Pound Cake (as plain as you want it!)

I have been homesick for Stock's pound cake- only found in the Port Richmond neighborhood of Philadelphia, so when we were invited to a dinner party, I thought I would try to make... you guessed it.... pound cake. My mother gave me the recipe a few years ago. Luckily, I made two and planned to take the prettiest one to the party- I mixed the ingredients one cake at a time instead of just doubling the recipe.

1 stick butter
2 sticks margarine
3 cups sugar
5 eggs
3 cups flour (Unbleached, pre-sifted all purpose flour)
1/2 teaspoon baking powder
1 tablespoon vanilla
1 cup milk

Cream butter and sugar. Add eggs and vanilla, add baking powder to flour and then add that to the mixture- alternately with the milk. Start with flour and end with flour.

Put in a loaf pan (I sprayed Baker's Joy in the loaf pan). Bake at 350 degrees for an hour and then watch it. Should take approximately 1 1/2 hours. Mine took longer because I put a second one in 20 minutes later. You can tell when it's done when it browns nicely and the center isn't jiggly. Test with a toothpick. I know that doesn't sound scientific, but it works. Like I said, I made two. Exactly the same way. Here was the result:

When I saw this, I felt like a genius for making two but not much like a genius for not being able to figure out why the difference was so dramatic. The best looking one came out like this:

Trust me when I tell you that you don't want to see how the other one turned out! Both actually tasted great- and it isn't easy to find the perfect pound cake recipe. It was dense, moist and a little sweet- sort of tasted like a sugar cookie-cake. Just what I was looking for. We took it to the dinner party and it was the perfect end for a spicy meal of homemade guacamole, black bean salsa, shrimp ceviche and quesadillas! If you make it, I do suggest making two, unless you can figure out why identical recipes heated up in such different ways. Eat it plain, or dress it up with fruit- it's a success either way...and the eggs.

Asparagus- Quick Skillet Recipe

We love asparagus and eat it often. This is how we make it 90% of the time- quick sauteed in a skillet. Wash and dry the asparagus and bend it at the stalk until it snaps. Discard the bottom snapped off section. Pour a little olive oil over the clean, dry stalks and move them around so it is well distributed. Sprinkle some Montreal steak seasoning and red pepper flakes (to taste- we like spicy) on them and move them around again. Preheat skillet over medium-high heat and throw in the asparagus.

As it sizzles, move it around with a spatula for 5 minutes until all pieces are heated through. Turn off heat. It is finished, but can sit for a couple of minutes because it's one of those things that doesn't have to be piping hot when you eat it to taste great. The result is a fantastic side dish for any meal...and the eggs.

Artichoke dip (basic!)

I have talked about hot artichoke dip, but never shown you how I make it. I made it over the weekend for all of us and as special treat for Nunu, who is a big fan of my artichoke dip! Preheat oven to 350 degrees. Take one can of artichoke hearts (non marinated) or one defrosted box of frozen artichoke hearts and chop roughly.

Add 1 cup of mayo and 1 cup of Parmesan cheese. Add a few shakes of garlic powder and paprika.



Mix everything together and put in oven safe baking dish. I sprinkle some extra paprika on the top to make it pretty.



Bake at 350 degrees for 30-45 minutes.



Perfect. Serve with any kind of bread or crackers you like. Not exactly health food, but easy and delicious. Your company will love it...and the eggs.