Happy Cookies and High Tea

 My maternal grandmother used to make tea cakes. They looked a lot like the ones in the picture, but she didn't draw a happy face on them.

The tea cakes were a cross between a cake and a cookie. I loved them. She kept them in a tin on top of the refrigerator. 

I suppose our English ancenstors ate these little cakes at tea time in the afternoon. That was such a nice respite. When our foremothers came to America, they brought the recipe with them.

This day and time, a formal tea time doesn't exist. I've looked into fancy restaurants who offer a High Tea in Houston. Most are expensive, but they sure look elegant. Here's a link to some of the best in Houston. High Tea in Houston

I gave a tea party last May and invited a few friends. I ask everyone to wear a hat, and I gave prizes to ladies who did. The prize was an English tea cup.  Sort of like the one picture below.

I had a lot of fun. Here's a picture of me with one of my guests. She really dressed for the party. My outfit was more informal, but I wore my hat!

Do you have a snack time? If so, what do you like?

Here's the recipe for my grandmother's tea cakes. Let me know if you make them!

Ingredients:

1/2 cup butter

1.5 cups sugar

2 eggs

1 tsp vanilla

4 tsp baking powder

1/2 cup flour

Pinch of salt

1/2 baking soda

Mix all ingredients together. Chill mixture for at least 2 hours. Roll dough into 1/8 inch thickness. Sprinkle with sugar. Cut into small cakes. Bake at 375 degrees for 7 to 8 minutes.

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Coconut Cake. Yum! One of my Favorites

 

Let's Have a Party!

Do you have a favorite cake?

I have several, but Mrs. Evans’ Coconut Cake remains at the top of the list.

Mrs. Evans resides in heaven now, but while she lived on earth, she was known for delights she produced in her kitchen. She was a member of our church and at potlucks, the people always looked forward to her coconut cake.

She gave the recipe to her daughter-in-law, and the young lady made the cake, but it didn’t turn out quite the same. The younger Mrs. Evans said to the senior Mrs. Evans, “What went wrong?”  Mrs. Evans shrugged and replied, “Some can and some can’t.” 

I’m one of those who can’t. Even though I meticulously follow directions, something always the results aren’t quite right.

Our daughter, Lanissa, is a wonderful cook. I asked her to make Mrs. Evans’ cake for my birthday, and she did. Wow! It was delicious. It tasted like the one I remember.

Mrs. Evans always made the cake into a three-layer beauty, but Lanissa traveled to bring the cake to me, so she made it in a sheet pan. It was easier to bring that way.

Here’s the recipe. Try it.

Coconut Butter Cake

 

CAKE

2 c. sugar

1 c butter, room temperature

4 eggs

2 c flour

1 tsp soda

½ tsp salt

1 c buttermilk

1 tbsp vanilla

Preheat oven to 325 degrees. Cream sugar and butter. Separate eggs whites from yolks. Beat yolks and add to sugar mixture. Mix flour, soda and salt. Add alternately, butter, mild and vanilla which have been mixed. Beat egg whites until stiff, fold into cake mixture. Evenly divide into two or three 9 inch pans. Bake 35-40 minutes.

ICING

¼ c butter

1 (8oz) pkg cream cheese

1 tbsp vanilla

1 lb box of powdered sugar

1 tbsp cream

Cream butter and cream cheese. Add powdered sugar, mix well. Spread on top and sides. Put coconut of top and sides.

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