OLIVE BALLS
This fun, tasty appetizer will have your guests wondering, "What are those?" But these breaded olives are sure to be a hit.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 40
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Stir together cheese, butter and Worcestershire sauce; stir in Bisquick mix until dough forms (work with hands if necessary). Pat olives completely dry on paper towel. Shape 1 teaspoon dough around each olive. Place about 1 inch apart on ungreased cookie sheet.
- Bake about 10 minutes or until light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
OLIVE-OIL BISCUITS
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 26
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In the bowl of an electric mixer fitted with the paddle attachment, beat oil and sugar on medium speed, about 2 minutes. In a small bowl, dissolve baking soda in the lemon juice; add to oil mixture along with wine, sesame seeds, zest, fennel seeds, salt, and white pepper. Beat until combined. Add flour, and beat until just combined.
- Line two baking sheets with parchment paper; set aside. In a small bowl, beat egg with 2 teaspoons water; set aside. Form biscuits by rolling tablespoons of dough into 5-inch logs and joining the ends to make circles. Brush tops with egg wash; sprinkle with sesame seeds and fennel. Arrange on prepared baking sheets, 1 inch apart. Bake biscuits until lightly browned, about 20 minutes, rotating sheets halfway through. Serve warm or at room temperature.
OLIVE BISCUITS
Provided by Susan Herrmann Loomis
Categories Bread Cookies Olive Appetizer Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 34 scourtins
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
- Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
- Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
- Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.
QUICKIE OLIVE OIL BISCUITS
These are fast, easy and tasty. I found the recipe in the Chicago Sun-Times but it's originally from 'Entertaining 1-2-3 by Rozanne Gold. It just serves 2 so, obviously, double or triple if needed.
Provided by Hey Jude
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place flour in a small bowl.
- Make a well and add olive oil and milk and stir until blended and soft dough is formed.
- Add more or less milk to adjust consistency.
- Do not overwork or biscuits will be tough.
- Drop soft dough from spoon onto baking sheet coated with nonstick cooking spray.
- Bake in a preheated 400-degree oven until golden, about 10 minutes.
Nutrition Facts : Calories 419.8, Fat 22, SaturatedFat 3.6, Cholesterol 4.3, Sodium 809.1, Carbohydrate 47.8, Fiber 1.7, Sugar 0.1, Protein 7.2
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