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
MAMIE'S TEACAKES
Provided by Trisha Yearwood
Time 42m
Yield 36 teacakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Grease two large (14-by-16-inch) cookie sheets with shortening.
- Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
MISSISSIPPI TEA CAKES
This is my mother's recipe, her mother's recipe, and so on... Basic, simple, down-home and delicious!! My grandmother's advice is to enjoy warm with a big glass of ice-cold milk!!! Poor folks' heaven!!!
Provided by prissycat
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 50m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 11 g, Cholesterol 12 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 53.1 mg, Sugar 5.7 g
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
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