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	<title>Gingerbread Christmas</title>
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	<link>http://gingerbreadchristmas.com</link>
	<description>Ideas, recipes, traditions &#38; fun for your family</description>
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		<title>Decorating Your Gingerbread House</title>
		<link>http://gingerbreadchristmas.com/2010/08/decorating-your-gingerbread-house/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/decorating-your-gingerbread-house/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:38:24 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[decorating gingerbread house]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=101</guid>
		<description><![CDATA[Ginger Bread House from Crestock Stock Images Tips on Decorating Your Gingerbread House Place a plastic decorating tip inside a plastic pastry bag. Fill the bag 1⁄2 full with frosting. Roll the end of the bag down so the frosting doesn’t sneak out when squeezing. If you desire to make different designs with frosting, put [...]]]></description>
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		<title>Frosting Tips and Recipes</title>
		<link>http://gingerbreadchristmas.com/2010/08/frosting-tips-and-recipes/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/frosting-tips-and-recipes/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:35:44 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[frosting]]></category>
		<category><![CDATA[royal icing]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=98</guid>
		<description><![CDATA[Add color one drop at a time. Mix well. Store unused frosting in a bowl covered with several layers of damp paper towels and plastic wrap. To use the frosting the next day, you may need to add water to it and mix it up again. If you want your frosting to have a shiny [...]]]></description>
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		<title>Assembling Gingerbread Houses</title>
		<link>http://gingerbreadchristmas.com/2010/08/assembling-houses/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/assembling-houses/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:34:42 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[assembling]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[gingerbread house]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=95</guid>
		<description><![CDATA[Gingerbread House and Man from Crestock Stock Photo · Make sure the pieces are nice and cool. · Use Royal Frosting inside a pastry bag as assembly glue. · Make a line of frosting on the sides and bottom of a section of two foundation sections of the gingerbread. Push them together into a line [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Baking and Removing the Pieces</title>
		<link>http://gingerbreadchristmas.com/2010/08/baking-and-removing-the-pieces/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/baking-and-removing-the-pieces/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:33:47 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[gingerbread house]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=92</guid>
		<description><![CDATA[NOTE: Gingerbread should be baked and cooled a day or two before assembling. Bake at 350-375 degrees until golden brown. · Make sure the pieces are thoroughly baked or else they might sag when on the house. · Remove the pieces right away with a wide, thin pancake turner. · Set the removed pieces on [...]]]></description>
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		<item>
		<title>Making Templates</title>
		<link>http://gingerbreadchristmas.com/2010/08/making-templates-for-sections-of-the-house/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/making-templates-for-sections-of-the-house/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:31:22 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[gingerbread house]]></category>
		<category><![CDATA[templates]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=87</guid>
		<description><![CDATA[Gingerbread House and Man from Crestock High Quality Images · If you find patterns for the section of a gingerbread house in a book, tape or paper clip tracing paper over the patterns and carefully trace them. · If the sections need to be enlarged, which they probably do, have all the sections you need [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Rolling and Cutting the Dough</title>
		<link>http://gingerbreadchristmas.com/2010/08/rolling-and-cutting-the-dough/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/rolling-and-cutting-the-dough/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:30:28 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[cutting]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[gingerbread house]]></category>
		<category><![CDATA[rolling]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=85</guid>
		<description><![CDATA[· Lightly flour a cookie sheet, then roll the dough directly on the cookie sheet. Lightly flour the rolling pin as well. Roll the dough about 1⁄4” thick. · If you have pattern pieces you have to cut out, lay them on the dough and cut them with a knife directly on the cookie sheet. [...]]]></description>
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		<item>
		<title>Making Gingerbread Dough</title>
		<link>http://gingerbreadchristmas.com/2010/08/making-gingerbread-dough/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/making-gingerbread-dough/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:29:23 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[gingerbread house]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=83</guid>
		<description><![CDATA[There are lots of recipes to choose from to make your gingerbread houaw. You should try several before choosing which recipe you want to use to make your house.  Remember, this is not just baking.  This is an art form! Tips · Mix the dry ingredients first, but withhold a large portion of the flour. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gingerbread House Technique</title>
		<link>http://gingerbreadchristmas.com/2010/08/gingerbread-house-technique/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/gingerbread-house-technique/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 02:26:07 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[gingerbread houses]]></category>
		<category><![CDATA[gingerbread house]]></category>
		<category><![CDATA[technique]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=81</guid>
		<description><![CDATA[Technique: 1. Trace your pattern on a sheet of parchment, window shapes, doors and all. Set aside. By doing this you will preserve your original pattern. (I reccomend tracing with a sharpie marker ). 2. Roll out your dough between two 25 to 30 inch legnths of parchment, roll dough to about 1/4 inch thick. [...]]]></description>
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		</item>
		<item>
		<title>Charlotte Mann</title>
		<link>http://gingerbreadchristmas.com/2010/08/charlotte-mann/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/charlotte-mann/#comments</comments>
		<pubDate>Sat, 28 Aug 2010 21:46:29 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[people]]></category>
		<category><![CDATA[Charlotte Mann]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=39</guid>
		<description><![CDATA[Meet the beautiful Charlotte Mann, also know as the original &#8220;Gingerbread Mann,&#8221;who is one of the most extraordinary gingerbread bakers on the planet! Below is her response to our questions. Image I grew up in Parowan Utah, a small southern Utah town that is known for it’s early pioneer history and is rich in tradition. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gene Wilson</title>
		<link>http://gingerbreadchristmas.com/2010/08/gene-wilson/</link>
		<comments>http://gingerbreadchristmas.com/2010/08/gene-wilson/#comments</comments>
		<pubDate>Sat, 28 Aug 2010 21:44:11 +0000</pubDate>
		<dc:creator>Ginger B. Read</dc:creator>
				<category><![CDATA[people]]></category>
		<category><![CDATA[Gene Wilson]]></category>

		<guid isPermaLink="false">http://gingerbreadchristmas.com/?p=37</guid>
		<description><![CDATA[He started out as a biologist, but now his passion is keeping cookie history and traditions alive and well. Meet Gene Wilson. Several times in the past decade, Gene&#8217;s cookie mold carvings have been chosen as one of the top 200 traditional crafts by the Early American Homes Directory. With increased frequency, articles on his [...]]]></description>
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