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Results 101 - 110 of 155 for cream tea cakes
101. DROPPED TEA CAKES
Cream butter; gradually add sugar, beating ... sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool. Yield: 6 dozen.
102. POLISH TEA CAKES
Cream butter and sugar until fluffy. ... Press indention again. Bake 2 to 5 minutes more. Cool on rack. Fill with preserves while warm. Makes 30.
103. PUMPKIN TEA CAKE
1. Blend together 3 cups ... and serve plain, with whipped cream, or toasted for breakfast. Keeps moist for days. May be frozen for later use.
104. LEMON TEA CAKES
Stir vinegar in milk. Cream butter with sugar until fluffy. ... immediately brush tops with lemon glaze. Glaze: 3/4 cup sugar, 1/4 cup lemon juice.
105. OLD-TIMEY TEA CAKES
Cream. 1 tsp. baking soda ... mixture. 1 pinch nutmeg 2 1/2 c. flour sifted with 1 tsp. cream of tartar 1/2 c. flour Roll out dough. Cut into cookies.
106. DROPPED TEA CAKES
Cream butter; gradually add sugar, beating ... cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until browned. Yield: about 5 to 6 dozen.
107. LEMON TEA CAKES
Stir vinegar into milk. Cream butter and sugar until fluffy. ... and 1/4 cup lemon juice. If desired, garnish with tinted coconut. Makes 4 dozen.
Cream sugar and butter/Crisco. Combine milk, ... cut. Makes about 10 dozen. Bake on slightly greased cookie sheet in 275 degree oven until brown.
109. POLISH TEA CAKES
Cream butter and sugar until light. ... minutes. Remove from oven and fill indentation with preserves while still warm. Frost with sour cream icing.
Cream butter until smooth; add sugar. ... degrees or until light brown. To keep cookies moist, add several pieces of white bread to the cookie jar.
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