Tea Cake Kisses Recipes

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OLD FASHIONED TEA CAKES



Old Fashioned Tea Cakes image

These Old Fashioned Tea Cakes are simply irresistible.

Provided by Lynda

Categories     Desserts

Time 40m

Number Of Ingredients 8

4-5 cups self-rising flour
2 cups granulated sugar
¼ tsp salt
2 eggs
½ cup oil
½ cup milk
1 tsp vanilla flavoring
1 tsp lemon flavoring

Steps:

  • Preheat oven to 450° Fahrenheit.
  • Place flour, sugar and salt in a large mixing bowl.
  • Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
  • Place on lightly floured surface and knead. Roll out and cut using a cup.
  • Place on baking stone and bake for 7-9 minutes or until lightly browned.
  • Cool and enjoy.

Nutrition Facts : Calories 253 kcal, Carbohydrate 42 g, Protein 4 g, Cholesterol 18 mg, Sodium 42 mg, Sugar 22 g, ServingSize 1 serving

TEA CAKES



Tea Cakes image

My husband's great-grandmother's tea cake recipe.

Provided by BeckyL

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 15m

Yield 24

Number Of Ingredients 6

1 cup butter, softened
1 ½ cups white sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda

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.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g

ENGLISH TEA CAKES



English Tea Cakes image

These unique cookies are baked in muffin cups, giving them a perfectly round shape. I sometimes omit the pecans and decorate the cookies for holidays.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 5

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts :

GRANDMA'S TEA CAKES



Grandma's Tea Cakes image

When I was a child, these golden cookies were a special treat from my grandmother, who often invited me to tea parties at her house. Now when I make these cookies. I remember those warm special times.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5-1/2 dozen.

Number Of Ingredients 8

1 cup shortening
2 cups sugar
3 eggs
1/2 teaspoon lemon extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons milk

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.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

TEA CAKES II



Tea Cakes II image

These tea cake cookies are great for letting children frost them because they don't crumble easily.

Provided by Susan Rains

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 18

Number Of Ingredients 5

4 eggs
1 cup butter flavored shortening
2 cups white sugar
2 teaspoons baking powder
6 cups all-purpose flour

Steps:

  • Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
  • Shape in walnut sized balls and flatten with the bottom of a glass.
  • Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

Nutrition Facts : Calories 359 calories, Carbohydrate 54.2 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 70.6 mg, Sugar 22.4 g

TEACAKES



Teacakes image

Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea

Provided by Elena Silcock

Categories     Afternoon tea, Breakfast

Time 35m

Number Of Ingredients 9

100ml milk
30g butter
350g strong white bread flour
7g sachet fast action dried yeast
2 tbsp sugar
½ tsp mixed spice
75g mixed dried fruit (peel, sultanas, raisins and currants)
oil for greasing
1 egg, beaten

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.

Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium

GRANDMA'S OLD FASHIONED TEA CAKES



Grandma's Old Fashioned Tea Cakes image

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

Provided by RGA

Categories     Desserts     Cookies     Sugar Cookies

Time 53m

Yield 24

Number Of Ingredients 8

1 cup butter
1 ¾ cups white sugar
2 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g

TEA CAKE KISSES



Tea Cake Kisses image

A melt-in-your-mouth tea cake cookie with a surprise chocolate kiss inside! This cookie has been a family favorite at Christmas for years.

Provided by Cindi F.

Categories     Dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 6

1 cup butter or 1 cup margarine
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1 cup walnuts, chopped fine
1 (5 1/8 ounce) package Hershey chocolate kisses

Steps:

  • In large bowl, soften the butter using a mixer set at medium speed.
  • Add powdered sugar and vanilla; beat well until light and fluffy.
  • Fold in flour and finely chopped nuts and beat until well mixed.
  • Shape approximately 1 Tbl dough around each Kiss so that it forms a ball with the Kiss inside.
  • Place on ungreased cookie sheet and bake for 10- -12 minutes at 375 degrees.
  • Roll warm cookies in powdered sugar.

BLACK FOLKS SOUTHERN TEA CAKE RECIPE



Black Folks Southern Tea Cake Recipe image

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

4 cups all-purpose flour (plus 1 cup extra for rolling the dough (I used all-purpose flour, but you could also use cake flour))
4 teaspoons baking powder
½ cup butter (unsalted & softened)
1 cup sugar (granulated )
1 cup light brown sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon lemon zest
1 egg
¼ cup sour cream
1 tablespoon mayonnaise
½ cup evaporated milk
½ tablespoon vanilla extract
2 ½ cups powdered sugar
4 tablespoons lemon juice

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

TEA CAKES III



Tea Cakes III image

A dainty cookie with nuts, that is rolled in confectioners' sugar. These cookies are similar to the Russian Tea Cakes and they don't last long!

Provided by Kirsten

Categories     Desserts     Cookies     Butter Cookie Recipes     Tea Cakes and Biscuits Recipes

Yield 48

Number Of Ingredients 8

1 cup butter
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 cup rolled oats
⅛ cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, cream the confectioners' sugar and margarine together. Beat in the vanilla and salt until batter is fluffy and smooth. Stir in the flour, rolled oats and pecans. Roll into 1 inch balls and place on unprepared cookie sheets.
  • Bake for 20 to 25 minutes in the preheated oven. When cookies are still slightly warm, roll in confectioners sugar.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 8.5 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 51.7 mg, Sugar 3.3 g

CAKE OF KISSES



Cake of Kisses image

This is my modified version of a recipe from the Australian Woman's Weekly Best Ever Recipes. This makes a great dessert for a special occasion, it tastes and looks stunning. It is hard to describe but I'll try. It is actually meringue layers of varying sizes with cream and sliced strawberries between each layer. It is put together in a large cone shape then surrounded with tiny meringues, piped stars of whipped cream and whole strawberries for decoration. When served along with a fresh fruit salad it is just like eating pavlova. This does take a long time but it is well worth the effort and time. I am guessing at preparation time and it serves many. The original recipe had no strawberries, only cream between layers.

Provided by Ninna

Categories     Dessert

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 4

8 egg whites
2 1/2 cups caster sugar
3 (300 ml) cartons cream, thickened
400 g strawberries

Steps:

  • To prepare trays; cover two large flat oven trays with aluminium foil; on first tray mark two circles, one 15cm (6"), one 10cm (4") in diameter.
  • On the second tray mark three circles, 12cm (5"), 8cm (3") and 5cm (2") in diameter; saucers, cups, jars and lids of the right sizes can be used as guides for circles.
  • The meringues are made in two batches, each using half of the above ingredients; when ready to make second batch of meringues, cover trays with fresh aluminium foil or baking paper.
  • Beat 4 egg whites until soft peaks form; gradually beat in 1 1/4 cups of sugar, 1 tablespoon at a time; make sure each spoonful of sugar is dissolved by beating before adding the next spoonful, this ensures crisp meringues - if you want pink layers in cake, beat in enough food colouring to tint meringue light pink, otherwise leave meringue layers white.
  • Spread meringue over circles marked on foil on the two prepared trays so they are approximately 2 cm (3/4") thick; smooth tops of circles with spatula, bake both trays in very slow oven, 110 deg C (225 deg F) 1 1/4 to 1 1/2 hours; reverse oven position of slide after 30 minutes cooking time to allow for even cooking; when meringue feels dry to touch, remove from oven and carefully slide foil with meringue circles on top on to cake cooler; of if time permits let meringues cool in oven with door ajar, then slide foil with meringue circles on to cake cooler.
  • Prepare slides as directed above for remaining meringue; mark 18cm (7") circle on one tray; prepare second batch of meringue with remaining 4 egg whites and 1 1/4 cups of sugar, using no colouring; spread meringue over 18cm (7") circle; mixture should be only about 1 cm (1/2") thick then pipe 14 individual meringues approximately 4 cm (1 ½") in diameter on to foil.
  • Pipe small individual meringues approximately 2.5cm (1") in diameter on second foil covered tray; you will need approximately 50 small meringues, which will all fit on to one tray; put tray with large circle and large meringues on shelf in centre of oven, put tray with small individual meringues on oven shelf beneath; bake in a very slow oven 110 deg C (225 deg F); after 30 to 45 minutes take lower tray with small meringues from oven and set aside to cool; move remaining tray one shelf down in the oven, where the small meringues were before.
  • After 45 minutes to 1 hour remove large individual meringues from top tray on to cake cooler; return large meringue circle to oven for a further 30 minutes cooking time or until it is dry to touch.
  • Wash, hull and slice strawberries, leaving at least 12 whole for decoration; spread out on paper towels to dry, whip cream to firm piping consistency, ( I find that if I test, as it gets close to right consistency, by tipping upside down - cream will stay in bowl if firm enough for piping, but keep testing so it doesn't curdle if whipped too much) then spoon into large piping bag fitted with star tube; put 18cm (7") meringue circle on serving plate, spread top lightly with whipped cream, top with sliced strawberries, then 15cm (6") circle; continue with remaining meringue circles in order of size and layers of cream and sliced strawberries - don't put strawberries to close to edge.
  • Pipe circle of cream around bottom layer, gently press 4cm (1 ½") diameter individual meringues into circle of cream; pipe another layer of cream above, press circle of small meringues in place; continue in this way until all small meringues are used; pipe small stars of cream in between assembled meringues and decorate with whole strawberries between only some of the meringues.

Nutrition Facts : Calories 406.7, Fat 23.8, SaturatedFat 14.8, Cholesterol 84.9, Sodium 62.9, Carbohydrate 46.6, Fiber 0.7, Sugar 43.4, Protein 4.3

TEA CAKES



Tea Cakes image

You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.

Provided by Toni Tipton-Martin

Categories     Juneteenth     Dessert     snack     Cookies     Spice     Bake     Nutmeg     Peanut Free     Tree Nut Free

Yield Makes about 2 dozen tea cakes

Number Of Ingredients 11

3 cups all-purpose flour, plus more for the work surface
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground or freshly grated nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup sugar
2 large eggs
¼ cup buttermilk
1 teaspoon vanilla extract
Demerara sugar, for sprinkling

Steps:

  • In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
  • Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
  • Preheat the oven to 375°F. Line baking sheets with parchment paper.
  • On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
  • Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.

TEA CAKES



Tea Cakes image

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

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

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.

OLD FASHIONED TEA CAKES



Old Fashioned Tea Cakes image

My grandmother made these for my mom when she was growing up and in turn my mother baked these for me. Some of my favorite memories are of coming home from school and having aplate of freshly baked tea cakes waiting for me.

Provided by MarieRynr

Categories     Drop Cookies

Time 30m

Yield 6 dozen

Number Of Ingredients 9

1 cup shortening
2 cups sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
4 cups flour

Steps:

  • Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy.
  • Stir in the baking powder Dissolve the baking soda in the buttermilk.
  • Stir into the creamed mixture.
  • Add the salt and vanilla.
  • Stir in the flour gradually until a soft dough forms.
  • Drop by spoonfuls onto a greased cookie sheet.
  • Press with a damp cloth wrapped around the bottom of a glass.
  • Bake at 350*F for 10 to 15 minutes or until golden brown.
  • Cool on wire racks.

Nutrition Facts : Calories 898.1, Fat 36.8, SaturatedFat 9.3, Cholesterol 71.3, Sodium 704.4, Carbohydrate 131.6, Fiber 2.2, Sugar 68, Protein 11.4

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From cooks.com


EASY AFTERNOON TEA CAKES - HOW TO HIGH TEA
2021-03-26 Cream together the butter and sugar, add the yolks and flavoring, and then the flour. Make it into balls one inch in diameter, by rolling small portions of the mixture between the hands. Roll the balls in powdered sugar and place them on a hemisphere tin. Bake them in a moderate oven for ten to fifteen minutes. Remove and cool.
From howtohightea.com


TEACAKE RECIPE | HOW TO MAKE TEA CAKES | BAKING MAD
Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon. Step 2: KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or …
From bakingmad.com


TEA CAKE COOKIES (OLD-FASHIONED CRISPY VERSION) - SOUTHERN PLATE
Instructions. In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and beat again. Add the remaining ingredients and beat until fully incorporated, scraping down sides as needed. 1 cup unsalted butter at room temperature, 1 3/4 cups sugar, 2 eggs, 3/4 cup vegetable oil, 4 cups all-purpose flour, 1 ...
From southernplate.com


JUNETEENTH TEA CAKES - EATS BY THE BEACH
2021-06-14 Roll each portion on a lightly floured surface to ⅛-inch thickness. Use a biscuit cutter to cut the dough into 2 ½-inch thick rounds. Lightly sprinkle the top with granulated sugar. Place on the prepared baking sheets ½-inch apart. Bake in the preheated oven for 8-10 minutes or until the edges begin to turn golden.
From eatsbythebeach.com


10 HERSHEY’S KISSES RECIPES TO IMPRESS YOUR GUESTS
2020-12-30 A decadent truffle cake made with HERSHEY’S MINI KISSES Chocolates and HERSHEY’S SPECIAL DARK Cocoa is the ultimate crowd-pleaser. We topped our cake with some cherry-flavored whipped cream for the holiday season, but this one can easily take on other toppings and flavors. GET THE RECIPE 6. Classic Peanut Butter Blossoms. Play video. …
From hersheyland.com


BROWN BUTTER BERRY TEA CAKES - SALLY'S BAKING ADDICTION
2022-05-01 Preheat the oven to 350°F (177°C). Using a pastry brush, brush the cups of a 24-count mini muffin pan with the 2 Tablespoons of browned butter. This recipe yields 30–36 tea cakes, so grease a 2nd pan or bake the batter in batches. If using mini muffin liners, brush the liners with the brown butter.
From sallysbakingaddiction.com


RUSSIAN TEA CAKES RECIPE - NATASHASKITCHEN.COM
2021-12-07 How to Make Russian Tea Cakes: In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth. Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy.
From natashaskitchen.com


SPONGE KISSES | RECIPE | DESSERTS, KISSES RECIPE, HIGH TEA FOOD
May 3, 2016 - Small round discs of delicate sponge cake with jam and fresh cream in the centre and dusting of icing sugar. May 3, 2016 - Small round discs of delicate sponge cake with jam and fresh cream in the centre and dusting of icing sugar. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


EASY TEA CAKE COOKIES RECIPE - THE SPRUCE EATS
2021-12-20 Gather the ingredients and preheat the oven to 350 F. The Spruce. Line a cookie sheet with parchment paper or a silicone baking mat, or grease lightly. The Spruce. Combine the sugar and butter in a mixer bowl, beating until light and fluffy. The Spruce. Add the eggs one at a time, beating well after each addition.
From thespruceeats.com


AUTHENTIC SOUTHERN TEA CAKES RECIPE | COOKIES AND CUPS
2018-09-19 Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.; In bowl of stand mixer fitted with the paddle attachment, mix the butter and sugar together for 1 minute until mixed.Add in eggs and vanilla (and vanilla beans), baking powder, and salt and mix until incorporated, scraping sides of the bowl as necessary.
From cookiesandcups.com


MEXICAN TEA CAKES RECIPE - THE SPRUCE EATS
2021-06-18 Gather the ingredients. The Spruce / Sonia Bozzo. Cream butter with 1/2 cup powdered sugar until well blended and smooth. Beat in vanilla, then add flour and salt. The Spruce / Sonia Bozzo. Mix until just combined. You don't want too much gluten to form; the cookies should be tender. Add nuts, if using. The Spruce / Sonia Bozzo.
From thespruceeats.com


CARROT CAKE KISSES — CHECK OUT OUR TEA INSPIRED RECIPES - ROSIE …
Online tea resource inspiring you to make more tea with recipes, news and ideas. Recipes. Blog / Recipes / Videos / February 16, 2021 ...
From rosielovestea.com


20 BEST RECIPES WITH HERSHEY KISSES - INSANELY GOOD
2022-06-08 7. Chocolate Chip Kisses Cookies. Just when you thought chocolate chip cookies were perfect, someone decided to stuff them with Hershey Kisses. Feel free to use your favorite chocolate chip cookies recipe for this. Just remember to make the balls big enough to hold the candy inside; otherwise, it will seep out. 8.
From insanelygoodrecipes.com


TEACAKE RECIPES | BBC GOOD FOOD
49 Recipes. Magazine subscription – your first 5 issues for only £5! Rustle up teacakes for an afternoon tea, or weekend treat. With traditional teacakes, loaf cakes and inventive twists on the classics, there's a recipe for everyone.
From bbcgoodfood.com


SOUTHERN TEA CAKES (PLUS VIDEO) - IMMACULATE BITES
2022-02-24 Instructions. Whisk together the flour, baking powder, baking soda, salt, lemon zest, and nutmeg in a large mixing bowl. Make a well at the center of the bowl and set it aside. In a separate medium bowl, cream together sugar and butter until smooth. Then add in the eggs, buttermilk, vanilla, and almond extract.
From africanbites.com


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