In this issue:

Wednesday's O.A.M.C. Recipe: *Cake In A Mug*
Requests & Replies from Subscribers:  Bath Salts

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* Exported from MasterCook *

Cake in a Mug

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Cakes/Pies          Gifts
Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Cake Mix -- (any flavor)
4 ounces Instant Pudding mix
(make sure flavor compliments cake flavor)
8 12 ounce coffee mugs -- (non-metalic)
Glaze Mix:
1/3 cup Powdered Sugar
1 package Unsweetened Cherry Kool-aid -- or flavor to match cake mix

Place dry cake mix and dry pudding mix into a large bowl and blend well with a wire
whisk. This will be about 4 – 4 1/2 cups of dry mix and will make 8-9 mug cake mixes.
Place 1/2 cup dry mix into a sandwich size zip baggie. Smooth baggie so as much air
as possible is removed, then seal. Continue making packets until all your dry mix is
used.

Flavors
Lemon cake mix- lemon pudding
Yellow cake mix- chocolate pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding

Select a large mug. Check it to be sure it holds 1 1/2 cups of water. That way you will
be sure you have chosen the size the recipe calls for. (My favorite place to find cute
mugs is a ‘dollar store' or ‘thrift shop'. Your mug cannot have any metallic paint on it
because it will be used in the microwave.

Decorating the mugs-
Paint on the mug if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft
paint that can be made dishwasher safe by baking the painted mug in the oven.

Select the flavoring appropriate to the cake you are making. For the pineapple
coconut cake include flaked coconut in a separate bag with instructions to sprinkle it
over the frosted cake. Place the glaze mix ingredients into a sandwich size zip baggie
and remove as much air as possible before sealing. Label this bag "glaze mix" and
attach it to the other bag with a twist tie. Place one baggie cake mix and one baggie
glaze mix into each mug.

Cut two 16 inch sections of clear or colored plastic wrap and lay them on top of each
other forming an ‘X' shape, then place mug in center and bring wrap up around them,
bringing the top together with a ribbon. Now attach the following baking instructions to
each coffee mug:

Bake a cake in a mug!
Generously spray inside of mug with cooking spray. Empty contents of large packet
into mug. Add 1 Egg White, 1 Tbsp. Vegetable Oil & 1 Tbsp. Water to dry mix. Mix 15
seconds, carefully mixing in all the dry mix. Microwave on full power for 2 minutes.
(You may not get satisfactory results in a low wattage small microwave). While cake
is cooking, place ingredients from "Glaze Mix" into a very small container and add 1
1/2 tsp. Water. Mix well. When cake is done, pour glaze over cake in mug. Enjoy
while warm.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 262 Calories; 5g Fat (16.9% calories from fat);
2g Protein; 53g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 506mg Sodium.

Exchanges: 1 Fat; 3 1/2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi!

I have been looking for a recipe for a dish called Chicken pepperoni. I know that it is
served with a lot of sauce in the dish. Does anyone have any ideas? Thanks.

Jennifer

I have a very simple request -- considering all the camping recipes and ideas that have
been submitted in the past. My husband and I are taking our grandchildren for
Father's Day weekend. My husband said when he was a young'n' he used to fix
"Hobo Stew," using a one-pound coffee can, but can't remember all the "stuff" he put
into it. Can anyone out there help? Thank you.

Penny

Hi Kaylin,

I love getting your daily ezine. It is always full of delicious recipes. I would like to make
a request. I am in charge of making food for an Anniversary open house in August and
would like to find a really good chicken pasta salad recipe. If anyone can help me I
would appreciate it greatly. Thanks to all .

Linda from Minnesota
 

~ Subscriber Responses ~
 

BATH SALTS

Epsom salt is a good soaking aid for relieving muscle fatigue and drawing out toxins.
Milk powder makes the skin soft and silky; but it isn’t absolutely necessary. Once
prepared these salts might seem strong, but remember your recipient will be using a
small amount in a tubful of hot water, so the aromas will dissipate. Put 3 to 4
tablespoons into the tub toward the end of drawing your bath and stir with your hand.
Relax and indulge yourself.

The following recipe makes one 8-ounce jar and can easily be multiplied to make large
quantities for gift-giving.

Scant 1 cup Epsom salts
8 to 10 drops essential oil
2 tablespoons milk powder

Put the salt in a glass or non-reactive bowl and sprinkle the essential oil over it. Use a
spoon or your hands to stir it and work it around. Add the milk powder and blend well.
Pour the mixture into a jar, cover with a lid and label with the ingredients and
directions for using the bath salts.

Two blends that we like for bath salts are:

Well Body Bath Salts — for muscle fatigue and tension or cold and flu symptoms:
essential oils of eucalyptus, peppermint and rosemary

Bliss Blend Bath Salts — calming and sensual:
essential oils of lavender, cedarwood, clary sage and chamomile

Herbal Bath Salts

6 oz baking soda
8 oz sea salt or epsom salt
2 tsp of your favorite herb or herbal blend (try lavender, chamomile,
calendula, etc)
fragrance as desired

Break up any lumps in the baking soda. Add fragrance and mix in well. Add salt and
herbs and blend well. If you do not like the herbs floating around in the bath water
simply place the mix in a muslin bag or tie up in cheesecloth. Use 1/2 cup per bath.

Oatmeal Milk Bath

16 oz sea or epsom salt
8 oz baking soda
1 cup powdered milk
1 cup ground oatmeal
fragrance as desired

Break up any lumps in the baking soda. Add fragrance and mix in well. Add salt,
powdered milk and oatmeal. If you don't like the oatmeal floating around in the bath
water simply place in a muslin bag or piece of cheesecloth. Use 1/2 cup per bath

The Gardenthyme Lady                gardenthymeherbs@yahoo.com
 

The recipe for the roast using Hidden Valley Ranch is:

Roast Beef to Die For

1 large chuck roast (I've also used pork loin, also good)
1 envelope of Hidden Valley Ranch dressing mix
1 envelope of Good Seasons Italian mix
1 bag of brown gravy mix
1 cup of water

I like to put a bag of baby cut carrots in the crock pot, then the roast and top it with
the mixes and water. I cook it all day on low. It smells WONDERFUL while cooking!
Everyone loves this recipe!

Joyce                     jastyperk@comcast.net
 

Someone requested the recipe below:

CHOCOLATE CHIP COOKIE CAKE

2 lg. rolls chocolate chip cookie dough
2 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
1/4 to 1/2 tsp. vanilla
1/4 c. butter

Butter 13 x 9 inch pan. Spread 1 package of dough on buttered pan. Cream the cream
cheese, sugar, eggs, and vanilla. Spread the mixture over the cookie dough. Slice the
remaining roll of dough, cut in cubes and cover the cream cheese filling. Bake at 350
degrees for 45 minutes, cool and cut in cubes.
NOTE: Keep dough hard while working with it. It's not quite so messy that way.

Anonymous
 

In response to Michelle's request for a roast using Hidden Valley Ranch dressing:

Here is the recipe I use to make roast in the crockpot:

3-4 lb. chuck roast
1 envelope Hidden Valley Ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy mix
2 cups beef stock

Put all ingredients in crock and cook on low all day (8-10 hours).

Michelle              mafunderburg@sbcglobal.net
 

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