**The Winning Recipe:
MOTHER & DAUGHTER CURRENT ADAPTATION
BREAD MACHINE & ELECTRIC GRIDDLE
From Cynthia & Susan Bagley

ADD TO BREAD MAKER IN ORDER GIVEN:
1. 1/2 TO 3/4 cup milk, 1/2 t orange extract, margarine, sugar and eggs.
2. Sift 4 1/2 - 5 cups flour, spices and baking powder. Add to bread maker/ (We use 1 teaspoon each salt and cinnamon, 3/4 t. nutmeg and ginger, 1/4 t. cloves, allspice and cardamon.)
3. Set bread maker on pizza dough or non bake setting and start.
4. Add 6 oz orange flavored craisins when mix in light comes on.
5. When mixed refrigerate overnight (or longer) in covered bowl.
6. Flour cutting board, roll and fry on electric fry pan or griddle. Store in covered tin.

**Mother & daughter Cooperative Adaptation- Our children are more Welsh than either of their parents.
I measure and mix the cakes in the bread maker and store in the refrigerator. Daughter
Susan rolls, cuts and bakes the cakes on an electric griddle.

Cynthia Bagley, The Winner

1. Hold back 1/2 cup flour for rolling.
2. Blend dry goods with margarine until fine.
3. Add currants.
4. Add beaten eggs and milk to make consistency of pastry dough. Don't roll too thin. A small
juice glass is a good size to use to form cakes. Fry, using no fat on top of stove. Electric fry pan is ideal at about 350.F.

*Welsh War Bride-Irene Johnson was a young Welsh war bride when she came to
America. Active in Wisconsin Welsh activities, she later found the electric fry pans to
use than stovetop griddles. Her lonely, widowed husband gave me her recipe.

Second Place:

Welsh Cakes
(Pice ar y maen)
Adapted by Mary Williams-Norton from a recipe
From Olwen Morgan Welk (late of Ripon, WI)

Cream together:
1 cup margarine (Land o' Lakes brand seems to taste best)
1 cup granulated white sugar
Beat in:
3 eggs
1 teaspoon vanilla
Mix in until soft dough forms:
3 cups flour (all purpose, unbleached)
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix in 1.5 cups dried currants. Chill dough overnight for best handling.

Heat griddle (heavy cast iron, well seasoned, works well) to medium (about 320 F on electric griddle).

Roll dough into 1 inch to 1.5 inch diameter spheres, then flatten each ball to about 1/3 inch and place on griddle. Turn when brown. (Browning one side takes about 8 minutes on electric griddle.) Remove from griddle and sprinkle with cinnamon sugar when second side is also brown and edges are not too sticky. Sprinkle with granulated sugar or cinnamon sugar.
Makes about 3.5 dozen cakes.

Pan Cookie* (Lazy/ In a Hurry) Version

Use ingredients as above, but add about 0.5 cup water with eggs. Instead of a soft dough, you will have a stiff batter. Spread it in a lightly greased 9 inch X 13 inch baking pan and bake at 375 degrees F for about 25 minutes or until top begins to brown and pastry tester inserted in the center comes out clean.

Sprinkle the top with cinnamon sugar (optional). Cool, cut into about 36 pieces.

*The pan cookie version has a similar taste but entirely different texture and appearance.

Honorable Mention

Double Chocolate Tea Cakes

submitted by Kim Corbin

2 cups all purpose flour
1/4 cup dark chocolate cocoa
½ teaspoon salt
½ cup sugar
3 teaspoons baking powder
½ cup shortening (Crisco)
1 teaspoon vanilla
2 eggs, beaten
1/2 cup mini chocolate chips
½ teaspoon cinnamon
1 tablespoon water
Mix flour, cocoa, salt, sugar, baking powder and cinnamon. Add shortening; blend thoroughly. Add the beaten eggs, vanilla and water, and mix well. Stir in the chocolate chips. Roll out dough on board to a 1/4" thickness and cut into 2" rounds. Cook on a griddle or electric fry pan at 300°F, until lightly browned.
Dust with powdered sugar, if desired.

Pumpkin Tea Cakes

Submitted by Rev. Joe Corbin

½ cup brown sugar
½ cup white sugar
1 cup Crisco
1 egg
1 cup pumpkin
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ cup currants
Cream sugars and Crisco together; add egg and beat. Add pumpkin and vanilla. Mix dry ingredients and stir into creamed mixture. Roll out dough and cut into rounds. Bake on preheated griddle (375< F) and sprinkle with sugar or with a powdered sugar and Cinnamon glaze.

Whiskey Tea Cakes

submitted by Kim Corbin

2 cups all purpose flour
½ teaspoon salt
½ cup sugar
3 teaspoons baking powder
½ cup shortening (Crisco)
3/4 teaspoon nutmeg
2 eggs, beaten
1 cup currents
1/4 cup whiskey
Soak the currents in the whiskey. Mix flour, salt, sugar, baking powder and nutmeg. Add shortening; blend thoroughly. Add the beaten eggs and mix well. Stir in the currents. Roll out dough on board to a 1/4" thickness and cut into 2" rounds. Cook on a griddle or electric fry pan at 300°F, until lightly browned. Sprinkle with sugar, if desired.

Tea cake recipes submitted by Kim and Joe began with one of Olwen Morgan Welk's recipes and were modified to include other ingredients and flavorings.

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