Dollys Banana Liqueur Recipes

Steps:

• In a quart jar, add banana, 1 cup sugar, and vodka.
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the banana, getting as much juice as possible.
• In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

Steps:

• Peel and mash bananas.
• Combine with the vodka, sugar syrup and vanilla in sterilized, wide-mouth jar.
• Cap the jar and shake gently to mix.
• Let stand in a cool, dark place for 1 week.
• Strain and filter the liquid.
• Transfer clear liqueur to a sterilized bottle.
• Note: To make sugar syrup, bring 1 cup sugar and 1/2 cup water to a boil.
• Simmer, occasionally scraping down the sides of the pan, until the sugar is dissolved, about 5 minutes.

Steps:

• Preheat oven to 350°F.
• Prepare pudding as directed on box:
• In a deep 2 quart casserole bowl place cookies and bananas mix well set this aside.
• In a saucepan combine 3/4 cup of sugar, flour and salt; with whisk beat in milk until blended and smooth.
• Bring to boil over medium low heat; cook 1 minute, stirring constantly. Remove from heat.
• In another bowl beat egg and egg yolks, add 3 tablespoons of hot milk mixture.
• Stir egg mixture into saucepan cook over low heat 2 minutes, stirring constantly until mixture is hot but Not Boiling.
• Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.
• Prepare meringue topping: In large bowl with mixer on high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form.
• Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around.
• Bake 15 minutes until top is golden.