Instructions: Preheat oven to 350 F. Trim off a thin layer of the cakes brown exterior crust. Then cut pound cake lengthwise into 1/4 inch slices. Turn slices on their side and cut into 1/4 inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).

Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining two sides are browned. Let cool, then arrange in fries container.

Raspberry "Ketchup"

1 (12-ounce)

bag frozen raspberries, thawed, or 2 cups of fresh raspberries 2 tablespoons of confectionery (powdered) sugar 1 empty catsup squeeze bottle

Place raspberries in a blender or food processor, and puree (add a few table-spoons of water, or lemon juice, if necessary, to facilitate blending).

Add sugar, one teaspoon at a time, to taste-until tartness is gone.

Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.