A sweet memory from my child hood is remembering mom’s teacakes. Teacakes was an easy and economical treat for us.
We would be excited when we came in from school and the aroma of sweet smells filled the house. We knew exactly what was in store.
My mother was a simply cook. With half a dozen kids in the house, she didn’t have time to be a gourmet cook. The recipes she used were in her head, very seldom written down, unless she was using a recipe someone passed on to her. That’s the way my humble grandmother, her mom, cooked as well.
Don’t make the mistake of thinking the dishes they served were bland. On the contrary, the meals were tasty. And the same was true with occasional desserts mom made. Although the recipe wasn’t written down to pass on, I think this one is closest to what I remember when I was around to watch her make our beloved tea cakes.
2 Cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1 cup sugar
- 1/2 cup soften butter
- 1/4 cup milk
- Preheat oven to 350 degrees. Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the milk. Pinch off and roll into shape, similar to making biscuits, onto prepared cookie sheets.
- Makes approximately 36 small cakes.
- Bake for 8 to 10 minutes. Allow tea cakes to cool on baking sheets for 5 minutes before transferring to a plate or wire rack to cool completely.
Mom’s tea cakes were about the size of her biscuits, but not as thick. One tea cake was enough to tide us over until dinner.
Sigh, Sigh… Sometimes I long for simpler times again.