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Results 61 - 70 of 187 for tea breads
Mix well all ingredients, except ... with rind, spices and vanilla. Serve with tea bread. Bread may be sliced and toasted for breakfast or tea.
In large bowl beat eggs, oil, sugar, vanilla until thick and foamy. Stir in rhubarb and nuts. In separate bowl combine flour, soda, salt, ...
Blend all ingredients well. Pour into bread pans about half full (butter ... stand 10 minutes before removing from pans. Let cool before cutting.
Heat milk and melt butter. Mix eggs, sugar, vanilla and salt. Alternate liquid and flour into eggs, sugar and vanilla mixture until mixed. ...
Combine cream cheese and butter, creaming well. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating well after each ...
Cream shortening with sugar with an electric mixer. Beat in eggs, one at a time beating well after each addition. Blend in bananas and ...
Pour over hot cake after ... pan at 350 degrees for 45 to 50 minutes. Cool on rack for 5 minutes. Then pour sugar-lemon juice mixture over bread.
68. LEMON TEA BREAD
Place butter, sugar and eggs in bowl. Beat with mixer. Combine flour, baking powder and salt. Turn mixer on low speed and add 1/3 flour ...
69. LEMON TEA BREAD
Cream sugar and butter; add ... at 350 degrees. As bread comes from oven, spoon juice and 1/4 cup sugar over bread. Leave bread in pan to cool.
70. ALMOND TEA BREAD
Beat for 1 to 2 minutes. Bake at 350 degrees for 1 hour or longer. Yield: 6 mini loaves. Glaze while still very warm. Blend together and ...
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