Melba’s Swap Shop
Caramel icing is tops with cake
DEAR MELBA: Geni Thomas asked for a caramel icing recipe. This was the icing my mother devised to use on my dad’s favorite spice cake. Mom was a child in the 1920s and was a good cook for daily food but she absolutely excelled at desserts.
The recipe is yummy — but it is not for the calorie conscious. You will need to double the recipe for enough to ice a two-layer cake.
EASY PENUCHE ICING
1/2 cup butter, not margarine
1 cup brown sugar, packed
1/4 cup milk
13/4 to 2 cups sifted confectioner’s sugar
In saucepan, melt butter. Add brown sugar and milk. Boil over low heat 2 minutes, stirring constantly. Cool to lukewarm. Gradually add confectioner’s sugar. Beat until thick enough to spread. If icing becomes too stiff, add a little hot water.
— T. Reno, Oklahoma City
Others sharing included Jane Martin, southeast Logan County, Dave Farrington, Midwest City, and Anne Delano, Oklahoma City.
DEAR MELBA: Here is my idea of the Avocado Salad that was served at Anna Maude’s Cafeteria many years ago. It had my sister and me totally stumped, but we finally got it worked out.
1 package lime gelatin
2 cups water
1 package cream cheese
1/2 cup mayonnaise
1/4 cup finely chopped celery
1/2 sweet green pepper, chopped
Few drops onion juice
1/4 teaspoon salt
In large mixing bowl, dissolve gelatin in water. In medium mixing bowl, mash avocado and cream cheese. Combine with gelatin mixture, cover and refrigerate until nearly set.
Mix mayonnaise, celery, pepper, onion juice and salt. Mix well and stir into gelatin mixture. Spread in individual molds or shallow dish, cover and refrigerate until completely set. Serve molds on lettuce leaves or cut in squares for serving.
Continue reading this story on the...