Mississippi Tea Cakes Food

GRANDMA'S OLD FASHIONED TEA CAKES

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.

MISSISSIPPI TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.