Hello Friends!

The holiday season sure is a busy one here at Eclecticity!! Please forgive the period of non-blogitivity that happened in the interim! But, we’re back now and ready for a new and exciting year!! Yay!

So, to kick things off and get us back on track, I found a super delish sounding and seemingly simple old timey recipe from one of our newest old cookbooks in our ever expanding cookbook collection! This one comes from Secrets from Atlanta’s Best Kitchens by Earlyne S. Levitas. It’s a fantastic cookbook composed of various recipes from the best eateries in and around Atlanta in 1974. Enjoy!

BANANA BREAD

You will need:

1/2 cup shortening

1/2 teaspoon salt

1 cup sugar

2 eggs

2 cups sifted flour

1 teaspoon soda

3 mashed bananas

1/2 cup chopped pecans

Mix together sugar and shortening. Add salt. Add beaten eggs and slowly stir in dry ingredients. Add mashed bananas and bake in a well-greased loaf pan for 45 minutes in an oven set at 325 degrees.

See? Simply delicious!

And since it’s almost the New Year, how about an amazing cocktail recipe?!

This one comes from the same book as the banana bread recipe but it comes to us from the bar at The Midnight Sun. Cheers!

THE MIDNIGHT SUN COCKTAIL

You will need:

1 oz. gin

1/4 oz. apricot brandy

1/4 oz. peach brandy

1/2 oz. cherry heering (Danish cherry brandy based liqueur)

2 oz. champagne

Shake gin and brandies together very well and pour in a chilled glass. Then add 2 oz. champagne, stir, and serve immediately.

And then make another one right away because they’re super scrumptious!!!