"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Thursday, May 14, 2009
Tea Cake Cookies! (It's Foodie Friday)
Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week's theme is Train wrecks! Don't worry though, my recipe is no train wreck. In fact, I would guarantee there not be a train wreck using this recipe.
Yesterday on my blog, Tales from Bloggeritaville, I shared my mother's tea set that she had as a little girl. Well, everyone knows one cannot have a proper tea-especially here in the south-without a teacake. I LOVE teacakes. I think because they aren't to sweet. I am not big on sweets (don't congratulate me just yet. I have my vices. They are named Bread.Cheese. and Potatoes) these teacakes are southern perfection. My dearly departed Aunt Agness made some of the best I have ever had. Fortunate for me, her recipe was not taken to the grave. She shared it with my mother, who in turn shared it with me. On a hot summer day with a glass of lemonade or an ice cold glass of mint tea (recipe follow), these cookies hit the spot (they are also great in the winter with cider). They are no fail. No worriesabout any train wrecks with these cookies....some fights over who got how many more than someone else perhaps, but it ends there.
Recipe for buttery tea cakes, traditional cookies made with vanilla and butter. Cook Time: 10 minutes
Ingredients: 3 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 cup shortening 2 eggs 1 teaspoon vanilla extract
Preparation: Sift dry ingredients together into a mixing bowl; cut in shortening. Add eggs and vanilla, and mix well. Drop batter by rounded teaspoonfuls onto greased baking sheets. Bake at 425° until edges begin to brown.
Recipe makes about 4 dozen tea cakes and several happy people. Unless you decide to horde them, and then it will be only one VERY happy person!
MINT TEA I have ALOT of mint in my yard. ALOT. I love to use in all kinds of dishes, but my favortie is mint tea. I put a bunch of leaves--maybe a cup full into a large stainless steel pot (3 or 4 qt. size) and add water about half full. Bring to a boil. Remove from heat and let sit covered for 15 minutes and strain. Add sugar as desired. If you like a stronger tea, let sit longer or add more leaves when boiling. Leaves are best if picked early in the morning before the sun dries the dew off the plants. Good served hot or chilled. SO fresh tasting!