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Results 101 - 110 of 727 for 1860s tea cakes
Cream butter, sugars and brown sugar until fluffy. Add egg and vanilla. Sift flour. Measure and sift again with baking powder, soda and ...
102. RUSSIAN TEA CAKES
Mix butter, sugar and vanilla thoroughly. Stir flour and salt together. Blend in. Mix in nuts. Chill dough. Roll dough in 1 inch balls. ...
103. WELSH TEA CAKES
Combine salt, baking powder and flour. Add butter and blend as in pastry. Add sugar, currants and eggs. Add slowly enough of the milk to ...
104. SWEDISH TEA CAKES
Heat oven to 325 degrees. In large bowl, beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy. Lightly spoon flour into ...
Cream butter and sugar; add eggs, stir in flour, then vanilla. Drop by spoon onto lightly greased cookie sheet. Bake at 375 degrees until ...
Combine Crisco, salt, lemon rind and nutmeg. Add sugar and cream well. Add beaten eggs and milk, mixing well. Sift flour with baking powder ...
107. TEA CAKES
Preheat oven to 325°F. Place sugar and vegetable oil in mixing bowl. Cream with an electric mixer until fluffy. Add eggs, one at a ...
Cream together sugar and butter. Add nutmeg, eggs and flour. Roll thin. Cut out desired shapes, and bake at 350°F for 8 to 10 minutes, ...
109. GRANDMA'S TEA CAKES
Make a well in 1/2 gallon of plain flour. Into well add 1 1/2 teaspoons soda, 1 cup sugar, 1 teaspoon lemon flavoring, 3 eggs, 1 cup pure ...
Sift flour in large bowl, add salt, sugar and shortening. Mix well. Add well beaten eggs and milk, then water in which 1 tablespoons and ...
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