Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Tea Cakes


1/2 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup buttermilk or sour cream

Combine butter and sugar. Add egg and vanilla. Sift together the flour, baking powder, salt, and soda. Alternately add the dry mixture with buttermilk or sour cream to the sugar-butter mixture. This should make a soft dough. Using floured hands, make into a large ball (wrap in transparent wrap) and refrigerate for at least eight hours or overnight. Roll dough out 1/3-inch thick onto floured surface. Cut with a deep biscuit cutter. Sprinkle with sugar, if you like. Bake at 400 degrees until lightly browned on the bottom. The bottoms of the tea cakes burn easily, so watch carefully. The tops should not brown at all.

Makes two dozen slightly sweet cakes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.