Chaidoodles
Enjoy a Chaidoodle with a cup of brewed Anna Marie’s Masala Chai. Add a dollop of sweetened condensed to your cup to make a Chai Latte!

• 1 cup sugar
• 2 sticks softened butter
• 2 eggs
• 2 3/4 cup flour
• 1 cup brown sugar
• 2 tablespoons Masala Chai, crush to fine powder, strain out large pieces
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cream of tartar
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground black pepper
• cinnamon and sugar mix

Cream butter and sugar, add eggs one at a time. Cream good between each egg. Wisk together remainder of ingredients than add to butter sugar mixture. Chill about 1 hour. Roll in 1″ balls, roll balls in cinnamon and sugar mixture. Bake at 350° for 10-15 min. Lightly brown in color. Cool slightly in pan. Transfer on rack and cool completely.

A Sweet Cake for Spring

• 1 cup butter softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 cup sour cream

Preheat oven to 350°. Spray 13 x 9 pan with baking spray with flour.
Beat butter and sugar till fluffy. Add eggs one at a time – beating well. Add vanilla.
Combine flour, baking powder and salt. Add approximately 1/3 flour mixture to butter and sugar, 1/3 milk – repeat till all is added. Beat in sour cream.
Beat at 35-40 minutes or until wood stick inserted in center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely on wire rack.
Frost with your favorite icing – such as cream cheese icing!

We served this cake at one of our Harvest Tea Parties. The hot butter sauce just makes this mildly sweet apple cake so scrumptious.

• 1 cup unsalted butter
• 2 cups granulated sugar
• 2 eggs
• 2 cups thick applesauce
• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon fresh grated nutmeg
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract

Preheat oven to 350. Grease and flour a 10″ tube pan. In large mixing bowl, cream butter and sugar together until fluffy. Beat in one egg at a time. Sitr in applesauce and vanilla.
In a medium bowl, sift together flour, cinnamon, nutmeg, and baking soda. Gradually add flour mixture to applesauce mixture and blend thoroughly. Pour batter evenly into tube pan. Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Cook in pan for 15 minutes. Turn out on rack to cool.

Hot Butter Sauce

• 1 cup sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy whipping cream
• 1 tablespoon bourbon (optional)

Heat in saucepan until golden brown color.

Cranberry Cake with Hot Butter Sauce
We love this cake! The bright red cranberries against the cake makes a beautiful holiday presentation. One of our family favorites. Perfect served for any Christmas event.

• 2 Tablespoons of butter
• 1 cup sugar
• 1 teaspoon vanilla
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2-3 cups whole raw cranberries

Grease 9″ square pan. Cream butter and sugar, add vanilla. Sift in separate bowl: flour, baking powder and salt. Add approximately 1/3 of dry ingredients to butter mixture. Add some milk, alternate adding dry ingredients and then the milk. Fold in cranberries. Pour into pan and bake at 400° for about 30-35 minutes.
Hot Butter Sauce

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup Milnot

Melt butter in sauce pan. Stir in sugar. Stir in Milnot. Simmer for 3-4 minutes. Slice the cake into individual servings and place on dessert plate. Drizzle plenty o hot butter sauce over each slice.

Chocolate Pecan Sheet Cake
A good recipe that serves a lot. A mild chocolate that is smothered in an almost toffee like frosting.

• 2 cups sugar
• 2 cups flour
• 1 cup water
• 2 sticks margarine
• 4 teaspoons cocoa
• 1/2 cup buttermilk
• 2 beaten eggs
• 1 teaspoon soda

Preheat oven to 375°, Place sugar and flour in large mixing bowl. Bring water, coca and margarine to boiling. Pour over sugar and flour and mix well. Add egg, soda and buttermilk. Mix well. Pour onto greased deep cookie sheet. Bake for 1/2 hour.

Frosting

• 6 tablespoons milk
• 1 stick of margarine
• 4 teaspoons cocoa
• 3 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 cup pecans

Bring first 3 ingredients to a boil. Add remaining ingredients. Pour over baked cake while still hot.

Chocolate Irish Cream Cake
Another fabulous recipe from A Tea for all Seasons by Shelley and Bruce Richardson. This cake received more requests than any other!

• 1 cup sugar
• 1 cup butter
• 4 eggs
• 1 cup self-rising flour
• 1/2 cup hot chocolate mix
• 1/4 cup unsweetened cocoa
• 1 teaspoon vanilla
• milk
• 3 tablespoons of Irish cream liqueur

Preheat oven to 300°, Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, hot chocolate mix, and cocoa into butter mixture. Fold in with spatula. Add vanilla and Irish cream. Blend with mixer until just smooth. Add enough milk to make a soft dough (not runny)
Grease and line a 9″ round cake pan with wax paper. Pour in batter and bake for 60-90 minutes or until top of cake springs back to the touch. remove from oven and cool for 15 minutes.
Scrumptious Filling

• 1/2 cup softened butter
• 2 cups confectioners sugar
• 1/2 cups Irish cream liqueur

Beat all ingredients together with mixer at high speed until fluffy. Split cake in half and fill between layers allowing some of the filling to protrude on the edge.

Delicious Icing

• 6 ounces unsweetened chocolate
• 6 ounces semi-sweet chocolate
• 1/2 cup cream

In medium saucepan, melt both chocolates in cream over low heat. Stir until smooth. If mixture becomes too oily, add more cream and whisk until glossy.
While still warm, spread over top of cake and allow to drizzle down sides. Top with chopped walnuts, pecans, or hazelnuts if desired.

Chocolate Chip Cookies

The tart cherries and pistachios make these really stand out.

• 1 3/4 cup flour
• 3/4 teaspoon baking soda
• 3/4 cup softened butter
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 3 T light corn syrup
• 2 T milk
• 2 teaspoons vanilla
• 1 cup miniature chocolate chips, bittersweet or semi-sweet
• 3/4 cup shelled, toasted, chopped natural pistachios
• 3/4 cup tart dried cherries, chopped

Position oven racks in upper and lower 1/3 of oven. Heat to 375°. Butter 2 baking sheets. Whisk together flour and baking soda. Beat till light and fluffy: butter and 2 sugars. Beat in corn syrup, add milk and vanilla. Gradually add flour mixture. Beat just till smooth. Blend in chocolate chips, cherries and pistachios.
Shape dough into 1″ balls and place 2″ apart on baking sheet. Flatten to approx 3/4″
Place both baking sheets in oven. Bake 4 minutes, then switch pans to other position and bake 3 minutes. Cookies should be light golden brown.
Cool on baking sheets for 3 minutes then cool completely on wire racks. Makes 4-5 dozen.