Riley and a recipe

Guess what Santa brought! 

Well, she was a bit late for Christmas, but a sweet present to ourselves anyway!  

Now if only she will train quickly….*crossing fingers*.   :0)  If you have any tips, I’d love to hear them!

I hope you all had a wonderful Christmas with your friends and family!

Ok, so below is a recipe page I did a few months ago.  One of my favorite pies is a custard pie.  I just called this Berry Custard because I use blueberries or raspberries.  And if you are short on time, it can be baked in a baking dish without the crust- still yummy!

I used the House Mouse Pumpkin Pie image and just made the pie a different color.  The fun decorative paper is by Flair Designs and I purchased it at All That Scraps.  Christine has a ton of papers to choose from!

In case it’s difficult to read from the picture, here’s the recipe:

4 slightly beaten eggs

1/2 cup sugar

1/4 tsp. salt

1/2 tsp. vanilla

2 cups  milk

cinnamon

fresh or frozen blueberries or raspberries

1 T. flour 

Blend the first four ingredients.  Stir in the milk.  Pour into a baking dish or unbaked pie shell and sprinkle with cinnamon.  Shake berries in a bag with the flour and add to the custard.  Bake @ 400° for 45 minutes.  Let cool and then refrigerate.

stamps- House Mouse Pumpkin Pie and footprints by Hero Arts; paper- SU! Pumpkin and Choc. Chip, non-SU! Blue, Red, White, and Beige, dp- Flair Designs; ink- Palette Black; accessories- Stickles, Copic markers, Nestabilities, SU! Curly Label punch