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.
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?