Chocolate Chip- Banana Bread
1/2 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup sour cream
1 cup mashed fully ripe bananas
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
Heat oven to 350º. Beat butter and sugar until blended. Add eggs and sour cream, mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in chocolate chips. Pour into a greased and floured 8×4 inch loaf pan.
Bake 1 hour or until tooth pick inserted in center comes out clean.
Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers.
Makes 16 servings.
Salad with Strawberries and Almonds
2 cups strawberries, stemmed
1/4 cup agave nectar (or sugar)
1/4 cup raspberry vinegar
1 bag (8 oz.) spinach salad or other greens
1/2 cup chopped strawberries
3 tablespoons sliced almonds (may be toasted if desired)
Make the strawberry vinaigrette. In a blender, blend 2 cups strawberries, agave nectar (or sugar) and vinegar until smooth. Pour the bagged salad greens in a bowl, cover with vinaigrette, chopped strawberries, and sliced almonds.
Easy Rhubarb Dessert
4 cups sliced fresh or frozen rhubarb
1 package (3 oz.) raspberry gelatin
1/3 cup sugar
1 package yellow or white cake mix
1 cup water
1/3 cup butter, melted
Ice cream, optional
Place rhubarb in a greased 9 x 13 pan. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter. Bake at 350º for 1 hour or until rhubarb is tender. Serve with ice cream. Yield 16-20 servings.
