New Recipe: Tea cakes recipe | Lewiston Sun Journal

Welsch tea cakes recipe

4 cups flour

3 teaspoons baking powder

½ teaspoon salt

½ teaspoon nutmeg

1½ cups sugar

2 sticks butter

1 cup currants

2 eggs beaten with ⅓ cup milk

Cut butter into dry ingredients, add currants and mix well. Add eggs with milk. Work into pie dough consistency. Roll out ⅛ inch thick, cut with a round cookie cutter. Fry like pancakes in an electric skillet or pan at 340 degrees until brown, turn on the other side. Pat both sides in a bowl with sugar, serve with jam. Makes about 10 dozen.

Use the form below to reset your password. When you’ve submitted your account email, we will send an email with a reset code.

« Previous

Next »

Source by [author_name]

Add Comment