Holiday How-To's from the White House to Your House

Make Your Own Gingerbread Ornament


  • 1 cup ground cinammon
  • 1 cup applesauce
  • 1/4 cup school or craft glue


  • Wax paper or plastic wrap
  • Rolling pin or round glass bottle
  • Gingerbread man cookie cutter 3-5" in height
  • Plastic drinking straw


Combine 1 cup cinnamon, 1 cup applesauce, and ¼ cup glue. Mix thoroughly. Dough should be stiff; add more cinnamon if it is too soft. Roll between sheets of wax paper or plastic wrap to ¼ inch thickness. Cut out gingerbread shapes with cutter and make a hanging hole with straw. Move to drying rack, paper towel, or newspaper.

Allow to dry for 2-3 days, carefully flipping occasionally. Ornaments will lighten in color as they dry.

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Apple Cake with Maple Glaze


  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1 cup grated apples (Granny Smith or Golden)
  • 3/4 cup canola or safflower oil
  • 1/2 cup light brown sugar (tightly packed)
  • 1/2 cup honey (local if possible)
  • 2 eggs
  • 1 tsp vanilla


Preheat the oven to 350°. Grease one 10 inch cake pan and place parchment paper on the bottom.

Combine oil, brown sugar, honey, vanilla, and eggs in the bowl of an electric mixer – a handheld mixer can be used as well. In a separate bowl, sift dry ingredients: flour, baking soda, salt, and cinnamon. Add half of sifted dry ingredients into the liquid mixture, and mix on a low speed. Once everything is combined, add the grated apples and the remainder of the dry ingredients. Finish mixing by hand, and pour into greased cake mold.

Bake for 50-60 minutes or until a toothpick comes out clean. Take out of the oven and let cool before unmolding.

Maple Glaze


  • 1/4 cup maple syrup
  • 1/3 cup confectioner's sugar


Once cake is in the oven, mix together maple syrup and confectioner’s sugar over low heat until combined. Then increase heat and boil for 30 seconds. Set aside on the stovetop, but off the heat. Pour over cake once it is finished baking and on the serving dish.