Graces Banana Split Fudge Recipes

Steps:

• PREP UR FRUIT AND NUTS ECT AND HAVE THEM WIEGHED OUT READY TO POUR IN B4 U GET STARTED.
• IN DOUBLE BOILER PLACE WHITE CHOC CHIPS STIR CONSTANTLY. IF U BURN THE CHOC ITS ALL OVER WITH U HAVE TO START AGAUN. THEN WHILE STIRRING POUR IN SWEETENED CAN MILK. STIR TIL SMOOTH
• TAKE OFF HEAT ADD BANANA FLAVORING ,CHERRIES AND PINEAPPLE, NUTS AND [STIRING AS US DO THIS] THEN ADD CHOC CHIPS LAST SO THEY DON'T MELT ALL THE WAY
• POUR INTO LINED PAN [USE WAX PAPER OR PARCHMENT PAPER] OBLONG SIZE. SPREAD EVENLY AND PLACE IN FRIDGE TIL SET AND CUT INTO SQRS WHEN U TAKE OUT.

Steps:

• To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Serve with Coconut Sorbet.
• Bring all ingredients to a gentle boil, cool and reserve until needed.
• Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish.
• Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.

Steps:

• Preheat a grill to high, and lightly oil the grill grate.
• Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
• Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

Steps:

• In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.
• Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.

Steps:

• Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray. , In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick). , Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

Steps:

• MELT W. CHOC CHIPS IN DOUBLE BOILER, ADD MILK. ADD FLAVORING AND POWDERED SUGAR. ALWAYS STIRRING AS U ADD EACH INGREDIENT
• MAKE SURE TO BLEND WELL. POUR INTO LINED PAN AND PLACE IN FRIDGE FOR A COUPLE HOURS.
• TAKE OUT CUT INTO SQRS AND PLATE, HOPE U LIKE IT