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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Gingersnaps go back for centuries. Colonists brought the recipe for them when they came to America. Tea cakes have also been around for 100s of years. This recipe uses gingersnaps to make the tea cake.
Ginger Tea Cakes
2 cups gingersnap crumbs
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup sour cream, heated
1 egg beaten
1 package cream cheese (3 oz.)
Roll gingersnaps fine and reserve 2 tablespoons of the crumbs. To all the crumbs but reserve add soda, salt and sugar. Mix well. Pour hot sour cream over mixture and stir in the egg. Pour into greased muffin pans and bake at 375 degrees for 20 to 25 minutes. Spread with the cream cheese and sprinkle remaining gingersnap crumbs on top. Makes 12 cup cakes.
Ginger Tea Cakes
2 cups gingersnap crumbs
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup sour cream, heated
1 egg beaten
1 package cream cheese (3 oz.)
Roll gingersnaps fine and reserve 2 tablespoons of the crumbs. To all the crumbs but reserve add soda, salt and sugar. Mix well. Pour hot sour cream over mixture and stir in the egg. Pour into greased muffin pans and bake at 375 degrees for 20 to 25 minutes. Spread with the cream cheese and sprinkle remaining gingersnap crumbs on top. Makes 12 cup cakes.
Bringing the