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Results 51 - 60 of 727 for 1860s tea cakes
Cream butter and sugar. Add beaten eggs, buttermilk and vanilla. Mix in enough flour to make a soft dough. Roll out dough thin for crisp ...
Sift together flour, soda and salt. Cream together butter, shortening, egg, vanilla and sugar. Add dry ingredients and mix well. Pinch off ...
Mix all ingredients together and roll out and cut for baking. For Teacakes: use 1/2 cup butter milk with 1 teaspoon baking soda (soda ...
Cream butter and sugar well. Add flour slowly. Then add vanilla and nuts. Roll into small balls. As soon as baked, roll in confectioners ...
Heat oven to 400 degrees. Mix butter, 1/2 c. powdered sugar, and vanilla. Mix in flour, salt and nuts until dough holds together. Shape ...
56. TEA CAKES
Sift flour, salt, and baking ... ingredients and milk. Roll and cut. Bake on baking sheet at 375 degrees for 12 minutes. Makes 2 1/2 dozen tea cakes.
Cream butter, gradually add sugar, beating well. Add eggs one at a time. Beat well after each egg. Add buttermilk and beat well. Combine ...
58. TEA CAKES
Preheat oven to 350°F. Sift dry ingredients together and set aside. In a large mixing bowl, cream butter and sugar until light. Add ...
Add all ingredients; adding flour as needed (until not sticky). Roll out and cut. Bake at 350 degrees until golden brown.
60. TEA CAKES
Cream eggs, sugar, oil and butter. Add salt, soda, cream of tartar and vanilla. Slowly add flour a little at a time while you are mixing. ...
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