Teacakes Grandma Style Recipes

GRANDMA'S TEA CAKES

Steps:

• In a bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well. Chill for 1-2 hours. Shape into 1-1/4-in. balls. Place 2-1/2 in. apart on lightly greased baking sheets. Bake at 375° for 11-13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack.

TEACAKES GRANDMA-STYLE

Steps:

• 1. Cream shortening, add sugar and eggs.
• 2. Combine with rest of ingredients.
• 3. Roll out, cut and bake 8 - 10 minutes at 350 degrees.

GRANDMOTHER'S OLD-TIME TEA CAKES

Steps:

• Mix shortening and sugar together with pastry blender or two forks.
• Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
• Sift flour, baking soda, and baking powder together.
• Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
• Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
• Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
• Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
• Store in a covered tin or plastic container.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MAMIE'S TEACAKES

Steps:

• Preheat the oven to 400 degrees F.
• Grease two large (14-by-16-inch) cookie sheets with shortening.
• Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.