i need a recipe for (1950's teacakes.Can yahoo find this for me?

Question

Can't tell exactly what ingreds.was used to make these teacakes all i know they were made from stratch by my great-grandma and my great-aunts.I'm 51 now ,then i was a little girl all cakes and pies and cookies were made from stratch.the best of the best recipes of all.

Answer 1

We had an elderly neighbor that would make tea cakes all the time.My daughter was always over there getting a tea cake!

OLD FASHIONED TEA CAKES

1 c. butter
2 c. sugar
3 eggs
4 c. flour
2 tsp. baking powder
1 tsp. vanilla
1/8 tsp. salt

Cream butter and sugar. Add slightly beaten eggs, flour, baking powder, vanilla and salt. Roll on floured board and cut. Sprinkle with sugar and bake at 400 degrees for 12 to 15 minutes.

Makes 9 to 10 dozen depending on size. This will make a fairly thick tea cake. For thinner, roll dough thinner.

Answer 2

This recipe for Russian Teacakes is from a 1950s Betty Crocker Book.

1 cup butter, room temperature
1/2 cup sifted powdered sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped toasted nuts*
Powdered sugar

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant; remove from oven and let cool.

In a large bowl, cream butter, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.

Preheat oven to 400 degrees. Roll dough into 1-inch balls. Place onto ungreased cookie sheets. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire racks. While cookies are baking place the powdered sugar in a shallow dish.

While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. Store in an airtight container.

Variation: Substitute 1 cup miniature semisweet chocolate chips for the nuts.

Answer 3

so weird someone just emailed me with the recipe they are different than the recipe another person gave you.
Old Fashioned Teacakes
Yield about 4 dozen

1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 Tbsp. buttermilk (or sour creamand a few drops of milk))
5 cups all-purpose flour
1 tsp. baking soda
1 tsp. vanilla extract

Additional sugar for sprinkling on cut cookies - but I personally like them plain.
Cream butter; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add buttermilk, and beat well. Combine flour and soda; gradually stir into creamed mixture. Stir in vanilla.
Chill dough several hours or overnight.
Roll dough to ¼ inch thickness on a lightly floured surface; cut into rounds with a large biscuit cutter or a 3 ½ inch cookie cutter. Place rounds 1 inch apart on lightly greased cookie sheets; sprinkle with additional sugar.
Bake at 400 degrees for 7-8 min. or until edges are lightly browned. Remove cookies to wire racks, and let cool completely.
P.S. someone said the best way to eat them is take a baked cookie spread it with some of the raw dough and top with another cookie.

Answer 4

Russian Tea Cakes

INGREDIENTS:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

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DIRECTIONS:
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.

Answer 5

Go to a library and look for antique cookbooks. Or try looking for Antique recipes online. And the word is "Scratch", not "stratch". Good luck.

Answer 6

Croc Hunter Fan's recipe sounds like the one my grandma used to make and they were delicious!!!

Her's (gramma's) was a german/czechlosovakian recipe handed down through the family.

From the recipe's posted, Croc's closely resembles gramma's!!! Thats the one I would go with!!!