Best 7 Mama Katies Tea Cakes Redone Recipes

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If you're craving a delicious and comforting treat, look no further than Mama Katie's Tea Cakes Redone. These delectable tea cakes are a delightful blend of sweet and savory flavors, featuring a tender, fluffy crumb and a rich, flavorful glaze. Whether you're making them for a special occasion or a simple afternoon snack, these tea cakes are sure to be a hit.

Here are our top 7 tried and tested recipes!

MAMIE'S TEACAKES



Mamie's Teacakes image

Provided by Trisha Yearwood

Time 42m

Yield 36 teacakes

Number Of Ingredients 9

Vegetable shortening, for greasing cookie sheets
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease two large (14-by-16-inch) cookie sheets with shortening.
  • Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

GRANDMOTHER'S OLD-TIME TEA CAKES



Grandmother's Old-Time Tea Cakes image

My grandmother would always have a plastic tub of these cookies waiting for us when we would come to visit. This is a very old Southern recipe--my grandmother cooked for many years with a wood-burning stove, so the baking temperature is approximate. You may need to adjust the temperature up or down, depending upon your oven. Of all the wonderful things that she made, these were the best! They are great with milk or coffee, and they are a much-loved family favorite.

Provided by gijoni

Categories     Dessert

Time 35m

Yield 15 serving(s)

Number Of Ingredients 8

2 cups flour
2 1/2 cups sugar
2 eggs
1 cup buttermilk
3/4 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract

Steps:

  • Mix shortening and sugar together with pastry blender or two forks.
  • Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
  • Sift flour, baking soda, and baking powder together.
  • Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
  • Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
  • Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
  • Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
  • Store in a covered tin or plastic container.

DOWN SOUTH SWEET TEA CAKE



Down South Sweet Tea Cake image

I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup strong brewed tea, cooled, divided
4 large eggs, room temperature
3/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup chopped pecans, toasted
2 cups confectioners' sugar
1/3 cup unsalted butter, melted

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

Nutrition Facts : Calories 511 calories, Fat 29g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 357mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 4g protein.

TEA CAKES II



Tea Cakes II image

These tea cake cookies are great for letting children frost them because they don't crumble easily.

Provided by Susan Rains

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 18

Number Of Ingredients 5

4 eggs
1 cup butter flavored shortening
2 cups white sugar
2 teaspoons baking powder
6 cups all-purpose flour

Steps:

  • Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
  • Shape in walnut sized balls and flatten with the bottom of a glass.
  • Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

Nutrition Facts : Calories 359 calories, Carbohydrate 54.2 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 70.6 mg, Sugar 22.4 g

GRANDMA'S OLD FASHIONED TEA CAKES



Grandma's Old Fashioned Tea Cakes image

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

Provided by RGA

Categories     Desserts     Cookies     Sugar Cookies

Time 53m

Yield 24

Number Of Ingredients 8

1 cup butter
1 ¾ cups white sugar
2 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g

MCKINLEY TEA CAKES



McKinley Tea Cakes image

This recipe is posted in honor of my Grandmother. When I was a little girl, I stayed with her during the day while my Mom worked. We made these Tea Cakes at least once a week. She was the most wonderful cook I've ever known. I hope someday to be as good as she was. (On the servings, I'm only guessing! Prep time includes chilling the dough.)

Provided by Dreamgoddess

Categories     Dessert

Time 2h15m

Yield 36-40 cookies

Number Of Ingredients 10

1 1/2 cups powdered sugar
1 1/2 granulated sugar
1 cup margarine
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar

Steps:

  • Combine the powdered sugar, granulated sugar, margarine, oil, eggs and vanilla.
  • Cream well.
  • Add in the flour, baking soda, baking powder, and cream of tartar.
  • Mix well.
  • Chill the dough in the refrigerator for 1 hour.
  • Pinch off pieces of the dough and roll in small walnut-sized balls.
  • Place on a cookie sheet.
  • Bake at 300-325 degrees for 10-15 minutes, depending on your oven and how crisp you like them.
  • Baking for approx.
  • 10 minutes will yield a softer cookie, as they get crisper the longer they bake.

GRANDMA'S TEA CAKES



Grandma's Tea Cakes image

When I was a child, these golden cookies were a special treat from my grandmother, who often invited me to tea parties at her house. Now when I make these cookies. I remember those warm special times.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5-1/2 dozen.

Number Of Ingredients 8

1 cup shortening
2 cups sugar
3 eggs
1/2 teaspoon lemon extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons milk

Steps:

  • In a bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well. Chill for 1-2 hours. Shape into 1-1/4-in. balls. Place 2-1/2 in. apart on lightly greased baking sheets. Bake at 375° for 11-13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips for the ganache.
  • To make a gluten-free version of the cake, use gluten-free flour or a gluten-free flour blend.
  • For a vegan version of the cake, use vegan butter and milk instead of regular butter and milk.
  • To make the frosting ahead of time, prepare it and then store it in the refrigerator for up to 3 days.
  • For a smoother frosting, sift the powdered sugar before using it.
  • To make the cake ahead of time, bake it and then let it cool completely. Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days.

Conclusion:

Mama Katie's Tea Cakes Redone is a delicious and easy-to-make recipe that is perfect for any occasion. With its moist, fluffy texture and rich chocolate ganache, this cake is sure to be a hit with everyone who tries it. Whether you're making it for a special occasion or just for a mid-week treat, this cake is sure to please.

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