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Results 1 - 10 of 19 for english tea cakes

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Sift flour, baking ... ingredients and mix. Drop by teaspoon. Touch top of cake lightly with cloth covered glass dipped in ... 9 minutes at 350 degrees.

In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping table- spoonfuls into greased muffin cups; flatten ...

Sift together flour, ... tops of the tea cakes; and set ... (available in 1 lb boxes). Use this mixture for dredging the Tea Cakes. Makes about 15 small cakes.

Cream butter, sugar, and egg yolk. Add vanilla and salt. Mix in flour. Spread in jelly roll pan. Bake 15 minutes at 350 degrees. Spread melted ...

Sift together flour, baking powder and salt. Mix shortening, butter, 3/4 cup sugar and egg until they are creamy. Add milk, citron, currants or ...

Mix the ingredients alternately until you have a smooth mixture. Bake in cupcake pans for 20 minutes at 375 degrees. Great for breakfast served with ...

Combine flour, baking powder and salt. Cream butter; gradually beat in sugar and egg. Add milk, citron, currants and flour mixture. Blend thoroughly. ...

Soften yeast in ... Let rise until puffy and doubled. Bake in hot 400 degree oven 25 to 30 minutes. Makes 1 tea cake. Cut in squares and serve with tea.

Chill dough. Roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar. Place sugared-side-up 2 inches part on ungreased ...

Cream butter and ... x 3 pan. Bake at 350°F for 45 minutes to 1 hour. Heat to boiling and pour over cake as soon as it leaves oven. Cool cake in pan.

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