Angelnina’s Cottage

Antique Water Kettles and Southern Tea Cakes

ABOVE: Antique water/tea kettle from Seattle estate sale

I hit a few estate sales last week, and I was happy to find this beautiful old antique water kettle.  I think it will make a lovely flower planter on my back porch this summer.   I think I have just as much fun searching for these items, as I do using them! I’ll have more up on both my Ebay and  Etsy shops by the end of the week.

Baking w/ Southern Cookbooks

I am thoroughly enjoying Screen Doors and Sweet Tea, by Martha Hall Foose.  I checked this cookbook out at the library–along with several other newer southern cookbooks, and this is the one I will buy.  Her recipes look amazing, and if you’re like me–you can just tell when you go through five to ten recipes in a cookbook whether or not those recipes are singing to you.

Last month I made a batch of southern tea cakes from Paula Deen’s cookbook, and they were extremely yummy! Then, last week I made a batch from this cookbook.   I think they both taste great–I might be more partial to Paula’s recipe–maybe it’s the buttermilk.

I used brown sugar this time.  The author recommends it for a “softer, chewier cookie”.

These cookies taste like how I imagine a southern grandma’s cookies should taste.  They are difficult to roll because the dough is very soft and sticky.  I stick the dough in the freezer for a few minutes and pull out a ball to work with–use lots of flour—and work with speed.

ABOVE: Plain, old fashioned Southern Tea Cakes

Southern Tea Cakes

Adapted from”Cordelia’s Mother Gwen’s Tea Cakes” found in “Screen Doors and Sweet Tea“

1 tsp baking soda

2 tsp cream or tartar

2 tsp freshly grated nutmeg

About 3 cups all-purpose unbleached flour (I used close to 4)

1 c unsalted butter

2 cups brown sugar (or white)

3 large eggs

cinnamon and sugar for sprinkling (optional)

Oven set to 375.  Line baking sheet with parchment or foil.

Sift baking soda, tartar, nutmeg, and 3 cups flour together

In mixer, beat butter and sugar together, till light and fluffy about 4 minutes.  Add eggs one at a time after each addition.

Slowly mix in flour, continue adding flour until a soft dough is formed.  Cover bowl of dough in plastic and place in fridge for about an hour.

NOTE: Dough can be difficult to roll and work with–it is quite sticky.  I kept placing bowl in freezer until firm enough to roll out on a GENEROUSLY floured mat, and I worked very quickly before the cut outs started sticking to the mat/board.  As soon as they start to stick, just throw remaining dough back in bowl in freezer and wait a few minutes.

Roll dough into about 1/4″ thickness between 2 pieces of parchment paper.  CUt out cookies with a 3″ round biscuit cutter. Place cookies 2″ apart on prepared baking sheet,(NOW is the time to sprinkle on a little cinnamon and sugar if you’d like!),  and bake 8-10 minutes, or until slightly brown around edges.  Be careful not to bake them too long–as the cookies firm up when cooled .

Cottage stuff:

The chicks and chickens are keeping me busy.   We are also converting our shop into a cottage, and we are still in the remodel stage.  So far, we have front doors and a front window.  This is located in our backyard, and receives the best sun on the property!   I’m hoping it will be finished before summer’s end.

ABOVE: Installed the French doors, window, and heat too!

I’m getting ready to bake some oatmeal bread, so I’d better stop now.  I’ve decided to bake a different kind of bread every week, in order to try out more new recipes.