Remembering Grandma - Sharing the Love of Baking

I found out today that a friend of mine's grandma passed away. It got me starting to think about my grandma and the things I had in common with her. The one thing that always stood out was our mutual love of baking.

Grandma Lena (my dad's mom) made the best cookies and would share them on birthdays and special occasions. At Christmas time, she would fill large tins of cookies and present them to each of her children. My dad would tease us and say "since my name is on the tin, that must mean they are all for me". The greatest joy was my first Christmas away from home and receiving a package with cookies especially made just for me by my grandma.

I still remember the first time she let me watch her make a batch of her famous honey cookies. She would take out a TV tray, measure out all the ingredients using her hands as measuring utensils, and sit in her favorite chair while mixing the ingredients by hand. I was always amazed at how each cookie would come out the same size and perfectly baked.

As the years went by, I too learned how to make cookies, cakes, pies, and other desserts while experimenting in my mom's kitchen. To this day, I can't remember a time when I don't volunteer to make a friend a birthday cake or sign up at work to bring in the dessert goodies for a potluck.

In honor of my grandma, I wanted to share with you a simple cake that can be enjoyed on a relaxing Sunday while visiting with family or shared with special friends.

Double-Lemon Poppy Seed Cake

 Ingredients:

1 box (2-layer size) lemon cake mix

1 pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin

1-1/4 cups water

1/2 cup  oil

4 eggs

1/4 cup  poppy seed

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

2 Tbsp.  butter, softened

1 cup powdered sugar, sifted

2 Tbsp.  shredded peel and 1 Tbsp. juice from 1 lemon, divided

Directions:

1. Heat oven to 350 degrees
2. Beat first 5 ingredients in a large bowl with a mixer until well blended.
3. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.
4. Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean.
5. Cool in pan 30 minutes. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
6. Beat cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in powdered sugar and lemon juice. Spread over top of cake. Garnish with peel.
7. Store cake in refrigerator until ready to serve.

Remember in the fast paced world we live in to stop and smell the roses, spend time with loved ones, and teach a young child your talents.

Creativity Bug ~ Sue