Peggy Lamb's Mini Recipe Book Tutorial - Page 2 - Written by Susan M. Trask for smARTworks
How To --
1. Size paper
as follows:
Neutral Color:
(Covers - Front Base & Back) 4-3/8
x 5-5/8 - Cut 2.
(Recipe Cards) 2, 8. 5 x 11 sheets
Medium Color:
(Pages) 4-1/4 x 5-1/2 - Cut 4.
(Cover - Layer #6 - stamped with rolling pin) 1-1/4 x 4-1/8 - Cut 1.
(Accents) 1,
8.5 x 11 sheet -
Black -
(Recipe card mats) 3-1/8 x
5-1/8 - Cut 8.
(Accent) 1 Oval
(Cover
- Layer #1) 4 x 5-1/4 - Cut 1.
(Cover - Layer #3) 2-1/8 x 4-7/8 - Cut 1.
(Cover
- Layer #5) 1-1/2 x 4-1/2 - Cut 1.
Print - mix 'n match as desired -
(Cover
- Layer #2) 3-3/4 x 5-1/8 - Cut 1.
(Cover - Layer #4) 1-7/8 x 4-3/4 - Cut 1.
(Background layers for pages) 4 x 5-1/4 - Cut 8.
2. Adhere layers to cover in order shown. Set aside.
Layers
labeled in red above, correspond to numbers on photo at right...
3. Adhere one print background to each side of the
four medium colored pages. Set aside.
4. Stamp 8 recipe cards on neutral stock. Cut out.
5. Stamp "From
the Kitchen," or "MMM...MMM...Good" in the top margin of six of the recipe cards.
6. Layer recipe cards to black mats.
