Swiss Days!!!

I'm so excited to be at Swiss Days again this week!  Come join me this Friday and Saturday, August 30th and 31st.  I will be in the same general area but on the corner.  I have many new fabrics as well as new products!  I hope to see you there!!!

8.5x11 albums

I am loving my new 8.5x11 albums!  With pinterest gaining so much popularity for trying out new recipes, I titled this album, "Pins for the Palate."  

I have about 35 different fabrics I can use to customize the album just for you.  The great thing is, this book is completely expandable.  It can expand to hold HUNDREDS of your standard sheet protectors. I give directions on how to expand the book below.

 Step 1:  Push the large part of the screw through the hole on the front cover.  You will want it to extend out of the side with the fabric.

Step 2.  Fold in the fabric so it looks like picture number 2.  At this time, lengthen it with extender screws if you need them (if you are adding more than about 20 sheets, you will need extenders).  You can get them from me, Joanns, Michaels, Hobby Lobby, and many other places.

Step 3.  Take the binding strip (it looks like a 1/2 page and has holes in it.  See picture four.  If you want, you can line it up like in picture 3.

Step 4:  Put it on the screw so it is facing like in the picture 4.

Step 5:  Add your sheet on.  You want to put them on so the front side goes down and to the left.  

Step 6:  Once all your sheets are on, fold over the binding strip so it goes over the screws.

Step 7:  Place the back cover on.  See picture 7 on how it should look. 

Step 8:  Screw the back side on.  You will want to put pressure on the front of the book so that you aren't just twisting around the front screw at the same time as the back one.  

Step 9.  Fold in the fabric binding to cover the screws.

Step 10:  All done!!  Your book is assembled.   

 Some tips:  It sometimes helps to put on extra extenders, and once you get everything put together, you can unscrew the extra one and use the pressure from the back side of the book to keep it together.

Make sure you are putting pressure on the front side when you are unscrewing the back.  You don't want both sides to twist the same way or you will get no where.

If you have questions...feel free to contact me!

Thanks and Happy Cooking!
Allie

New Books!

So EXCITED about my new fabrics!

Where I Will Be....

I'll be at Oh Sweet Sadie's show next week.  Come check me out and all of my brand new books.

Swiss Days!!!

I can't wait.  Less than a week.

I have lots of new items including, new fabric choices, 8.5x11 albums, tabs for the books, and more!  I hope you will take the time to check out my booth.  Come stock up for weddings and Christmas!

I am located very close to where I was last year.  Just over one aisle and a little closer to 100 N.  Space C-18 to be exact if you happen to get a map.

Hope to see you there!!!

My New Books

Just got my fabric back from lamination and put together my new books this last week.  I love these new prints.  I think my favorite is the navy veggie book with the bright pink ribbon, but something about the floral print with the tiffany blue ribbon also keeps drawing my attention.  I told myself I am going to make myself one of these books one day since my "original" book is definitely not as pretty. Haha  We'll see.  I have yet to do so after all these years.  One day.  One day.

I haven't added them to my website yet, but they are in my etsy shop.  Hope you like them!

Moon Cake

In honor of the Eclipse last night, I am posting my Aunt Jenna's "Moon Cake" Recipe.  I remember having this recipe a lot growing up.....mostly at the family parties.  Imagine an eclair base with the filling on top.  This is definitely a dessert for a party.  Everytime I take it to a party, I never take any home (which is good because my husband and I could literally eat the whole thing if it was just sitting there). 

I guarantee this recipe.  Probably because I have make it at least 30 times. (No exaggeration.)

You start out by making the crust.
-Pre-heat your oven to 400 degrees.
-In a sauce pan boil a cup of water and cube of margarine (I have used butter too).
-Beat in one cup of flour with a wooden spoon and beat it into a ball.
-Remove from heat and let cool for 5 minutes.
-Beat in four eggs, one at a time.
-Spread onto an ungreased cookie sheet.
-Bake for 30 minutes at 400 degrees.
-Let it cook because if you don't, it will fall down when you take it out of the oven.

Next, you make the topping.
-Make the 2 packages of pudding according to the directions on the box.
-Beat your cream cheese (I think it's important to beat this separately before adding in the pudding.  It becomes lumpy if you don't do it this way.)
-Beat it together with the pudding.
-Spread this mixture on the cooled crust.
-Refrigerate for about 10 minutes.
-Take out of the fridge and spread on the cool whip.  I use an 8 oz. package.
-Drizzle with chocolate syrup and sprinkle with sliced almonds. 
-Refrigerate for 3 hours.
-Swirl the chocolate syrup by using a fork.
-Keep refrigerated until serving.

Here's the 4x6 printable version:

Thanks to Aunt Jenna, who is one of the greatest party hostesses in the world!  Her food is always to die for.