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Results 31 - 40 of 727 for 1860s tea cakes
Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place ...
Beat butter, sugar, egg and vanilla until light and fluffy. Add flour and almonds, mixing well. Spoon half the mixture into greased 9-inch ...
Have all ingredients at room temperature. Cream together butter, Crisco, sugar and flavor. Add egg. Beat until fluffy. Add dry ingredients, ...
Cream sugar and shortening. Add eggs one at a time. Then add salt and vanilla. Last add flour. Knead dough on floured board, roll out and ...
Grease small cupcake molds. Combine ... Arrange in a steamer and steam for 20 minutes or until cakes are done. Serve with grated coconut on top.
Cream crisco and sugar. Add eggs, buttermilk and vanilla. Sift salt, baking powder and soda with 1 cup of flour, add to mix. Add enough ...
Cream butter, add all ingredients to make a stiff dough. Chill in refrigerator 3 hours make into cookies about 1 inch in diameter. Bake on ...
Cream together first 3 ingredients. Add flour and soda, then buttermilk and vanilla. Mix well. Roll out on floured board and cut in desired ...
39. TEA CAKES
Cream butter and sugar; beat in 2 eggs one at a time. Sift together 1 1/2 cups flour, salt, baking powder; add vanilla and sweet milk; add ...
I get good results with ... edges are golden. Cookies should be slightly like cake. These are very much like the tea cakes my mom used to make.
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