Is anyone else tired of summer and its hotness? (Is hotness a word?)
I find myself going to the gym, rather than exercising outside – because it’s too hot to walk even at 6am.
We enclosed our patio to enjoy summer without bugs – but it’s too hot to sit out there.
My lawn is turning brown from the effects of lack of rain and too high of temps.
Elderly friends had their air conditioning go out for several hours, prompting worry for their health, until a repairman fixed it. Whew!
But I know people have more to worry about than summer heat so I’m giving up my complaints.
Instead, I searched for a frozen dish that would cool our bodies, refresh our palates and be easy to fix – without using an oven or stove.
Banana Sour Cream Jubilee was the ticket!
This simple and delicious recipe is a cross between a fruit salad and dessert. It’s so light, possibly due to low-sugar.
I substituted plain Greek yogurt for sour cream from the original recipe. It still imparted a creamy texture and tasted great with the fruits.
It’s a relief to enjoy something that is tasty and healthy.
Additional recipes from this same Cooking Adventures Cookbook have recently appeared on this blog –
Fruit and Cream Salad Check them out!
No publication date was listed inside the book, but I think it was published around the 1970s.
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I’ve not posted anything about my grief journey for a while. Tomorrow will be nine months since my husband died. It’s still a horrible event to think about. Every day something prompts me to tear up — seeing a hat like one he wore in a store, spotting a John Deere tractor in the fields around our house (he was a JD farmer for many years, attending his family reunion). But I keep going because he would want me to.
I’m embarking on this journey of cooking/baking because it makes me feel closer to him, and my mom and grandma — all of whom are deceased. I miss them so much. My husband always ate my baking, even when I thought it wasn’t that great. He was the best.
If they were here, Mom and Grandma would help me through my grief. They were terrific bakers. By baking, I feel like I’m connecting to all of them. In return, I try to share my successful bakes with others.
I encourage all of you who like to bake to do the same. It helps the healing process I’ve found.
Give Banana Sour Cream Jubilee a try and let me know what you think. The recipe may be 50+ years old, but it has withstood the test of time!
Enjoy!
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Banana Sour Cream Jubilee
1 cup sour cream (I used 1 cup plain Greek yogurt)
½ cup sugar
1 tablespoon lemon juice
1 8-ounce can crushed pineapple, drained
4 tablespoons maraschino cherries, chopped
½ cup mini marshmallows
1 ripe banana, crushed
¼ cup pecans, chopped
Combine all ingredients and mix well.
Pour into paper lined muffin tins.
Freeze. (I froze mine overnight)
May serve on lettuce and garnish with additional cherries, nuts, lemon twists, mint leaves or orange slices.
Let stand 2-3 minutes before serving.
Yield: 11 servings
Vintage Eats of Kayleen Reusser 