Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Ingredients Recipes Restaurants Utilities Recipes from all over the world
Ingredients: 2 Cup(s) Coarsely chopped onions; 3 large 2 Tablespoon(s) Butter (1/4 stick) 1 Teaspoon(s) Dark molasses (treacle) 1/4 Teaspoon(s) Dried marjoram 1/4 Teaspoon(s) Milk (may need up to 1 cup) 2 Cup(s) All-purpose flour 1/4 Cup(s) Cornstarch 4 Teaspoon(s) Apples; chopped 5 Tablespoon(s) Vegetable shortening 1 Egg; well beaten 3/4 Cup(s) Biscuit mix (e.g. 1 box of Bisquick) 2 Teaspoon(s) Poppy seeds 1/4 Teaspoon(s) Oatmeal (rolled oats) |
Directions: In a medium skillet, saute teh onions in butter over low heat until they just begin to brown, about 15 minutes. Season with 1/4 teaspoon of teh salt, the marjoram, and the pepper. Set aside to cool.
Preheat oven to 450 degrees. In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt, mix. Add the shortening and process just until it is the texture of soft crumbs. Add the milk and mix quickly to form a soft dough.
Oil a 10-inch round cake pan and lightly use your fingers to spread the dough out evenly. Spread the cooked onion over the top. Beat the egg and sour cream together. Spoon the mixture over the onion, and spread it out to the very edge of the pan. Sprinkle lightly with poppy seeds and paprika. Bake for 20 minutes. Let cool slightly, then cut into wedges. |
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