Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Italian Pound Cake

Makes 3 Cakes

1/2 lb. soft butter blend at room temperature
1 lb. soft margarine at room temperature
2 lb + 13 oz. granulated sugar
16 oz. liquid eggs
1 lb + 11 oz. all purpose flour
1 lb. milk
1 1/2 oz. vanilla extract

Preheat oven to 325 degrees.  Using a mixer, cream the butter blend, margarine and sugar until soft and light (about 8 minutes on speed 2).  Scrape bottom and sides often. On Speed 2 with mixer running add eggs slowly, about 1 cup at a time.  Be sure eggs are completely incorporated and smooth after each addition. In 3 additions on speed 1, alternately add milk and flour mixing and scraping after each addition until incorporated.  You should end with flour...and batter should be smooth and emulsified (not separated). Mix in the vanilla flavoring on speed 1.  Scrape bowl and mix until smooth. At this point...prepare your 1 quart loaf pan by spraying with pan spray and
coating with flour, tapping pan upside down to remove any excess flour. Pour batter into prepared pan.filling 3/4 full. In a 325 degree preheated oven. Bake pound cakes on the middle rack for 1 hour. To test doneness, insert a wooden skewer in the middle of cake.  When done skewer should come out dry.

Note: When making batter, eggs need to be added slowly so batter stays emulsified and

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