85 daily shower Recipes

concentrated all purpose cleaner (eg mr clean, pinesol, lysol), rubbing alcohol, water

orange, pineapple, banana, mango, papaya, spinach, kale, celery ribs, lime juice, lemon juice, water, stevia

water, whole wheat flour, bread flour, sugar, powdered milk, salt, butter, bread machine yeast, raisins, walnuts, cinnamon or 1 tsp allspice or 1 tsp cardamom

hand warm water, dried fast rising yeast (or, 1 oz fresh yeast, added to a little warm water with 1 tsp sugar.), sea salt, unbleached white bread flour (6 1/2 us cups)

head romaine lettuce, red onion, red bell pepper, cucumber, radish, olive oil, lemon juice

skim milk, flax seed oil (keep refrigerated or in the freezer or it s healthful powers are eliminated), banana, cut into chunks, berries or 1/2 cup fruit (frozen makes a good summer drink), spirulina (powder form from health food stores), soy protein powder or 2 -4 tbsp rice protein powder or 1/2 cup silken tofu

warm water (about 100 degrees ), kosher salt, instant yeast or 1 package active dry yeast, wheat flour, wheat germ, white flour (or prairie gold)

biscuit baking mix, instant potato flakes, sugar, butter, softened, water, cold water

raspberries (fresh or frozen ), orange-infused vodka, lime juice, orange juice, black raspberry liqueur, ice, blackberry (optional garnish )

nonstick cooking spray and all-purpose flour for pans, white cake mix, butter, softened, egg whites, buttermilk, sugar, meringue powder, lemon juice, warm water, cornstarch , for rolling fondant, diameter stainless steel bowl, diameter stainless steel bowl, diameter stainless steel bowl, cardboard cake round, cardboard cake rounds, cardboard cake rounds, ready to use gum paste (available at crafts stores), vine leaf shaped gum paste cutter (available at craft stores), ready to use white rolled fondant icing (available at craft stores), pastry bag or resealable plastic bag, pastry tip (#2 or similar)

betty crocker sugar cookie mix, butter or margarine, melted, egg, brown sugar, gold medal all-purpose flour, baking powder, salt, vanilla, eggs, chopped pecans, heat oven to 350of. spray bottom of 13x9-inch pan with cooking spray., in large bowl, stir all crust ingredients until soft dough forms. press dough in bottom of pan using floured fingers. bake 20 minutes ., meanwhile, in medium bowl, stir all pecan filling ingredients until well blended. pour over hot crust., bake 15 minutes or until center is set. cool completely, about 2 hours. for bars, cut into 9 rows by 4 rows. store covered in refrigerator., high altitude (3500-6500 ft): in step 4, bake 20 minutes., nutrition information, calories 150 (calories from fat 70); total fat 8g (saturated fat 2g, trans fat 0g); cholesterol 25mg; sodium 95mg; total carbohydrate 18g (dietary fiber 0g, sugars 13g); protein 2g percent daily value*: vitamin a 2%; vitamin cup 0%; calcium 0%; iron 2% exchanges: 1/2 starch; 1/2 other carbohydrate; 0 vegetable; 1 1/2 fat carbohydrate choices: 1, percent daily values are based on a 2,000 calorie diet .

sponge cake, caster sugar, eggs, cake emulsifier, superfine flour, vanilla essence, water, corn oil or melted butter, banana mousse, a ), mashed potato, lemon (squeezed the juice out), essence, b ), gelatin powder, water, non daily whipping cream, icing sugar, non daily whipping cream, banana thinly slice