TEA CAKES WITH MOLASSES RECIPES
OLD FASHIONED TEA CAKES I RECIPE | ALLRECIPES
Very old recipe, baked in a shallow pan like a madeleine.
Provided by Ann
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Yield 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a shallow (or, tea cake) pan.
- Cream butter; gradually add sugar and beat until fluffy. Add whole egg and egg yolk one at a time and beat until mixture is puffy light.
- Measure molasses into milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.
- Bake for 20 to 25 minutes. Frost with your favorite confectioner's icing. Cut into 1 x 2 inch slices.
Nutrition Facts : Calories 477.7 calories, CarbohydrateContent 73.1 g, CholesterolContent 108.3 mg, FatContent 18 g, FiberContent 1.1 g, ProteinContent 7 g, SaturatedFatContent 10.7 g, SodiumContent 491.2 mg, SugarContent 32.8 g
GRANDMA'S OLD FASHIONED TEA CAKES RECIPE | ALLRECIPES
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 Cookie Recipes
Total Time 53 minutes
Prep Time 45 minutes
Cook Time 8 minutes
Yield 2 dozen
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, CarbohydrateContent 26.6 g, CholesterolContent 35.8 mg, FatContent 8.3 g, FiberContent 0.4 g, ProteinContent 2.2 g, SaturatedFatContent 5 g, SodiumContent 135.3 mg, SugarContent 14.7 g
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Fluffy, buttery, and shockingly tender, old fashioned tea cakes are more akin to a crossover between a biscuit and a cookie than they are to a cake. Like many of our oldest recipes, tea cakes were created out of scarcity—both in ingredients and time. Rather than the time consuming yeasted breads made for holidays or the intricate (and expensive) pastries made for celebrations like weddings and birthdays, tea cakes were more of an everyday treat to be enjoyed with a cup of tea. But seventy years ago, treats regularly baked to stock the cupboard for a surprise visit had to be made without requiring a great deal of time and without depleting the pantry of its resources. The tea cake took very little time to make and called for ingredients already laying around the kitchens of our great grandparents.While they may look like cookies, they certainly don't taste like them. Tea cakes contain much less sugar than a conventional cookie, and the main liquid ingredient is buttermilk, giving a slightly savory edge to an already mildly sweet pastry. At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of flair to the otherwise simple cakes. Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake.
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Total Time 1 hours 35 minutes
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