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Results 111 - 120 of 727 for 1860s tea cakes
Cream butter and sugar, add egg. Sift flour and baking powder together. Add to first mixture, add vanilla. Roll on floured board. Cut with ...
Cream shortening and sugar and add eggs. Mix soda with buttermilk. Add salt to flour and sift. Combine all ingredients and roll out and cut ...
Cream butter and sugar. Add egg. Mix in remaining ingredients. Put in greased 7 x 11 inch pan. Sprinkle with chopped nuts, powdered sugar, ...
114. RUSSIAN TEA CAKES
Cream butter. Add sugar and vanilla, beat well. Add flour and nuts, mix well. Refrigerate at least 1/2 hour. Form into 1 inch balls. Bake ...
Cream butter and lard; add sugar and eggs. Sift flour, baking soda and baking powder. Add dry ingredients to sugar mixture. Add milk and ...
Bake at 350 degrees. Cream ... floured board and roll out. Cut into tea cakes. Put onto greased cookie sheet. Bake 10 minutes or until golden brown.
117. OLD FASHION TEA CAKE
Mix all ingredients together. Add enough flour to make a stiff dough. Roll out on floured surface about 1/4-inch thick. Cut into desired ...
118. WELSH TEA CAKE
In a large mixing bowl; sift together dry ingredients. Cut butter into flour mix, using pastry blender. Add remaining ingredients; stir or ...
119. SYRUP TEA CAKES
In large bowl, sift full of flour. Make a hole in middle of flour. Mix well all ingredients. Pinch off small pieces and pat into a greased ...
Mix sugar, butter and shortening until fluffy. Add egg, vanilla, flour, salt, tartar and soda. Mix and roll into balls the size of a ...
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