[guide.chat] In Reply To: [guide.chat] Re: English Tea cakes recepie
- From: "david freathy" <postmaster@xxxxxxxxxxxxxxxx>
- To: "Guide Chat" <guide.chat@xxxxxxxxxxxxx>
- Date: Wed, 7 Sep 2011 20:20:06 +0100
Evening Lisa,This sounds like an American recipe as it refers to cookies &
jelly, biscuits & jam to us Brits!! so the C I'm sure stands for cups, a
popular way of measuring ingredients in the USA, they are easy to get hold of
though, & you usually get 4 or 5 different sizes on a split ring like you get
on a key ring.
Happy Baking
David
-----Original Message-----
From: Lisa Peck - Email Address: peck152@xxxxxxxxxxxxxx
Sent On: 07/09/2011 14:42
Sent To: guide.chat@xxxxxxxxxxxxx - Email Address: guide.chat@xxxxxxxxxxxxx
Subject: [guide.chat] Re: English Tea cakes recepie
Hello Carol We hope you are well. Thank you for this recipe. I really love
tea cakes, so I am really happy you have sent this recipe, but I was just
wondering what is c. shortening please? Best wishes Lisa, and Dotty
purrpurrxx.
----- Original Message -----
From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
Sent: Sunday, September 04, 2011 6:20 PM
Subject: [guide.chat] English Tea cakes recepie
>
>
> ENGLISH TEA CAKES
>
> This recipe goes back to 1864 and comes from my Grandma McNeil. 2 tsp.
> baking powder 1/2 c. shortening 1/4 c. sugar 2 eggs 1/4 c. milk 1/4 c.
> currants Pinch
> salt
>
> Sift flour, salt and baking powder together. Set aside. Cream together
> shortening, sugar; add eggs then milk, dry ingredients and currants. Drop
> onto greased
> cookie sheet to make 6 or 8 tea cakes. Bake at 350 until lightly brown.
> Serve warm with butter and jelly.
>
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