White Fruit Cake

S.G. Widdoes

  • 1 lb sugar (2 cups)
  • 1/2 lb butter
  • 1 lb flour (4 cups)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 lb seeded white raisins
  • 1 lb blanched almonds
  • 1/2 lb citron
  • 1/2 lb red cherries
  • 1 large coconut, grated
  • 1/2 lb crystalized pineapple
  • 1/2 lb crystallized orange peel
  • 1/2 lb crystallized lemon peel
  • 8 egg whites

Directions

  1. Cream butter. Add sugar gradually.
  2. Sift baking powder and salt with half of the flour. Add alternately with liquid.
  3. Add remaining flour to sliced or chopped fruits and nuts.
  4. Stir floured fruit into cake mix.
  5. Fold in beaten egg whites.
  6. Bake in loaf tins or round angel food pan lined with heavily oiled paper. (brown paper bag oiled and floured.)

Bake at 250°F for 2 1/2 hours.


Pastina Pie

Pastina Pie

I first heard of Pastina Pie from our friend, Michael Gottuso. A Pastina Pie is a sweet ricotta custard pie with little pastina pasta. He had made one, posted a picture online, and I immediately knew it would be on our Easter Dessert Table. It was instantaneous love at first sight.

I have seriously fallen in love with different Italian foods and even working in Italian restaurants in my youth never really prepared me for the infinite number of rustic, regional - and even family - recipes out there. Victor's family has their share of family tradition recipes - he made Uncle Rudy's Easter Pie the other day and we've tried our hand at a sweet bread Easter basket called a Gadudi - although no one knows where that name came from - or even how to spell it! Different holidays, different foods... And every holiday has its required dishes.

I didn't grow up with any sort of ethnic holiday traditions. My Colorado-born grandmother and my California-born mother were already several generations removed from the old sod - where their forebearers were more than likely subsistence-farmers living on potatoes under the inhumane rule of England. They brought their love of family with them - and made due with the new foods they found here.

Not having those constraints let my mom be creative and make what she wanted. While certain things were consistent - canned ham on Easter or turkey on Christmas, the appetizers and desserts varied with her mood and the times. Her cookbooks are a testament to how varied her tastes were and how creative she was in the kitchen. And I know she would have loved this!

Michael said his Pastina Pie can be made with or without a crust - and when it was made with a crust, it was usually a Pasta Frolla - a shortcrust pastry. I went with the pastry.

Pastina Pie

Michael Guttoso

Pasta Frolla

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly grated lemon zest

Directions

1. Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.

2. Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.

3. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

Line a large tart or quiche pan with rolled-out pasta frolla.

Pastina Filling

  • 1/2 cup pastina
  • 7 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbsp anisette
  • 1 tsp grated lemon zest
  • 1 lb ricotta
  • Cinnamon for dusting

Cook 1/2 cup pastina in boiling water until soft. Drain and set aside.

Beat 7 eggs with 1 cup sugar until well blended. Add 2 teaspoons vanilla extract and 1 teaspoon grated lemon zest (optional).

Blend in one 15 oz container ricotta cheese. Then blend in the pastina.

Pour into the crust Bake at 375°F until golden. 45 minutes - an hour, check every now and then. Let cool completely .

Store in fridge.

Pastina Pie

 


Easter 2019

Limoncello Tiramisù

The perfect addition to an Easter Dessert Table...

We made the Limoncello and the Savioardi, but both can be easily purchased... This is based on a Lidia recipe...

Limoncello Tiramisù

  • 5 large eggs
  • 5 or 6 lemons
  • 1 cup sugar
  • 1 1/2 cups limoncello liqueur
  • 1 cup water
  • 1 pound (2 cups) Mascarpone, at room temperature
  • 40 - more or less - ladyfingers

Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.

Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.

To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.

Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.

In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy.

Limoncello Tiramisu

Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.

 

Limoncello Tiramisu

When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions.

Limoncello Tiramisu

Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.

Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi).

Limoncello Tiramisu

One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.

Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.

Limoncello Tiramisu

Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap.

Limoncello Tiramisu

Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.

 


Savoiardi

Savoiardi

One of the desserts we're making for Easter is a Limoncello Tiramisu. Lemon is the perfect Springtime flavor, and something a bit ooey and gooey is a nice reward for being so good the past nine months.

This is the type of dessert that really reminds me of my mother. I don't think she ever made an actual tiramisu, but she was great with puddings and contrasting textures and flavors - she just knew how to do it. And while I may not be as gifted as she was in the making of them, I definitely inherited her love of them.

A typical tiramisu is layered savioardi - lady fingers - and a mascarpone custard, with the lady fingers dipped in coffee and brandy. One can buy lady fingers at the store, but, I thought that since it's an actual holiday meal, I'd make them. I also thought that if I made them today and totally screwed them up, I'd still have time to pick them up at the grocery store. I also made pie crusts for Uncle Rudy's Easter Pie and a Pasta Frolla - a sweet Italian pastry crust - for a Pastina Pie. That recipe comes from a friend of ours, Michael Gottuso. I'll make the actual pie Thursday or Friday...

There is a method to my madness - and, fortunately, it seems that I did not screw them up!

Making them was a bit of as challenge because I didn't have a plain 1/2" icing tip, so I had to fudge things a bit. And... the batter is really loose. But... they came out!

I was even a good boy and drew my 4" lines on the parchment paper to make them reasonably even.

Savoiard

Savoiardi (Ladyfingers)

adapted from Easy As Apple Pie

  • 3 eggs separated
  • 100 grams (1/2 cup) granulated sugar divided
  • a pinch of salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons freshly squeezed lemon juice divided
  • the zest of 1 lemon grated
  • 65 grams (1/2 cup) cake flour sifted
  • 30 grams (2 tablespoons) potato starch
  • powdered sugar for dusting

Preheat the oven to 350°F/180°C.

Line two baking sheets with parchment paper. Prepare a pastry bag fitted with a round 1/2 inch tip.

In a medium bowl, beat the egg whites, 50 grams (1/4 cup) of sugar and 1 teaspoon of lemon juice until stiff peaks form.

In another bowl, beat the egg yolks with the remaining sugar, lemon zest, vanilla extract, 1 teaspoon of lemon juice and salt until thick and light yellow.

Sift the flour and potato starch over the egg mixture and gently fold it in with a rubber spatula until smooth and well combined.

Gently fold in the egg whites.

Transfer half of the batter to the prepared piping bag. Pipe the batter into lines about 10 cm (4 inches) long, keeping distance between them.

Repeat with the rest of the batter.

Sprinkle the cookies lightly with icing sugar. Let them rest for about 5 minutes and sprinkle again with icing sugar.

Place the baking sheet in the oven and bake for about 15 minutes until lightly golden.

Let the ladyfingers cool for a few minutes then release them from the parchment paper, with a flat spatula, while they are still warm.

Serve the savoiardi immediately or store in an airtight container up to 2 weeks.

We already know they won't be around for two weeks...

Oh... and I'm making Lidia's Limoncello Tiramisu...


Pumpkin Cheesecake

Pumpkin Pecan Cheesecake

'Tis the season to eat pumpkin - and while pumpkin pie is one of my most favorite desserts, a pumpkin cheesecake ain't too shabby, either - especially when pecans and maple syrup are included!

We're bringing a couple of desserts and an appetizer to dinner, tomorrow - the aforementioned cheesecake, and Victor made traditional anise biscotti. Certain things are better made a few days in advance - and cheesecake is definitely one of them - it should sit a good 72 hours before cutting into it. Really. Most recipes you see online will say cool for 4 hours or overnight. I've made a lot of cheesecakes in my life. I can make them blindfolded with one arm tied behind my back and standing on one leg while singing Bohemian Rhapsody. If you want to eat a cheesecake on Saturday - make it on Wednesday. Trust me on this.

Untying myself and stepping off my soapbox, here's the recipe I came up with for an 8" springform pan. You can use a standard 10" pan, if that's what you have. It will be a bit thinner and take a bit less time to bake - or you can add another brick of cream cheese  and a splash of heavy cream to the amounts below. Either way, it will come out just fine... Cheesecakes are very forgiving.

Pumpkin Pecan Cheesecake with Maple Pecan Caramel Topping

crust:

  • 1 sleeve graham crackers
  • 3/4 cup chopped, toasted pecans
  • 3 tbsp melted butter
  • 2 tbsp sugar

filling:

  • 3 8 oz bricks cream cheese at room temperature
  • 1 can pumpkin
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tsp vanilla
  • pinch salt

topping:

  • 3/4 cup maple syrup
  • 1/4 cup heavy cream
  • 1/4 cup chopped pecans
  • 1 tsp vanilla

Butter an 8" springform pan. Set aside.

Place graham crackers, pecans, and sugar in food processor and process until they are fine crumbs. Add melted butter and pulse until it is all mixed well. Spread crumbs into pan and press firmly using a measuring cup or straight glass, pressing a bit up the sides, as well. Refrigerate until needed.

Blend the cream cheese until creamy. Add the pumpkin and mix well. Mix in the two sugars, vanilla, and a small pinch of salt. Blend well.

Add the eggs and egg yolks and continue mixing until fully incorporated but not over-mixed.

 - There are two schools of thought on mixing cheesecake batter: One is to mix like hell and incorporate air into the batter. The other is to mix minimally to not incorporate air. I am of the latter school. I mix as little as possible. Personally, I find mixing in too much air makes the cheesecake more prone to cracking. That being said, go with what works for you! -

Pour batter into pans and level top. In an 8" pan, the batter comes fairly close to the rim of the pan. I found making a foil collar helps in keeping the cheesecake from over-browning on top.

Place in a preheated 425°F oven and immediately lower the heat to 350°F. Bake for about an hour.

Turn off heat, open oven door about a third, and allow to slowly cool in the oven for another hour or so.

Cool completely, wrap, and refrigerate for a few days.

On the day you're going to serve, make the topping:

Bring maple syrup and pecans to a boil and reduce by about a third. Stir in heavy cream and boil again, for a minute or two. Remove from heat and stir in vanilla.

Spread on top of cheesecake and refrigerate.

Pull out of 'fridge about 30 minutes prior to serving.

I'll try and remember to take a picture of a slice of this on Thursday...

 

 


Pistachio Biscotti

Pistachio Biscotti

Here's something we haven't had in the house in a while - biscotti! They haven't been a part of the weight-loss regimen. In fact, they're still not - but we have a friend coming over tomorrow and we can't just offer her our normal gruel. We do have standards!

Back when I did my Eataly buy-out, one of the things that I bought was a Pistachio Spread - Crema Pistacchi - thinking it would be a good addition to the Christmas Cookies. After tasting the cookies - I was right!

These are the richest and most pistachio-ey cookies ever! Victor added a mere teaspoon to his already fabulous recipe and it sent them right over the top!

We live in the Commonwealth of Pennsylvania, so Pistachio Liqueur and Pistachio Cream Liqueur are not available in our State Stores - we had to make it. It should be readily available in other forward-thinking states.

Pistachio Biscotti

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1 cube (stick) butter
  • 2/3 cup sugar
  • 3 eggs
  • 1 tsp Pistachio Spread
  • 3 tbsp pistachio cream liqueur – or pistachio liqueur
  • 8 oz pistachios, roasted – unsalted
  • 1 tsp vanilla

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add vanilla, pistachio spread, and pistachio cream. Stir in flour. Stir in pistachios. Refrigerate dough about 30 minutes.

Divide dough in half.  Shape into logs.  Place on greased cookie sheets and bake at 350° for 18-20 minutes.

Cool completely.  Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven.

Pistachio Cream Liqueur

  • 8 oz pistachios, roasted and coarsely chopped
  • 750ml Everclear or 100 proof vodka
  • 1 1/2 qts whole milk
  • 3 lbs sugar
  • 1 tbsp vanilla extract

Pour alcohol over pistachios and let sit for a week to 10 days or more infuse. Shake or stir now and again.

On day 7… Bring sugar and milk to a boil and simmer until sugar is dissolved and mixture gets syrupy – about 10 or 15 minutes. Remove from heat and cool completely.

Strain pistachio alcohol through several layers of cheesecloth. Discard pistachios.

Mix cooled milk syrup with liquor. Add vanilla.

It’s done.

The liqueur itself tastes pretty good. Over ice it would make a nice martini of sorts…

Our Christmas Biscotti are going to be pretty fabulous this year!


Vanilla Cake for Two

Since I made a Chocolate Cake for Two a couple of weeks ago, I thought it time to make a Vanilla Cake for Two.

I love cake. hell - I love desserts, period. This is where I really take after my mother.  You'll note in the cook books she put together over the years that the dessert binder was twice the size of the Appetizers/Salads/Entrees/Soups/and Sides. The woman liked her desserts - and still stayed slim all of her life. That, is where I don't take after my mother. Oh, well.

Since I had lots of fresh Strawberry Jam, I spread it between the layers.

Vanilla Cake for Two

  • 6 tbsp butter
  • 1/2 cup sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 3/4 cup flour
  • pinch salt
  • 1/4 tsp baking soda
  • scant half-cup buttermilk

Preheat oven to 350°F. Butter and flour a 6" cake pan.

Cream butter in mixer. Add sugar and cream together for about 5 minutes. Add egg and mix about 30 seconds.

Mix vanilla with buttermilk. Mix flour with salt and baking soda. Add the flour and liquid alternately, starting and finishing with the flour. Just mix well enough to get everything together.

Spread into prepared pan and bake for about 35 minutes.

I made a basic cream cheese frosting - equal parts of butter and cream cheese, plus vanilla and powdered sugar. I split the layer and added some homemade strawberry jam.

Momma would be proud!


clafoutis

Grape Clafoutis

I was looking for a quick dessert and just happened to have some grapes in the 'fridge. Next thing I knew, there was a clafoutis in the oven!

Clafoutis is a French dessert that is traditionally made with cherries with the pits - along with milk that has been steeped in ground almonds.

I have made the traditional, but I have also made numerous variations on the theme. It's one of those recipes that you can do anything to!

Green Grape Clafoutis

  • 4 eggs
  • 1/2 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1/2 cup all purpose flour
  • 2 tbsp creme de casis
  • 1 tsp vanilla
  • Pinch of salt

Preheat oven to 375°.

Butter 10″ pie plate and sprinkle with demerara sugar.

Arrange grapes in bottom of pie plate.

Beat eggs and sugar until frothy.  Add flour, salt, creme de casis, and vanilla and mix until smooth.  Add milk and mix until smooth.

Carefully pour batter over grapes and bake about 35 minutes or until knife in center comes out clean.

I've made them with peaches, apricots, cherries, bananas and raspberries... go for it and have fun!

 


Peach Upside Down Cake

In keeping with our mini-dessert theme, Victor headed into the kitchen and made a mini Peach Upside Down Cake - and it is outrageously good!  It's one of those things that is so basic in concept and so over the top in flavor. One simple perfectly-ripe peach and a simple vanilla cake blend together to make an anything but simple-tasting dessert! It's the ultimate in a few quality ingredients making a huge statement.

There's no trick to this other than getting into the kitchen and making it!.

Peach Upside Down Cake

Topping

  • 1 peach, sliced
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans

Cake

  • 3 tbsp butter
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1/2 cup milk

Preheat oven to 350°F. Butter 6" pan.

Topping:

Melt the butter and pour into pan. Sprinkle in brown sugar. Lay peach slices over mixture and sprinkle with nuts.

Cake:

Beat the butter and sugar until light.

Beat in the egg. Mix vanilla with milk.

Add the flour alternately with the milk in three additions.

Spread batter over peaches.

Bake for 30 to 35 minutes, until a toothpick comes out clean.

Cool slightly then invert onto serving plate.

Every bite put a smile on my face!

 


Chocolate Cake For Two

We have dessert every night. Yep. Every night. 7pm. The Jeopardy theme song starts playing, Blanche perks up, and dessert is served. Every night.

Blanche gets her two cookies and we get cookies, cakes, pies, ice cream - sometimes even something silly like a bowl of fresh fruit - with or without freshly-whipped cream. It's all just a part of our daily routine.

The problem is making a dessert that only two people are going to eat. Nonna will only eat vanilla cake with vanilla icing, nowadays, and when I walk into the kitchen, the usual result is enough food to feed the neighborhood. Day Five of seeing the same cake is, well... Day Five. I think that Day Three would be better suited for a new treat - and with more free time during the day, I think it's time to start thinking about making more mini desserts instead of my traditional family-sized creations.

My mindset has pretty much been that if I'm going to make something, I might as well make enough for it to be worthwhile. I need to train my mind to start thinking that I can make something every single day if I want, so I no longer need to think in terms of when I have time and when I don't.

I decided to start off by doing a cake, since they're the most difficult to make smaller. Pies are simple, as are cookies - but the proportions in a cake batter to produce 2 cups of batter for a 6" cake pan is a bit trickier. Not every cake recipe is going to easily divide into halves - or in thirds - and come out right. You need to play a bit. Fortunately, this didn't take a lot of play.

A starting point for a basic 2-layer cake recipe to convert to a single 6" pan would be dividing the recipe by thirds. Obviously, that's not going to easily work in recipes calling for 2 or 4 eggs, so that's where you need to play. I have a chart for cake batter and cake pan sizes put out by Wilton to give an idea of volume needed.

Chocolate Sour Cream Cake for Two

  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1/3 cup butter
  • 1/2 cup sugar
  • 1/3 cup sour cream
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp Kahlua

Preheat oven to 350°F. Grease and flour a 6" cake pan.

Cream butter and sugar until light and fluffy - about 4 minutes. Add egg and mix about 20 seconds. Add sour cream, vanilla, and Kahlua.

Sift together flour, cocoa, baking powder, and salt. Stir into liquids and mix well.

Pour into pan and bake for about 30 minutes or until pick comes out clean.

I split the layer and made a simple chocolate cream cheese frosting with a bit of Kahlua added.

It came out pretty swell. Moist, really chocolatey, and just the right size.

 

 


Lemon Blackberry Pound Cake

I love it when I come home and there's a fresh dessert waiting for me!

While I usually get (take?!?) all the credit for being the baker in the family, Victor ain't no slouch - and his repertoire keeps growing!

His latest creation is a Lemon Pound Cake with Ricotta and Blackberries. It's a spin on a BH&G orange pound cake recipe from many moons ago. Some of the best recipes in the world come out of those old cookbooks and they're really easy to play with and tweak.

Lemon Blackberry Pound Cake

cake

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup ricotta cheese
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • juice and zest of 1 lemon
  • 1 tsp vanilla
  • 1 pint blackberries

lemon glaze

  • 1/4 cup lemon juice
  • 1/8 cup sugar

Preheat oven to 325º F and butter and flour a 9x5 loaf pan.

Sift together flour, baking soda, baking powder and salt. In a separate bowl, mix together ricotta, lemon juice, vanilla, and zest.

Cream butter and sugar until very light and fluffy - about 5 minutes. Beat in eggs one at a time - about 20 seconds per egg.

Add the dry ingredients in three additions and the ricotta in two beginning and ending with the dry. Do not over-mix.

Pour half the batter into the prepared pan. Dot with half the blackberries, pushing them in a bit. Pour the rest of the batter in the pan and poke the remaining blackberries into the batter, making sure they are covered.

Bake for 55-65 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let cool.

Make glaze.

Mix lemon juice and sugar in a small saucepan and cook until slightly thickened. Cool.

Poke cake with skewer and then brush glaze over cake until it's completely absorbed. Top with powdered sugar, slice, and enjoy!

It came out really lemony and the blackberries were a perfect fit.

It's so nice to have a man around the house...

 


Banana Pound Cake Pudding

The problem with making desserts around here is there's only two of us eating them. There comes a point, once in a while, where something goes stale before we can finish it. I've pretty much stopped trying to freeze things, because... we keep running out of freezer space. If we had more freezer space, I would just fill it - I wouldn't stop making things. So... when something really good is starting to go stale, I think of ways to re-purpose it.

Like turning pound cake into a bread pudding.

A few ripe bananas and a couple of eggs made for a brand new dessert!

Banana Pound Cake Pudding

  • bananas
  • pound cake
  • eggs
  • sugar
  • milk
  • vanilla
  • chocolate chips
  • pinch salt

Preheat oven to 350°F.

Cube pound cake. Slice bananas. In bowl, mix eggs, sugar, milk, vanilla, and pinch of salt.

Add pound cake cubes, banana slices, and chocolate chips. mix carefully and pour into a buttered casserole.

Bake about 40 minutes or until set.

Really simple. Really tasty.