Tip: I love 3-D projects and here is a great tip for scoring

I love 3-D projects and here is a great tip for scoring

The Right Way to Fold Scored Paper

There really is a proper way to fold scored cards & doing it properly really makes a difference. A score line or channel line creates two distinct sides of a card. One side has a recess or indentation, the other side has a bump or raise. The proper way is to fold into the raised side. When properly folded cards will have a cleaner, more even fold with less chance of cracking.

In other words you should fold away from the dip of your score. The dip should be the mountain side of your fold.  The bump of your score should be the valley side of your fold. 

I will be adding photos soon, until then I’m Stampin’ in Oz,

BethAnn 

Monday Movies: Holiday gift tags-this is fun!!

I'm on vacation in CA!   enjoying it immensely!
See you soon so we ca Stamp in Oz together
BethAnn

Monday Movie- Merry Little Christmas Suite preview !

Recipe: Pineapple Upside-down Cake

INGREDIENTS

3	tablespoons butter
1/2	cup light brown sugar, packed
9	slices canned pineapple in juice, drained
5	maraschino cherries
1 1/2	cups sifted all-purpose flour
2	teaspoons baking powder
1/4	teaspoon salt
1/3	cup solid vegetable shortening
2/3	cup granulated sugar
1	large egg
3/4	teaspoon vanilla extract
2/3	cup milk

INSTRUCTIONS

1.	Preheat the oven to 350 degrees F.
2.	Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
3.	Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
4.	Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

Monday Movies: Bread making: gifting with the Stampin' Up! tag

I love to make a homemade crusty bread. This is a great recipe that anyone can make. You just need patience. When done and the loaf is completely cool, wrap it up in a ribbon with a stamped tag and you have a great homemade gift for anyone on your holiday list.

Credit for this recipe goes to "Artisan Bread with Steve" on YouTube. Steve has tremendous number of great bread recipes.  Go visit his YouTube channel today.
I'm Stampin' in Oz, Beth Ann

Artisan Bread With Steve