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
TEA CAKES
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Provided by Toni Tipton-Martin
Categories Juneteenth Dessert snack Cookies Spice Bake Nutmeg Peanut Free Tree Nut Free
Yield Makes about 2 dozen tea cakes
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
- Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
- Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
EASY TEA CAKES
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.
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
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.
CREAM-FILLED CRANBERRY TEA CAKES
Get set for your next lady-date with Cream-Filled Cranberry Tea Cakes. Cream-Filled Cranberry Tea Cakes pair well not only with hot tea, but also with a glass of wine and the latest gossip from your girls.
Provided by My Food and Family
Categories Festive 2019
Time 13h
Yield 24 servings, 1 'cake' each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe. Divide dough in half; shape each half into ball.
- Roll out 1 ball of dough on lightly floured surface to 1/4-inch thickness; cut into 24 (1-1/2-inch) squares, re-rolling dough scraps as necessary. Place dough squares, 1 inch apart, on baking sheet sprayed with cooking spray.
- Repeat on second prepared baking sheet with remaining dough.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
- Place 24 cookies, top sides down, on baking sheet; spread each with about 1/2 tsp. cream cheese spread. Top evenly with cranberries.
- Spread remaining cream cheese onto bottom sides of remaining cookies; place, cream cheese sides down, over topped cookies on baking sheet to make 24 sandwiches.
- Refrigerate overnight. (Cookie sandwiches will soften slightly.)
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9012 g, Sugar 0 g, Protein 3 g
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RUSSIAN TEA CAKES
Got this off of allrecipes.com posted by Odette and she says this recipe has been in her family for at least 4 generations. These are wonderful - just scrumptious!
Provided by greyghost
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In medium bowl, cream butter and vanilla until smooth.
- Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
- Mix in chopped walnuts.
- Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
- Bake for 12 minutes.
- Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.
Nutrition Facts : Calories 101.6, Fat 7.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 36.6, Carbohydrate 8.2, Fiber 0.4, Sugar 2.5, Protein 1.3
STRAWBERRY CREAM TEA CAKE
This super-sized scone is perfect to feed a crowd for afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Cuts into 6 pieces
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
- While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
- To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges
Nutrition Facts : Calories 609 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
MCKINLEY TEA CAKES
This recipe is posted in honor of my Grandmother. When I was a little girl, I stayed with her during the day while my Mom worked. We made these Tea Cakes at least once a week. She was the most wonderful cook I've ever known. I hope someday to be as good as she was. (On the servings, I'm only guessing! Prep time includes chilling the dough.)
Provided by Dreamgoddess
Categories Dessert
Time 2h15m
Yield 36-40 cookies
Number Of Ingredients 10
Steps:
- Combine the powdered sugar, granulated sugar, margarine, oil, eggs and vanilla.
- Cream well.
- Add in the flour, baking soda, baking powder, and cream of tartar.
- Mix well.
- Chill the dough in the refrigerator for 1 hour.
- Pinch off pieces of the dough and roll in small walnut-sized balls.
- Place on a cookie sheet.
- Bake at 300-325 degrees for 10-15 minutes, depending on your oven and how crisp you like them.
- Baking for approx.
- 10 minutes will yield a softer cookie, as they get crisper the longer they bake.
More about "cream tea cakes food"
21 EASY TEA CAKE RECIPES YOU WILL LOVE WITH YOUR CUP OF TEA
From saffrontrail.com
Estimated Reading Time 7 mins
LEMON BUTTERCREAM CAKES - TEATIME MAGAZINE
From teatimemagazine.com
ENGLISH TEA CAKES RECIPES FOR A PROPER TEA TIME - PLUM …
From plumdeluxe.com
OLD FASHIONED TEA CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
IRISH TEA CAKE RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
AFTERNOON TEA IDEAS 15 DESSERTS TO TRY
From afternoonteaorcreamtea.com
OLD FASHIONED TEA CAKES - SOUTHERN-STYLE LIKE …
From divascancook.com
EASY TEA CAKE COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
VICTORIA SANDWICH, TRADITIONAL BRITISH AFTERNOON TEA …
From christinascucina.com
33 AFTERNOON TEA IDEAS AND RECIPES - GOODTOKNOW
From goodto.com
10 BEST GREEN TEA CAKE RECIPES | YUMMLY
From yummly.com
GRANDMA'S SOUTHERN TEA CAKES | I HEART RECIPES
From iheartrecipes.com
AFTERNOON TEA RECIPES | JAMIE OLIVER
From jamieoliver.com
RECIPES FOR A TRADITIONAL BRITISH AFTERNOON TEA - THE …
From thespruceeats.com
CREAM TEA CAKES - YUM TASTE
From yumtaste.com
Estimated Reading Time 40 secs
RED VELVET TEA CAKE WITH CREAM CHEESE DRIZZLE
From sugarspiceandglitter.com
CREAM CHEESE TEA CAKES - RECIPES | COOKS.COM
From cooks.com
JAM AND CREAM TEA CAKES | RECIPE | TEA CAKES, TEA CAKES RECIPES, …
From pinterest.com.au
CREAM TEA CAKES - RECIPES | COOKS.COM
From cooks.com
10 BEST TEA FLAVORED CAKES RECIPES | YUMMLY
From yummly.com
AUTHENTIC SOUTHERN TEA CAKES RECIPE | COOKIES AND CUPS
From cookiesandcups.com
CREAM CHEESE FILLED TEA CAKES - TEA WITH GRACE
From teawithgrace.com
AFTERNOON TEA RECIPES - BBC FOOD
From bbc.co.uk
KEY LIME CREAM CHEESE TEA CAKE - THECOOKINGCHAPTERS.COM
From thecookingchapters.com
GLUTEN FREE TEA CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ENGLISH RECIPE: CREAM TEA CAKES BY ANONYMOUS – REDCIPES
From redcipes.com
MELT-IN-YOUR-MOUTH TEA CAKE RECIPES TO GO WITH YOUR EVENING CHAI
From hindustantimes.com
THE GREEN TEA CREAM CAKE | MISS CHINESE FOOD
From misschinesefood.com
52 AFTERNOON TEA RECIPES | OLIVEMAGAZINE
From olivemagazine.com
GIANT CREAM TEA SCONE CAKE - LAVENDER AND LOVAGE
From lavenderandlovage.com
AFTERNOON TEA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACK FOLKS SOUTHERN TEA CAKE RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
RASPBERRY TEA CAKE WITH MASCARPONE CREAM FILLING
From kingarthurbaking.com
SOUR CREAM TEA CAKES | RECIPE | TEA CAKES, CREAM TEA, TEA CAKES …
From pinterest.com
SOUTHERN TEA CAKES (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
FORMER ROYAL CHEF SHARES TEA PARTY RECIPES FOR PLATINUM JUBILEE ...
From abcnews.go.com
OLD-FASHIONED TEA CAKES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love