Kit: Christmas Tyme by SandEz Creationz
Font: Kingsthings Christmas
Note: 6x4 greeting card/bragbook page size
Showing posts with label Font. Show all posts
Showing posts with label Font. Show all posts
Thursday, December 4, 2008
Happy Holidays greeting card
Kit: Christmas Tyme by SandEz Creationz
Font: Kingsthings Christmas
Note: 6x4 greeting card/bragbook page size
Thursday, November 13, 2008
Rock-a-bye Baby
Kit: Denim Fantasy by Adelina Biswas
Fonts: McPhatty, Fiolex Girls
Journaling: Rock-a-bye baby, in the treetop, When the wind blows, the cradle will rock, When the bough breaks, the cradle will fall, And down will come baby, cradle and all.
Tuesday, November 11, 2008
A Thankful Nana
Kit: Simply Stated by Linda Cumberland
Fonts: Marketpro, Word Art by Elegant
Journaling: There's no place like home except for Nana's house.
Being a grandmother is the most fantastic part of my life. I am very thankful for the precious little smiles my grandchildren cast my way, the endless questions they ask, their God-given guidance and protection, and even more thankful that I can send them home with their parents after I am done spoiling them for a day.
Monday, November 10, 2008
Cranberry Pear Pie Recipe layout
Brush: Cucurbita
Kit: Recipes by RoseMade Designs
Fonts: Lily Paige, Magneto
Journaling: You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping.
Ingredients:
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Directions:
Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust.
For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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