CHERRY TEA CAKES
Enjoy this delicious cookie using Gold Medal® all-purpose flour - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
- In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
RUSSIAN CHERRY TEACAKES
Steps:
- Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
- Preheat the oven to 400 degrees F.
- Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
- While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.
CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
- Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
CHERRY TEA CAKES RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 9
Steps:
- 1 Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries. 2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. 3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes. 4 In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
TEA CAKES
My husband's great-grandmother's tea cake recipe.
Provided by BeckyL
Categories Desserts Cookies Drop Cookie Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
- Bake in preheated oven until lightly browned, 5 to 10 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g
TINY CHERRY AND ALMOND TEA CAKES
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
- Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
- Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
- Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
LITTLE CHERRY TEA CAKES
Make and share this Little Cherry Tea Cakes recipe from Food.com.
Provided by Mrs. Hughes
Categories Dessert
Time 37m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Cream together butter, sugar, eggs, vanilla.
- Add cherries.
- Add nuts.
- Add flour.
- Drop by small teaspoons onto lightly greased cookie sheet.
- Bake 9 minutes.
Nutrition Facts : Calories 724.5, Fat 35.8, SaturatedFat 16.3, Cholesterol 166.8, Sodium 893.1, Carbohydrate 92.8, Fiber 2.8, Sugar 51, Protein 10
TINY CHERRY AND ALMOND TEA CAKES
Make the most of fresh cherry season by baking the little stone fruits right into charming tea cakes. The cakes, made with ground almonds, brown butter, and egg whites, are similar to financiers, which are small, springy brick-shaped cakes named for their resemblance to gold bullion. These cakes are baked with the pits left inside the cherries (be sure to warn guests before serving). Or, if you prefer, remove the pits before baking, leaving the stems intact.
Yield makes 30 mini
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Brush mini muffin tins with butter; dust with flour, tapping out excess. In a small saucepan, melt the butter over medium heat. Cook, swirling pan occasionally, until butter is lightly browned and fragrant. Skim foam from top, and remove from heat.
- In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any burned sediment behind, and whisk to combine. Let batter rest 20 minutes.
- Fill each prepared cup with 1 tablespoon batter. Push a cherry into batter of each cup, keeping stem end up. With a small spoon, smooth batter over cherries to cover.
- Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely. Cakes can be stored overnight at room temperature in airtight containers.
CHERRY ALMOND TEA CAKES
Adapted from the July 2007 issue of Martha Stewart Living magazine as posted on The Washington Post website.
Provided by Hap Hazard
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Spray muffins tins. Place mini-muffin paper liner inside each cup.
- Melt butter in a small saucepan over medium heat. When it begins to sputter, reduce heat. Cook until butter has lightly browned. Skim foam from top and remove skillet from heat.
- Whisk together flour, ground almonds, sugar and salt in a bowl. Add egg whites and whisk until smooth. Stir in flavoring. Pour in butter, leaving any dark brown sediment in skillet and whisk to combine. Let stand for 20 minutes.
- Spoon 1 tablespoon of batter into each muffin cup, filling about halfway. Push a cherry in each, keeping stem up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12-15 minutes.
- Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
- Makes 2 dozen.
Nutrition Facts : Calories 144.5, Fat 8.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 138.2, Carbohydrate 15.1, Fiber 1.3, Sugar 9.7, Protein 3.3
TART CHERRY CAKE
Dotted with cherries and topped with a rich butter sauce, this cake is good simple country cooking.-Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack., For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake.
Nutrition Facts :
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