Melba's SWAP SHOP
MIXES MAKE BAKING EASY
DEAR MELBA: My mother died several years ago, but I still remember her good cooking.
1 box (16.5 ounces) yellow cake mix
2 packages (6 ounces each) frozen coconut
3/4 cup confectioners sugar
½ cup water
1 tablespoon vanilla flavoring
3/4 cup evaporated milk
1 tablespoon coconut flavoring, optional
1 carton (8 ounces) whipped topping
Prepare cake mix according to box directions, adding 1 of the packages of frozen coconut. Spread in buttered 9-by-13-inch pan and bake by box directions.
While cake bakes, prepare topping ingredients by combining confectioners sugar, water, vanilla, milk and coconut flavoring. Mix until smooth.
When cake is done but still hot, punch holes in top and cover with topping mixture. Refrigerate one hour. Spread cake with whipped topping and sprinkle with remaining package of coconut. Cover and refrigerate overnight. Serve the following day.
Mother also made Broccoli Cornbread that everyone will love. It's good served with most dishes.
1 box (10 ounces) chopped broccoli
1 onion, chopped
1 container (6 ounces) cottage cheese
Dash of salt
4 eggs beaten
1 stick margarine, melted
1 package (8.5 ounces) cornbread mix
1 cup grated cheese
Cook broccoli according to box directions. Preheat oven to 350 degrees. Grease 9-by-13-inch pan. Mix broccoli with remaining ingredients and spread in prepared pan. Bake 25 to 30 minutes.
Note: If you do not like cottage cheese, make this anyway, no one will know it's in the cornbread.
CAROL JACKSON, N.C.
DEAR MELBA: I know readers will like my mom's German Apfel (Apple) Kuchen. My mom was born in Germany. When she came to the United States, she lived in New Jersey, then Brooklyn, N.Y. Then, when she and Dad decided to retire, they moved to Oklahoma City.
Mom's name was Johanne Havyack, and she went home to be with our Precious Lord and Savior on July 24, 2009.
I sometimes serve this for breakfast but often serve it as dessert, too.
APFEL KUCHEN (GERMAN)
1 box (18 ounces) yellow cake mix
½ cup butter
1 can sliced apples or 1 cup fresh apples, peeled and sliced
1 cup sugar
1 teaspoon cinnamon
1 cup sour cream
Preheat oven to 350 degrees. In large bowl, mix cake mix and butter together until crumbly. Press into ungreased 9-by-13-inch pan. Bake 10 minutes. Place apples over while warm, and sprinkle with sugar and cinnamon. Mix sour cream and egg. Drizzle over mixture. It won't cover completely. Bake 25 minutes or until golden brown. Cut into 1 1/2-by-2-inch squares and serve warm.
SANDY WARREN, Oklahoma City
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