Christie's Italian Feast

Christie hosted an authentic Italian-themed dinner complete with the traditional eight courses! Here is her cute invitation we all received.

Italian Table Setting

Aperitivo (Drinks) - Italian Sodas

Fruit Syrup Recipe

1 cup sugar

1 cup water

2 cups frozen berries

1 can fruit nectar

Method 1:  Combine sugar, water, and frozen berries in a saucepan and boil the mixture for 10 minutes. Strain out the berries. 

Method 2:  Combine a cup of sugar, a cup of water, and one can of fruit nectar to a saucepan and boil it for 10 minutes. 

To assemble the sodas, add ice to a glass. Pour about ¼ cup of syrup in the glass, then add about 8-10 ounces of club soda. Add a tablespoon of heavy cream and mix with a straw.

All the syrups were delicious!

Antipasto (Appetizer) 

Antipasto Kabobs

Ingredients:
1 package cherry tomatoes
2 12 oz. containers of marinated mozzarella balls (usually found near the specialty cheeses)
1-2 packages salami
1-2 packages ham
1-2 zucchini
1 package artichoke hearts (from deli)
1 grated feta cheese
1 bottle balsamic vinaigrette salad dressing
1 package long skewers

Directions:
Cut long skewers in half with a sturdy pair of scissors. Place one of each ingredient on the skewer alternating the look to create interest. Pour desired amount of balsamic vinaigrette dressing on top. Marinate in refrigerator to keep cold. Just before serving, sprinkle with cheese. 

Bread - Almond Biscotti 

Almond Biscotti Recipe

YIELD - About 16

1 cup blanched whole almonds, chopped coarsely (I used blanched slivered almonds)
2/3 cup granulated white sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Preheat oven to 350 degrees F
Toast almonds for 8-10 minutes or until golden. Let cool and then chop coarsely. Set aside. Beat the sugar and eggs on until thick (about 5 minutes). (When you slowly raise the beaters the batter should make little ribbons.) Beat in the almond extract. In a separate bowl, sift the flour, baking powder and salt. Add to the egg batter and mix until combined. Fold in the chopped almonds.

Form dough into a log, about 12 inches long and 3 1/2 inches wide. Bake for 25 minutes, or until the log is firm. Remove from oven and let cool on a wire rack for about 10 minutes. Reduce oven temperature to 325 degrees F. Transfer the log to a cutting board and cut into 3/4 inch slices. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. (Many times depending on humidity it takes longer. I will take as long as the biscotti needs to get it dry.) Remove from oven and let cool. Store in an airtight container. They taste best dunked in hot chocolate.

Secondo (Main Course) - Meatballs

Marinara

3 cups yellow onion, diced
4 teaspoons garlic, minced
3 cans (28 oz. each) whole plum tomatoes
Reserved meatball pan drippings
1/2 cup dried parsley
1/2 cup dried basil
2 Tablespoons sugar
3 cans (6 oz each) tomato paste
Parmesan cheese, grated

This sauce is best if made a day in advance.

In a large pot sauté onions in oil over medium-high heat until translucent (about 6 minutes). Stir in garlic and cook until you can smell it (about 30 seconds). Add the tomato paste and stir until warmed. Add tomatoes, pan drippings from the meatballs, parsley and sugar. Simmer for one hour on low, uncovered. Use a potato masher to break up the tomatoes in the sauce. Remove from heat. Let cool completely and place in the fridge overnight. Warm the sauce until simmering, then add the cooked meatballs to the sauce and simmer uncovered until heated through (about 15 minutes). Garnish with lots of grated Parmesan cheese.

Veggie 'Meat'balls

Veggie 'Meat'balls

1 can (15 oz.) cannellini beans, drained and rinsed

1 roasted red bell pepper (2 halves), roughly chopped

½ medium yellow onion, grated

2 cloves garlic, minced

¼ cup chopped Italian parsley

1 ½ tsp dried oregano

1 egg

½ cup dried breadcrumbs (see note)

½ tsp kosher salt

½ tsp freshly ground black pepper

Parmesan cheese for grating 

3 cups marinara sauce (I used the same sauce for both recipes)

Preheat oven to 350 degrees F. Thoroughly coat a large baking pan with cooking spray. In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined. Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes. In a large saucepan, heat marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.

Note: The amount of breadcrumbs required can change depending on the climate (dry vs. humid). If you find that the "meatballs" are not holding together firmly as you are shaping the first few, add more breadcrumbs, then reshape.

Contorno (Side Dish)

Insalata (Salad)

Dolce (Dessert) - Pie

Mission: Impossible

Paulette chose a fun Mission: Impossible theme for her dinner. She cleverly put together a fun invitation that was sent to us via email with these instructions:

Your mission should you choose to accept it, is to provide one course containing an ingredient that either you have not previously eaten or cooked with, but have always wanted to.

 I think each participant completed their mission admirably. Our recipes our coming soon!!

For now, enjoy the candlelight tablesetting of our fine evening, and try not to drool over our savory dishes.

Individual Lasagna

(12 portions)

 2 tablespoons olive oil

1 medium onion, finely diced (about 1 cup)

Kosher salt and freshly ground pepper

4 cloves garlic, minced

1 pound mild Italian bulk sausage

1/4 cup tomato paste

1 (28-ounce can) crushed tomatoes

1/4 cup chopped fresh basil

3/4 cup ricotta

3/4 cup freshly grated Parmesan, plus more for topping

1 1/2 cups shredded mozzarella, plus more for topping

Kosher salt and freshly ground pepper 

1 package wonton wrappers (at least 48)

Preheat the oven to 375 degrees F.

In a large skillet over medium-high heat, warm the olive oil. Add the onion, sprinkle with a little salt and sauté until softened but not browned. Add the garlic and sauté until fragrant, about 1 minute longer. Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool for about 15 minutes before building the lasagna. As the meat sauce is cooking, prepare the ricotta filling. Stir together the ricotta, 3/4 cup Parmesan and 3/4 cup mozzarella. Season with lots of pepper, about a teaspoon and set aside. 

To assemble: I used individual ramekins, but you could also use a cupcake pan. Spray the cups with cooking spray. Place a wonton wrapper in each cup. Drop about 1 tablespoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with another wonton wrapper. Finish each with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. Pop them into the oven and bake for 20 minutes. Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily.

Fresh Ricotta Cheese

(makes about 1 cup of cheese)

 4 cups whole milk

1/2 teaspoon table salt

4 tablespoons distilled white vinegar or lemon juice

Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk and salt in microwave-safe glass bowl. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Add vinegar or lemon juice a tablespoon at a time and stir until milk separates into solid white curds and translucent liquid whey. Let the mixture set for about 15 minutes. 

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Memorial Weekend BBQ

Our May dinner was over Memorial Day weekend and consisted of a patriotic BBQ. We had a great time socializing and dining around the red, white, and blue theme. Recipes coming later!

Appetizer 1:  Alison's Brushetta

Appetizer 2: Melissa's Tomatoes

Salad:  Christie's Salad

Side Dish 1:  Sarah's Pork & Beans with Pineapple

Side Dish 2: Mindie's Corn on the Cob w/ Special Butters

Dessert 1:  Marina's Rocky Road Bars

Dessert 2:  Paulette's Homemade Ice Cream

Rock & Roll Dinner

Our recipe club met in March for a hip-hoppin' night of music and food.  It was Melissa's turn to host and she chose a super fun rock & roll music theme.  We were assigned our courses and were told to base our selection on a song that would complement our dish.  We then had to bring the song to share with the group.  The dinner turned out to be a real kick---a seven-course dinner since we focused on each dish one at a time while we listened to the song.  We hope you enjoy our tasty selections along with our special songs.

Our hostess, Melissa (right) and Mindie (left).

The fun music-themed table setting.

Delicious virgin strawberry margaritas.  Arribe!!

Marina with her sunshine fruit tray and dip.  

Sarah's Souper Corn Chowder

PCC Emerald City Salad

And now let's take a walk down the yellow brick road for our special song...

PCC Emerald City Salad

Ingredients:

1 cup uncooked organic wild rice

1/2 cup olive oil

1/2 lemon juice

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1/2 bunch organic kale

1/2 bunch organic chard

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 fennel bulb, thinly sliced

1 bunch green onion, chopped

1/2 cup chopped parsley

Directions:

Bring 3 cups of water to a boil. Salt the water, if desired, and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.

Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel, green onion, and parsley. Just before serving, toss veggies with dressed rice.

Link to the original recipe source: PCC Natural Markets - Emerald City Salad

Funeral Potatoes

And here's my video for the funeral potatoes...

Funeral Potatoes

Ingredients:

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Directions:

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.


Link to the original recipe source:  http://www.ourbestbites.com/2011/04/funeral-potatoes/

Red Hot Chili Pepper Chicken Enchiladas

Ingredients

• 1 can red enchilada sauce
• 2 cups chopped cooked chicken breast
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the chicken, peppers and 1/2 cup cheese
3. Spread 1/2 cup of enchilada mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining enchilada mixture on top, and sprinkle with cheese.
4. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Coconut Lime Cake Balls

And now for the hilarious song to accompany our delicious cake balls... 

Coconut Lime Cake Balls


Ingredients:

1 white cake baked as directed, then cooled (I added green food coloring, lime juice as the liquid and lime zest)
3/4 cup coconut milk
1 cup shredded sweetened coconut
1 12 oz package white Wilton candy melts


Directions:
Cover a large baking sheet with parchment paper or waxed paper. Set aside. In a large bowl, crumble the baked cake. Add in the coconut milk and coconut. Using your hands, combine all the ingredients. Form the mixture into balls and place on the prepared baking sheet. Refrigerate for at least 1 hour. Melt the candy melts or white chocolate. Dip the balls in the coating and return to the tray to harden. Refrigerate until ready to serve. (These taste best after being refrigerated overnight!)




Chocolate Tiramisu

And now you're in for a real treat as you listen to Pavarotti sing a stunning rendition of the beautiful operatic aria, Nessun Dorma.

Ingredients

• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped (I used a mix of different %s dark chocolate)
• 1 bar (8 ounces) cream cheese, room temperature (I used 1/2 marscapone)
• 3/4 cup sugar
• 24 ladyfinger cookies (from a 7-ounce package) (I used a lot more than 24 - but maybe mine were really tiny)

Directions

1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

A few of our fun recipe collectors:  Paulette, Christie, and Marina

Tapas-Style Fiesta

We met at Mindie's house in January for a tapas-themed dinner.  Mindie introduced us to the concept of 'tapas' which means appetizers in Spanish.  The idea is to eat small appetizer-sized portions for each course of the meal so only have to eat 2-3 bites of the dish to finish it off.  This time-saver allows more time for conversation as people are not focused on eating large portions of food.  It was a fun idea and we enjoyed our tapas-style dinner.  By the end of the night, we were stuffed.  

Drink:  Sparkling Apricot Mocktail

Ingredients
Apricot nector 
Sparkling apple cider


Directions:  Mix together and serve chilled.




Savory Gougeres & Cream Puffs with Pineapple Curd

Ingredients:

Basic Cream Puff Dough

6 tablespoons butter

3/4 cup water

1 cup all-purpose flour

1/8 teaspoon salt

4 eggs

Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.

Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.

Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick.

Split the dough in half into two bowls. In one bowl, add ½ cup diced sun dried tomatoes and ½ cup feta cheese and mix until incorporated. In the other bowl, add 1 tsp of sugar and mix well.

Line a heavy cookie sheet with parchment paper. You can spoon 1 ½ inch mounds about two inches apart, or put the mixture into a piping bag and pipe the same size mounds onto the parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes.

The savory ones are done! When the plain cream puffs are cool, slice through the top (but not all the way through) and add a spoonful of pineapple curd.

Pineapple Curd

2 large egg yolks

3/4 cup pineapple juice

1/4 cup sugar

5 teaspoons cornstarch

Whisk egg yolks, pineapple juice, sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely. Once it had cooled in the fridge overnight, I added ¼ cup sour cream to add a tang and make it creamy. It was delicious either way!

Appetizer 1:  Roaster Winter Vegetable Soup & Vegetable Cups

Roaster Winter Vegetable Soup

1 medium butternut squash

3 to 5 large parsnips

3 to 4 large carrots

2 to 3 medium onions

3 tablespoons butter or olive oil

3 to 5 cloves garlic, peeled

6 cups vegetable broth, chicken broth or water

salt and pepper to taste

Peel the squash, parsnips, carrots and onions.  Dice them into 1 inch cupes.  toss them with the butter or oil.  Spread them in one layer on a lightly greed or parchment lined baking sheet.

Roast the vegetables in a preheated 400 degree over for 30 minutes.  After 30 minutes, toss the vegetables around a bit and add the garlic.  Roast for an additional 30 minutes, turning the vegetables every 10 to 15 minutes - they need to be brown and caramlize o the ediges, to help bring out the flavor.

Once the vegetables are soft and caramelized, remove from the oven and let cool slightly. Puruee them in a food processer or blender, or put through a ricer.  Add some of the water or brother to help make a smooth puree.  Place the puree in a large pot and add the reminaing stock/wter.  Bring the soup to a simmer.  Salt and pper as desired.

Vegetable Cups

Wanton Wrappers

Olive Oil

Vegetable mixture

Cheese

Salt and Pepper

Dice the vegetables and cheese into desire bite sized pieces.  Toss with a little salt and pepper

Spray a mini muffin tin with cooking spray

Brush the wanton wrapper lightly with olive oil on both sides

Place the wrapper in the muffin tin.  Fill the wrapper with the vegetable/cheese mixture

Bake at 350 degrees for 5 to 8 minutes - until the edges of the wanton wrapper at crispy and golden brown

If adding meat to the mixture, cook the meat thoroughly first.

Appetizer 2:  Barbecue Chicken & Cheese Biscuits

Appetizer 3:  Stuffed Mushrooms & Bacon-Wrapped Asparagus

Appetizer 4:  Avocado Shrimp Ceviche on Cucumber

Ingredients:

• 2 pounds large shrimp - peeled, deveined and chopped
• 3/4 cup fresh lime juice
• 5 roma (plum) tomatoes, diced
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• 1 avocado - peeled, pitted and diced
• 16 saltine crackers

Directions:

1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Appetizer 5:  Veggie Bread Cups

Ingredients

• Vegetable cooking spray
• 12  slices

  Pepperidge Farm® Light Style Extra Fiber Bread
• 1  cup

  shredded lowfat Cheddar cheese (about 4 ounces)
• 2/3  cup

  liquid egg substitute
• 1  pkg.

  (10 ounces) frozen chopped spinach , thawed and well drained
• 1  can

  (about 14 ounces) artichoke heart , drained and chopped
• 2  tbsp.

  finely chopped red bell peppers
• 2  tbsp.

  chopped fresh basil leaves
• 1/2  tsp.

  garlic powder
• 1/8  tsp.

  ground red pepper

Directions

1.  Heat the oven to 375 degrees F. Spray 12 (3-inch) muffin-pan cups with the cooking spray.

2.  Press the bread slices into the bottom and up the sides of the muffin-pan cups. Spray the bread cups with the cooking spray.

3.  Bake for 10 minutes or until the bread cups are lightly browned. Remove the pan from the oven. Reduce the oven temperature to 350 degrees F.

4. Stir 1/2 cup cheese, the egg substitute, spinach, artichoke hearts, bell pepper, basil, garlic powder and ground red pepper in a medium bowl. Spoon the mixture into the bread cups.

5. Bake for 20 minutes or until the filling is set. Sprinkle with the remaining cheese. Serve immediately.

Tip:  You can substitute Pepperidge Farm® Light Style 7 Grain, Oatmeal or Soft Wheat Bread for the Extra Fiber Bread.

Make-Ahead Tips: You can make the bread cups up to 8 hours ahead. Store covered at room temperature and reheat at 350 degrees F. for 5 minutes before filling with the vegetable mixture as directed above. You can also refrigerate the finished veggie cups, covered, for up to 1 day. To reheat, uncover and let the veggie cups stand at room temperature for 10 minutes. Bake at 375 degrees F. for 10 minutes or until hot.

Dessert 1:  Awesome Almond Cookies

Prep Time: 15 minutes

Cook Time: 9 minutes per batch

Ingredients:

1 package (15 ounces) sugar cookie mix

½ teaspoon Pure Almond Extract

1 cup chopped sliced almonds

Prepare cookie mix as directed on package, stirring in Pure Almond Extract. Shape dough into balls. Roll in almonds. Place 2 inches apart on ungreased baking sheets. Bake and cool as directed on package.

Makes 3 Dozen

Dessert 2:  Chocolate Fondue & Pound Cake

Pound Cake

from JoyofBaking.com

Ingredients

• 3 large eggs
• 3 tablespoons milk, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups granulated white sugar
• 13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature

Directions

Preheat oven to 350 degrees F (177degreesC) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

Eagle Brand® Chocolate Fondue

Ingredients

• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter or margarine
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions

1. In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
2. Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.