of the syrup. The darker molasses is considered bittersweet. Sulfured molasses is made from young sugar cane - sulfur dioxide is added as a preservative. Unsulfured molasses is made from mature sugar cane which does not require a preservative. Molasses contains significant amounts of vitamins and minerals and is a good source of calcium, magnesiumSor, potassium and iron. Sorghum and molasses may be stored on the shelf for up to 2 years. Once they are opened, they can be stored up to a year, if properly stored in the refrigerator to retard mold growth. If mold growth does appear, the syrups should be discarded. If the syrups crystallize, it does not cause any harm and the syrups can be liquefied by placing them in a larger container of hot water until melted. Sorghum and molasses are old-fashioned sweeteners - many people have grown up using them. Molasses is the sweetener generally preferred for cooking and baking, while sorghum is popular as a syrup. I did not know the difference, but I looked this up online. I always liked sorghum molasses better as it seems more mild. Sue