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, 1963Thu18 SeptemberOrdinary TimeThursday of the Twenty-Fourth Week in Ordinary Time
The Roman Martyrology commemorates St. Joseph of Cupertino (1603-1663), who was born at Cupertino, Italy, and died in Osimo. He was of lowly origin and had little formal education. In his youth he was employed as an apprentice to a shoemaker. He joined the Conventual Franciscans as a lay brother but…
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