Tatie Cake Recipes

DATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.
• In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
• Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

THE TIE DYE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans or line them with wax paper or parchment paper and butter the paper.
• Divide the Classic Vanilla Cake batter evenly among 5 small bowls. Add food coloring to each bowl--1 drop at a time--until the desired intensity of each color is reached. Scoop each color into a disposable pastry bag and snip the tip of the bag. I tie the ends of the pastry bags with plastic wrap or rubber bands to keep the batter in. Pipe the batter into the first pan, one color at a time, one over the next. (You could also use a spoon, but the pastry bags make this much easier.) Repeat with the remaining 2 pans.
• To make the tie dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
• Bake until the middle of the cake feels springy when you gently press your finger against it, 35 to 40 minutes. Set the cakes aside to cool completely before icing.
• Level the cakes with a serrated knife. Place one layer on a cake turntable and frost the top with the Vanilla Icing. Add the second cake layer and frost the top. Place the third layer on top and cover the entire cake with a "crumb" coat of vanilla icing. I do a crumb coat--a thin layer of icing spread around the cake to seal in all the crumbs and ensure a neat finish. Unless it's a chocolate cake, the crumb coat is done with vanilla icing. It looks so clean and creates a nice blank canvas for decorating.
• Divide the Vanilla Glaze between 2 mixing bowls. Add pink food coloring to one bowl and blue food coloring to the other bowl--1 drop at a time--until the desired intensity of each color is reached. The food coloring will thin out the glaze a bit. You can always add more liquid, but you can't take it away. Working with an offset spatula, spread pink glaze over the top of the cake and let it drip down the sides. Spread the blue glaze over the pink, but do not let it completely cover the pink. Finally, spoon more pink glaze onto the center of the cake top. Alternate the glazes just like you did with the batter. Use a skewer to pull the glaze from the center out to the edge and make the tie dye design. Work quickly before the glaze starts to dry.
• With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the granulated sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. Add the vanilla extract. While mixing at medium-low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through.
• Combine the flour, baking powder, and sea salt in a separate bowl. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
• With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.
• In a separate bowl, mix the confectioners' sugar and salt. With the mixer on low speed, add the sugar mixture 1 cup at a time until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy.
• With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
• If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.

TATER TOT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
• Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
• Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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.

TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until lightly browned, 5 to 10 minutes.

TATIE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Make the pastry by rubbing the lard or margarine into the flour and mixing to a dough with a little water - it'll take 2-3 tsp. Roll out half the pastry and use it to line a 22cm flan or tart tin. Layer the potatoes, onion, bacon and seasoning into the pastry case, then pour over the egg (saving a little to glaze the top).
• Roll out the remaining pastry, cover the pie and trim the edges. Brush with the remaining beaten egg. Bake for about 45 mins to 1 hr, until the pastry is golden brown and a knife can be easily inserted into the tender potatoes.

AMISH TURNIP/TATIE BAKE

Steps:

• Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl.
• Pour the mixture into a lightly greased shallow casserole (9 inches).
• Then scatter the bread crumbs over the top.
• Bake for 40 minutes at 375 degrees F.
• Serve immediately.