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Results 1 - 10 of 21 for english tea cakes
In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping table- spoonfuls into greased muffin cups; ...
Sift together flour, sugar, salt ... tops of the tea cakes; and set aside. Add ... mixture for dredging the Tea Cakes. Makes about 15 small cakes.
Soften the butter at room ... flour 3 layer cake pans. Smooth dough and divide ... 30-45 minutes. Cut into wedges to serve. Makes 3 Tea cakes.
Mix the ingredients alternately until you have a smooth mixture. Bake in cupcake pans for 20 minutes at 375 degrees. Great for breakfast ...
Mix flour and salt. Add sugar and rub in butter, add fruit. Beat the egg and add with the milk to make a soft dough. Knead lightly on a ...
Beat butter, sugar, egg and vanilla until light and fluffy. Add flour and almonds, mixing well. Spoon half the mixture into greased 9-inch ...
Sift flour, baking powder and ... dozen. Variations: Spiced Tea Cakes: Sift 1 teaspoon cinnamon, ... before baking; jelly will drop into cake.
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 ...
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 ...
Combine flour, baking powder and salt. Cream butter; gradually beat in sugar and egg. Add milk, citron, currants and flour mixture. Blend ...
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