Grams Made Sopapilla Cake

Grams has found that one of the joys of substitute teaching is the teachers' lounge. In most schools you'll find that this room is a refuge from the noise and clatter of classrooms filled with noisy and demanding children.

Teachers are a sociable bunch. Someone is always bringing food to share. I've been fortunate enough to be on several campuses when the PTA members hosted appreciation luncheons for teachers. Sometimes it's catered, but more often it's potluck with dishes brought by parents. Whichever it is ... it's always delicious and always appreciated.

This recipe came from one such luncheon. The PTA furnished the meal and the teachers contributed desserts. My very good friend, Brenda, who teaches second grade at Wood River Primary School, made Sopapilla Cake. Coincidentally, Brenda's parents are our next-door neighbors. I've known her since she was a teenager. Last weekend, we attended her daughter's 18th birthday party. She is a beautiful and talented woman who has raised an amazing daughter. She's also a great teacher!

If you've never had a sopapilla, you should eat one at your next opportunity. It's a fried pillow-like pastry made from sweet quick-bread pastry dough. It's usually coated in cinnamon and sugar and often comes with vanilla or cinnamon ice cream. Seriously, if you see it on the menu at your local Mexican food restaurant, order it.

But, in case you don't have the opportunity, this is an easier and quicker alternative. Brenda's original recipe called for a little more sugar and I added the vanilla extract. It was a big hit at the Vanecek family Christmas party Saturday night.

2 cans of crescent rolls
1½ cups of sugar

2 (8 ounce) packages cream cheese (room temperature)

1 teaspoon vanilla extract

1 stick butter, melted
1 heaping teaspoon cinnamon

Preheat oven to 350 degrees.

Roll one can of crescent rolls on bottom of pan 9” x 12” baking pan. Mix both packages of cream cheese with 1 cup of sugar and vanilla extract. Spread mixture on top of crescent rolls.

Roll the other can of crescent rolls on top. Pour melted butter on top. Mix remaining ½ cup of sugar with cinnamon and sprinkle on top. Bake for 30 minutes until golden brown.

Grams Made Granny's Oatmeal Cookies

Grams had a wonderful visit this past weekend with Our Little Princess and her mom. Unfortunately, about the time they arrived, I came down with a nasty cold. I'm still hopeful that maybe they won't get it. It's been miserable and I'm not feeling much better yet.

In preparing for their visit, I decided to bake cookies. When considering what kind of cookies to bake, I remembered that, when we cleaned out my Mom's belongings, I ran across a copy of my Granny's recipe for oatmeal cookies. These are the cookies I grew up eating. They are so good! To this day they are the only cookie that has ever tempted me to eat the raw cookie dough. They are that good.

The original recipe came from the back of a package of Mother's Oats, which I don't think they make any more. The only change I made was to use butter instead of the shortening called for in the original recipe. Since I don't buy or keep shortening, I always substitute unsalted butter.

I have magical memories of eating these cookies as a child in my Granny's kitchen. If I close my eyes, I can still see her bending over to take them out of the oven in her little country kitchen. She always wore her hair in a bun on the back of her head and always wore homemade shirtwaist dresses that buttoned in the front. And she had so much love for all of her grandkids. She was the quintessential grandmother who always had time and patience for all of us. She was the adult in my life who gave me consistency and unconditional love.

This is, without a doubt, the best oatmeal cookie recipe I have ever made or eaten. Our Little Princess liked them too, with one exception. In the future, I'll be omitting the raisins, Our Little Princess picked them out rather distastefully.

3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup sifted enriched flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon soda
3 cups uncooked oatmeal
1 cup raisins (optional)

Preheat oven to 350 degrees.

Place shortening, sugars, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together flour, salt and soda; add to shortening mixture, mixing well. Blend in oats. Stir in raisins, if using.

Drop by teaspoons onto greased cookie sheets. Bake 12 to 15 minutes.

Makes 5 dozen cookies.

Grams Made Salmon with Lemon-Dill Butter

My sister-in-law gave us seven or eight large salmon fillets. We love salmon, but there are only two of us, so I had to get creative after a few weeks. I don't remember where I found this recipe, but it's easy and yummy.

4 salmon fillets (skinless)
Olive oil
4 Tablespoons butter, softened
1 teaspoon dried dill weed
1 Tablespoon lemon juice

In food processor, combine butter, dill and lemon juice and process until blended stopping to scrape sides when needed. Set aside.

Coat salmon fillets with olive oil and cook 5 minutes on George Foreman grill or 4-5 minutes on each side under broiler.

Serve salmon with one dollop of lemon-dill butter.