Today Ali Blake (from the Dream Club Mysteries) is sharing some thoughts on what makes a "keeper" in her recipe files at Oldies But Goodies.
Hi everyone, as you know, we added a little café to Oldies But Goodies, our vintage candy store in Savannah. Customers love to sit outside on the back patio and enjoy a glass of sweet tea with one of our famous pimento cheese sandwiches or a delicious pastry. We got the idea of serving lunch and snacks from a wonderful hotel in Rehoboth Beach, DE called the Bellmoor.
Our pastries and snacks have become so popular that some Savannah hostesses have asked us to provide goodies for their parties. Luckily, I have some terrific recipes (and the Dream Club members always act as my beta-tasters) but I like to try new recipes and shake things up a bit.
Here's my latest addition, see what you think. (hint: if you like Vidalia onions, I know you will like this!) They're super-easy and a big hit with our customers. Hostesses love them and buy them by the dozens. Onion tartlets!
one box Pillsbury pie crust
- 2 tablespoons butter
- 3/4 cup coarsely chopped onion
- 2 eggs
- 1/2 cup sour cream
- 1/4 teas salt
- 3/4 cup finely chopped cheddar cheese Directions: defrost frozen pie crust, let it come to room temp on the counter (do not put it in the microwave!) Use 3 inch biscuit cutter, make rounds and put them in 24 muffin cups. (use the small muffin cup pans). Now melt the butter and cook the onion very slowly, it take about 5 or 10 minutes. You don't want them brown, just translucent. Heat oven to 400 degrees. Beat eggs, sour cream, salt and pepper. Stir in the cooked onion. Stir in 1/4 cup of the cheese. Spoon mixture into the crusts. Now sprinkle with the rest of the cheese. Bake 10 or 15 minutes until crusts are golden brown. You can top them with a little chopped fresh basil, if you want. These are delicious, hope you try them! And I hope you try the Dream Club Mysteries, if you haven't already. Southern charm and a group of avid sleuths who solve murders by searching their dreams for clues.
- By Mary Kennedy