Tiny Olive Cakes Dated 1972
From chefmeow 14 years ago
- 20 minutes to make
- Serves 12
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 shopping list
- 1/3 cup fine olive oil shopping list
- 1-1/4 cups all purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1-1/4 cup milk shopping list
- 4 tablespoons grated parmesan cheese shopping list
- 1/4 teaspoon cayenne shopping list
- vegetable oil spray shopping list
- 48 small olives pitted shopping list
- Filling: shopping list
- 1/4 cup fine olive oil shopping list
- 2 cups onions minced shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 8 ounces mixed fresh mushrooms chopped shopping list
- 2 tablespoons tomato paste shopping list
- 2 large eggs beaten shopping list
How to make it
- Blend all ingredients except olives in work bowl of food processor and process until smooth.
- Spray mini muffin pan with vegetable oil spray then drop 1 teaspoon batter into each cup.
- Make filling by sautéing onion, garlic and mushrooms in oil until tender.
- Add salt and pepper then add remaining ingredients cooking for 4 minutes more.
- Set off fire to cool then when cool add 1 teaspoon filling and top with an olive.
- Cover with 1 teaspoon batter then bake at 450 for 15 minutes.
People Who Like This Dish 2
- cookingguru Dayton, OH
- soapboxderbyqueen San Antonio, TX
- chefmeow Garland, TX
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