Gingerbread houses at Christmas time makes a most impressive appearance. American recipes usually called for fewer spices than their European counterparts, but often made use of ingredients that were only available regionally. Maple syrup gingerbreads were made in New England, and in the South sorghum molasses was used. Regional variations began occurring as more people arrived. In Pennsylvania, the influence of German cooking was great and many traditional Germany gingerbreads reappeared in this area, especially at Christmas time.
Nowhere in the world is there a greater repertoire of gingerbread recipes than in America —there are so many variations in taste, form and presentation. With the rich choice of ingredients, baking aids and decorative items the imaginative cook can create the most spectacular gingerbread houses and centerpieces ever.
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