RUSSIAN TEA CAKES
I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
OLD-FASHIONED BROWN SUGAR CAKE
Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.
Provided by kinapela
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
- Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 57.6 g, Cholesterol 88 mg, Fat 17 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.3 g, Sodium 360.7 mg, Sugar 37.4 g
BROWN SUGAR TEA CAKE
Make and share this Brown Sugar Tea Cake recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Grease the sides and bottom of an 8×8-inch baking pan.
- In a mixing bowl, blend together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the water and eggs and beat at low speed until everything is moistened. Beat the batter at medium speed for 2 minutes. Pour the batter into the prepared pan.
- Bake for 33 to 36 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes. Cool completely before serving.
Nutrition Facts : Calories 124.3, Fat 1.2, SaturatedFat 0.4, Cholesterol 47, Sodium 95.8, Carbohydrate 26.1, Fiber 0.4, Sugar 17.8, Protein 2.5
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
TEA CAKE
Tea Cakes are a traditional Juneteenth dessert. They resemble a buttery sugar cookie and pair well with hibiscus tea. They are a staple in the Black community.
Provided by Food Network
Categories dessert
Time 3h
Yield 44 to 48 cookies
Number Of Ingredients 9
Steps:
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer. Mix together on high speed until it looks pale yellow, 4 to 5 minutes. Reduce the mixing speed to medium. Add the vanilla extract and molasses Add the egg and mix until the ingredients are fully incorporated. The dough should be a smooth, consistent texture. Scrape down the sides of the bowl.
- In a small bowl, whisk together the flour, salt and baking soda and set to the side.
- Reduce the mixing speed to low and add the dry ingredients slowly. Mix until all of the dry ingredients are saturated. Scrape down the sides and bottom of the bowl, folding in any unincorporated ingredients.
- After the dough is well mixed, remove the dough from the mixer and place on a piece of parchment paper. Roll the parchment to create a log approximately 1 1/2 inches in diameter (about 12 inches long). Wrap the log in plastic wrap and place in your refrigerator for at least 2 hours.
- Preheat the oven to 350 degrees F.
- Remove the chilled, firm log from the refrigerator. Remove the parchment and, using a sharp knife, slice the cookie dough in 1/4-inch circles. Place the cookies on a parchment-lined baking sheet. The cookies will expand in the oven, so leave about 1 cookie width of space between them on the sheet (about 12 cookies per sheet). Work quickly, as these cookies should go into the oven while the dough is still cold.
- Bake for 8 to 10 minutes. The cookies are ready when they are just beginning to brown and let off a fragrant brown butter smell. Allow the cookies to cool fully before serving.
BLACK FOLKS SOUTHERN TEA CAKE RECIPE
What are Black folks tea cakes?An African American Southern dessert, Black folks tea cake is a sweet little biscuit. Light, airy, and sometimes compared to soda bread or pound cake. Tea cakes are a traditional African American treat that date's back to the 1600s.
Provided by Shaunda Necole
Categories Dessert
Time 22m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.
- Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.
- Mix until well blended to make the tea cake batter.
- Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.
- Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.
- Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky!
- Cut out the tea cakes with a 2 ½" up to 3″ biscuit cutter. (I used a 2 ¾" biscuit cutter.)
- Place the rounds onto a parchment paper-lined baking sheet about one inch apart. (You may need to bake more than 1 batch if all your rounds don't fit on your baking sheet.)
- Bake until light brown (but don't let them get too brown!). 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. (Tea cakes don't take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.)
- Optional: When the tea cakes are finished baking and cooling, optionally make the lemon glaze frosting by combining the powdered sugar and lemon juice.
- Mix well with a whisk to remove any lumps from the powdered sugar.
- Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake. The icing will harden in about 5 minutes.
- Optionally, garnish this Southern Black folk tea cake recipe with a sprinkle of lemon zest, then serve and enjoy!
Nutrition Facts : Calories 143 kcal, Carbohydrate 31 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 78 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 2 g, ServingSize 1 serving
BROWN SUGAR BOBA MILK TEA
This homemade version of brown sugar milk tea allows you to play with your dream ratio of tea to milk to sweet chewy boba. Also known as tiger milk tea because of the tiger-like streaks of brown sugar syrup on the glass, the delicious drink originates in Taiwan and has grown in popularity, extending all over the United States. In this recipe, the brown sugar tapioca bubbles get a good soak in brown sugar syrup, doubling down on that toasted sugar flavor.
Provided by Food Network Kitchen
Categories beverage
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba.
- Place the boba in a fine sieve and shake off any excess cornstarch.
- Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
- Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
- For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
- Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
- Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
- Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
- Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
- Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
- Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.
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