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Results 21 - 30 of 727 for 1860s tea cakes
Preheat oven to 350 degrees. ... in center of cakes comes out clean. Immediately remove cakes from pans; serve tea cakes warm. Or, cool them ... cholesterol, 200 mg sodium.
22. TEA CAKES
Cream butter and sugar until fluffy. Add eggs, beating after each addition. Add vanilla and flour, mixing well. Roll thin on board which ...
Combine all ingredients, stir well. Drop by teaspoon (leaving space between) and bake at 350 degrees for 12 minutes.
Cream butter, sugar, egg, milk and vanilla. Sift flour, salt and baking powder. Add to creamed mixture. Chill. Drop by teaspoonfuls onto ...
Sift together flour, soda, baking powder and ginger. Make a well in the middle of the flour mixture and add sugar, butter, egg, molasses ...
Mix sugar and butter. Beat well. Add eggs and buttermilk and vanilla. Beat after each addition. Knead dough. Roll out on wax paper and cut ...
Sift dry ingredients then cut in shortening. Add eggs, milk, and vanilla. Roll out dough and cut as desired. Bake at 350°F for 8 to 10 ...
28. POLISH TEA CAKES
Cream butter and sugar until fluffy. Add egg yolk and vanilla; mix well. Add sifted flour and salt; mix. Roll dough in small balls. Dip in ...
Grease and flour 2 loaf pans. Mix eggs, sugar, milk and oil and beat well. Sift flour, salt and baking powder; add first mixture to dry ...
Cream sugar and shortening. Beat in eggs. Add milk and vanilla. Stir in flour. Drop by the tablespoonful 2 1/2" apart on greased cookie ...
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