Here are the recipes I promised (or I should say the links to the recipes):
Banana Split Cake
The Carmelized Onion and Mushroom Tartlets came from a Pillsbury booklet but they have others at their
Recipes page.
1 can (8 oz) Pillsbury refrigerated crescent rolls (or Crescent Recipe Creations)
1 Tablespoon olive oil
1 large sweet onion (about 8 os), thinly sliced (about 3 cups)
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme
1 Tablespoon packed brown sugar
2 Tablespoons white wine or chicken broth (we used wine, of course
)
1 cup chopped fresh mushrooms
1/3 cup chopped walnuts
1/3 cup shredded Asiago cheese
1. Heat oven to 375 degrees F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 24 (2-inch) squares/ Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
2. In 10-inch skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 6-9 minutes, stirring constantly, until onions are carmelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.
3. Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm
Sorry the recipes are in our crazy US units.
I don't know what ever happened to the whole "going metric" thing that was the big thing when I was in elementary school several decades ago.
