"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Aunt Ann's Tea Rings Recipe

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This recipe for Aunt Ann's Tea Rings, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemary Burr
Added: Tuesday, July 15, 2008


1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 c. lukewarm milk, scalded then cooled)
1/3 c. sugar
1/3 c. butter or margarine, softened
1 tsp. salt
1 egg
3 1/2 to 4 cups all-purpose flour

Cinnamon-Raisin Filling:
2 T. butter or margarine, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1/2 c. raisins
Spread butter over rectangle of dough; sprinkle with brown sugar, cinnamon and raisins.

Date Filling:
1 c. dates, chopped
1/4 c. sugar
1/3 c. water
1/3 c. coarsely chopped nuts
Cook dates, sugar and water over medium heat, stirring constantly until thickened. Stir in nuts; cool.

1 c. powdered sugar
1 T. milk
1/2 tsp vanilla
Mix together until glaze is smooth and of desired consistency.

Preheat oven to 375F.
1. Dissolve yeast in warm water in a large bowl.
2. Stir in milk, sugar, butter, salt, eggs and 2 cups of flour. Beat until smooth.
3. Mix in enough remaining flour to make dough easy to handle.
4. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up.
5. Cover; let rise in warm place until doubles in size, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)
6. Punch down dough.
7. Roll 1/2 of dough into rectangle, 9 x 15" on a lightly floured surface. Spread your choice of filling over the dough.
8. Roll up tightly, beginning at 15" side. Pinch the edge of dough into roll and seal well. If you need to, stretch the roll to make it even.
9. With sealed edge down, shape into a ring on lightly greased cookie sheet. Pinch the ends together.
10. With scissors, make cuts 2/3 of the way through ring at 1" intervals. Turn each section on its side. Let rise until double in bulk, about 40 minutes. Keep the rising dough covered.
11. Bake at 375F until golden brown, about 25 to 30 minutes. (If the roll starts to brown too quickly cover with a loose sheet of aluminum foil.)
12. Spread glaze on the tea ring while warm and decorate as you wish, with nuts or cherries.

Personal Notes:
Personal Notes:
This was my mom's favorite recipe. She made this for special people and special times, such as weddings, bake sales, and holidays. Mom also made the tea rings for gifts at Christmas time for our teachers at school. Later, after I became a teacher, the other teachers told me how they looked forward to getting a Severino in their class because it meant goodies from Mrs. Severino.

Having this recipe in our family cookbook would have meant so much to Mom!




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