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Jun
21

New Rich Regals Collection

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A quick and easy card using colors from the Rich Regals Collection:

Supplies used:

Stamps – With All My Heart, Dot Dot Dot, Friends 24-7, Bella Toile, En Francais

Inks & Cardstock – Very Vanilla, Always Artichoke, More Mustard, Not Quite Navy, Elegant Eggplant, Cherry Cobbler (LOVE IT!!)

Accessories – Vintage Wallpaper embossing folder, Boho Blossoms punch, dimensionals, pearl, corner rounder punch

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For a bonus today, you get a recipe!!  For those of you that know me well, you know my passion is baking.  I live to bake!  I get teased regularly because I read cookbooks like novels – but that’s okay because today you reap the benefits!

Remember last week I told you I was going to bake some cinnamon rolls because it was cold and raining outside?  Well, I really needed to get some stamping in as well as wanting to fill my house with the beautiful aroma of baking bread and cinnamon.  So, to accomplish both, I made this Cinnamon Batter Bread instead – 1 hour later we were enjoying this:

So, if it is cold and raining where you are today, trust me, you have time to make this wonderful bread as well as stamp!

CINNAMON BATTER BREAD

3 cups flour

 1/2 cup white sugar

1/2 tsp. salt

3 envelopes quick- rise yeast (1 1/2 Tbsp.)

1 1/4 cups milk, heat to 120-130F

1/2 cup butter, melted

2 eggs

 Topping:

3/4 cup brown sugar

1 1/2 tsp cinnamon

3 tbsp butter, softened

 Icing:

1 cup icing sugar

1 tbsp butter, melted

1-2 tbsp milk

1/2 tsp vanilla

 Mix in large bowl the flour, sugar, salt, yeast.  Stir in milk, butter and eggs.

Spread in greased 9×13.  Cover.  Let stand 20 min.

MIX topping ingredients and sprinkle over batter.  Use fingertips to work in well.  Place in COLD oven.  Set temp to 350.  Bake for 30-35 minutes.  Let cool 10 minutes

Mix icing ingredients; drizzle over warm bread.

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