{"id":754,"date":"2017-02-06T14:02:00","date_gmt":"2017-02-06T20:02:00","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=754"},"modified":"2017-02-06T14:39:13","modified_gmt":"2017-02-06T20:39:13","slug":"tea-cake-recipe","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2017\/02\/06\/tea-cake-recipe\/","title":{"rendered":"TEA CAKE RECIPE"},"content":{"rendered":"<p>The scent of wet cedar wood on a crisp fall afternoon in central Louisiana floats through the open window kitchen. However that scent filling you home is not alone, there are cookies cooling on the open window sill embracing your nose in a comforting scent of cookies, something that makes your eyes water with joy. The whiff of the air was a sensual experience that I have not forgotten since I was 11 years old. This recipe is an adaptation of my late grandmother\u2019s tea cake recipe is something I need to share with the world. A tea cake is a cookie that is believed to have their beginnings in slavery,\u00a0are not only easy to make, but they can brighten any darkness you can have. When I would cry she would tell me \u201cthis is my gift of love for you my child, a piece of my heart passed to you,\u201d to this day I hold that to my heart. She helped me with these tiny bundles of joy; it is my turn to teach some one new.<\/p>\n<h1 style=\"text-align: center\"><u>Grandmom&#8217;s Southern Tea Cakes (adapted)<\/u><\/h1>\n<p style=\"text-align: center\"><strong>Preparation will take about 50 mins<\/strong><\/p>\n<p style=\"text-align: center\"><strong>Baking time is 8 mins<\/strong><\/p>\n<p style=\"text-align: center\"><strong>About 1 hour for completion of the cookies<\/strong><\/p>\n<ul>\n<li>1 cup of softened butter<\/li>\n<li>1 \u00be cups of white sugar<\/li>\n<li>2 eggs<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>3 cups of all purpose flour<\/li>\n<li>\u00bd teaspoon of baking soda<\/li>\n<li>\u00bd teaspoon of salt<\/li>\n<li>\u00bc teaspoon of ground nutmeg<\/li>\n<li>1 teaspoon almond extract<\/li>\n<\/ul>\n<p style=\"text-align: center\"><strong>Tools: <\/strong>Baking sheet, spoon, cutting board, measuring cup, tea\/table spoons, a mixer (hand and\/or standing), spatula, 2 bowls (large and medium) a butter knife, and a rolling pin<\/p>\n<p style=\"text-align: center\"><span style=\"font-size: 18pt\"><u>Tips<\/u><\/span><\/p>\n<ol>\n<li>Using butter on the pan instead of cooking oil will help the cookies stay moist<\/li>\n<li>Refrigerating the cookies 10 minutes after the oven help maintain their freshness<\/li>\n<li>You can add food coloring to the batter to liven up the cookies<\/li>\n<li>Parchment paper can be used for easier cleanup\/removal of cookies from the pan.<\/li>\n<\/ol>\n<p>Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, blend the butter and sugar until smooth. Stir in the almond extract, and then proceed to beat in the 2 eggs one every 5 minutes. In a separate larger bowl blend all of the dry ingredients: flour, baking soda, salt and nutmeg. Then combine the wet ingredients with the dry ingredients, and proceed to mix them all together until thick and creamy. Grab a cutting board and pat some flour on it, then knead dough for a few turns until smooth. Cover and refrigerate for about 10-15 minutes, until batter is firm. On a lightly floured surface, roll the dough out to \u00bc inch in thickness. Cut the dough \u00bd inches apart and then roll them with your hand and place on the buttered cookie sheet. Use a spoon to pat the cookies into a circle, and then place them in to the oven for about 8-10 minutes. Let them cool on the oven for 5 minutes, and then share with others and enjoy.<\/p>\n<p>&nbsp;<\/p>\n<p>Original Recipe: http:\/\/allrecipes.com\/recipe\/25766\/grandmas-old-fashioned-tea-cakes\/<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The scent of wet cedar wood on a crisp fall afternoon in central Louisiana floats through the open window kitchen. However that scent filling you home is not alone, there are cookies cooling on the open window sill embracing your nose in a comforting scent of cookies, something that makes your eyes water with joy. [&hellip;]<\/p>\n","protected":false},"author":343,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-754","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/343"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=754"}],"version-history":[{"count":3,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/754\/revisions"}],"predecessor-version":[{"id":771,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/754\/revisions\/771"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}