Aunt Millie’s Tea Cakes

Aunt Millie, born on December 5, 1898, was the eldest of eleven children. She was my “Balcony Person”.  A wonderful encourager. Aunt Millie was famous for her Tea Cakes. After her death, various family members were asking for the recipe. No one knew where it might be or if it was written down at all.

I made inquiries on Facebook. One of my cousins was looking through her grandmother’s recipes and came across a recipe written on a scrap piece of paper that looked like it could be the lost Tea Cake recipe.  (Her grandmother was a younger sister of Aunt Millie.)  I took the challenge and followed the recipe.  One small problem:  Aunt Millie failed to say how much flour to use!  I took out my cookbook from Bethlehem Lutheran Church’s 150th Anniversary and checked how much flour was used in tea cake recipes.  After some adjustments, I was able to replicate my dear Auntie’s recipe.

I have shared this recipe with family and friends and I am delighted to share it with you!  Make some memories.  Bake with your loved ones.  It’s good for the soul.

AUNT MILLIE’S TEACAKES

1 EGG

1 ½ CUPS SUGAR

½ STICK OF UNSALTED BUTTER

½ CUP MILK

4 CUPS FLOUR

¼ tsp. SALT

1 tsp. BAKING POWDER

1 tsp. VANILLA

 

CREAM  SUGAR AND  BUTTER ADD EGG AND MILK MIX WELL.

SIFT TOGETHER 4 CUPS OF ALL PURPOSE FLOUR WITH SALT AND BAKING POWDER AND ADD TO CREAMED MIXTURE. ADD VANILLA,

TURN OUT ONTO FLOURED SURFACE AND ROLL TO DESIRED THICKNESS. CUT INTO WHATEVER SHAPES YOU WANT.

BAKE AT 375 DEGREES FOR 10 MINUTES. YOU CAN BAKE LONGER IF YOU WANT.

THIS BATTER IS PERFECT FOR COOKIES THAT YOU WANT TO DECORATE.

 

Let me know what you think!

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