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Monday, November 14, 2011

Simple Black and White Pinstripe 4x6 recipe cards

Very simple black and white pinstripe designed recipe cards. These are in PDF format, and can be filled and saved using Acrobat Reader. Scaled for US Letter sized card stock.
The first set just has the open fields for filling in. Links will open in a new window or tab.

Pinstripe 4x6 Recipe Cards

The second set has a pair of recipes a couple people have asked for, my mom's stuffing recipe, and my French toast recipe.
Recipes on Pinstripe Cards

My mom's stuffing recipe always seemed very ordinary to me, it's what I grew up with after all. But my husband thinks it's the best food in the world and people have complimented it repeatedly. The apples give the stuffing a very nice tart sweetness.


Mom's Stuffing Recipe

1/2 breakfast sausage links
4 stalks celery
1 lg yellow onion
1 lg Granny Smith apple
8 c. dry bread cubes
1/4 tsp. crumbled thyme
1/2 tsp. sage
1/2 tsp. pepper
1 c. chicken broth

Get a couple large bowls with plates the cover them.
Chop celery, onion and apple in a small dice, cut sausage links into 1/2 inch pieces. Put all in a large skillet and saute until the sausage is done cooking.
Split the bread and sausage mixture between both bowls. Mix well.
Mix seasonings into broth and heat
Stir a half cup of hot broth into each bowl. Cover with plate. The steam should soften all the bread cubes. If it doesn't, add a couple more spoonfuls of broth into each bowl.
Use one batch to stuff the turkey, bake the other batch in a 9x13x2 inch pan. At least in theory. Mine never gets that far.

Quick note- Because of the fat that comes off the sausage, I don't use butter. My family also seems to prefer the flavor of bouillon cubes to canned broth. I'd like to say I'm one of those very prepared people that keeps homemade stock in my freezer, but it's just not so. My stocks usually gets used quickly to make soups.


Holiday French Toast
3 lg. free range eggs
1 cup milk
1/4 cup sugar
2 Tbs. good vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 loaf stale sliced Italian bread
butter

Whisk together eggs, milk, sugar, vanilla, cinnamon and nutmeg. Melt a pat of butter in a medium high skillet and dip the bread into the egg batter. Fry on both sides until golden brown.

Serve with butter and choice of syrups and fruit purees. My family is very fond of Birch Breakfast Syrup, which is a mix of cane syrup and birch syrup. We use pure birch syrup in our cream sodas for lots of extra flavor.

Generally speaking, adding what seems like too much vanilla to sweet recipes makes people think you're a brilliant cook!

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