Free vintage recipe cards for you!

I just love vintage recipe cards. They are fun to create with and decorate with too.  This one is just perfect for Fall.  Print it out on card stock and stick this in a flower frog or other photo holder. Maybe even add a black and white photo in front and use the recipe as a matte for the photo. Won't that be cute on your buffet or hutch?

This one should be fun for those of you who love anything Francais. lol  Recipe cards like this can be great for backgrounds in artwork, cards, decoupage, journal work....you name it. Have some fun.

Here's an idea - Take some coffee or tea stained lace and cheesecloth.  Layer it in small pieces on the recipe card.  Sew it on in a messy fashion. Leave the strings.  Add a favorite vintage image transferred to fabric on top. You can sew that on too. Suddenly you have a little piece of art. Hang her by a rusty safety pin or stand her up in a flower frog.  This is a great way to make ornaments for the tree.  Use pics of your family.

I hope you enjoy these.  I'll be sure to share the projects I create with these.  Thank you so much for your comments and follows. I enjoy connecting with you guys so much.  I'll be celebrating a year of blogging later this month.  Stay tuned for my giveaway! xoxo

Housewarming gifts

We visited my brother in law at his new place this weekend.  We brought along a nice bottle of wine and yummy pie. I made a quick house tag and tied it on to the bottle with crinkled seam binding. 

Kara helped bake the Triple Berry Pie. It was delicious!  I'll share the recipe with you below. This is so easy!

Triple Berry Pie
1c strawberries      2/3 c. sugar
2 c raspberries       1/4 c. cornstarch
1 1/2 c blueberries  1 tsp lemon juice
9 inch double crust pie pastry

Clean the berries and let dry on towels. Mix sugar and cornstarch together. Gently toss berries with the mixture until well coated.  Line a 9 inch pie plate with half of pastry.  Transfer berry mixture to this crust lined pie plate.  Top with second crust, and seal and crimp the edges.  I brushed an egg wash (egg whites and bit of water) on top of crust and sprinkled with sugar before baking.  I always "flute" (is that the right word ladies) the crust with a few small slits.  This pie will bake for 45 minutes. To prevent crust from overbrowning, cover edges with foil for first 25 minutes of baking then remove for remaining 20 minutes.  Add cool whip or vanilla ice cream to serve!  Enjoy.  Have a great week my friends.