Some call them hors d'oeuvres, others call them appetizers and no-fuss folks call them snacks. But whatever they're called, pastry chef Jeff Slathar of the Colonial House offers some hints about his finger foods. With springtime receptions, teas and social hours coming up, these tasty finger foods will tide over a crowd.

Slathar served up yummy appetizers at a social hour at the annual Youth & Family Services dinner theater. Setting up his portable kitchen for this movable feast, he arrived on site to assemble his hors d'oeuvres about two hours before guests arrived.

"It was an upscale setting, but these were fairly simple to make," Slathar said.

If your neighborhood plans a block party or a progressive dinner, volunteer to make the appetizers. Slathar says that even something as simple as homemade crackers served with a favorite cheese will create new favorites in the social group.

Reminiscent of the preparation for icebox cookies, Slathar's buttery crackers pop with savory flavors. "Use fresh rosemary for better taste," he said.

Don't expect him to coat his crackers with peanut butter, jellies or jams; these crackers beg for mild cheeses, fruits or even a dill spread.

"It's not your normal cracker. You want the flavors of rosemary and parmesan to come out," he said.

For those wanting to venture into French cuisine, Slathar offers his cream puff recipe, using a mixer, baking parchment paper, pastry bag and piping tips.

In his recipes, he gives a thorough explanation of the French interpretation of the puff. It is a labor-intensive recipe, but he has confidence in the skills and abilities of most home cooks who will try assembling the recipe for the first time.

One hint: The paste can be moved out of the pan directly to a mixing bowl before the eggs are added for the batter.

"You can transfer the dough into the mixing bowl while it cools (to 140 degrees) but you have to be careful not to overmix," he said.

Slathar uses a star tip in his pastry bag to create a stylish look to his cream puffs.

"Or you could use a couple of soup spoons and drop the dough on the parchment-lined baking pans," he said.

Keep the diameter of the piped or dropped dough to 1-1/2 to 2 inches for best results.

Bruschetta offers the best in simplicity for finger foods and is also a great way to get rid of a loaf of French bread. Instead of using the same old toppings, add a dill spread and smoked salmon.

Slathar dares home cooks to expand their cooking repertoire by using challah bread instead of French or Italian breads.

"We bake it at the Colonial House every Friday. If you want it, come in early," he said.