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Old Fashioned Banana Bread Recipe Using Buttermilk

By 24 Comments

Straight from my Grandmother’s recipe box, this banana nut bread recipe is tried and true, easy, dense, moist and full of banana flavor.

Serve this with Fried Ham and Potatoes (Country Potatoes) for a good old fashioned breakfast.

Sliced old fashioned Banana Nut Bread on a plate with butter.

What You Can Expect From This Recipe

This is a Old Fashioned Banana Nut Bread recipe that’s been in our family for around 70 years. It’s our go-to quick bread recipe, that’s no fuss, easy and reliable.

  • It’s a banana nut bread recipe using shortening. In our case we always used Crisco.
  • It’s a banana nut bread recipe using buttermilk.
  • It’s made with basic baking ingredients.
  • A reliable, moist and old-fashioned banana bread using Crisco. This recipe uses the creaming method where the shortening, sugar and eggs are creamed together before the bananas and dry ingredients are added. Creaming adds air, and affects the volume and texture of the bread.
  • Fill the loaf pans and it’s ready to bake. Easy!

Ingredients You’ll Need

Ingredients to make old fashioned banana nut bread.
  • Aside from basic pantry ingredients, this recipe for Old Fashioned Banana Nut Bread is unique that it uses Buttermilk and Crisco Shortening.

Step by Step Instructions, It’s So Easy

Creaming shortening and sugar to make old fashioned banana nut bread.
Adding dry ingredients to batter to make old fashioned banana nut bread.
  1. Step 1: With a hand mixer or stand mixer, cream shortening and sugar, add eggs and beat until fluffy. About 2 minutes.
  2. Step 2: Add dry ingredients, mashed bananas, buttermilk and chopped pecans.
Adding banana nut bread batter to loaf pans.
Baked banana nut bread in loaf pans.
  1. Step 3: Pour batter into greased and floured 9 x 5″, 9 ½ x 5 ½ ” or two 8″ loaf pans. Bake 350 degrees 50 minutes for the larger pans, or 40 minutes for the small pans. 
  2. Step 4: Let the loaves cool completely. Run a butter knife around the edge of the bread and then invert the loaf pan to gently nudge the bread from the pan. If needed, tap the bottom of the pan while the loaf is upside down to encourage it to release.

Tips For Success

  • Use very ripe bananas.
  • Use a whisk to stir the flour, then use a spoon to gently place in measuring up.
  • Use butter to grease the pans before baking. You can also flour the pans for extra protection against sticking and easy removal.
  • I like to use two 8-inch loaf pans. You can also use one 9-inch loaf pan. If your use the larger loaf pan, increase cooking time to 50 minutes.

Variations

  • You can use walnuts in place of pecans. Or simply omit the nuts if there are allergy issues.
  • Add some chocolate chips, peanut butter chips or even butterscotch chips. ½ – ¾ cup will work well here.

Storage

Let each loaf come to room temperature. Wrap in plastic wrap to keep bread moist. Serve at room temperature for up to four days. Or freeze for up to three months.

How To Serve It

  • Slice and spread with softened butter or with room temperature cream cheese.
  • However you slice and spread it, it’s totally delicious for breakfast, snack or even dessert.

Old Fashioned Banana Nut Bread Recipe

I hope you give this classic banana nut bread recipe a try. It’s our family favorite.

More Quick Bread Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Old fashioned banana nut bread using buttermilk.
Print Recipe
5 from 5 votes

Old Fashioned Banana Nut Bread

Moist and full of flavor. A perfect banana nut bread recipe.
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Bread
Cuisine: American
Servings: 10
Calories: 353kcal
Author: Lea Ann Brown

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable shortening Crisco
  • 1 cup sugar
  • 1 cup banana very ripe and mashed. Simply use a fork here.
  • ½ cup buttermilk
  • 2 large eggs
  • ¾ cup pecans — chopped

Instructions

  • Sift flour, soda and salt together.
  • With a hand mixer or stand mixer, rream shortening and sugar, add eggs and beat until fluffy. About 2 minutes. Add dry ingredients, mashed bananas, buttermilk and chopped pecans.
  • Pour batter into greased 9 x 5", 9 ½ x 5 ½ " or two 8" loaf pans. Bake 350 degrees 50 minutes for the larger pans, or 40 minutes for the small pans. Test with a cake tester to make sure batter is cooked through. Oven temps vary, so I start checking doneness after 40 – 50 minutes and add a few minutes on the timer until banana bread is cooked through.
  • Let the loaves cool completely. Run a butter knife around the edge of the bread and then invert the loaf to gently nudge out of the pan. If needed, tap the bottom of the pan while the loaf is upside down to encourage it to release.

Notes

Tips For Success
    • Use very ripe bananas.
    • Use butter to grease the pans before baking. You can also flour the pans for extra protection against sticking and easy removal.
    • I like to use two 8-inch loaf pans. You can also use one 9-inch loaf pan. If your use the larger loaf pan, increase cooking time to 50 minutes.
    • Use a whisk to stir the flour, then use a spoon to gently add the flour to the measuring cup. (Rather than scooping the measuring up into the flour)This will help keep the banana bread fluffier in texture and not too dense. As always use the back of a butter knife to scrape the flour even to the top of the measuring cup.

Nutrition

Calories: 353kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 256mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Old Fashioned Banana Nut Bread …It’s What’s for Baking.

Creamy Sauerkraut Soup with Sausage and Potatoes

By 33 Comments

Creamy Sauerkraut Soup is an intriguing tangy hearty soup. With potatoes and smoky sausage your family will love this recipe. A nod to traditional polish kapusniak (sauerkraut soup) this is a creamy version thats satisfyingly rich in texture, filling, with a tangy bright flavor.

Hearty creamy soups are a welcome treat during the colder months. Some of our favorites are Cheddar Cheese Soup with Chicken and Poblanos, and Creamy Wild Rice Soup with Chicken. Check ’em out.

A bowl of creamy sauerkraut soup with sausage and potatoes

Creamy sauerkraut soup with sausage and potatoes. A jar of sauerkraut in the pantry, a few potatoes on the counter and some sour cream in the fridge turned into a creamy comforting soup for dinner.

Sauerkraut in soup sounded so interesting, and with most of the ingredients on hand, I had to give it a try. It was a very pleasant surprise.

Why You’re Going To Love This Recipe

  • Using the starchy potato water as the broth base for this soup, makes this an even creamier, richer end result.
  • A combination of potatoes and sauerkraut gives this soup a lovely kraut flavor without being too tart.
  • Easy and hearty it’s wonderful for a weeknight meal.

Creamy from the sour cream and the starchy potato broth, tart with sauerkraut and smoky with the sausage, we loved this hearty soup and I’ll add it my database and make it again.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make sausage sauerkraut soup.
  • Sausage: Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
  • Potatoes: Peeled and cubed into bite sized pieces.
  • Sauerkraut: Choose your favorite brand. One small can is enough for this soup.
  • Onions: Sweet or yellow onion, chopped.
  • Sour Cream: Full fat sour cream makes this sauerkraut soup super luxurious.
  • Spices: Garlic, caraway seed and dill.

Subs and Swaps

  • Sauerkraut: If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.
  • Sausage: If you’re choosing uncooked sausage, brown the sausage well before adding to this soup recipe.
  • Sour Cream: We like full fat for this recipe, however, reduced fat sour cream will work fine. It will just produce a thinner end result.

How To Make It – It’s Easy

Boiling potatoes to make sauerkraut soup.
Cooking onions to make sauerkraut soup.
  1. Step 1: In stockpot or Dutch oven, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
  2. Step 2: While potatoes are cooking. Heat a medium fry pan over medium high heat. Add neutral oil. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 minutes. Add garlic and cook until fragrant.
Making cream sauce for sauerkraut soup.
Sour cream sauce for sauerkraut soup.
  1. Step 3: Make that sauerkraut soup creamy. Using a one-cup measuring cup, fish out one cup of the starchy potato water.
  2. Step 4: Add the sour cream to the water and whisk until smooth. Set aside.
Sauerkraut soup with potatoes and sausage cooking in a Dutch oven.
Adding sour cream sauce to make sauerkraut soup creamy.
  1. Step 5: Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
  2. Step 6: Just before serving, stir the sour cream mixture into the soup.
Creamy sauerkraut soup with potatoes and sausage in a Dutch oven.
  1. Step 7: Heat thoroughly over low heat. Serve immediately.

FAQ’s, Sauerkraut Soup

What Are The Best Potatoes To Use For Sauerkraut Soup?

Yukon Gold or Red Potatoes are a waxy potato and contain less starch. This means they’ll hold up with a better texture than a starchy russet potato. Save those russet potatoes for your next Baked Potato side dish.

What Kind Of Sauerkraut Is Best For This Soup?

Use your favorite brand, whether it be bagged, canned or even fresh. Most sauerkraut is kept in a salty liquid, some bagged sauerkraut can contain a lot of vinegar. Drain bagged sauerkraut if you feel the flavor is too strong,

What Do You Serve With Sauerkraut Soup?

Because this recipe contains sausage and potatoes, it’s a hearty meal on its own. All you need to finish the meal is some crusty bread or a fresh homemade green salad.

Tips For Success

  • Don’t feel like you need to add salt to this recipe. The potatoes are cooked in salty water and canned sauerkraut and sausage can bring a very salty flavor. Taste at the end of cooking time before you make a decision to add more salt.
  • Don’t use low fat sour cream to make this soup. This is not the time to skimp on fat calories. Plus a low-fat sour cream will tend to separate if the heat gets too high while cooking. For the ultimate creamy sauerkraut soup, use full fat.
  • Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
  • If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.

Leftovers and Storage

  • Like most soups, they always taste better the next day. Sauerkraut soup will keep in the refrigerator for up to three day in an airtight container. Reheat in the microwave or stove top.
  • You can freeze this soup. Again, using an airtight container it will keep in the freezer for up to three months.

Recipe for Sauerkraut Soup With Sausage

Sauerkraut soup.

Living in Colorado, I feel like it’s soup season more than it’s not. I consider soups and stews to be my specialty and I hope you give this Sauerkraut Soup a try. It’s a thick creamy bowl of German-style soup that is irresistible with flavor. Tart, salty and sausage savory.

And if you’ve never tried sauerkraut in soup, you’re in for a treat.

And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes including the most popular on my site for Taco Soup with Ranch Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Creamy sauerkraut soup with sausage and potatoes.
Print Recipe
4.88 from 8 votes

Creamy Sauerkraut Soup with Sausage and Potatoes

Sauerkraut brings an intriguing tangy base for potatoes and smoky sausage. An easy and hearty soup recipe for incorporating sauerkraut into your diet.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup, Stews and Chilis
Cuisine: German
Servings: 6
Calories: 197kcal
Author: Lea Ann Brown

Ingredients

  • 4 ½ cups water or chicken broth
  • 4 cups potatoes peeled and cubed
  • 1 teaspoon kosher salt
  • ¾ pound smoked sausage sliced ¼ inch thick
  • 16 ounces sauerkraut 1 small can, undrained
  • 1 tablespoon neutral oil such as canola
  • 1 medium onion peeled and diced. About 1 cup
  • ½ teaspoon garlic chopped
  • 1 Teaspoon dried dill or 1 Tablespoon fresh dill
  • ½ teaspoon caraway seeds
  • 1 cup sour cream

Instructions

  • In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
  • While potatoes are cooking. Heat a medium fry pan over medium high heat. Add 1 Tablespoon neutral oil, such as canola. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 min. Or until starting to soften. Add garlic and cook until fragrant. About 1 minute. Remove from heat.
  • Using a 1 cup measuring cup, fish out 1 cup of the starchy water. Add the sour cream to the water and whisk until smooth. Set aside
  • Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
  • Just before serving, stir the sour cream mixture into the soup.
  • Heat thoroughly over low heat. Serve immediately.

Notes

Tips
  • Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
  • If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.

Nutrition

Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 762mg | Potassium: 855mg | Fiber: 5g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg

Sauerkraut Soup with Sausage and Potatoes …It’s What’s for Dinner.

Stuffed Dates, Wrapped In Bacon

By 25 Comments

The now shuttered JaJa Bistro in downtown Littleton, CO served a stuffed date appetizer that everyone raved over.

Sweet dates, filled with a slice of tart apple, wrapped in salty bacon and swimming in a crisp ale broth makes for an out-of-this-world combination. The last time we were there for dinner, and with some gentle prying, the chef shared the recipe with me.

Her’s why I found out why they’re so addicting.

This new information found me marching right over to the grocery store, and picking up the few items I needed to create this in my own kitchen.

JaJa Bistro date appetizer recipe.
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5 from 1 vote

Stuffed Dates Wrapped in Bacon

Everyone loves these little sweet and savory appetizer bites. 
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 6 dates
Calories: 120kcal
Author: Lea Ann Brown

Ingredients

  • 6 whole Medjool dates pitted
  • 1 Granny Smith Apple sliced into chunks
  • 3 slices thin bacon cut in half
  • 3 shallots thin sliced
  • 1 clove garlic chopped
  • 1 Tablespoon Butter
  • 1 bottle Woodchuck Hard Cider Crisp

Instructions

  • Preheat oven to 400 degrees.
  • Saute shallots in butter until tender. Add garlic and cook until fragrant. Add a bottle of Woodchuck Hard Cider Ale, and let simmer until it cooks down. About 15 minutes.
  • Make a slit down the side of each date and remove pit. Slice apples into slivers and insert a slice into each date. The slice of apple should be cut just large enough to barely protrude from the end of the date. Cut each slice of bacon in half and wrap around each date. Secure with a couple of toothpicks.
  • In an oven proof serving bowl, place the wrapped dates and bake 5 minutes. Turn and bake another 5 minutes or until bacon looks crispy.
  • Pour some of the hot ale mixture over the figs and serve.
  • To serve add a date or two to a small bowl and add a splash of the hard cider reduction.

Nutrition

Serving: 1date | Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 138mg | Potassium: 117mg | Fiber: 1g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

JaJa Bistro Bacon Wrapped Stuffed Dates…It’s What’s for an Appetizer.

From the kitchen of Lea Ann Brown

Coriander Crusted Pork Tenderloin

By 23 Comments

Extremely easy Pork Tenderloin Recipe. One pan, 4 ingredients and you’ve got a quick dinner. Coriander Crusted Pork Tenderloin is a breeze to make and very satisfying one at that.

Baked pork tenderloin coated with dijon mustard and coriander and peppercorns. Sliced on a cutting board served with fresh corn.

What is Coriander?

Before we get to this super easy, non-recipe pork tenderloin, I’d like to address coriander seed. 

Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family.

Cilantro is the leaf of this same plant and surprisingly, its flavor is vastly different from that of coriander. Cilantro has a complex but delicate flavor with a hint of pepper, mint and lemon. While Coriander seed has a sweet, aromatic taste with a touch of citrus.

If you’ve never cooked with the seed, you’re missing out on a treat. And just imagine that sweet aromatic and a touch of citrus wrapped around a pork tenderloin which has been slathered with Dijon Mustard and baked into bliss.

Roasted pepper pork tenderloin coated with dijon mustard and coriander seed. Served with fresh corn.

Coriander Crusted Pork Tenderloin Recipe

I hope you give this easy baked pork tenderloin recipe a try, and if you do, please come back and give the recipe a star rating.

More Pork Tenderloin Recipes

And if you have a favorite pork tenderloin recipe, let me know, I’d love to give it a try.

Looking for more Pork recipes? Don’t miss my Pork Category. You’ll find lots of great recipes, including the most popular on my site for Campfire Ribs, Grilled Country Style Pork Ribs.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Baked pork tenderloin coated with dijon mustard and coriander and peppercorns. Sliced on a cutting board served with fresh corn.
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5 from 2 votes

Coriander Crusted Pork Tenderloin

Extremely easy and flavorful baked pork tenderloin recipe. 1 pan – 4 ingredients.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course Pork
Cuisine: American
Servings: 4
Calories: 21kcal
Author: Lea Ann Brown

Ingredients

  • 1 1 pound Pork Tenderloin
  • ¼ Cup Dijon mustard or more to coat
  • 1 Tablespoon Coriander Seed ground
  • 1 Tablespoon Whole Black Peppercorns ground

Instructions

  • Slather one pork tenderloin (1 pound) generously with Dijon mustard.
  • Take a healthy scoop each of whole coriander seeds and whole black peppercorns and run them through a spice grinder just to break them up and press them onto the pork.
  • In an oven-proof fry pan (I used my cast iron) brown tenderloin in a small amount of oil until browned on all sides.
  • Move pan to oven and bake 350 degrees for about 30 minutes

Nutrition

Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Coriander Crusted Pork Tenderloin …It’s What’s for Dinner.

Pumpkin Pie Martini Thanksgiving Cocktail

By 30 Comments

Pumpkin Pie Martini Recipe. A perfect Fall-themed cocktail for Thanksgiving. Absolutely delicious and creamy. Perfect martini for that Thanksgiving Turkey Dinner.

And if you’re looking for a pumpkin themed appetizer to go with that Pumpkin Martini Recipe, take a look at easy Goat Cheese Pumpkin Appetizer with Pecans and Caramelized Onions.

Pumpkin Martini Recipe served in a martini glass and topped with whipped cream.

Thanksgiving Cocktail

Looking for a Thanksgiving Cocktail recipe to serve your holiday guests? A pumpkin cocktail?

One that will compliment that Thanksgiving Turkey? How about a Pumpkin Pie Martini.

Last week we had a Falltini-themed open house at our office and invited all of our clients to celebrate a successful year of real estate.

This Pumpkin Pie Martini is one of the flavored martinis that our bartender was shaking up.

Pumpkin Pie Martini Recipe topped with whipped cream, served in a martini glass rimmed with cinnamon sugar.

It was quite popular, everyone was raving, asking how to make it, and chattering about plans to serve it on Thanksgiving.

It’s a delicious combination of thick and creamy pumpkin pie spiced creme liqueur and vanilla vodka. Topped with a squirt of Reddi-wip you’re reddi to celebrate the turkey holiday.

Even I, the non foo-foo drinker, who prefers a simple glass of red wine, went wild over this Fall themed martini.

A cinnamon stick makes a clever garnish for this martini, or perhaps cinnamon sugar around the rim of the glass would dress it up even more.

The cinnamon stick trick is truly a trick. You need a long cinnamon stick to get it to stand up in the drink. I prefer it without.

I also thought this liqueur was delicious served on the rocks and it actually seemed pretty good swigged straight from the bottle. (Just kidding on that one…kinda.)

Fulton's Harvest Pumpkin flavored Liqueur

When you see Fulton’s Harvest Pumpkin Pie Cream Liqueur in your liquor store, pick up a bottle. Its perfect for a Thanksgiving cocktail recipe. 

Fulton's is a limited-edition liqueur available only from September to November. The cream liqueur tells its tale simply by looking at its name.  It is lush, creamy and reminiscent of homemade pumpkin pie complete with the flavors rich with vanilla, brown sugar and spices.

My favorite part is that it’s not overly sweet.

Tips For Success

The alcohol in this cocktail will melt the whipped cream quickly. You can mix the drink in glasses ahead of time, but wait until the last minute before adding that cream. Serve immediately once you do.

Pumpkin Pie Martini Recipe

I hope you give this pumpkin martini recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite Fall cocktail recipe, let me know, I'd love to give it a try.

Looking for more Holiday Themed Cocktail recipes?

More Holiday Pumpkin Recipes

If you’re crazy for all things pumpkin this time of year, don’t miss my recipe for Pumpkin Bread Made with Pumpkin Ale. A very popular quick bread recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pumpkin Martini recipe topped with whipped cream.
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4.58 from 7 votes

Pumpkin Pie Martini, A Beverage for Thanksgiving

This Pumpkin Pie Martini is a wonderful Fall themed martini and perfect for your Thanksgiving menu.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails and Beverages
Cuisine: American
Servings: 2 Two plus
Calories: 507kcal
Author: Lea Ann Brown

Ingredients

  • 2 shots Vanilla flavored vodka
  • 1 cup Pumpkin Pie Cream Liqueur
  • 1 cup cubed ice
  • Whipped Cream for topping
  • cinnamon sticks for garnish

Instructions

  • Place ice in a martini shaker.
  • Pour in liqueur and vodka and shake it good.
  • Pour into martini glasses and top with whipped cream. Garnish with a cinnamon stick. The glass can also be rimmed with some cinnamon sugar.

Notes

To coat the rim of the glass with sugar, or cinnamon sugar: Place about ½ cup raw sugar on a plate.  Sprinkle on 1 teaspoon cinnamon and mix. Make sure the sugar mixture doesn’t spread out. Shake the plate so it makes a solid dipping platform. On another plate, add water. Turn the glass upside down in the water and then place it in the sugar mixture. If it doesn’t coat evenly, just shake the plate again, rotate glass and dip again. 
Whipped Cream: Using Canned Redi-whip is a very easy and convenient way to go. And that’s how I make them. However, it will melt into the drink quickly. Use a scoop of Cool whip, or even pipe some homemade whipped cream onto the drink.
Homemade Whipped Cream: 1 cup heavy whipping cream, 2 tablespoons confectioners sugar. Using a stand mixer with a whisk attachment, beat on high until medium peaks form, about 3 minutes.

Nutrition

Calories: 507kcal | Carbohydrates: 55g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Sugar: 55g

Pumpkin Pie Martini …It’s What’s For a Cocktail For Thanksgiving