Welcome back to Day 2 of the June release hop for
Lil Inker Designs! We are formally introducing the new folding tags today. This is a hop so hopefully you’ve found your way here from
Alicia’s blog. If not, comment here first, and then bop on back to
Laura’s blog to get started off right!

First up is a little something I’ve been needing for a long time now…I decided to make the original folded tag into a bookmark. I keep losing my little library card and can never remember when a book is due back, so I thought I’d keep it all nice and tidy in this fabulous little folding tag.
Now, even if I lose the due back receipt, I can easily log onto the website and check the date, renew, place a book on hold, whatever!
Here’s a little larger view so you can see all the details

The base is cut from oatmeal cardstock with the
Original Folding Tag die. The patterned piece is actually a piece of adhesive backed fabric from Studio Calico. It gives this little tag a bit more punch and stability. For a bit more zazz, I added a strip of navy cardstock and the fabric cut with the
Stitched Scallop Border die.
Now for a more traditional use - as an actual tag. I made my dad some banana cranberry bread for Father’s Day.

This one is cut from a double sided pattern paper…My Mind’s Eye, I think. I stamped a simple sentiment from Mom & Dad Sentiments and attached the Dad die at an angle. It’s finished off with a bunch of baker’s twine and embroidery floss tied in a sweet little bow. Just the right size to tuck in a cute note {he got a card too, of course

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Thanks for stopping by today and for all your wonderful comments! Don’t forget to comment along the hop for your chance at some fabulous prizes! You are off again to
Amy’s blog {VOTE for her in
Gallery Idol!}. I’m leaving you with the recipe for this yummy bread below! Seriously yummy btw, my mom doesn’t even like bananas and she loves this bread. She was texting last night saying Dad wouldn’t share. lol
Alyssa

1/4 cup applesauce 1/4 vegetable oil
1 cup sugar 2 eggs
1 T vanilla extract
1/8 tsp salt 1 tsp baking soda
1 T cinnamon 2 cup flour
4 large bananas (mashed) 1 cup cranberries
1. Cream sugar, vegetable oil, applesauce and vanilla extract. Add eggs, one at a time, beating after each.
2. Sift dry ingredients together and slowly add to creamed mixture.
3. Stir in bananas
4. Pour into one well greased loaf pan; bake at 325* for about 1 hour 15 minutes or until a toothpick inserted in center comes out clean
*I usually double this recipe and make a couple at a time. Comes out perfect!
*I’ve also added fresh/frozen blueberries instead of cranberries. Raspberries or strawberries would also be delicious! Feel free to add nuts if you’d like as well – 1/2 cup.
*This recipe was modified. Originally it called for 1/2 cup of butter instead of 1/4 cup applesauce and 1/4 cup vegetable oil. I have also omitted the vegetable oil before and only used 1/2 cup applesauce. All are great! Some are just a teensy bit better for you!
ENJOY!