Josephine's Banana Shortcake
(8 servings)

      3 lg Ripe bananas; sliced in rounds
    1/3 c  Orange juice
      2 T  Grand Marnier liqueur

SHORTCAKE
      2 c  All-purpose flour
      4 T  Baking powder
      2 T  Sugar
    1/2 c  Butter
    2/3 c  Milk
           Zest of an orange
      1 c  Heavy cream; whipped
      1 c  Orange marmalade

  Preheat oven to 450 degrees F and grease a cookie sheet.

  In a medium-size mixing bowl, mix toss bananas carefully with
orange juice and Grand Marnier.  Refrigerate.

  In a large mixing bowl, mix together the dry ingredients and with a
pastry blender, cut in butter.  Stir in milk and orange zest.

  On a floured surface, knead dough to mix and then divide into 8
parts.  With floured hands, roll each part into a ball and pat down
to flatten slightly.  Bake on buttered cookie sheet for about 12
minutes or until just golden.  Remove cookie sheet from oven and cool
shortcake on a wire rack.

  Slit each shortcake with a fork, spread with a spoonful of
marmalade and top with banana mixture.  Add whipped cream and more
bananas.