Banana Splits J.Desserts (Puddings and Other Desserts) No.011
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|Yield: 100 Portions Each Portion: 1 Banana Split|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Bananas | 17LB |50.00 EA | 1. Peel and slice bananas length- |
|Orange Juice | | 2.00 Cup | wise into quarters; place on |
| | | | a sheet pan (18 by 26 inches). |
| | | | 2. Pour juice over bananas; cover |
| | | | with waxed paper; refrigerate |
| | | | until ready to serve. |
|--------------------|----------|----------|-----------------------------------|
|Ice Cream | | 3.25 Gal | 3. Make banana splits to order. |
|Ice Cream Topping | | 3.25 Qrt | Place 1/2 cup (1-No.8 scoop) |
|Dessert Topping | | 2.00 Qrt | ice cream in soup bowl. Drain |
|Nuts, Unsalted | 8OZ| 2.00 Cup | 2 banana quarters.... |
|Cherries, Maraschino| 1LB 12OZ| | CONTINUED |
| | | | 4. Place one on each side if |
| | | | ice cream. Ladle 2 tbsp (1-No. |
| | | | AA ladle) sauce over ice |
| | | | cream.... |
| | | | CONTINUED |
| | | | 5. Top with 1 tbsp whipped |
| | | | topping, 1 tsp chopped nuts, |
| | | | and 1/2 maraschino cherry. |
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NOTE: 1. In Step 2, 4 lb (8 oranges) fresh oranges A.P. will yield
2 cups juice.
2. In Step 2, bananas may be dipped in solution of antioxidant
and water instead of orange juice. See Recipe Card A-20.
3. In Step 3, Butterscotch Sauce, Recipe No.K-2; Caramel Sauce,
Recipe No. K-3, Chocolate Sauce, Recipe No. K-5 or Topping,
Ice Cream, canned Butterscotch, Fudge, (continued on Note 4)
4. Note 3 continued: Marshmallow, Pineapple or Strawberry
may be used.
5. In Step 3, Whipped Topping, Recipe No. K-16 may be used.