Elite life
Samoa (Samoan Recipes)
Servings: 2
Ingredients:
1 lb Bananas
1 tsp Vanilla
1 cup Halfnhalf milk or 1/2 can coconut milk
1 Lemon
Ice
Sugar to taste
Cooking Instructions:
Mash bananas (preferably with hands) until smooth. Mix in vanilla and milk. Add sugar to taste. Peel lemon and add the peels to the mixture and stir. The lemon peel will add a faint lemon flavor. Pour over ice and serve.
Ingredients:
1 pkt Samoas cookies
1/4 cup Melted margarine
1/4 cup Graham cracker crumbs
6 oz Semi-sweet chocolate
2 oz Butter
2 cup Corn syrup
2 cup Sugar
6 Eggs
2 cup Pecan halves
1/2 cup Small semisweet chocolate chips
Cooking Instructions:
Preheat oven to 350 degrees. Grease a 9-by-11-inch pan about 2 inches deep, then line it with baking parchment. Process the Samoas cookies and the graham cracker crumbs in a food processor, then add the melted margarine. Pat this mixture into the bottom of the pan. Melt the semi-sweet chocolate and the butter together in one pan. In another pan, combine the corn syrup and the sugar; heat until smooth. Then add it to the chocolate mix. Add eggs to the mixture. Combine pecan halves and the small chocolate chips to the mixture. Pour into crust and bake for 45 minutes to an hour until center remains a little loose. This recipe is essentially a chocolate pecan pie, creator Paul Philpot says, and when done will be firm on top but a bit damp with a few cracks in the surface. Cool before cutting.
Ingredients:
1 pkt Pretzel rods
1 pkt Caramel candy, (Kraft or whatever)
Milk chocolate chips (or other chocolate), melted
Coconut, shredded
Cooking Instructions:
In a double boiler, melt the caramels following the directions on the package. Dip each pretzel rod 3/4 of the way in (you may have to spoon it over the pretzel if your melting pot isn't deep enough). Let excess caramel drip back into pan and set the pretzel on waxed paper to cool. When you have used up all of the caramel, melt the chocolate and repeat process. When you set the pretzels on the waxed paper this time, liberally sprinkle the coconut over each pretzel before the chocolate is cool. Place in refrigerator to speed final cooling.
Ingredients:
5 lb flour
4 cups sugar
10 teaspoon baking powder
4 stick butter or margarine
5 eggs
4 teaspoon vanilla
2 cans coconut milk
Cooking Instructions:
Cream butter, sugar, then add eggs, coconut milk and vanilla, mix them all together then add flour, baking powder to the mixture. Mix them til its easier to handle, then roll it out, cut to squares, put it on the cookie sheet and bake at 350 til they are brown on both side.
Ingredients:
5 3/4 to 6 1/4 cups all-purpose flour
1 package yeast
2 1/4 cups milk
2 tablespoons milk
1 tablespoon sugar
1 tablespoon shortening, margarine, or butter
1 teaspoon salt
Cooking Instructions:
Mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk, sugar, shortening, margarine, or butter; and salt til warm and shortening almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderately stiff dough that is smooth and easy to pull - 6-8 minutes. Put some Crisco shortening on your hands. This will add moisture to your rolls and make it easier to handle. Shape in a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise in the oven on the top rack and below it in
a pan put some hot water. (The steam from the hot water will help it to rise) about 45 minutes. Punch dough down. Roll 18 balls and cover for 10 minutes while you make the following
milk mixture. Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milk mixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the oven
for 20 minutes or until bread tests done.
Ingredients:
7 cups flour
4 1/2 teaspoon baking soda
5 tablespoons cinnamon
2 cups sugar
1 cup butter
2 cans of evaporated milk
1 1/2 cups water
4 eggs
Burnt sugar mixture:
2 cups sugar
2 cups water
1 teaspoon vanilla
Cooking Instructions:
In a saucepan over medium heat, measure 2 cups sugar and stir until it dissolves into a brown syrup. Turn heat down to simmer, then slowly add water then vanilla. Mix flour, baking soda and cinnamon. Cream butter and sugar then add milk, water and eggs. Add flour mixture to butter mixture. Add burnt sugar mixture to the above. Mix well. Pour batter into 2 angel food cake pans lined with foil so that the batter doesn't seep through the bottom. Bake at 350 degrees with top covered with foil (so the steam doesn't escape) for 2 hours or you may steam it in a pot for 2 hours.
Ingredients:
1 box of GS Samoa cookies
Whipped topping
Butterscotch or chocolate
Sauce
Cooking Instructions:
Crumb Samoa cookies in a blender or food processor and mix with whipped topping (1 cup of topping per 3 cookies crushed). Place cupcake papers in miffin tin and fill with mixture. Cover tightly and freeze. When ready to serve, top with prepared caramel, butterscotch or chocolate sauce.
