DIRECTIONS
Approx. 29mg THC per serving.
(6 Servings)
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DIRECTIONS 1. Preheat oven to 425 degrees, and spray jumbo muffin pan or ramekins with baking spray. 2. Microwave butters and chocolate for 1 minute or until butter is melted, then stir until all chocolate is melted. 3. Stir in the sugar until well blended, then whisk in eggs, yolk and vanilla extract. 4. Gently fold in flour, and scoop 1/4 C batter into pan cups. 5. Bake 10-13 minutes, until sides are firm and centers are soft. 6. Let stand for 1 minute, then invert onto a cookie sheet (if using muffin pan). Approx. 29mg per serving; makes 6.
DIRECTIONS 1. In a large skillet over medium-high heat, heat cannabis oil. 2. Season salmon all over with salt and pepper. When oil is hot, add salmon and cook for 6 minutes. Flip over and cook 2 minutes more. Transfer to a pan and keep warm in 170 degree oven. 3. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook about 1 minute. 4. Add cherry tomatoes and season with salt and pepper. Cook for 3 minutes, then add spinach and cook until spinach is wilted. 5. Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer about 3 minutes. 6. Return salmon back to skillet and simmer for 3 minutes more. Approx. 22mg THC per serving.
LAVENDER LEMONADE MOJITO INGREDIENTS 2oz lemon juice 1 small bunch of fresh mint 4oz water 2oz light rum 1 tbsp sugar 1/4 cup ice 2oz Lavender Lemonade HIGH TEA DIRECTIONS 1. Muddle mint leaves with lemon juice in glass. 2. Add water, rum, sugar and HIGH TEA to cocktail shaker with ice. 3. Shake and pour into prepared glass over mint. Approx. 44mg THC per serving. FROZEN STRAWBERRY MARGARITA INGREDIENTS 2oz tequila 2oz lime juice 1oz Strawberry Lemonade HIGH TEA 1/2 cup frozen strawberries 1 tbsp sugar Sugar for rim (optional) Lime for garnish (optional) DIRECTIONS 1. Fill blender with tequila, lime juice, HIGH TEA, strawberries and sugar. 2. Blend for 30 seconds and pour into prepared glass. 3. Garnish with lime (optional) Approx. 22mg THC per serving. PEACH BELLINI INGREDIENTS 2 tbsp peaches, diced 1 tbsp fresh squeezed lemon juice 1oz Peach Lemonade HIGH TEA 6oz Prosecco or Champagne, chilled DIRECTIONS 1. Place peaches, HIGH TEA and lemon juice in glass, and blend with a spoon. 2. Pour prosecco over peach mixture and serve immediately. Approx. 22mg THC per serving. DIRECTIONS 1. Make cake batter according to box instructions, and bake in cupcake pan. FROSTING 1. Cream softened cannabis butter with mixer until smooth and fluffy. 2. Gradually add sugar to butter with mixer on low setting. Mix in vanilla extract. 3. Pour milk into sugar mixture, and beat on high setting for 3-4 minutes. 4. Smooth frosting onto cooled cupcakes. 5. Place one vanilla wafer in the center of each cupcake. 6. Place bacon candy next to wafer. Recipe yields 1 dozen 29mg THC cupcakes.
DIRECTIONS 1. Preheat oven to 250F/120C degrees. 2. Line a baking tray with foil, then place a rack on the foil. Spray the rack with oil spray. 3. Place wings in a large bowl, add baking powder and salt, then toss to coat evenly. 4. Place the wings on the baking tray in a single layer with the skin side up. 5. Bake for 30 minutes. 6. Increase the oven temperature to 425F/220C degrees. Bake for another 40 minutes. 7. Remove baking tray from the oven and let it stand for 5 minutes. SAUCE 1. Combine cannabis butter, hot sauce, worcestershire sauce, vinegar and spices in a saucepan over medium heat. Allow to simmer until sauce begins to bubble. 2. Remove from heat and set aside. 3. Place cooked chicken in a bowl and toss in sauce to fully coat. Each wing is approximately 10mg THC; total sauce batch is 350mg THC
DIRECTIONS 1. Combine the fruit gelatin and water in a medium saucepan, then add the corn syrup with heat on low, stirring frequently. 2. In a small bowl mix the unflavored gelatin with the lemonade and tincture, and allow to sit for 5 minutes. 3. Add the gelatins together, and cook over low heat for 5-7 minutes. Whisk constantly and get the sides of the pan. 4. Using a syringe, pour the mixture into silicon molds and refrigerate for 1 hour. 5. Remove the candies from the molds, and toss each candy with a bit of sugar or serve plain. 100mg THC per batch of gummies. (ex. my mold of 24 made 4mg THC gummies) DIRECTIONS 1. In a skillet, pour oil over medium heat. 2. Cook onion and garlic in oil until softened. 3. Stir in broccoli, and cover with lid for 5 minutes. 4. Stir cooked broccoli, broth and cheese cubes in a slow cooker, mixing in milk last. 5. Cook on high setting for 1 hour. 6. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. This recipe yields approx 29mg THC per serving (12- 1 cup servings).
DIRECTIONS 1. Place sticks in apples, and dip in boiling water for 5 seconds to remove wax, then dry with a towel. 2. Stir butter, brown sugar, corn syrup and sweetened condensed milk in saucepan over medium-high heat until boiling, stirring constantly, then reduce heat to medium. 3. Cook 25-30 minutes or until candy thermometer reads 248 degrees F; mixture should be thick. Remove from heat and stir in vanilla. 4. Dip apples and coat with candy, and allow to cool on wax paper TIP Add 1oz at a time of regular milk to pan if caramel becomes too thick. Each batch of caramel sauce has approx 350mg THC; 8 apples are 44mg THC each. ALTERNATE SNACKING
Use leftover caramel sauce for dipping sliced apples! Store in mason jar in refrigerator for later use with ice cream and desserts as well! DIRECTIONS
RECIPE YIELDS 10 SERVINGS AT 18mg THC PER SERVING
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Keena MoffettCannabis Chef, Educator & Brand Consultant Archives
February 2021
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