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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Copycat Tennessee Tea Cakes Recipe

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This recipe for Copycat Tennessee Tea Cakes is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. butter
1 1/2 c. firmly packed dark brown sugar
1 egg
1 1/2 tsp. vanilla
1 tsp. caramel flavoring
1 c. plus 2 T. flour
1/4 tsp salt
Directions:
Directions:
Preheat oven to 350º. Line mini muffin pan with mini muffin paper liners.
Heat the butter and brown sugar in medium saucepan over medium heat, stirring until the sugar has dissolved. Cook 1 more minute. Set the pan aside to cool for 10 minutes.
Stir the egg, vanilla, and caramel flavoring into the cooled mixture (makes sure it is cool enough that it won't cook the egg). Add the flour and salt, stirring just to blend. Portion the batter into the paper lined mini muffin cups filling about 3/4 full.
Bake about 15 minutes until set but not dry.
Personal Notes:
Personal Notes:
You may also add a sprinkle of powdered sugar to each for that extra special touch.

 

 

 

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