Beat butter and powdered sugar in large bowl until creamy. Beat in vanilla, gradually beat in flour and nuts.
Stir in 1 1/2 cups morsels; roll dough into 1 inch balls; place on ungreased cookie sheet.
Bake in pre-heated 350\u00b0 oven for 10-12 minutes or until set.
Cool completely.
Microwave remaining morsels in heavy duty plastic bag on high for 30 seconds.
Knead, microwave for additional 10-20 seconds, kneading until smooth.
Cut tiny corner from bag; squeeze to drizzle over tea cakes.
Chill until chocolate is set.
Place water and mints into pot or sauce pan and bring to boil on medium high heat.
Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn).
When milk/water is almost to boil again, turn off heat.
This should ensure the added milk is hot enough and the mints are all melted.
Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
Remove tea bags and add sugar.
Add 4 teaspoons of Ovaltine; stir.
Enjoy ! Cation: Chocolate Tea will be HOT.
br>If spread on warm cakes, the glaze will melt and
Chocolate Lava Cakes: Spray 12 muffin cups with
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
For the Masala Chai Tea Concentrate:
Crush lightly together
cake molds or oven-proof tea cups (not fine china). Sprinkle
full.
Bake the cakes in your preheated oven for
ou intend to cook this recipe, place all the fruit and
ookie sheet.
Space the tea cakes about 2 inches apart as
Sift flour, baking powder, sugar, soda and salt together.
Cut in margarine.
Add egg, milk and vanilla.
Roll real thin.
Bake in hot oven at 375\u00b0 for 8 or 9 minutes.
Finely ground pecans may be added.
If handled correctly, this recipe will yield 112 small tea cakes.
This is how tea cakes were made over 100 years
Whisk everything together except for the chocolate chips.
If the batter is too thick adding 1/2 a cup of milk would help.
Heat your sandwich maker, when heated spoon the batter on each depression, sprinkle a few chocolate chips and close the lid.
The mini-cakes will be ready in 3-4 minutes.
Repeat the procedure till the batter is used up.
Serve warm or at room temperature.
Decorating the little cakes with jam &/cream would make it more appealing for kids' tea party.
arge bowl, stir in cooled chocolate, then fold in hazelnuts, liqueur
Allow to cool slightly. Place chocolate in a heatproof bowl over
Combine all ingredients except flour.
Alternate flour with a mixture of other ingredients until a thick dough is formed.
Roll out dough on a cookie board to 1/4-inch thick.
Cut into squares. Place on a cookie sheet that is ungreased.
Bake at 300\u00b0 for 15 to 20 minutes, or until browned.
Frost or serve plain.
Makes about 7 dozen large tea cakes.
Recipe may be halved, if desired.
Cream butter and sugar.
Add eggs and beat well.
Alternate dry ingredients with milk and vanilla.
Mix well.
Take about half of the dough and place on a floured board or clean countertop.
Mix some more flour until it is not too sticky.
Roll out thick and cut.
Bake at 350\u00b0 on greased cookie sheet until done.
Repeat for the other half of the dough.
Recipe makes about 4 1/2 dozen tea cakes.
Mix flour, salt, sugar and baking powder.
Add butter to mixture.
Add eggs, vanilla and milk.
Mix well.
Mold tea cakes with hands, about the size of a walnut.
Pat thin.
Bake in lightly greased baking pan for 15 minutes or until golden brown. (Do not overcook.)
This recipe is over 100 years old and does not give oven temperature.
I usually set mine at 400\u00b0.
round hazelnuts, sifted dry ingredients, chocolate and 1/2 cup of
orel mugs.
Melt the chocolate, butter and salt in the