Signature Holiday Cocktail and Dessert
Photo provided by: The Little Epicurean
Holiday Milk Punch
• 2 cups milk
• 2 cups half-and-half
• 1 cup brandy or bourbon
• ½ cup sifted powdered sugar
• 1 ½ teaspoons vanilla extract
• Crushed ice
• Freshly grated nutmeg (make sure to grate it fresh!)
• Cinnamon sticks for a decorative touch!
Whisk together milk, half-and-half, brandy, powdered sugar and vanilla in a pitcher.
Serve over crushed ice.
Top each serving with freshly grated nutmeg.
Kona Inn Banana Bread
From the Junior League Palo Alto Cookbook
The best banana bread that we’ve ever tasted, it stays moist indefinitely... although it is always gone before we can prove that fact!
Yield: Two loaves
Preparation: 20 minutes
Baking: 45-60 minutes
• 2 cups granulated sugar
• 1 cup softened butter
• 6 ripe bananas, mashed (approximately 3 cups)
• 4 eggs, well-beaten
• 2 ½ cups cake flour*
• 2 teaspoons baking soda
• 1 teaspoon salt
Add chocolate chips, shredded coconut, walnuts or any other mix-ins you’d like! (I like to make one loaf plain and then jazz up the second!)
Preheat oven to 350 degrees.
With electric beater, cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well-mixed.
Sift together dry ingredients three times. Blend with banana mixture but do not overmix.
Pour into 2 lightly-greased loaf pans. Bake for 45 minutes to one hour, until firm in the centers and the edges begin to separate from the pans.
Cool on a rack for 10 minutes before removing from pans. These freeze beautifully!
*If you don’t have cake flour on hand, you can make your own with all-purpose flour and cornstarch – Google for the exact ratios!