Mckinleyteacakes Recipes
CINNAMON APPLE TEACAKE
Recipe video above. Apples take centre stage in this lovely teacake! The crumb is soft and beautifully moist, there's apple inside and on top. It takes time to chop the apple, but the cake part is dead easy - just a bowl and a wooden spoon! (Correction: plus a whisk and rubber spatula. But NO electric mixer required!)
Provided by Nagi
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 180°C/350°F (all oven types).
- Grease a 20cm / 8" springform pan with butter, then line with baking paper (parchment paper).
Nutrition Facts : Calories 299 kcal, Carbohydrate 35 g, Protein 3 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 111 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
TEA CAKES
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
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.
GRANDMA'S OLD FASHIONED TEA CAKES
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
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
MCKINLEY TEA CAKES
This recipe is posted in honor of my Grandmother. When I was a little girl, I stayed with her during the day while my Mom worked. We made these Tea Cakes at least once a week. She was the most wonderful cook I've ever known. I hope someday to be as good as she was. (On the servings, I'm only guessing! Prep time includes chilling the dough.)
Provided by Dreamgoddess
Categories Dessert
Time 2h15m
Yield 36-40 cookies
Number Of Ingredients 10
Steps:
- Combine the powdered sugar, granulated sugar, margarine, oil, eggs and vanilla.
- Cream well.
- Add in the flour, baking soda, baking powder, and cream of tartar.
- Mix well.
- Chill the dough in the refrigerator for 1 hour.
- Pinch off pieces of the dough and roll in small walnut-sized balls.
- Place on a cookie sheet.
- Bake at 300-325 degrees for 10-15 minutes, depending on your oven and how crisp you like them.
- Baking for approx.
- 10 minutes will yield a softer cookie, as they get crisper the longer they bake.
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