ookie sheet.
Space the tea cakes about 2 inches apart as
ddition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla
br>If spread on warm cakes, the glaze will melt and
Blend in oil, eggs, lemon peel and lemon extract. Stir in flour
ggs and the 1 teaspoon lemon peel. Beat the mixture well
Cakes:.
Have all the
ou intend to cook this recipe, place all the fruit and
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
Grease and lightly flour a 13 x 9 x 2-inch baking pan; set aside.
peed, beat butter, sugar, and lemon zest until very light and
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.).
Add tea to boiling water in seperate pot let steep.
Add juices and spices when adding spices put in collander over tea.
Stir the mixture and add rind of orange and lemon tea if desired.
These tiny tea cakes can be prepared in a
Cream together first 3 ingredients.
Work rest of ingredients in gradually.
Roll into small balls (if needed, add more flour to make \"rolling\" dough).
Dip glass in a sugar and cinnamon mixture; mash cookies flat.
Bake on a greased cookie sheet at 300\u00b0 for 15 minutes.
Yield:
75 tea cakes.
Mix all together to make tea cakes.
Roll out like biscuits. Cut with biscuit cutter.
Bake in 350\u00b0 oven until golden brown.
omes out clean. Immediately invert cakes onto a parchment paper-covered