Cooking With Bananas

Ingredients:

3/4 cup sugar
1 1/2 teaspoons unflavored gelatin
3/4 cup light cream
2 fully ripe medium bananas, mashed
2 well beaten egg yolks
2 teaspoons lemon juice
1 teaspoon vanilla
2 cups whipping cream
2 egg whites

Directions:

Combine 1/2 cup sugar, gelatin, and 1/4 teaspoon salt in a saucepan. Stir in light cream. Stir over low heat until the gelatin and sugar are dissolved. Chill until partially set.

Blend in the banana, the yolks, the lemon juice, and vanilla. Whip the cream and fold into the gelatin. Beat the egg whites to soft peaks. Gradually add the remaining sugar beating to stiff peaks. Fold into the banana mixture. Pour into a large freezer tray. Freeze until firm. Makes 2 quarts.

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Banana Ice Cream

About one-fourth of the bananas' food value is in the form of carbohdrates, mainly sugar. Bananas contain vitamins A and C plus all of the B vitamin group. One 6 inch banana contains about 85 calories.

A very simple but elegant dessert.

Peel 6 large bananas and cut in half lengthwise. Brush the bananas with lemon juice to prevent browning. In a skillet, melt 3/4 cup brown sugar and 6 tablespoons butter. Add the bananas and cook until almost tender. Drizzle 1/4 cup orange liqueur on the top of this mxiture. Serve with ice cream.

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Banana Foster

Ingredients:

1 9-inch pie crust
3/4 cup sugar
1/3 cup all-purpose flour
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter or margarine
1 teaspoon vanilla
3 ripe medium bananas
Meringue

Prick the bottom of the pie crust with a fork and bake at 450 degrees for 10 minutes. Cool completely.

In a saucepan, combine the sugar, the flour, and 1/4 teaspoon salt. Gradually stir in the milk. Cook and stir until the mixture is thick and bubbly. Remove from the heat and stir in small amounts of the hot mixture into the egg yolksand immediately return them to the hot mixture. Cook 2 minutes, stirring constantly

Remove this mixture from the heat and add the butter and vanilla. Peel the bananas and slice into the cooled pie crust. Pour the pudding over the bananas. Spread the meringue on the top, sealing to the pastry. Bake at 350 degrees for about 12 minutes or until the meringue is a golden brown. Cool the pie before cutting.

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Banana Cream Pie

Ingredients:

5 to 6 firm medium bananas
2 tablespoons orange juice
1 tablespoon sugar
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 slightly beaten egg
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1/4 teaspoon vanilla
Orange-Lemon Sauce

Directions:

Peel the bananas and cut into 3 inch pieces then halve lengthwise. Let stand in a mixture of orange juice and sugar. Sift together the flour, baking powder, and salt. Combine the next 5 ingredients and add to the flour mixture, stirring only until moistened. Drain the bananas and dip them into the batter, spreading the batter evenly over the bananas.

Fry in deep hot oil at 375 degrees for 2 to 3 minutes or until they are golden brown. Drain and serve with whipped cream, if desired. Or serve with Orange-Lemon Sauce.

Orange-Lemon Sauce: Combine 1/2 cup sugar, 1 1/2 tablespoons cornstarch, and dash of salt in a saucepan, Stire in 3/4 cup water. Bring this mixture to boiling, stirring constantly. Cook and stir until it becomes thick and bubbly. Remove the sauce from the heat and add 1/4 cup orange juice, 2 tablespoons butter or margarine and 1 tablespoon lemon juice. Serve warm.

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Banana Fritters

Heat the oven to 375 degrees. Peel several large firm bananas and cut in half lengthwise. Place the halves cut side down in a greased baking dish. Brush the bananas with some lemon juice and sprinkle each half with 1/2 teaspoon grated lemon peel and 1/2 teaspoon brown sugar. Drizzle each half with 1/2 tablespoon butter, melted. Bake these bananas for 20 minutes.

Serve warm, plain or with vanilla ice cream.

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DID YOU KNOW
There are some 300 varieties of bananas, but only three are commonly marketed.

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