Southern Teacakes and Fond Memories

Teacakes Southern Teacakes and Fond Memories

I have a love affair with food, and I’m not ashamed to admit it!

Good food seems to be front and center for good times and celebrations. Food has given us a reason for large and small family gatherings. For me, those gatherings are priceless.

Particular foods conjure up warm and fuzzy memories, especially those of my grandmothers. Both of them were excellent cooks. My father gave me the BEST complement a few months ago. As he was inhaling my candied yams he said, “Your sister may look like your grandmother, but you cook like her.”

That was the best compliment ever!

We called my dad’s mom My’Dear, and she was an excellent homemaker. She cooked, sewed, crocheted, and gardened among other things. And she was great at them all! One thing in particular that comes to mind when I think of My’Dear is her teacakes. *Insert deep heavy sigh.*

This morning teacakes and My’Dear were heavy on my heart and mind. I was not going to let the sun go down with out making a batch. Armed with Paula Deen’s Southern Teacakes recipe I went to work.

Teacake dough Southern Teacakes and Fond Memories

I took creative license and added 1 tsp of Cream of Tarter to punch it up a bit. Another thing I didn’t do was put the dough in the refrigerator to chill, roll out, cut and then bake. I didn’t have time for all of that.

I used the spoon drop method. Unlike other cookies, teacake dough is stiff, and doesn’t rise and spread. If you’re not going to roll out the dough and cut it with cookie cutters, be sure to flatten your cookies.

Using a plastic cup, I sprayed the bottom with cooking spray and mashed the dough to flatten the cookies.

My teacakes look a little different, and even have a little something extra. But like My’Dear’s, they turned out great!

Happy Baking… Always La Tonya.