TEA CAKES
My husband's great-grandmother's tea cake recipe.
Provided by BeckyL
Categories Desserts Cookies Drop Cookie Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
- Bake in preheated oven until lightly browned, 5 to 10 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g
PROHIBITION TEA CAKES
This recipe is from an old cookbook I found. This is a Prohibition recipe because it calls for wine, so they had to use homemade wine. Home made wine or beer was legal as long as it contained no more than one-half per cent alcohol. From Every Woman's Cook Book, by Mrs. Chas. F. Moritz (1926) p. 457-458. The amounts in the ingredients look like estimates, much like my Gamma's recipes. She never measured anything so when she gave me her recipes it was all guesses and also from me watching her.
Provided by LilPinkieJ
Categories Dessert
Time 55m
Yield 40 cakes, 10 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter soft, add sugar, continue creaming until well mixed. Beat in wine, add salt, cinnamon and vanilla.
- Sift in flour gradually while beating, add baking powder to second cup flour.
- Mix well, roll out one-quarter inch thick on floured biscuit board. Cut with fancy cake cutters. Put in greased pans dusted with flour.
- Sprinkle granulated sugar over tops. Bake in moderate oven. Makes about forty cakes.
- ** That is the recipe as stated. Moderate oven I would say is about 350°F It doesn't give a time. 15 minutes would likely be long enough at that temperature I suggest trying them at 275°F for 45 minutes.
- Don't get raided by the coppers! :).
Nutrition Facts : Calories 442.8, Fat 18.9, SaturatedFat 11.7, Cholesterol 48.8, Sodium 285.5, Carbohydrate 60, Fiber 1.4, Sugar 21.1, Protein 5.4
BILBO'S FAMOUS OLD-FASHIONED TEA CAKES
I found this on the Council of Elrond, a wonderful site if you're looking for LOTR recipes. It was submitted by Morlothwen, and she says, "Tea-time in the Shire wouldn't be the same without them!" I haven't tried them yet, but they sound so good!
Provided by delyanbaggins
Categories Breads
Time 16m
Yield 28 tea cakes, 28 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter until creamy with electric mixer at a medium speed.
- Slowly add 2 cups sugar, beating well. Beat in eggs, buttermilk, and vanilla.
- Mix flour and baking soda together, then slowly beat in to butter mixture.
- Cover and chill for at least 8 hours.
- Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch round cookie cutter and place cakes 1 inch apart on lightly greased cookie sheets, then sprinkle with 2 tablespoons sugar.
- Bake at 400 degrees for 7 to 8 minutes or until edges become slightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 206.9, Fat 7.3, SaturatedFat 4.4, Cholesterol 37.4, Sodium 112.2, Carbohydrate 32.3, Fiber 0.6, Sugar 15.3, Protein 3.1
LOW CALORIE OLD FASHION TEA CAKES
These tea cakes are make with xylitol sugar substitute and butter to cut down on calories but not on taste. Very, very good.
Provided by The Real Cake Baker
Categories Dessert
Time 40m
Yield 16 cookies, 15-16 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter until soft. Gradually add the xylitol and beat well.
- Add the eggs and baking soda and flavoring.
- Gradually add flour and cream alternating. Beat until smooth.
- Refrigerate over night.
- Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.
Nutrition Facts : Calories 172.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 45.7, Sodium 85.6, Carbohydrate 17.7, Fiber 0.6, Sugar 0.1, Protein 3.2
OLD FASHIONED TEA CAKES
My grandmother made these for my mom when she was growing up and in turn my mother baked these for me. Some of my favorite memories are of coming home from school and having aplate of freshly baked tea cakes waiting for me.
Provided by MarieRynr
Categories Drop Cookies
Time 30m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy.
- Stir in the baking powder Dissolve the baking soda in the buttermilk.
- Stir into the creamed mixture.
- Add the salt and vanilla.
- Stir in the flour gradually until a soft dough forms.
- Drop by spoonfuls onto a greased cookie sheet.
- Press with a damp cloth wrapped around the bottom of a glass.
- Bake at 350*F for 10 to 15 minutes or until golden brown.
- Cool on wire racks.
Nutrition Facts : Calories 898.1, Fat 36.8, SaturatedFat 9.3, Cholesterol 71.3, Sodium 704.4, Carbohydrate 131.6, Fiber 2.2, Sugar 68, Protein 11.4
OLD FASHIONED TEA CAKES
These are the cookies from my childhood. The recipe is originally from the Red River Cookbook of Shreveport LA, published in 1953. This makes the perfect sugar cookie dough for cutting out shapes. The dough is relatively easy to work with and does not seem to toughen up with repeated rollings. Best of all, the cookies do not puff up, they retain the shape they were cut into. The cooled cookies are slightly crisp, very thin, and have almost a shortbread texture. The dough will freeze in rolls for slicing or shaping at a later date. The yield will depend on the size of cookie cutter you are using. We normally end up with about 4 pans full of cookies. If you keep to simple shapes, the cookies pack and travel well with minimal breakage.
Provided by gourmetmomma
Categories Dessert
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add egg.
- Sift flour and baking powder together.
- Add to first mixture.
- Add vanilla.
- Roll on floured board to about 1/4 inch thick and cut with cookie cutter. (I use powdered sugar to roll out the cookies, it makes life a bit more fun for my kids). If the dough gets a little hard to work with (on the 2nd or 3rd rolling of "scraps"), form a ball and place it (wrapped) into the refrigerator for 10 minutes to let the dough firm back up.
- Decorate with colored sugar and sprinkles if you want to do so before baking.
- Bake 7 - 10 minute in oven, preheated to 350 degrees.
- Allow the cookies to cool slightly before removing to a cooling rack with a flat metal spatula (pancake turner). Cool completely before decorating with icing.
- I've tripled this recipe without any issue. If you scale up, keep most of the dough in the refrigerator and work a reasonable quantity at a time.
Nutrition Facts : Calories 3426.3, Fat 192.2, SaturatedFat 118.6, Cholesterol 699.5, Sodium 1565.5, Carbohydrate 389.8, Fiber 8.4, Sugar 151.5, Protein 40.5
GRANNY'S TEA CAKES
Make and share this Granny's Tea Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 48 cakes
Number Of Ingredients 10
Steps:
- Cream shortening in a large bowl; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk.
- Mix well.
- Stir in extract.
- Cover and chill 1 hour.
- Roll dough to 1/4 inch thickness on a floured surface.
- Cut with a 2 3/4 inch round cookie cutter; place on greased cookie sheets.
- Bake at 350 degrees for 15 minutes or until edges begin to brown.
- Sprinkle with sugar, if desired.
NEE NEE'S OLD TIMEY TEA CAKES
My Grandmother always had a cookie jar full of these every time we went to her house. Every time I bake them, it reminds me how much she loved to cook for us and how great she was for taking the time to "pamper" us.
Provided by Sherrybeth
Categories Drop Cookies
Time 30m
Yield 3-4 dozen
Number Of Ingredients 8
Steps:
- Cream butter and sugar until fluffy.
- Add eggs and mix well.
- Add remaining ingredients and mix well.
- Drop by spoonfuls onto lightly greased cookie sheets, or a cookie sheet lined with parchment paper.
- Bake at 375 degrees Fahrenheit for about 10 minutes until lightly brown.
- You can also "roll" this mixture out and use cookie cutters to make shapes.
Nutrition Facts : Calories 1726, Fat 66.4, SaturatedFat 40.3, Cholesterol 287.5, Sodium 1085, Carbohydrate 261.8, Fiber 4.5, Sugar 134.7, Protein 22.7
GRANDMOTHER'S OLD-TIME TEA CAKES
My grandmother would always have a plastic tub of these cookies waiting for us when we would come to visit. This is a very old Southern recipe--my grandmother cooked for many years with a wood-burning stove, so the baking temperature is approximate. You may need to adjust the temperature up or down, depending upon your oven. Of all the wonderful things that she made, these were the best! They are great with milk or coffee, and they are a much-loved family favorite.
Provided by gijoni
Categories Dessert
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix shortening and sugar together with pastry blender or two forks.
- Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
- Sift flour, baking soda, and baking powder together.
- Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
- Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
- Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
- Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
- Store in a covered tin or plastic container.
PROHIBITION PARTY PUNCH
This recipe is from an old cookbook I found. Homemade wine or beer was legal as long as it contained no more than one-half per cent alcohol. From Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 617. If you can find a bootlegger in your area, I think some rum or whiskey would really perk this up. This recipe makes a LOT! Please keep this in mind when preparing this party punch for your local Speakeasy :)
Provided by LilPinkieJ
Categories Punch Beverage
Time 5m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve sugar in tea. Juice the lemons and half of the oranges; add to tea.
- Pour the whole jar of cherries with the juice into the tea mixture. Cut oranges and pineapple into small pieces, then add with all juice to tea.
- Place in refrigerator until serving time, then add chilled ginger ale.
- Serve ice cold. Spike if you can obtain the "spike.".
Nutrition Facts : Calories 243.8, Fat 0.2, Sodium 18.9, Carbohydrate 63.3, Fiber 2, Sugar 58.7, Protein 0.9
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