Cream Tea Cakes - Recipes - Page 9

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Results 81 - 90 of 155 for cream tea cakes

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81. TEA CAKES

Preheat oven to 375°F. In a mixing bowl, cream butter and sugar. Add eggs, ... are golden brown. Remove to wire racks to cool. Yield: 9 dozen.

82. TEA CAKES WITH BUTTER FROSTING

Beat together butter and sugar ... a mixing bowl, cream butter, sugar, vanilla and enough ... desired. Frost the cookies. Makes about 5 dozen.

83. BAKING FORMULA FRUIT CAKE

Here we bring you recipes for a group of choice cakes. The first is a ... favorite of English tea tables. Last of all, you'll ... The second day: cream shortening well. Add white sugar ... done. Makes 2 loaves.

84. RUSSIAN TEA CAKE

Prepare one package of pound cake according to package directions. Pour ... Bake. When all cakes have cooled and have been ... least 8 hours. Cream shortening until smooth. Sift in ... make a Russian Tea Cake.

85. RUSSIAN TEA CAKES

Cream butter thoroughly. Gradually cream in ... While warm, roll in additional confectioners' sugar. Allow to cool, then roll in sugar again.

86. OLD FASHIONED TEA CAKES

Sift together salt, soda and flour. Cream sugar and oil. Add eggs ... well. Add vanilla. Roll out thin and cut. Bake at 400 degrees until brown.

87. SUGAR COOKIES OR TEA CAKES

Combine Crisco, salt, lemon rind ... Add sugar and cream well. Add beaten eggs and ... 375°F for 8 to 10 minutes. Makes 4 to 6 dozen cookies.

88. OLD FASHIONED TEA CAKES

Cream butter, gradually add sugar, beat ... cookie sheet. Bake at 400 degrees for 7 or 8 minutes until edges are lightly browned. Yield 4 dozen.

89. OLD FASHIONED TEA CAKES

Cream butter, sugar, egg, milk and ... This recipe was originally Jeanette Vice's. It had one fault, it did not make enough. I doubled the recipe.

90. OLD FASHIONED TEA CAKES

Cream butter; gradually add sugar, beating ... 7-8 minutes until edges are lightly brown. Remove cookies to wire racks and let cool completely.

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