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Thursday, May 5, 2011

Nana D's Tea Cakes

Tomorrow is FarmersDaughtersMarket.  We had a new vendor last week.  Chad makes homemade cakes and had slices of red velvet cake, hummingbird cake, sweet potato cake, and lemon pound cake.  We have samples of what we are selling, so come by and graze on the goodies.  This week, I will have peanut brittle in addition to my jellies - hot pepper jelly, mayhaw jelly, and blackberry jelly.  Fresh vegetables, homemade bread, local honey, frozen casseroles, tea cakes, glazed pecans, and pecan trail mix. 

I found this recipe for Tea Cakes in our Wiregrass Co-op Magazine many years ago.  I have tried so many recipes for tea cakes.  I have wonderful memories of every tea cake that I have had the pleasure of eating!  This recipe is simple (you don't have to roll the dough out and cut the cookies) and the corn oil gives the cookie a rich, buttery taste.  I also renamed the Tea Cakes to fit the name that my grandchildren call me.  When you make a recipe your own, you can do that!

                                                 Nana D's Tea Cakes

1 cup corn oil
1 cup sugar
1 large egg
3 cups self-rising flour
1 Tbsp. vanilla extract

Mix oil, sugar, and egg.  Add 1 Tbsp. vanilla.  Mix well and then add one cup of flour at the time until all of the flour is added.  Spray baking sheet with Pam Spray.  Pat out a tsp. of cookie dough for each cookie.  I use a fork to make a criss-cross design on the top of each cookie.  Sprinkle each cookie with sugar.    Bake at 350 degrees for 14 min. 

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