Wednesday, June 09, 2010


I planned ahead yesterday and had breakfast all ready to pull out and put on the table when we got up. One might say it had more sugar than was strictly necessary, but it was yummy and my kids think I was feeding them ice cream. Really it was frozen fruit salad and chocolate banana bread, but I'm not going to argue with them.

If you haven't had a frozen fruit salad, it's a lovely Southern tea room recipe that's easy to make and works just as well for breakfast on a hot morning as it does for a fancy luncheon.

Recipes? Sure.

Marbled-Chocolate Banana Bread
makes 2 loaves (can be halved)

2 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats (I use old fashioned ones)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 3/4 cup sugar (I generally use Turbinado for this)
1/2 cup butter, softened
3 cups mashed ripe banana (about 6 bananas)
4 large eggs
1 teaspoon vanilla
2/3 cup plain yogurt (any variety from no fat to full fat)
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Combine flours, baking soda, and salt, stirring with a whisk.

3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, vanilla and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

4. Place chocolate chips in a medium microwave-safe bowl, and microwave on HIGH for 1 minute. Stir until smooth. Cool for a few seconds. Add 1 cup of batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter into a 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together with a knife. Bake at 350 degrees for 1 hour and 5 minutes (I start checking at about 45 minutes because the baking time seems highly variable) or until a toothpick inserted in the center comes out clean. Cool ten minutes in the pan on a wire wrack, remove from pan and cool completely.

Frozen Fruit Salad

1 8-ounce package softened cream cheese
1/2 cup sugar
juice from one lemon
1/4 teaspoon salt
2 cups sour cream
1 cup seedless grapes, sliced
2 cups of any mixture of blueberries, strawberries and raspberries, sliced (if necessary)
2 cups chopped peaches or apricots

In a large bowl, beat cream cheese, sugar, lemon juice, salt and sour cream. Very gently stir in fruit. Spoon mixture into muffin tins (I prefer to make mini-muffin sized salads) lined with paper liners (unless, like me you have a silicone muffin pan, in which case the frozen salads will pop right out without paper liners) or you can use a 13"x9" casserole dish. Freeze hard (takes at least a few hours, I always just leave them overnight). Store leftovers in the freezer in a sealed container.

What are your favorite recipes for busy summer mornings when you don't want anything hot?


melissa said...

Ah, frozen fruit salad. My mom has this recipe, but uses a large can of fruit cocktail in it. Yummy stuff. Love that you've let it set in small muffin tins. It's so HARD to slice sometimes, and this sounds much better. Must try it! :)

Take care today, sweet friend. It's hot in Memphis, so should be that way in N'ville. The humidity and heat aren't a friend to women who are expecting, so please be careful. Love.....

Rebecca at Toothwhale said...

I want both of these right now for lunch dessert. Both look and sound amazingly delicious. Thanks for sharing these recipes!

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