Out to Lunch bunch at the Chef's Table December 8th.

Latest Humanitarian Quilts

A special thanks to Linda and the RS sisters who have helped her finish these lovely quilts which were recently donated to the Humanitarian organization. More are close to being finished. Anyone who interested in helping Linda with this wonderful effort, please contact her.

Mini Mug Mixes from R.S. Christmas Open House

Pineapple Upside-Down Mini Cake Mix

Place individual serving cup of pineapple container in the bottom of 2 cup oven-safe mug. Can use other individual fruit cups.

Combine in small bowl:
½ cup all purpose flour
½ teaspoon baking powder
pinch of salt

Spoon into bag and tie with ribbon. Place in mug.

Spoon ¼ cup packed brown sugar into separate bag. Tie with a ribbon and place in mug.

Assemble preparation instructions on decorative paper and insert into mug with mix.

Pineapple Upside-Down Mini Cake

1 tablespoon butter
Pineapple Upside-Down Mini Cake Mix (larger bag)
Topping Mix (smaller bag)
2 tablespoons plus 2 teaspoons granulated sugar
1 ½ tablespoons shortening
1 egg
3 tablespoons milk

Spray inside of 2-cup mug with nonstick cooking spray. (Do not use smaller mug, or batter may overflow.)

Place butter and topping mix in bottom of mug. Microwave on HIGH 1 minute; stir until well blended. Drain pineapple; add to mug. Set aside.

Place granulated sugar and shortening in small bowl. Press ingredients together on side of bowl with large spoon until light and creamy. Add egg; stir until well blended. Add cake mix; stir until until well blended. Add milk; stir until smooth. Pour into mug.
Microwave for 3 minutes or you can bake it - place on a baking sheet in the oven at 350 for 30 minutes or until toothpick comes out clean. Cool for 5 minutes. Makes 1 -2 servings.

Chocolate Fudge Cake Mix

Combine in small bowl:
3 tablespoons all purpose flour
3 tablespoons semisweet chocolate chips
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
pinch of salt

Spoon into bag and tie with ribbon.

Place in 2 cup microwave-safe mug

Assemble preparation instructions on decorative paper and insert into mug with mix.

Chocolate Fudge Cake

¼ cup milk
3 tablespoons melted butter, melted and cooled
¼ teaspoon vanilla
Chocolate Fudge Cake Mix
Vanilla Ice Cream (optional)
Colored Sprinkles (optional)

Combine milk, butter, and vanilla in medium bowl; stir until well blended. Add cake mix; stir until smooth.
Spray inside of mug with nonstick cooking spray; spoon batter into mug. Microwave on HIGH 2 minutes. Let cake stand 3 to 4 minutes. Serve immediately, topped with vanilla ice cream and colored sprinkles, if desired. Makes 1-2 servings.

Pumpkin Bread Mix

Combine in small bowl:
½ cup all purpose flour
2 tablespoons sugar
1 tablespoon packed brown sugar
½ teaspoon cinnamon
1 tablespoon currants-
or Choc chips
1/8 teaspoon baking powder
pinch of salt

Spoon into bag and tie with ribbon. Place in 2 cup oven-safe mug

Spoon ¼ cup powdered sugar into separate bag and put in mug.

Assemble preparation instructions on decorative paper and insert into mug with mix.

Pumpkin Bread

Pumpkin Bread Mix (larger bag)
Glaze mix (smaller bag)
3 tablespoons canned solid-pack pumpkin
1 egg
1 tablespoon vegetable oil
1 teaspoon lemon juice or water

Spray inside of mug with nonstick cooking spray.

Combine bread mix, pumpkin, egg, and oil in small bowl; stir until well blended. Pour batter into prepared mug.

Microwave 3 minutes or until toothpick inserted into center comes out clean. Add lemon juice to glaze mix bag (powdered surgar); close bag and knead until blended. Cut small corner from bag; drizzle glaze over bread.
Makes 1-2 servings.