Cakes:.
Have all the
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.
o is put the ingredients for the cakes, except the orange juice
ough surface (reserve remaining half for topping). Sprinkle with a mixture
-cup muffin pan.
For the nut topping, combine butter
reased loaf pans.
Bake for 50 minutes or until done
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the cakes- Mix the crab, peppers, onion, parsley lightly.
In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
Add to the crab mixture.
Roll in small balls.
Mix the remaining 2 c.
bread crumbs and parsley.
Roll balls in crumbs.
Fry in margarine or butter till brown over med-high heat.
For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
Place in a bowl and add remaining ingredients, stir.
Serve with the cakes.
FOR POLENTA CAKES:
Combine milk, water, cayenne
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
ou intend to cook this recipe, place all the fruit and
ookie sheet.
Space the tea cakes about 2 inches apart as
For the salmon cakes, boil or steam the potatoes
cake molds or oven-proof tea cups (not fine china). Sprinkle
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.
eserve bacon fat in skillet for potato cakes.
In a large
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.