"I always remember my grandmother having teacakes in a flour sack."
"They keep and they don't crumble. So, they're good for traveling."
West Georgians in the country and in the towns both enjoyed special treats called "teacakes" that some say resemble a sugar cookie. Every woman had her own special recipe, often passed down from her mother or another close relative.
"I always remember my grandmother having teacakes. She just had them in a safe and that's where she kept them."
People often preferred teacakes, because the basic ingredients (sugar, flour, milk, and eggs) were generally on hand. In the days before families bought prepackaged baked goods, mothers cooked these by the dozen. They stocked them in flour sacks or pillowcases to keep them fresh, pulling them out when children returned from school or the family wanted something sweet.
Over time, cooks have experimented with other ingredients to enhance the teacakes. Some prefer simple additions, such as vanilla extract, while others might add raisins or nuts, depending on their preferences. Around Easter, children enjoy spreading colored icing and sprinkles on top of their teacakes.
"When you think of teacakes, they look like little sugar cookies...like soft, chewy cookies."
"And the right thickness tell you what kind of teacake you'll make. If you make them thick, you'll have more of a cake-like teacake. And if you roll them thin, they will be a little crispier."
"I don't know how long [Kate] had been making teacakes, but I know the story that goes 'round in the family. When her father came to visit, he loved her teacakes. And when he decided to go home, he would just get up one morning and he would say, 'I'm going home.' And she would make him a flour sack of teacakes to take with him. And he would go catch the train and go home to Baton Rouge."