nd almond extracts and beat for 2 minutes or until the
he molds.
Cool the tea cakes about 5 minutes before unmolding
Combine flour, soda and salt and sift together; set aside. In another bowl, cream the margarine and oil.
Add sugar, eggs and vanilla to creamed mixture; mix well.
Now, combine wet and dry ingredients and blend well.
Make balls and press with fingers. Bake on next to top rack of preheated 350\u00b0 oven for 10 minutes. Sprinkle tea cakes with powdered sugar as soon as they are removed from the oven.
For the chutney, preheat grill on
For the aioli:
Mix all
For the tea:.
Place water in a
ontainer/well the tea bags go in Put tea bags on top
For the crab cakes: Heat oil in large skillet
Mix water and teabags in a large pot.
Cover, cook at medium heat.
As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as base for pearl tea drinks.
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
ookie sheet.
Space the tea cakes about 2 inches apart as
ou intend to cook this recipe, place all the fruit and
For the salmon cakes, boil or steam the potatoes
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.
Cakes:.
Have all the
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
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.
These tiny tea cakes can be prepared in a