In December at the Christmas extravaganza held at the Buck’s Store Museum in Bena, staged high for all to see was a gingerbread house in the shape of Buck Rowe’s store.

The Guinea Heritage Association offered food, many gifts and warm hospitality. Julia Roquemore of Varina crafted the beautiful house, which was offered for raffle.

The gingerbread house on display was one of 35 Julia had made for the year. It brought a substantial deposit to the museum bank deposit. Lori Cox was the lucky winner.’

Julia explained, “I started making cake when my oldest daughter was one year old (she is now 46). I couldn’t believe that I had to pay $10 for a Holly Hobby birthday cake. So I purchased a R2D2 cake pan, a Wilton cake decorating set, and was off to the races. I added gingerbread houses to my menu while living in Japan. I made cakes for people assigned to Yokosuka Naval Base (Julia’s husband Jerry Roquemore is retired Navy) as you could not buy an American style cake anywhere on base.”

She said, “I never attended a decorating class which resulted in my family eating many of my mistakes. Started making gingerbread houses while in Japan and started with a cardboard pattern and a big learning curve.”

While they were out stationed in London, England, Julia continued making gingerbread houses as gifts for friends. “I did not start making them at a large scale until a few years later when we returned to Virginia. After my job transferred to Defense Logistics Agency in Richmond, I would construct 24 to 40 houses per season. I no longer make these to sell but enjoy making them for children and grandchildren of friends. I would estimate that I have constructed over 500 gingerbread houses through these 40 years. They have been transferred all over the U.S. with one going to Puerto Rico.”

Friend Ginny Snowden, a dedicated volunteer at the museum, invited Julia and Jerry to join in. Just wait until the next Christmas celebration at the Guinea Heritage Museum. They have requested Julia to design an edible Guinea boat to be auctioned. “I have a year to work on it.”

GINGERBREAD

6 c. flour
½ tsp. baking powder
4 tsp. ginger
4 tsp. cinnamon
½ tsp. allspice or cloves
½ tsp. salt
1½ sticks butter, softened
1½ c. packed light brown sugar
2 large eggs
1 c. molasses
1 Tbs. water

Sift together the first 6 ingredients. In separate bowl, beat together the butter and brown sugar, until fluffy. Add eggs, molasses and water to the butter mixture. Add ½ of the flour mixture and blend. Add remaining flour. Knead until smooth. Divide the dough into 2 portions; wrap dough in plastic wrap and refrigerate for 2 hours.

Roll into cookies or make gingerbread house parts. Bake at 350°F. for about 10 minutes or until edges are slightly darker. Cookies do not need to be baked as long as gingerbread house parts. One recipe will make one gingerbread house. For convenience, you can find gingerbread house cookie cutters online. Different patterns can also be found online.

Julia says, “I use Wilton Meringue Powder, powdered sugar and water for the frosting to hold the house together. Just follow the instructions on the package. DO NOT add too much water. Frosting should hold its shape. Take your time. I put the sides together and allow time for the frosting to harden prior to putting on the roof. Let this dry before you let your little ones add the decorations. This saves the house from collapse and you from wanting to hurt someone!”

GRANDMA JANIE’S HOT ROLLS
“This is my cinnamon roll that I take to Buck’s on occasion.”

2½ c. whole milk
½ c. warm water
¾ c. sugar
2 eggs, beaten
7½ c. white flour, divided
2 Tbs. yeast
1½ tsp. salt
¾ c. shortening

Dissolve yeast and 1 Tbs. sugar in warm water. Set aside. Scald milk, add ¾ c. sugar, shortening, and salt. Cool.

Beat eggs and add to milk. Mix yeast, milk and 3 c. flour. Let rest 10 minutes. Add remaining flour. Add additional flour ½ c. at a time if the dough is too sticky.

Don’t add too much or dough will be dense. Let rise until double in size. Make into rolls or bread. Let rise until doubled in size. Bake at 350°F. until brown.

FOR CINNAMON ROLLS

Filling

2 c. brown sugar
4 tsp. cinnamon
1 c. butter, softened, not melted

Mix together the cinnamon and brown sugar. After dough has been allowed to rise one time, divide dough into half. Roll dough into a rectangle about 1/3 inch thick. Spread ½ of the butter over the dough.

Cover with ½ of the brown sugar mixture. Roll up and slice into 1-inch slices. Lay on baking sheet and let rise until doubled in size. Bake at 350°F. for 20 to 30 minutes, until light brown. Do not over-bake.

Frosting

8 oz. cream cheese
½ c. butter, softened
1 tsp. vanilla
1 Tbs. milk
3 c. powdered sugar

Mix all ingredients. Spread on rolls after they have cooled 20 to 30 minutes.