Recipe Box

This is a free to use layout made by rocquefart for the 32-Bit Cafe 2026 Tea Party. It should be mobile-friendly! I'm certainly an amateur so use at your own risk - I don't fully know what I'm doing! But this has been tested with a few different browsers/screen sizes using this tool. This layout assumes a beginner level (I think?) of HTML/CSS understanding. Check out W3 schools if you haven't already for help!

This layout was inspired by what I learned from John Doe's template that uses one page of HTML and only CSS to navigate between pages. I also altered this code to achieve the ruled lines for the text. I also used the little strawberry icon from frank web.

The design was inspired by vintage recipe boxes/cards! I scanned the graphics from a set of recipe cards I got thrifting. Credit me or don't - I don't mind. Just make sure to leave the comments in the HTML that reference those who inspired/helped me create this layout! If you want to credit me, feel free! My button is below (in the top row as the example) in the link/button area. Want a button of your own? I made few! They're in the bottom row.

Ingredients
• 4 eggs
• 225g/8oz caster sugar
• 225g/8oz self-raising flour
• 1 tsp baking powder
• 225g/8oz baking spread at room temperature, plus a little extra to grease the tins
• to serve: good quality strawberry jam, whipped cream

Directions
1. Preheat the oven to 350F. Grease and line two 8in sandwich tins.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
3. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
4. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
5. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
6. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
7. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. op with the second cake, top-side up.

Ingredients
• 1 baked 9in pie shell
• 1 3oz package cream cheese
• 3 tbsp cream
• 1 quart strawberries
• 1 cup sugar
• 1 cup whipping cream
• 2 tbsp cornstarch
• small amount of lemon juice

Directions
1. Preheat the oven to 350F. Grease and line two 8in sandwich tins.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
3. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
4. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
5. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
6. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
7. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. op with the second cake, top-side up.

Ingredients
• 1 pound strawberries, hulled and chopped
• 1 medium pineapple, peeled, cored, and chopped into ½-inch pieces (about 5 cups)
• 3 kiwis, peeled, quartered lengthwise, and sliced
• 2 cups seedless grapes, halved
• 1 quart strawberries
• 1 pint blueberries
• 3 mandarin oranges, peeled and segmented, or 1 peeled and diced mango or 2 chopped peaches
• Juice of half of a lemon or a whole lime
• Juice of 1 mandarin orange
• 1 tbsp honey or maple syrup

Directions
1. In a large bowl, mix together the pineapple, strawberries, kiwi, grapes, blueberries, and mandarins.
2. Make the dressing: In a small bowl, whisk together the lemon juice, mandarin juice, and honey.
3. Pour the dressing over the fruit and toss to coat. Serve immediately or cover and chill until ready to serve.
4. Fruit salad keeps well in an airtight container in the refrigerator for up to 2 days.

Ingredients
• 8.5 ounces (about 2.25 cups) frozen strawberries
• 2 tbsp sugar (or honey, maple syrup, or stevia extract to taste)
• 1 large egg white
• Fresh strawberries and whipped cream for serving (optional)

Directions
1. Add fruit to the bowl of a food processor. Process to a rough puree, about 1 minute. Add the sugar or another sweetener and pulse briefly to combine. If you're using a different sweetener, add a small amount at a time to taste.
2. Add the egg white and process until smooth and fluffy and the mixture has lightened in color and doubled or tripled in volume, 2 to 3 minutes.
3. If the mixture clings to the sides of the food processor's bowl too much (this may happen if the blade doesn't extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.
4. Spoon the mousse into glasses and top or layer with fresh berries and/or whipped cream (optional). Serve immediately or store in the refrigerator for up to 2 hours (because this mousse has very little sugar in it, it's not very stable and it won't hold for longer than that).