Check the following at epicurious.com Lot sof good advice there. Also follow the links for Party Planning. It will give you some great recipes and guidelines. As far as what kinds of drinks to offer... that depends on the crowd who will be there. I have some friends who are more interested in a variety of beers, some who only want wine and some who are the mixed drink afficianados.... serve what your crowd enjoys! Here is a thread I had saved that includes a LOT of cocktail party foods.... Hi All After reading the food/gender thread it occurred to me that I could use some help determining a menu for a little gathering next Tues. I have met all the people coming (all women) but I do not know some of them well at all. There will be about 15 - 20 in attendance. Beverages are easy - red & white wines, beer and a couple of flavored martinins. There will also be sodas (diet & regular), a pitcher of iced tea and bottle water. The only definite menu items I have are: Herbed profiteroles with chevre & crab filling (cold) Hot Artichoke spread on Balsamic Roasted Peppers (hot) Cheese & Crackers I need a few more savory items - what can you suggest? Maybe something with asparagus since it 'tis the season? I'm not making "dinner" this is more a cocktail party type gathering. Dessert will be fresh cut up fruit, caramel brownies and either Apricot Brandy Pound Cake or Petit Fours. Lots of coffee and hot tea. Thanks is advance! Alexa Follow-Up Postings: RE: need finger food suggestions..... Posted by: Susie_que (My Page) on Tue, Mar 4, 03 at 8:17 Alexa, I have a twist on potato skins. Bake the potatoes as usual and scoop out the insides leaving just a rim of flesh. Saute some leeks in butter (Works with ramps but its a bit early for them). Put a heap of leeks into each shell and top with feta cheese and broil until the cheese browns slightly. I know I am the worst when it come to amounts. I would say maybe 6 medium potatoes for 12 servings and 2 bunches of leeks. With the asparagus, steam it slightly and wrap with procutto. Have fun!! Susie p.s.-how was the party this past weekend??? RE: need finger food suggestions.....  Posted by: bulldinkie (My Page) on Tue, Mar 4, 03 at 8:22 Chicken wings... RE: need finger food suggestions.....  Posted by: chase (My Page) on Tue, Mar 4, 03 at 8:36 Yeah how was the party!!!! Alexa, my sister served a lovely asparagus appetizer at her party. The asparagus spears were blanched and then cooled. When cool she wrapped them in proscuitto and then sprinkled them with Kosher salt, or it might have been sea salt. I would have thought the proscuitto was salty enough but they were very, very good. RE: need finger food suggestions.....  Posted by: ArabellaMiller (My Page) on Tue, Mar 4, 03 at 8:54 I like to cut cherry tomatoes in half and pipe (or spoon) in guacamole or boursin. You can scatter some chopped chives on top if you'd like. I was also just at a party with sort of a backwards artichoke dip. You probably won't want to have 2 artichoke things, but it was really great. My friend had taken a can of artichokes and filled each with a mixture of cheeses and broiled. They were great. I'm also a big fan of the mini pumpernickle loaf with some cream cheese, a slice of salmon and some chives. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 9:23 Thanks so much for all the suggestions. I think both the asparagus/proscuitto and cherry tomatoes will be excellent additions. I think the potato skins and wings, though delish sounding might be a bit messy for a stand around gathering. The party was awesome. I am finally feeling better (can you say haven't been this hungover since college LOL) Alexa RE: need finger food suggestions.....  Posted by: DanaIN (My Page) on Tue, Mar 4, 03 at 10:03 Women seem to like spinach and individual, mini things and these wonderful: Spinach Cups 9 slices Pepperidge Farm white bread 10 oz. pkg. frozen chopped spinach; thawed 1 tablespoon butter ½ cup finely chopped onion 6 oz. cream cheese; softened 2 oz. jar pimiento; drained and minced 1 small clove garlic; minced salt and pepper to taste Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, flatten each with rolling pin. Press bread into muffin tins. Bake at 350° for 5 to 7 minutes until lightly browned. Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot. Serve immediately or refrigerate and reheat in oven before serving. Marilyn RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 10:08 Alexa, Here are a few of my favourite appetizers that are finger foods. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Mushrooms And Pimientos In Puff Pastry ====================================== 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese . Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table - Appetizers Stuffed Endives With Crab Meat ============================== Filling Fills about 24 leaves 1 2-oz. can whole pimentos 1 green onion 1 shallot 1/2 lb. cooked crab meat 1 tsp. prepared mustard 2 tsp. lemon juice 2-4 Tbl. mayonnaise Salt and pepper Paprika 3 Belgian endives . Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot. Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling. Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table - Appetizers Spinach Squares =============== These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982. 2 packages (10 ounces each) frozen, chopped spinach 1/2 cup choped onion 1 tablespoon vegetable oil 2 cloves garlic, minced 2 tablespoons chopped parsley 8 eaggs beaten 1 10 to 12 soda crackers, crumbled (2/3 cup) 2 teaspoons herbs, (thyme, rosemary, dill) 1 teaspoon pepper 1 1/2 teaspoon salt 2 cups grated cheddar cheese Parmesan cheese paprika . Thaw and drain spinach. In large skillet, heat oil. Saute spinach, onioin, garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking dish. Sprinkle top with parmesan cheese and paprika and bake at 325 for 45 minutes, or until knife inserted in centre comes out clean. cut in small squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes and salt and pepper to taste and sautee for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. RE: need finger food suggestions.....  Posted by: Ruthanna (My Page) on Tue, Mar 4, 03 at 10:22 Small stuffed musrooms would be nice. RE: need finger food suggestions.....  Posted by: Dances_in_Garden (My Page) on Tue, Mar 4, 03 at 12:04 You have one cold, and one hot. How about one at room temp LOL? In the spring I like to make quiche in a shallow square baking dish, and allow to cool to room temp. Then I roast some asparagus (thin spears) that has been tossed with a little oil, salt and pepper. Drizzle with a tiny tiny amount of good vinegar (or your favorite vinagrette dressing, or just leave alone), and cool to room temp. A diamond of quiche topped with a thin spear of asparagus tied in a knot. I like this better than cooking the asparagus right in the quiche. If your spears are thicker, just cut to fit. Sprinkle with finely minced red onion. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 13:11 Oh wow! Some great suggestions! Thanks so much for all the ideas. Keep 'em coming too! Alexa RE: need finger food suggestions.....  Posted by: Cindy_Mac (My Page) on Tue, Mar 4, 03 at 13:14 I like some of these suggestions. The stuffed tomatoes, prosciutto-wrapped asparagus, & spinach squares sound great! Think I'll start a Finger Food file. Ann, few questions on the Spinach Squares. What's the 1 after "8 eggs, beaten"? Is that choice of herb? And how much Parmesan? RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 13:26 Cindy. that is just a typing error. Sorry. Ann RE: need finger food suggestions.....  Posted by: Cindy_Mac (My Page) on Tue, Mar 4, 03 at 13:36 Ok. What about the other two? RE: need finger food suggestions.....  Posted by: ladyinredokla2002 (My Page) on Tue, Mar 4, 03 at 13:42 My old standby is cucumber sandwiches: 1 big package of cream cheese 1 package HIdden Valley RAnch dressing mix(dry) Miracle whip--i use about 1-2 tbsp. Mix thoroughly and spread on Sliced French Bread(not toasted). Place 2 slices of cucumber on top. They are wonderful and oh so easy. Marla RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 14:03 Cindy, I always use fresh dill and then a mix of the rosemary and thyme. You need just enough parmesan cheese to sprinkle on top, around 1/4 to 1/2 cup. Ann RE: need finger food suggestions.....  Posted by: chase (My Page) on Tue, Mar 4, 03 at 14:04 Alexa I've served Ann's crab and endive and it's fabulous! RE: need finger food suggestions.....  Posted by: ArabellaMiller (My Page) on Tue, Mar 4, 03 at 15:00 Mmmmm - this thread is a keeper! RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 15:09 Alexa, This is another appetizer that is easy to make and is well received. If you don't want to bake your own focaccia you can buy one. I have included the recipe for Tapenade as well. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Focaccia topped with warm Goat Cheese ===================================== 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Tapenade ======== 1/2 pound black olives, pits removed (do not use canned olives) 2 cloves garlic, crushed 2 1/2 oz can of anchovy fillets (use all or some) 1 to 2 tablespoons capers 1 cup olive oil 1 teaspoon lemon juice 2 to 3 teaspoons Dijon Mustard . Combine the olives with the garlic, anchovies and capers in the bowl of a food processor and reduce to a paste. Incorporate the olive oil by pouring it slowly down the funnel in a stream. You may add less or more olive oil depending on how thick you want it to be. Options: Recipe can be cut in half you can use less anchovies - to taste puree some fresh chopped basil use some or all green olives add 1 to 2 tablespoons brandy RE: need finger food suggestions.....  Posted by: Andy_Japan (My Page) on Tue, Mar 4, 03 at 18:12 How 'bout sushi? In addition to cukes (pictured below, but the cukes are too thick!) and things like avocado and crab, you could use asparagus as one of the fillers. Sounds like a great seasonal sushi. I would sautee the tips in a bit of soy and ginger. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 19:47 OMG - What wonderful suggestions all! I am going to ahve a terrible time deciding which to make first LOL! DH has already put in a request for Ann's Foccacia with Tapenade. He loves my homemade foccacia and is an absolute olive nut. He would eat olives at every meal if he could convince me to include them. The endive and crab sounds awesome too - I guess since I'll be using chevre and crab for Ann's recipes I'll have to find another filling for the herbed profiteroles LOL. The cuke sandwiches sound great and do-ahead so they will probably be on the list too. Oh.... "The Mommies" will be eating well on Tuesday! Alexa RE: need finger food suggestions.....  Posted by: Gina_w (My Page) on Tue, Mar 4, 03 at 19:50 For a cocktail party, a bowl of mixed olives is always nice. RE: need finger food suggestions.....  Posted by: Canarybird (My Page) on Wed, Mar 5, 03 at 7:53 Bacon strips cooked until nearly crispy, drained and each strip rolled around a date (pit removed) and secured with a toothpick. Easy to pass around on a plate. Sharon

More for you: STREUSEL-TOPPED PEACH MUFFINS 2 cups all-purpose flour 1/2 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. allspice 2 large eggs 1/4 cup vegetable oil 2 Tblsp. milk 1/3 brown sugar 1 cup sour cream 1 cup peaches, peeled and diced For the topping: 1/4 cup all-purpose flour 1/4 cup brown sugar 1/2 tsp. cinnamon 2 Tblsp. butter Preheat the oven to 425° F. In a medium bowl, mix the flour, salt, baking powder, baking soda, and allspice. In another bowl, whisk two large eggs. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the peaches. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely domed muffins. Fill any unused muffins cups half full of water. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in with a pastry knife until you have a coarse mixture. Spoon the topping onto the muffins before baking. Bake for eight minutes at 425° F. Reduce the temperature to 350° F. and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool. Bakers note: The peaches add some liquid to this recipe. Depending on how ripe and juicy your peaches are, you may need to adjust the moisture by adding a Tblsp. of flour or milk. The batter should be thick and "spoonable". INDIVIDUAL TOFFEE PECAN PEACH CRISPS Filling: 6 cups frozen sliced peaches (about 2-1/2 lbs.) thawed, (I used 9 FRESH peaches) 3 Tblsp. sugar (I used light brown sugar) 1 Tblsp. fresh lime juice (I used lemon juice) 2Tblsp. all-purpose flour Topping: 3/4 cup all purpose flour 1/3 cup packed golden brown sugar 1/4 tsp. salt (I used kosher) 6 Tblsp. chilled unsalted butter, cut into pieces 3/4 cup English toffee bits (such as Skor) 1/2 cup pecans, coarsely chopped Vanilla ice cream For filling: Preheat oven to 350°F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins. For topping: Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings. **NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses. From Bon Appétit, March 2002. Notes by Linda in MO, posted at Mimis Cyber-Kitchen 7/28/02.

Just because something is "common" does not make it good, ant. The original pound cake got it's name because it contained a pound of each key ingredient. All of the recipes used that common theme. I am willing to be that if anyone followed a common recipe of 1 lb each flour, butter and eggs, that the result would turn out incredibly dry compared to cakes we are use to today.... Here is a nice pound cake from the joyofbaking. You can replace the vanilla with lemon juice or make a lemon glaze with 8 tablespoons powdered sugar, 5 tablespoons lemon juice, 3 tablespoons dark rum, a pinch of salt. A good way to tell if your butter is soft enough is to see if you can bend it easily without it cracking or turning to mush. :) Pound Cake Stephanie Jaworski 1 3/4 cups (230 grams) cake flour, sifted 2 teaspoons baking powder 1/8 teaspoon salt 1 cup (226 grams) (2 sticks) unsalted butter, room temperature 1 cup (200 grams) sugar 4 large eggs, room temperature 2 teaspoons pure vanilla extract Zest of a lemon or orange (optional) Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your food processor. Process until very fine, about 30 seconds. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a pan 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 large bowl, sift together twice, the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest, if using, and beat until incorporated. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 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. Serve warm or at room temperature Will keep several days well wrapped or it can be frozen for a month. Makes one 9 x 5 x 3 inch loaf. Here is a link that might be useful: Joy of Baking

I'm a simple cook. To be in my "favorites" file, it has to be easy, economical, and not require me to run to the store. For years I have used the "Hot Milk Sponge Cake" recipe in my old Better Homes & Gardens cookbook. I noticed they've posted it on AllRecipes.com but they never allow anyone to give credit to the original printing of it. Here's the link to that recipe. Leave off the last three ingredients and the fifth level of instructions if you don't want to use the frosting. That was not part of the original recipe and probably something they threw in. I never frost this cake. I usually bake it especially to serve with strawberries and vanilla ice cream, but DH in in the habit of eating up the cake before the strawberries are gone so I have to make extra. So, OK, I know a sponge cake is not a pound cake, because historically a pound cake gets its name from the fact that it calls for a pound of butter, a pound of sugar, a pound of flour.... but we actually like this better because it's not so high in fat. And when I serve it to guests, they always compliment me on my delicious "pound cake". --Ilene