English Tea Cake And Russian Tea Recipes

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RUSSIAN TEA CAKES I



Russian Tea Cakes I image

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

Provided by THEAUNT708

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 35m

Yield 36

Number Of Ingredients 6

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g

RUSSIAN TEA CAKES



Russian Tea Cakes image

There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 48

Number Of Ingredients 7

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Steps:

  • Heat oven to 400°F.
  • Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  • Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

CHOCOLATE ENGLISH TEA CAKE



Chocolate English Tea Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

1 cup almond flour
1/4 cup sugar
2 1/2 sticks unsalted butter, at room temperature
6 large eggs
1 cup all-purpose flour
3/4 cup cocoa powder
2 tablespoons baking powder
1 jar Devonshire cream
1/2 cup chopped dark chocolate

Steps:

  • Preheat oven to 400 degrees F.
  • In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

PERFECT ENGLISH TEA



Perfect English Tea image

Provided by Food Network

Time 10m

Number Of Ingredients 5

Irish breakfast tea leaves
Milk
Sugar cubes
Lemon slices
Honey

Steps:

  • Fill a kettle with cold water and set it to boil. As the water nears a boil, pour a little of it into a teapot to warm it, swirling the water around and then discarding it.
  • For each cup of tea desired, place a spoonful of loose tea leaves into the empty, warmed teapot. Pour the boiling water into the teapot and let the tea steep 3 to 6 minutes, depending on the type of tea leaves.
  • Gently stir the tea before pouring it through strainers into teacups. Serve with milk and sugar cubes, or lemon slices and honey.

ENGLISH TEA CAKE AND RUSSIAN TEA



English Tea Cake and Russian Tea image

A specialty of England, even if they don't serve Russian tea

Provided by Food Network

Categories     dessert

Yield 6 large buns

Number Of Ingredients 11

1 1/2 ounce wet yeast
1/2 cup plus 1 teaspoon sugar
1 cup milk, at room temperature
1/2 cup warm water
6 cups flour, plus more for kneading, sifted and kept in a warm place
1 teaspoon freshly ground salt
3/4 cup butter
3/4 cup dried fruit
1/8 cup mixed citrus peel
1/4 cup sugar
1/4 cup cold water

Steps:

  • Combine yeast and 1 teaspoon sugar in a small bowl. Let stand for 10 minutes. Combine milk and water in a pot; heat until lukewarm.
  • In a large bowl, combine flour and salt. Rub in butter with fingertips. Add yeast mixture and remaining sugar. Gradually add the warmed milk. Blend until the dough becomes elastic and starts to pull away from the sides of the bowl. Mix in the fruit and peel.
  • Turn dough onto a lightly floured board and knead until smooth and pliable. Dust inside of a warm bowl; place dough in it. Cover with a lightly floured clean towel. Leave in a warm place, about 100 degrees F., until doubled in bulk, about 1 1/2 hours.
  • Turn dough out onto lightly floured board. Gently knead; do not overwork. Cut dough into 6 even pieces. Shape into even, smooth rounds.
  • Place cakes onto a baking sheet and cover with a towel. Let rest another 30 minutes. Meanwhile, preheat oven to 450 degrees F. Once rested, bake cakes for 30 minutes.
  • To make glaze: dissolve 1/4 cup sugar in water over low heat. Brush over hot cakes. Cool and serve.

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