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Results 11 - 20 of 727 for 1860s tea cakes
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 ...
12. RUSSIAN TEA CAKE
Prepare one package of pound cake according to package directions. Pour ... Bake. When all cakes have cooled and have been ... make a Russian Tea Cake.
Put all ingredients in mixing ... teaspoonfuls on cookie sheet (greased). Bake at 425 degrees about 10 to 12 minutes. Tea cakes will harden as they cool.
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.
Cream butter thoroughly. Gradually cream in sugar and vanilla. Sift together flour and salt and stir into creamed mixture. Mix in chopped ...
16. SPANISH TEA CAKE
Preheat oven to 350°F. Mix ... tins, sprinkle remaining 1/4 cup sugar on top of cakes. Bake at 350°F for 20 minutes (should check at 15 minutes.)
In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping table- spoonfuls into greased muffin cups; ...
This will make a fairly thick tea cake. For thinner, roll dough ... bake at 400°F for 12 to 15 minutes. Makes 9 to 10 dozen depending on size.
Preheat oven to 325°F. Cream ... roll out, then cut. Bake on ungreased cookie sheet in preheated oven for 15 minutes. Makes 4 dozen tea cakes.
Sift flour, baking powder and ... dozen. Variations: Spiced Tea Cakes: Sift 1 teaspoon cinnamon, ... before baking; jelly will drop into cake.
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