Conkies Food

CONKIES

Steps:

• Mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly.
• With a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth.
• Place 2 heaping tablespoons of the mixture onto each plantain leaf square, fold the edges to make a neat envelope and tie securely.
• Steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm.
• Unwrap the conkies and serve on a heated dish.
• Note: I may be off on the amount of servings this makes. It's been a while since I made it.

CONKIES

Steps:

• Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel.
• Steam until cooked.

CONKIES

Steps:

• 1 Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
• 2 Add the beaten egg, melted butter/margarine, and milk. Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
• 3 Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip leaves from stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8 inch squares.
• 4 Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.
• 5 Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.
• 6 Unwrap and enjoy!

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.

CONKIE

Steps:

• Combine all the ingredients (except the raisins) in a large mixing bowl and mix together well until mixture has a smooth paste-like consistency
• Then add the raisins and continue to combine until fully incorporated