Catholic Recipe: French Tea Cakes
INGREDIENTS
- 1 1/2 cups sifted all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, separated
1 teaspoon vanilla - 1/4 pound butter, melted
- Red raspberry jelly
- 1/2 cup confectioners' sugar
- 1/2 cup chopped nuts
Details
Prep Time: 45 minutes
Difficulty: ★★☆☆
Cost: ★★☆☆
For Ages: 11+
Origin: France
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DIRECTIONS
Sift together flour, sugar, soda, baking powder and salt. Put into mixing bowl. Drop in egg yolks and mix slightly. Add vanilla. Gradually stir in melted butter. Turn mixture into 7x12-inch ungreased pan. Pat or press into pan. Spread a thin layer of jelly on top. Beat egg whites until foamy. Gradually beat in confectioners' sugar until thick and light. Spread evenly over jelly. Sprinkle chopped nuts on top. Bake in 350-degree oven 15-20 minutes until brown. Cool and cut in squares. --Mrs. Stanley Zablotny, University Heights.
Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963Sat25 JanuaryOrdinary TimeFeast of the Conversion of St. Paul, Apostle
The Feast of the Conversion of St. Paul celebrates St. Paul turning away from persecution of Christians to promoting Christianity. St. Paul, named Saul at his circumcision, a Jew of the tribe of Benjamin, was born at Tarsus, the capital of Cilicia. He was a Roman citizen. He was brought up as a strict Jew,…
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