There’s something undeniably nostalgic about Old Fashioned Tea Cakes. The moment you take a bite, you’re transported back to simpler times, when the smell of fresh baking filled your grandmother’s kitchen. These tea cakes, with their subtle hint of nutmeg and vanilla, are a classic recipe that has been passed down through generations. And trust me, there’s a reason they’ve stood the test of time: they are simply delicious! The soft, buttery cake, paired with a cup of your favorite tea, is a match made in heaven. What I love most about them is their versatility. They’re perfect for any occasion, be it a high tea gathering, a picnic, or just a quiet afternoon at home. Plus, they’re surprisingly easy to bake, making them a great recipe for beginners. So, roll up your sleeves and let’s get baking these timeless tea cakes!
Ingredients
- 1 c. butter
- 2 c. sugar
- 4 eggs
- 1 Tbsp. milk
- 1 tsp. nutmeg
- 1 tsp. vanilla
- 4 c. flour (sifted 3 times)
- 3 Tbsp. baking powder
Baking Instructions
- Cream butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Add milk, nutmeg and vanilla.
- Sift flour and baking powder together and combine with other mixture.
- Add enough additional flour to roll out and cut.
- Bake on ungreased cookie sheet in oven at 325° for 15 minutes.
- Yield: approximately 4 dozen.
- Happy eating!
Calorie: 0
Total cooking time: 1 hour
Difficulty level: Easy
The Grand Butter and Sugar Rodeo
Well, folks, it all started with a cup of butter and two cups of sugar. Now I know what you’re thinking, “That’s a lot of butter and sugar!” and you’re not wrong. But then again, when has the phrase ‘too much butter’ ever made any sense in the world of baking? So, in our quest for Old Fashioned Tea Cakes, the butter and sugar take center stage. We’re basically hosting a grand butter and sugar rodeo here. Saddle up!
Eggs: The Unassuming Heroes
Next up in our culinary circus are the eggs. We’re not talking about one or two, but four whole eggs. Yes, you heard that right, four! You add them one at a time, mixing well after each addition. It’s like a relay race, but instead of passing the baton, you’re passing the eggbeater. And remember, no egg is to be left behind!
Milk, Nutmeg, and Vanilla: The Flavor Trio
Just when you think the fun is over, enter milk, nutmeg, and vanilla. It’s like inviting the cool kids to the party. A tablespoon of milk, a teaspoon of nutmeg, and another of vanilla join the mix. They’re the flavor trio that takes this from a simple dough to cookie heaven. Trust me, your kitchen will smell like it’s wearing a designer perfume.
Flour and Baking Powder: The Dynamic Duo
Next, we sift together four cups of flour and a whopping three tablespoons of baking powder. Yes, you read that right. We sift it not once, not twice, but thrice! It’s like an upper-body workout, but instead of getting abs, you’re getting cookies. Not a bad deal if you ask me.
Rollin’ and Cuttin’: The Fun Part
Now comes the fun part, or the messy part, depending on who you ask. You add enough additional flour to roll out the dough and cut it. This is your moment to feel like a pizza chef, tossing and turning your dough, except it won’t land on anyone’s head. You’re about to get a glimpse into your potential career as a play-doh artist.
Baking: The Test of Patience
Then comes the hardest part: waiting for these bad boys to bake. With your cookies on an ungreased sheet, they go into the oven at 325° for 15 minutes. I’d suggest doing a little dance, reading a chapter of a book, or contemplating the meaning of life while you wait. Whatever helps you resist the urge to open the oven door!
The Grand Finale: Four Dozen Happiness
After an agonizing wait, out come approximately four dozen glorious tea cakes. The sight of these golden beauties would bring a tear to the eye of any hardened cookie connoisseur. Now, all that’s left is to devour them. But remember, savor each bite, because you’ve just created a masterpiece. Happy eating!
So there you have it, my friends, a humorous and exhilarating journey into the world of Old Fashioned Tea Cakes. Now, if you’ll excuse me, I have some serious cookie munching to do. Until next time!
