Gingerbread Recipe Page - Day 2

To continue the Christmas Food Theme I have an 8x8 Recipe page for Gingerbread Cookies for Day 2 

I used Design Studio on this layout to get the sizing right. I cut the gingerbread man out of brown cardstock and the face and zig zags out of white cardstock . I used a couple of red buttons on the front of him.  The gingerbread man snowflake is from When Its Cold Outside and I have the "cookies" on a clear button in the center of the snowflake. I have the sheer ribbon running behind the snowflake and a tab on the recipe instructions.

Thanks for stopping by.

Click here for the cut file.

From my Kitchen - Gingerbread Man - 3" and the shadow feature; Face - Layers features at 3"
Gingerbread Man Snowflake: When Its Cold Outside - 4"
Plantin Schoolbook - zig zag width 4.871 height .411

Recipe:
Paper: Cardstock: DCWV - Blue; Recollections - Brown and White; Pattern Paper - K&I Memories Scrapbook kit (it's a couple of years old)
Cricut Cartridges - George and Basic Shapes, From My Kitchen, When Its Cold Outside, Plantin Schoolbook
Ink: VersaMagic - Red Magic, Autumn Leaves - brown
Stamp: My Sentiments Exactly - Holiday Tags
Punch: Stampin' Up 1 3/8"
Misc: adhesive, pop up dots, buttons, Organdy Ribbon 7/8", buttons.

White Christmas Ornament Cupcakes

I just finished making a batch and they almost look to good to eat. I've packaged up a few for delivery tomorrow. I found them on the Sand & Sisal blog and will have to add this to my annual Holiday cooking.

Steusel Rhubarb Bread

I made a couple of batches of Rhubarb bread with this recipe I found on Taste of Home website. I have company coming so I have several loves that are now in the freezer.

Streusel Rhubarb Bread

This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. "My family asks me to make it time and time again," she comments.

TIME: Prep: 20 min. Bake: 1 hour + cooling
Ingredients:
1-1/2 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped fresh or sliced frozen rhubarb
1/2 cup chopped walnuts or pecans
TOPPING:
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
Directions: In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife. Yield: 2 loaves.