Class was already in session by the time I arrived at the Opera House November 20. The building was decorated in spectacular holiday fashion, with a gingerbread man walking the halls recruiting builders for a major construction project.

I quietly grabbed a chair as Patricia Kiley gave her tips on the do's and don'ts of gingerbread house construction. I had tried a couple of different recipes on my own and found them tasty and easy, but not necessarily the most stable. Soft and flaky walls will never stand the test of time.

Kiley’s recipe is ideal for novice builders like me. It does not include baking powder, baking soda or eggs, ingredients that tend to make a cake rise. Her materials for the gingerbread job site were impressive: templates or patterns for all the walls, and a lot of candy; this is where the kids will definitely appreciate your efforts. There were rasps for smoothing edges; knives to trim the warm or raw dough; rolling pin molds to speed up the process of creating clapboards; mortar, stone and window trims.

Kiley says the only real rule for a gingerbread house being entered in the Gingerbread Spectacular, which runs from December 13-15 at the Opera House, is that the structure must be edible. So long as they are also edible, entrants may utilize supports, such as pretzel rods and sugar cubes.

I saw some of our area's finest gingerbread artistry and architecture: Susan Brackett had done a very impressive gingerbread rendition of a painting, winning “Most Obsessive Compulsive” in 2010. Surprisingly, the piece was still quite intact. Kevin, Kiley’s son, had constructed a log home from pretzel rods and other edibles. There was also the "Sweet Plum Fairy” retreat, a most delicious looking chalet with trees of gumdrops and candy wafer roofs.

I will include Kiley’s recipe below for you to try. Hopefully we will see your gingerbread dream home at the Opera House this year or next!

If you start this construction project at home, prepare your lunch in advance so you do not end up eating the final product! Look for the Boothbay Register's entry this year as we hope to submit our own little project. Wish us luck.

Recipe for a sturdy gingerbread house

• 7 cups flour
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp salt
• 1 and 3/4 cup dark corn syrup
• 1 cup firmly packed light brown sugar
• 3/4 cup butter

Melt syrup, butter and brown sugar in heavy pan. Add to dry mixed ingredients. Mix well. A heavy duty mixer is a big help! Divide dough into 4 parts. Put in 4 squares and wrap. When ready to roll out, soften in microwave 25-30 seconds. Trace pattern on rolled out dough and cut out with knife.

Bake at 350 F for 10-15 minutes. Cool before assembling.

Icing:

• 1 lb of confectioners sugar
• 1/2 tsp cream of tartar
• 3 egg whites
  

Mix/beat in electric mixer for 7 minutes