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Results 71 - 80 of 155 for cream tea cakes
71. SWEDISH TEA CAKE
Mix well by hand. Bake ... with beaters until smooth. Spread on cooled cake. Can be sprinkled with chopped nuts. Keep in refrigerator if frosted.
72. RUSSIAN TEA CAKE
Mix ingredients of cake together. Put half of batter ... remainder of batter and rest of topping mixture. Bake at 350 degrees for 1/2 to 3/4 hour.
Bake at 350 degrees for 30 to 40 minutes. Cool cake. Put on topping. Store in refrigerator.
Cream butter and sugar, add salt, ... Remove from pan. Wrap and store 24 hours. Sprinkle with powdered sugar. Garnish with cream and strawberries.
75. TEA CAKES
Cream butter and sugar until light ... sheet. Sprinkle with sugar. Bake at 450 degrees for 10-20 minutes, or until lightly browned. Makes 2 dozen.
Mix all ingredients together with spoon. Beat 2 minutes. Pour into large, well-greased tube pan. Bake at 350 degrees for about 1 1/2 hours. ...
77. TEA CAKES
Cream together the butter, eggs and ... wax paper. Bake at 350 degrees for about 12 minutes or until light brown. Do not grease cookie sheets.
78. TEA CAKES
Cream butter and sugar together until ... Put in a roll wrapped in wax paper. Let stand in ice box overnight. Cut thin and bake at 350 degrees.
79. TEA CAKES
Add enough plain flour to make a stiff dough -- enough to roll out and cut. Bake at 350 degrees for 8 to 10 minutes.
80. TEA CAKES
Combine flour, sugar and baking ... crumbly. Beat eggs, cream and vanilla together. Add to ... recipe also makes a sweet crust for pies if desired.
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