Banana Jubilee Food

BANANA JUICE

Steps:

• Blend milk, bananas, pistachios, and honey in a blender until smooth and frothy, about 2 minutes.

BANANA JUBILEE PIE

Steps:

• Prepare pie-crust, bake and cool.
• Mix sugar, flour, and salt in a medium heavy saucepan. Slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute. Remove from heat.
• Beat eggs in a small bowl. Slowly stir in ½ cup of the hot mixture; stir back into the pan. Cook stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.
• Stir in butter or margarine and vanilla; cool.
• Peel and slice one banana and place in the bottom of the baked pie-crust. Spread half of the custard over the banana. Repeat with another banana and remaining filling. Cover with plastic wrap and chill in the refrigerator 4-5 hours or until set.
• Just before serving, peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie. Top with one or two spoonfuls of the jubilee sauce and/or whipped cream, if desired.
• Serve with remaining sauce, if desired.
• Optional Jubilee Sauce:.
• Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup. Set cherries aside.
• Mix sugar and cornstarch in a small saucepan. Stir in cherry liquid.
• Cook, stirring constantly, until sauce thickens and boils 3 minutes.
• Stir in rum extract or flavoring and cherries. Cool.

BANANA JUBILEE

Steps:

• Heat the butter until melted on a small pan.
• Add the sugar, then orange juice.
• About 1 minutes.
• Then add the bananas until browned.
• Do not over cook.
• Sprinkle cinnamon and drops of vanilla.
• Serve over vanilla ice cream.