Tiny Olive Cakes Dated 1972 |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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TINY OLIVE CAKES DATED 1972 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Montgomery Estate in Terrell, Texas in 1990. Ingredients:
2 large eggs |
1/3 cup fine olive oil |
1-1/4 cups all purpose flour |
1 teaspoon baking powder |
1-1/4 cup milk |
4 tablespoons grated parmesan cheese |
1/4 teaspoon cayenne |
vegetable oil spray |
48 small olives pitted |
filling |
1/4 cup fine olive oil |
2 cups onions minced |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
8 ounces mixed fresh mushrooms chopped |
2 tablespoons tomato paste |
2 large eggs beaten |
Directions:
1. Blend all ingredients except olives in work bowl of food processor and process until smooth.
2. Spray mini muffin pan with vegetable oil spray then drop 1 teaspoon batter into each cup.
3. Make filling by sautéing onion, garlic and mushrooms in oil until tender.
4. Add salt and pepper then add remaining ingredients cooking for 4 minutes more.
5. Set off fire to cool then when cool add 1 teaspoon filling and top with an olive.
6. Cover with 1 teaspoon batter then bake at 450 for 15 minutes.
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