1 - 10 of 146 for old fashion tea cakes

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Preheat oven to 325°F. Cream sugars, butter and oil. Add beaten eggs and vanilla. Mix. Add dry ingredients and mix well. Mixture will be thick. Drop ...

Cream butter and sugar until light and fluffy. Add eggs and beat well. Sift flour and measure, then add baking powder and salt. Sift 3 times. Add ...

Preheat oven to ... ungreased cookie sheet. Take up with spatula and lay on paper towel. When cool, store in tight container. Makes 7 dozen 2 1/2 inch tea cakes.

Mix lightly, roll thin and cut into shapes. Bake in a quick oven at 450 degrees for 8 to 10 minutes. Watch carefully so as not to burn. Sprinkle with ...

Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on ...

Cream butter, egg, sour cream and vanilla. Sift flour, salt, baking powder and spices. Add to creamed mixture. Chill. Cut into slices and bake at 375 ...

NOTE: This is exactly as written on a piece of paper inside of Mama's cookbook. I suggest you bake these at 375-400 degrees until lightly browned.

Cream butter and eggs together until fluffy. Roll out on floured surface. Cut in 3 inch rounds. Bake at 350 degrees until brown, about 10 minutes. ...

Cream together butter ... Roll mixture thin; cut and bake cakes. (Cut cakes size of biscuits or very small for parties.) Use raisins or nuts for garnish.

Cream butter and sugar. Add eggs and vanilla; mix well. Sift flour and baking powder together, gradually add to creamed mixture. Roll dough to about ...

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