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Results 71 - 80 of 129 for tea cakes buttermilk
Cream butter; gradually add sugar, ... mixture alternately with buttermilk, mixing well. Stir in ... until lightly browned. Cool. Yield: 6 dozen.
72. TEA CAKES
Cream butter and sugar - add eggs. Combine dry ingredients, add to cream mixture - then butter, milk and vanilla. Drop by tablespoon on ...
Cream butter; gradually add sugar, ... mixture alternately with buttermilk, mixing well. Stir in ... until browned. Yield: about 5 to 6 dozen.
74. TEA CAKES
Cream shortening and sugar. Add eggs; mix well. Sift all dry ingredients together. Add milk and soda; beat well. Add vanilla. Add mixtures ...
Cream butter and shortening together. ... soda dissolved in buttermilk and vanilla. Add this to ... cookie sheet at 350°F for 10 to 15 minutes.
Cream shortening; gradually add sugar, ... mixture alternately with buttermilk. Mix well. Stir in ... Sprinkle with sugar, cool. Yield 4 dozen.
Preheat oven to 350 degrees. ... eggs; mix. Add buttermilk and vanilla. Add dry ingredients. ... and store in a tight container. Freezes well.
Mix soda in buttermilk, set aside. Stir until ... hour to chill, place on a floured board, roll thin cut cakes. Bake at 325 degrees until brown.
79. TEA CAKES
Cream butter and shortening, add sugar, then beaten eggs. Into 1 cup flour sift soda and baking powder. Add this to the sugar mixture. Add ...
Cream butter; gradually add sugar, ... mixture alternately with buttermilk, mixing well. Stir in ... until lightly browned. Cool. Yield: 6 dozen.
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