Pull-Out Recipe Book

Materials:

A Stamp in the Hand rubber stamps: artichoke, line pattern #2, pineapple, hibiscus, background text medium, eat your veggies
Marvy brush markers 1500 series
Marvy Matchable Stamp Pads: #11 light green, #13 ochre, #20 magenta, #43 brilliant yellow
Marvy stipple brush #8
1/4" hole punch or punch drill
5-1/2" x 4-1/4" A Stamp in the Hand blank card
4-1/2" x 3-1/4" blank card stock
2 pieces blank postcard-size card stock
artichoke recipe
pineapple recipe
two 4-3/4" x 6" book boards
2 decorated sheets 8-1/2" x 7-1/2" paper (photocopy of S&P shakers)
5-1/2" x 4" decorative paper
scissors
craft knife
any paper adhesive
double-sided tape
mounting squares
thin mounting dots
self-healing cutting mat
ruler
pencil
embellishments for cover
ribbon
2 metal 1-1/2" rings

1. Glue book board to the color copy of salt and pepper shakers (figure A).

2. Miter all the corners of color copy. Glue color copy sides on inside of cover.

3. Glue 5-1/2" x 4" decorative paper on inside of book board cover (figure B).

4. Punch or drill 1/4-inch holes into the front and back covers. Holding the book board horizontally, punch approximately 5/8-inch in from the left corner and approximately 1/4 inch down from the top. Repeat this for the right corner.

5. Put metal rings into holes and close rings.

6. Color artichoke stamp with light green stamp pad. On three or more petals, make a magenta line at the top of the petal on the left side. On the right side of the same petals, make a violet line.

7. At the base of five or more petals and the right side of stem, add green. Use a light green marker to blend the violet, magenta and green (figure C).

8. Stamp the artichoke in the center of the right side of the greeting card (figure D).

9. Right after you stamp your artichoke image, "huff" on the stamp to moisten it and re-stamp the image in different directions around the artichoke image. If needed, recolor your stamp and continue stamping the ghost image to fill the rest of the card. Be sure to keep the left side of the greeting card clean (figure E).

10. Repeat the coloring of the artichoke and stamp it on a 4" x 6" card.

11. Using the magenta pen, ink your Eat Your Veggies image and stamp it on the left, right and top of the card, re-inking each time (figure F).

12. Glue recipe to artichoke on 4" x 6" card. Cut out around the artichoke and the recipe leaving a few petals attached at the top (figure G).

13. Measure the recipe. Cut a slit across the artichoke about 1/8 to 1/4 inch larger than the recipe (figure H).

14. Slide the recipe into the pocket of the greeting card (figure I).

15. On the remaining clean side of the greeting card, stamp the line pattern #2 using the ochre stamp pad. Stamp horizontally filling the card. Then stamp it vertically re-inking on the ochre stamp pad for each stamping (figure J).

16. Stamp the pineapple on the 4-1/2" x 3-1/4" card stock. To color the pineapple, use the light green stamp pad to cover the entire leafy section and the fruit section with the ochre pad.

17. Using the brown marker, draw diagonal lines across the fruit in both directions like a checkerboard. Color some of the eyes of the pineapple with dark brown. Using the green marker, begin at the center of the leafy section and work toward the outside leaves (figure K). Stamp finished pineapple just left of the center of the card (figure L).

18. Stipple a little ochre around the edges of the card. Ink the bottom half of the background text medium and stamp it on the right side of the pineapple vertically (figure M).

19. Measure the pineapple recipe, and cut a slit 1/8 to 1/4 inch larger than the recipe.

20. To color the hibiscus stamp, ink the flower with brilliant yellow. Color the stamen and the center of flower with magenta. Using the brilliant yellow marker, blend the magenta and yellow petals. On the top half of each leaf add light green. On the bottom half of the leaf, add green.

21. Stamp the hibiscus on the remaining 4" x 6" card. Repeat this process and stamp another hibiscus on the same card.

22. Cut each hibiscus out with scissors (figure N). Cut away the top two petals and the right leaf, leaving the stamen intact on one of the flowers.

23. Attach the full flower with mounting tape (figure O) to the bottom of the pineapple recipe. With more mounting tape, attach the cutout to the bottom of the full flower, giving depth to the flower (figure P).

24. Attach the pineapple card on the center of the greeting card with the line pattern using double-sided stick tape. Slide pineapple recipe into the slit on the pineapple (figure Q).

25. Joining the cards (figure R): Using your favorite adhesive, seal the greeting card shut. Center your card on the drilled book board and mark an X through the holes on your card. Punch the holes on your marks.

26. Attach your front book board, recipe card and back book board with the metal rings (figure S).