Recipes Galore

Fruit Desserts - # 02


Banana


*     Baked Bananas     *


Ingredients:
  • 5 Medium Sized Green-Tipped Bananas
  • 3 Tablespoons Lemon Juice
  • About 1 1/2 Cups Crushed Corn Flakes


Method:
  • Peel the bananas;
    roll first in lemon juice and then in the crushed corn flakes.

  • They should be well coated.

  • Lay in a buttered baking pan and bake 20 to 25 minutes
    in oven at ( 350 ° F )

  • Serve hot, plain or with Lemon Sauce.

  • Yield: 5 Servings.



*   Banana Butterscotch Pudding   *


Ingredients:
  • 1 Cup Brown Sugar, Firmly Packed
  • 2 Tablespoons Milk
  • 1/4 Cup Butter
  • 5 Bananas, Sliced


Method:
  • Combine brown sugar, milk and butter in a saucepan and
    cook until sugar is melted and mixture bubbles up.

  • Serve hot or cold over sliced bananas.

  • For a more elaborate dessert,
    this may be served with a bit of whipped cream or
    whipped evaporated milk.

  • Yield: 5 Servings.



*     Banana Fritters     *


Ingredients:
  • 3/4 Cup All Purpose Flour
  • 3/4 Teaspoon Baking Powder
  • 1/8 Teaspoon Salt
  • 1/4 Cup Granulated Sugar
  • 1 Egg
  • 1/3 Cup Milk
  • 5 Medium Sized Bananas ( Not Too Ripe )


Method:
  • Sift flour, measure and resift with baking powder,
    salt and sugar.

  • Beat egg well, add mik and pour into dry ingredients,
    mixing thoroughly.

  • Peel bananas and cut each in half lengthwise
    and once across.

  • Dip pieces of banana into the batter and fry in deep fat
    heated to ( 375 ° F ), until they are golden brown.

  • Drain and serve hot with maple flavored syrup or
    Lemon Sauce.

  • Yield: 5 Servings.



*     Pan Fried Bananas     *


Ingredients:
  • 5 Slightly Under Ripe Bananas
  • 1/3 Cup Butter
  • Juice Of 1/2 Lemon
  • 4 Tablespoons Tart Jelly


Method:
  • Choose all yellow or green tipped bananas.

  • Heat butter in a large skillet;
    peel bananas and cut in halves lengthwise.

  • Lay cut side down in the bubbling butter and squeeze
    lemon juice over them.

  • Cook until bananas are delicately browned on under side;
    then turn with a pancake turner or large spatula,
    being careful not to break them.

  • Continue to cook till second side is delicately browned;
    then transfer carefully to a hot platter.

  • Pour butter remaining in skillet over them and decorate
    by dropping a teaspoon of jelly in the center of each
    piece.

  • Yield: 5 Servings.


  • Note: Cooking may continue until bananas are very soft
    and well browned, if preferred.

    This gives a product sweeter and more delicate,
    but somewhat less attractive in appearance.

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