My Southern heritage is a huge part of me but it isn’t one that I celebrate often in my everyday life. I know that I’ve changed from my childhood but I want to reconnect with my heritage. So many of my memories are rooted in food. Growing up, I spent tons of time with my Granny and Grandaddy and at church. What better way to celebrate them than visit the food that I remember enjoying with them. With everything from cookies to pies to soups, it was all delicious and very, very Southern.
The church I grew up attending was the same church that my mom and her siblings attended, Philadelphia United Methodist Church in Guin, Alabama. In the 1980s, they published a church community cookbook. Many of the recipes are ones that I’ve eaten over the years at church potlucks and dinners. Many were submitted by members of my extended family or close family friends. Together, we will take a trip down memory lane to experience these great retro Southern recipes!
Today’s recipe is for Tea Cakes. They were my Grandaddy’s favorite cookie. The recipe in the cookbook was submitted by their neighbor Inez Brown. I spent many childhood afternoons in her sunny kitchen with my grandparents. We stopped their on the way home from school to enjoy coffee and a chat. More often than not, we enjoyed Little Debbie snack cakes or Beebo cinnamon rolls but occasionally she would have tea cakes fresh from the oven.
Tea cakes are very similar to a sugar cookie. They are quick and easy to make and use ingredients you have in your pantry at any given time. Vary your baking time to give either a crisp cookie or a chewy cookie. As the name says, they go wonderfully with a cup of hot tea.
Amount Per Serving: Calories: 102 Saturated Fat: 2g Cholesterol: 16mg Sodium: 111mg Carbohydrates: 15g Sugar: 8g Protein: 1g