Recipe from home ec teacher, Virginia McLain...
1 cup butter
2 cups sugar
3 cups flour
1 teaspoon baking powder
1 teaspoon of baking soda stirred into
3 tablespoons of buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract, optional
2-3 cups flour
Cream butter and sugar. Add eggs one at a time, beating well after each. Add flour and baking powder alternately with buttermilk, soda, and flavorings. Mix with wooden spoon, then with your hands adding enough flour to make a stiff dough, but not real stiff. The less flour you work in, the puffier the teacakes will be...more flour makes thinner, crisper more like a cookie...you want puffy.
Roll on lightly floured board to 1/4 inch thickness. Cut into small circle. Bake at 425 degrees on a parchment lined cookie sheet for about 7-10 minutes. You want them done, but not browned. (Mine baked about 8 minutes.)This message has been edited. Last edited by: KeepYouInStitches,
I love teacakes. Thanks for sharing! And there is nothing better than home ec teacher's recipes!
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Oh, I picked 27 pounds of blueberries yesterday!!
Visiting the grandsons in Whitesboro this weekend. Brought some of the teacakes. Mom - with a nursing 5 week old - ate just about all of them. She's craving sweets. LOLThis message has been edited. Last edited by: KeepYouInStitches,
I must have missed a thread. What do you do with these tea cakes?
They are a plain cookie. Not extremely sweet. Rather cake-like as long as you don't mix in too much flour...the stickier the dough, the lighter the cookie.
I'm assuming that way-back-when, they were served during tea-time. I like them as with any cookie - a cold glass of milk.
The boss just called me Thursday a few hours before our museum board meeting. She needed me to bring along a menu and recipes or my books about tea entertaining for upcoming Mother-daughter tea. I will add this to my files for sure. Thanks for posting.
I did include this luscious Tea Loaf Cake with my recommendations. Perhaps I have shared it here before. It is so different and one of my favorites as far as quick breads for tea event.
Makes 2 loaves – one for you, the other for a friend
½ cup softened butter
1/3 cup granulated sugar
1 cup finely chopped pecans
1½ cup crushed vanilla wafers
1 cup butter
2 cups sugar
1½ teaspoon pure vanilla
1 cup milk
2-2/3 cup flour
1½ teaspoon baking powder
½ teaspoon salt
Mix crust ingredients well and pack firmly with the back of spoon onto bottom and sides of 2 well-greased 9x5x3 inch loaf pans. Set aside.
Preheat oven to 350˚. Cream butter and sugar until light and fluffy. Add eggs & vanilla and beat well.
Sift together the dry ingredients. Add milk alternately with the dry ingredients to the creamed mixture, beat well with each addition. Pour batter into crust lined pans and bake 75 minutes. Cool on racks. Slice & serve plain or with ice cream & sauce.
Lurah, on boat outings, everyone comes to my boat on Sat. mornings (9:30) for Monkey Bread. This just might be a nice change or addition to the Monkey Bread! Thanks for sharing. If I made this on Wed., would it be good for Sat. I assemble and bake the Monkey Bread on the boat (I'm the only one who doesn't get to sleep in ) I inherited the job from a previous boater and no one seems to want to take it over . . . double
That tea bread sounds scrumptious. Wish I had some for tomorrow morning. I made a little blueberry jam this afternoon and it sure would be good on that bread.
CA Lori - Yes bake the bread ahead of time, wrap well and refrigerate a few dsys. It also freezes nicely.
Regarding title -- I have spent WAY too much time searching the web for the meaning of FFG. What does it stand for please? Thanks.
Haha... I think it is Florida Farm Girl?
Yes, MyLife, Sherry was directing the Tea Cake recipe to me as part of our reminiscing streak.
Sherry, would you edit the title of the post so folks aren't confused? (She's the only one who can do that, since she started the thread.)
Duh! is my face red! All makes sense now! No wonder the online texting dictionary couldn't help me This message has been edited. Last edited by: MyLifeVacation1,
No need for her to amend the title -- I am sure I am the only one dense enough not to have picked up on what was written. Sometimes I think my mind is on permanent vacation.
LOL Sorry! Fixing it now...
I use a recipe similar to this for Monkey Bread:
You assemble it the night before using frozen (raw) yeast rolls - I prefer just 18 rolls not 24. Leave it on the counter and bake the next day. (But I don't layer mine like this recipe. Just dump the frozen rolls in the buttered tube pan, mix everything else -except butter - and sprinkle it evenly on top. Place dots of butter all over the top...or you can melt the butter and pour it on... Then bake as the recipe states. Turn pan upside down on serving plate jostling to get the bread to turn loose, but don't pick the pan up yet...let all the good stuff drizzle back down on the bread...scrape with a silicon spatula. Be careful when you taste - the gooey stuff is HOT.)
Sherry, thanks. Can't imagine what, if anything, happens to the Monkey Bread with the addn of butterscotch pudding (everyone is so used to my recipe, I worry that they might be disappointed if I spring something new on them). I'd sure like to be able to assemble it the night before--that's a big plus! Lots more ZZZZZs for me in the a.m.
Read a couple of the reviews and have a few concerns. A couple of cooks said they didn't like the hard clumps. Does that happen to you???? Another said next time she would cut the rolls in half. Do you do that? With my Pillsbury Grandes, I quarter them before rolling them in sugar/cinnamon mixture. I also like a lot of nuts (several of us fight to get the loose ones on the plate LOL) so I'd use 1 c of walnuts like I do for my present recipe.
I have a great tip for you, and I'm sure it would work on your recipe, too. Years ago, I discovered that sprinkling my greased Nordicware Bundt Pan with white sugar instead of flour made it easier to release the cake or whatever I was making. (Everything stuck to that non-teflon coated pan.) Well, the plus to my Monkey Bread is that when you invert the pan, the glazed top of the bread is a beautiful SHINY golden brown. Everyone ooohs and aaaahs when I set the plate down on the table. It really does look pretty!
I don't have clumps. Let me get my recipe...BRB...
Did you miss me?
My recipe is a bit different:
18 frozen dinner rolls
1 (3 oz) package butterscotch pudding
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 stick melted butter
Grease tube pan. Put frozen rolls in the pan. Mix together the dry pudding mix, brown sugar, cinnamon, and nuts. Sprinkle mixture over the frozen rolls. Cover with a clean dish towel and leave on the counter overnight. Next morning pour melted butter over the rolls. Bake at 350 degrees for 30-45 minutes or until browned - watch closely. Immediately turn out on serving plate. Scrape any remaining mixture out of pan onto rolls.
Be sure to use regular pudding mix, not instant or sugar-free.
Do not make pudding! Use the dry mix.
Do not buy the BIG frozen rolls...you want the smallest you can find. Remember - they are the frozen raw yeast rolls.
At a previous job, we had a Friday morning breakfast "club." 3-4 of us made breakfast for everyone else. This was one of my two recipes my co-workers requested the most.
Back again - cutting in half? Never tried that...wonder how easy/hard it would be to saw through little frozen dough balls?This message has been edited. Last edited by: KeepYouInStitches,
Well, Sherry, if they're that little, they probably don't need halving.
In my archives, I have a little handwritten note with a rather incomplete recipe for Easy Monkey Bread that just lists 4 ingreds. (reg. pkg. butterscotch, 1/2 c. br. sgr., 1 stick butter, and Parker House Rolls, which are frozen little balls in freezer section). It just says to put all together in ungreased Bundt pan and put in oven at night. Let rise all nite and then bake 350 about 30-45 mins or til done. Your recipe sounds more reliable than the one I have. Maybe I'll try yours for our June cruiseout.
Now, you do realize that I have to ask you what is that other favorite recipe you mentioned?
I think I neglected to mention that in my recipe, I put 1/3 c chopped walnut pieces on the bottom of the greased/sugared Bundt pan, then a layer of 26 quartered grandes*, 1/3 c walnuts, 26 quartered grandes, 1/3 c walnuts, and then pour the cooked 1 stick margarine with 1 c. brown sugar mixture over all. (I used butter once and it didn't turn out right.) I use 13 grandes (13 x 4 = 52 quarters).
*The quartered grandes get rolled around in 1 c granulated sugar and 1 ts. cinnamon. 350 for 35 mins., let stand 10 mins., invert onto plate.This message has been edited. Last edited by: CA Lori,
MyLifeVacation1 - No you aren't the only one dense enough to not figure out FFG - Me Either!
I hadn't started to research what it meant but was thinking I would if an explanation didn't surface soon.
CA Lori, the other recipe is a waffle casserole. It's like many of the assemble the night before and refrigerate breakfast casseroles except it uses buttered waffles. One layer in the bottom of a 9 x 12 pan. Top with 1 pound of cooked sausage, bacon, or ham and your favorite cheese. Another layer of buttered waffles. Then pour on the milk, eggs, seasoning mixture. Refrigerate overnight. Bake the next morning while getting ready for work. I always took along a bottle of pancake syrup...or my favorite maple syrup.
Now, it's what I take to homes following a death in the family. Bake it in a foil pan...nothing to return. Breakfast is a hard meal during that time because so many people take donuts.
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