ORANGE SUNSHINE CAKE # 2

1 cup unsalted butter
3 cups granulated sugar
5 large eggs, well beaten
3 cups all-purpose flour
1/2 tsp baking powder
1 cup milk
1 Tbsp pure orange extract
1 Tbsp vanilla

FROSTING:
1/3 cup butter
2 Tbsp freshly squeezed orange juice
1 tsp freshly grated orange zest
2 cups powdered sugar

Preheat the oven to 325º. Grease and flour a 10-inch tube pan, 12-cup Bundt pan, or 12-cup angel food cake pan. Cream the butter and sugar until light and fluffy in a large bowl. Add the beaten eggs and mix well. Sift the flour and baking powder in small amounts into the butter mixture, alternating with the milk, making sure to start and end with the milk. Stir in the flavorings. Bake in the preheated oven for 50 to 60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 minutes. Remove from the pan and let cool on a wire rack. Once the cake has cooled slightly, mix the frosting by blending all of the ingredients until smooth. Drizzle the frosting over the cake. Yield: 12 servings.

RECIPE BY: www.cooks.com

CHOCOLATE MINT LAYER CAKE

1 cup Mint-Chocolate Chips Nestles
1-1/4 cups ;water -- divided
2-1/4 cups Flour -- Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1-1/2 cups Brown Sugar -- Firmly Packed
1/2 cup Butter -- Softened
3 Eggs -- Large

CHOCOLATE MINT FROSTING
1/2 cup Mint-Chocolate Chips -- Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners' Sugar
6 tablespoons Milk

GARNISHES
Chocolate Leaves
Chocolate Curls
Chocolate Gratings

CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.

Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.

Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.

To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.

MINT CHOCOLATE CHIP CAKE

1, 2 layer, box devils cake mix without pudding
3 eggs
1/2 cup oil
1-1/4 cup water
1, 4 serving, instant chocolate pudding
1, 6 oz., pkg. mint chocolate chips

Combine all ingredients in a 9"x13" pan and bake at 350º for 45 minutes or until middle is set.

1, 8 oz. pkg. cream cheese, softened
3 eggs
1/2 cup sugar
1/8 teaspoon salt
1, 6 oz., pkg. mint chocolate chips
1-1/2 cup water
1, 2 layer, pkg. devils food cake mix, if cake mix doesn't have pudding in you can add 1 small pkg. of chocolate pudding

Combine cheese, 1 egg, sugar and salt; beat well. Stir in mint chocolate chips; set aside. Prepare cake mix using remaining eggs and water according to directions on the package. Line an ungreased tube pan with brown paper, like from grocery store. Pour ½ of cake mixture, then all of the cheese mixture then rest of cake mixture. Bake 1 hour at 350ºF. Cool right side up for 20 minutes in pan. Remove from pan.


rECIPE BY: Susie Indy (Nancy's Kitchen)

PINEAPPLE ORANGE CAKE

1, 2 layer, pkg. yellow cake mix
1/2 cup oil
4 eggs
1, 11 oz., can mandarin oranges, undrained
1, 20 oz., can crushed pineapple, undrained
1 tablespoon sugar
1, 10-1/2 oz., pkg. cheesecake filling mix, Jello brand leaving out the crust mix
1, 8 oz., carton sour cream
1, 9 oz., carton Cool Whip

Combine cake mix, oil, oranges and eggs. Bake in 3 greased and floured 9" cake pans for 15 to 20 minutes at 325ºF. Cool layers.

Icing: Combine 20 oz., can pineapple, undrained; 1 tablespoon sugar; cheesecake filling mix; and sour cream. Then fold in Cool Whip. Ice the cake and refrigerate. Cake can be decorated with mandarin orange slices.

ORANGE SUNSHINE CAKE # 1

1, 2 layer, box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs

Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350ºF for 25 to 30 minutes.

Frosting
1, 9 oz., carton Cool Whip
1, 15 oz., can crushed pineapple, drained
1, 6 oz., vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.

CROCKPOT CORNED BEEF AND CABBAGE

Place in crock pot in order:
3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges


Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high. To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.

KEY LIME PIE

9" graham cracker crust
1 can sweetened condensed milk
2 eggs, separated
1/2 cup key lime juice
grated peel of two lemons

Beat yolks till thick and lemon colored. Add milk and blend. Add juice 2 tablespoons at a time, blending after each addition. Add lemon rind and pour into pie crust. Freeze. Top edges with whipped cream

Millionaire Pie

1 (15 oz.) can crush pineapple, strained
1/4 c. lemon juice
1 lg. container Cool Whip
1 c. chopped pecans (save some for garnish)
2 graham cracker pie shells

Mix all ingredients together. Chill in pie shells for 2 hours.
Garnish with chopped pecans.

COCA-COLA ROAST BEEF

a.. 1 - 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
b.. 1 can Coca-Cola
c.. 1 pkg. onion soup mix
Preparation -
Place the unseasoned roast in a baking pan. Sprinkle the onion soup mix on top. Pour on the Coca-Cola. Cover tightly with aluminum foil. Bake at 300º for 3 to 4 hours or until tender.

DIED AND GONE TO HEAVEN CAKE

1 chocolate cake mix
8 oz. cream cheese
1 cup powdered sugar
12 oz. Cool Whip
1 (3 oz.) pkg. EACH instant vanilla & chocolate pudding

Bake cake as directed in 9 x 13 inch pan.

Cool.

Cream 8 ounces cream cheese, 1 cup powdered sugar and 1 1/2 cups Cool Whip.
Spread on cake.
Mix chocolate and vanilla pudding together with 3 cups cold milk.
Let set until thick.
Spread pudding on top of cheese mixture.
Spread remaining whipped topping on top of pudding.
Let refrigerate at least 6 hours before serving.

EASY TUNA CASSEROLE

EASIEST TUNA CASSEROLE IN THE WORLD

1 box macaroni and cheese dinner
1 can mushroom soup
1-6 oz. can tuna, drained

Preheat oven to 350 degrees. Prepare macaroni and cheese
according to box directions, substituting 3/4 cup milk for
1/4 cup milk. Add soup and tuna to macaroni and cheese.
Mix well. Pour into an 8-inch casserole dish.
Bake for 30 minutes.

SALMON NOODLE SUPREME

Casserole
12 oz. uncooked angel hair pasta, broken in half
1 (10-oz.) can cream of celery soup
1 cup milk
1/4 tsp pepper
1 cup frozen peas, thawed
2 (6-oz) cans boneless, skinless pink salmon, drained

Topping
1 Tbsp butter, melted
12 butter crackers (I use Keeblers)
1/4 tsp dried dill weed

Heat oven 350º. Spray 9 inch glass pie pan with cooking spray. Cook
pasta according to directions and drain. Meanwhile, in large bowl
combine soup, milk and pepper, blend well. Add cooked pasta, peas and
salmon to soup mixture and mix well. Pour into pie pan. In a small
bowl combine all topping ingredients and mix well. Sprinkle over top.
Bake for 20 minutes. Cut into wedges to serve.

Recipe by Genie's Southern Cooking

EASY MEAT LOAF

2 lbs. hamburger
1 c. fine bread crumbs
1 sm. onion
1 can tomato sauce
1 egg
1/2 tsp. salt
1/2 tsp. pepper

Sauce for Meat Loaf :

1/2 can tomato sauce
1/2 c. catsup
1/2 c. brown sugar
1 tbsp. vinegar
2 tbsp. spicy mustard

Combine thoroughly the above ingredients and form into 2 loaves. Bake at 350 degrees for half hour, drain off excess grease and top with meat loaf sauce and continue baking for another half hour

SWEET POTATO PIE

1 partially baked 10 inch pie shell
3 eggs
2 c. mashed sweet potatoes
1/2 stick butter
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. light Karo syrup
1 1/4 c. evaporated milk
1 tsp. vanilla flavoring
1/2 tsp. lemon flavoring
3/4 tsp. salt
3/4 tsp. ginger
3/4 tsp. nutmeg
1/8 tsp. ground cloves

Heat oven to 350 degrees. Separate egg whites. Beat 1 egg white with 1 tablespoon water and brush over pie shell. Bake pie shell for 10 minutes in oven, remove. Beat egg yolks and add sweet potatoes, melted butter, sugars, syrup, cream, salt, flavorings and all spices. Beat egg whites until stiff and fold into sweet potato mixture. Pour into pie shell and bake until knife inserted in filling comes out clean, about 40-50 minutes.

CRANBERRY NUT BREAD

2 c. plain flour
1 tsp. baking soda
1 tsp. salt
3/4 c. sugar
1 egg, slightly beaten
2/3 c. milk
1/4 c. melted butter
1 c. whole cranberry sauce
1 c. chopped nuts

Sift together dry ingredients. Add all other ingredients mixing only to moisten dry ingredients. Bake at 350 degrees for 1 hour in 1 greased 9 x 5 inch bread pan.

CRANBERRY FLUFF

1 can of cranberry whole berry sauce
8 ounce package miniature marshmallows
8 ounce pkg lite or fat free cream cheese
1 20-ounce can crushed pineapple, undrained
1/2 cup flaked coconut
1 sliced banana
1 8-ounce tub lite cool whip topping

Cream together the cream cheese, cool whip. Stir in berries,
pineapple, coconut and marshmallows.
Just before serving stir in the sliced banana.
Makes 8- 10 servings

BAKED POTATO CASSEROLE

5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions (sautéed in bacon grease)
salt and pepper to taste

Mix all ingredients.
Pour into casserole and bake 30 minutes at 325º

APRICOT CASSEROLE

2 (16 oz.) cans apricot halves, drained
1 box light brown sugar
1 to 2 stacks butter-flavored crackers, crushed
1 to 2 sticks butter or margarine

In a large casserole dish, put down half the apricot halves. Sprinkle brown sugar over the apricots until they are covered.
Cover sugar layer with crushed crackers, then dab the top generously with butter or margarine. Repeat layers again, ending with butter or margarine.
Bake at 350ºF until casserole bubbles, about 30 or 45 minutes.

CROCKPOT VENISON STEW

i/4 cup olive oil
Bacon fried and crumbled, (use some of the fat)
1 pound venison cut into cubes
1 pound ground venison
2 cloves garlic, chopped finely
4 Potatoes, chopped
3 carrots, chopped
4 ribs of celery, chopped
1 large onion, chopped
48 ounces tomatoes or V-8 juice
1/2 cup red wine
1 cup beef broth
Salt and pepper
2 bay leaves


Brown cubed venison in a skillet in olive oil. Add garlic and saute for a
couple of minutes longer. Pour into a large crock pot. Brown ground venison in
the skillet, drain and add to the crock pot. Add carrots, celery, potatoes
and onion to crock pot and pour on the V-8 juice. Add red wine to the crock pot. Add enough beef bouillon to cover, season with salt
and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay
leaves then cook for an hour.

HONEY BUN CAKE

1 box yellow cake mix
4 eggs
3/4 c. cooking oil
2/3 c. water
1 c. sour cream
1 c. brown sugar
3 tsp. cinnamon

Mix cake mix, eggs, oil, water and sour cream. In separate bowl mix
brown sugar and cinnamon. Pour half of batter in pan, sprinkle half of
sugar mixture over batter and swirl it in. Pour remaining batter in
pan and sprinkle rest of sugar mixture in and swirl it in. Bake in
9x13 cake pan at 325 degrees for 40 minutes.

GLAZE FOR HONEY BUN CAKE:

4 tbsp. milk
2 c. confectioners sugar
1 tsp. vanilla

Combine together and pour over hot cake.

CREAM CHEESE CASSEROLE

1 pound ground beef
2 (8 oz packages) cream cheese
1 (10-3/4 oz) can cream of mushroom soup
1 (15-1/4 oz) can corn, drained
8 oz elbow macaroni
salt and pepper to taste

Cook ground beef until browned; drain. Add cream cheese & cream of
mushroom soup. Stir until very creamy. Next add corn, salt, and
pepper. Simmer for 10 minutes.

Meanwhile, cook macaroni according to directions. When the macaroni is
done mix all of the ingredients together in a large casserole dish.
Bake at 350 degrees uncovered for 30 minutes or until hot and bubbly.
Makes 4 servings.

HAGGERMAKER4@YAHOO.COM

QUAKER OATS CHEWY OATMEAL COOKIES

1 c. sifted all-purpose flour
3/4 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. shortening, soft
1 1/3 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
2 c. oats, uncooked
1 c. raisins

Sift together flour, soda, salt, cinnamon and nutmeg into bowl. Add
shortening, sugar, eggs and vanilla; beat until smooth, about 2
minutes. Stir in oats and raisins. Drop by heaping teaspoonfuls onto
greased cookie sheets. Bake in preheated moderate oven at 350 degrees
for 12 to 15 minutes. Makes about 3 1/2 dozen cookies.

GIFTS IN A JARS

SPICED WALNUTS

1/4 c. water
1 c. sugar
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
1 lb. bag walnuts

In a large skillet put water, sugar and spices. Allow to boil and thicken. Put walnuts in pan and coat them with mixture. Spread out on a flat surface, separate and let them cool. Great for a holiday gift.

PUMPKIN BREAD

3-1/2 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. allspice
1 tsp. vanilla
1 c. vegetable oil
1 (16 oz.) can pumpkin
2/3 c. water
4 eggs
1 c. raisins

Mix dry ingredients; add vanilla, oil, pumpkin, water, eggs, and raisins. Bake in two greased loaf pans or 1 large Bundt pan at 350 degrees for 1 hour. If desired, sprinkle with powdered sugar. Note: Bundt pan version makes a pretty buffet item or holiday gift.

BUTTERSCOTCH PUDDING MIX

2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container; divide into gift jars.

ATTACH TAG TO GIFT JAR:
To make Butterscotch Pudding:
Add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

CHOCOLATE CHIP COOKIES

1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar

Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour
mixture on top. Cover with a lid.

ATTACH THE FOLLOWING TAG TO THE JAR:

To make Chocolate Chip Cookies:
Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes. Makes 2 dozen.

APPLE CINNAMON COOKIES

3 cups all-purpose flour
1/2 cup dried apples (more if desired)**
3 TBSP sugar
2 TBSP baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt

In 1 quart jar, combine all ingredients; seal jar.

**Variations: Try substituting the apples for other dried fruits if desired, OR leave out fruit altogether.

GIFT CARD INSTRUCTIONS:
To make Apple Cinnamon Pancakes:
In medium bowl, combine 3/4 cup milk, 1 egg, and 2 TBSP salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10(5") pancakes.

CHOCOLATE PUDDING MIX

2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix well and store in airtight container; divide into gift jars.

ATTACH THIS NOTE TO JAR:

To make Chocolate Pudding:
Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat and allow to cool. May be placed in individual serving bowls then cooled.

HOT COCOA MIX

8 c. dry non fat milk powder
1 1/4 c. unsweetened cocoa powder
1 1/4 c. sugar (or 30 packets sugar substitute)
1/2 c. instant coffee
2 tbsp. cinnamon

Whisk all ingredients. To make cocoa: 1/3 cup mix to 8 ounces skim milk.

BOSTON BAKED BEAN MIX

2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt

Mix and store in an airtight jar.

ATTACH THE FOLLOWING INSTRUCTIONS TO THE JAR:
"Boston Baked Beans"

1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard

Combine all ingredients in bean pot or crockpot. Cook at 300 in oven, or on low in crockpot 10-12 hours, stirring occasionally to prevent sticking. 8-10
servings.

POTATO CHIP COOKIE MIX IN A JAR

1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all purpose flour
1 teaspoon baking powder

Directions:
Use a 1 quart wide mouth canning jar. Pack each layer.
In a small bowl, stir together the flour and baking powder.
Layer the sugar, the potato chips, pecans and then the
flour/baking powder mixture. It will be a tight fit.
Seal and decorate the jar and attach the tag.

POTATO CHIP COOKIE MIX

You will need:
1 cup softened butter, (2 sticks)
1 teaspoon vanilla
1. Empty jar contents into a large mixing bowl and mix
thoroughly.
2. Add the butter and vanilla and mix until blended completely.
3. Shape into walnut sized balls.
4. Place on ungreased baking sheet and flatten.
5. Bake at 350 degrees F (175 degrees C) for 14 - 18 minutes,
until edges are very lightly browned.
6. Let cool 5 minutes on the cookie sheets.
7. Remove to wire racks to cool completely.
Makes 2 1/2 dozen.

from chief_cook or Sweetpea_mama
http://whatscookin.proboards4.com

BUTTERSCOTCH BROWNIES

2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar

To a one liter jar, add flour, baking powder, and salt; stir together, and pack down. Then add and pack down remaining ingredients in this order:
coconut, pecans, brown sugar.

ATTACH A LABEL WITH THE FOLLOWING INSTRUCTIONS:

To make Butterscotch Brownies:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Empty jar of brownie mix into a large mixing bowl; stir to break up lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of
vanilla extract; mix until well blended. Spread batter evenly in the prepared pan. Bake for 25 minutes. Allow to cool in the pan some before cutting into squares.

CHOCOLATE PEANUT BUTTER SQUARE COOKIES MIX

1 1/2 c. crushed graham cracker crumbs
1 lb. powdered confectioners sugar
1 12oz. bag milk chocolate chips

Use a 1 quart, wide mouth jar.
Mix the graham crumb and sugar together and
pour into the jar and pack. Pour the chocolate
chips into a resealable bag and place on top
of the crumb mixture. Seal and decorate jar
and attach recipe tag.

Chocolate Peanut Butter Square Cookies
you will need:
1 1/2 c. peanut butter
1 c. melted butter, (2 sticks)

Remove the chips bag from the jar and set aside.
Pour the jar contents into a bowl and combine with
the peanut butter. Mix well.
Blend in the melted butter until well combined.
Press the mixture evenly into a 9x13x2" pan.
Melt the chocolate chips in the microwave or in a double boiler. Spread the hot melted chocolate over the peanut butter mixture. Chill until firm and cut into small bars.

« Posted by carnation037
http://whatscookin.proboards4.com

PINEAPPLE CAKE

3 eggs
1 15 ½ oz can pineapple chunks - undrained
1 18 oz box yellow cake mix
¼ tsp Watkins Nutmeg #60398
In a mixing bowl, beat eggs for 1 minute or till foamy. Dump in pineapple with juice and beat on low speed, breaking up pineapple a bit. Dump in dry cake mix and nutmeg and beat until batter is smooth. Spread batter in greased 9 x 12 pan. Bake at 350º about 35 minute or until toothpick inserted comes out clean. Cool in pan before applying the special pineapple cake frosting.

Frosting
8 oz pkg cream cheese, soft
1 container lemon flavored frosting
7 oz flaked coconut
10 oz jar red maraschino cherries, drained
Beat cream cheese and lemon frosting until smooth. Spread over cooled cake. Sprinkle with coconut evenly. Arrange cherries so that when you cut the cake into squares a cherry will be centered atop each piece. Makes 12 servings

Recipe from Nancy's Kitchen

FOAMING SOAP

Foaming Soap:

Here is a link with information, tips and resources on making soap
for foam soap dispensers.

http://www.forsoapmakers.com/foam-pump-bottle-info.html

Some of the information from this link is:

Foam Pump Bottles

The bottles are designed to work with a thin substance of water-like
consistency. It must have sufficient surfactants (soap or detergents)
to create the foam. The liquid should be water-based, and it has to
be able to foam using only normal air (no gasses or other
propellants).

Many commercial soft or liquid soaps will work in the foam pump
bottles if sufficiently diluted. However, those soaps that contain
thickeners may not work as well because they need to be so greatly
diluted to counteract the thickener and be thin enough for the pump
that the soap itself becomes to diluted to make good foam.

Handmade liquid soaps usually work extremely well in the foam pump
bottles as they are generally thin to start with and normally do not
contain added fillers and thickeners. Do not use "melted down" bar
soap in place of an actual liquid soap because bar soaps tend to
clump or gel and can clog the mechanisms inside the foam pump.

Dilution Rate
The goal in determining your dilution rate is to find the most you
can dilute the product and still have the desired feel of the foam.
As a general guideline, you should be able to dilute your normal
liquid soap by 3 - 6 times.

Start with 1 part soap and 3 parts water, and add additional water
(if you want) until the soap foam thins a little bit. That will tell
you how much of that particular type of soap to use.