SANTA'S MIDNIGHT SNACKS
MAKING GANJA BUTTER
Ingredients: 1 lb. butter, 1 1/2-2 oz. of leaf/shake. Grind leaf/shake into fine powder. (Note: A coffee bean grinder works smashingly.) On very low heat, melt butter and mix in powder thoroughly. Sauté approximately 10 minutes. Remove from heat and allow to cool.
It’s beginning to look a lot like cannabis around this kitchen Santa’s special helper is serving up some cheery holiday recipes that are guaranteed to melt the heart of any Grinch!
THC BUTTER TARTS
Ingredients: Boiling water, 1/2 cup of raisins. 1/2 oz. of leaf/shake, 1/2 cup of butter. 1/2 cup of brown sugar, 1/4 tsp. of salt, 1/2 cup corn syrup, 1/2 tsp. of vanilla. 1 beaten egg. a few drops of lemon juice. 12 tart shells. Pour boiling water over the raisins and let them soak until the edges turn white. Drain. Cream together the butter, brown sugar and the ganja. Add salt, corn syrup, vanilla, egg and lemon juice. Combine only until blended. Fold in the raisins and pour into tart shells. Bake at 375 degrees for 20-25 minutes. Serves 12.
CHOCOLATE PECAN PIE
Ingredients: 2 squares of unsweetened baker’s chocolate, 3 tbsp. premade ganja butter, 3 eggs, 1/2 cup brown sugar,
3/4 cup corn syrup, 3/4 cup pecan halves, 9-inch pie shell.
Melt the unsweetened baker’s chocolate with the premade ganja butter and put aside. Beat eggs and brown sugar together. Add to the chocolate/butter mix while additionally pouring in the corn syrup.
WACKY SOFT TAFFY Ingredients: 2 cups of corn syrup, 2 cups of white sugar, 2 cups of whipped cream, 1 cup premade ganja butter, 2 tsp. of anise extract or 2 oz. of black sambucea. In a wide pan, slowly melt the butter while gradually adding syrup and sugar. When boil begins, add cream slowly. Allow the mixture to blend in a slow rolling boil for approximately 1 hour. Drop 1 tsp. of cold tap water into the mix to see if it will form a ball. Turn off the heat and add the anise or sambucea. Pour into a shallow pan and allow to cool. Cut into rectangular candies. Wrap in waxed paper. (Option: For softer taffy, boil for a shorter time and pour over ice cream and cake.)
WHITE CHOCOLATE COCONUT CRANBERRY MUSHROOMS
Ingredients: 1/2 oz. dried psilocybin mushrooms. 225 grams of white chocolate. 1/4 cup oí' chopped dried cranberries. 1/4 cup shredded coconut. Grind the mushrooms into a line powder. In a saucepan, melt the white chocolate and remove from the heat. Stir in mushroom powder and mix evenly. Add cranberries and coconut and mix well. Spoon into an ice cube tray of 12. Put into freezer and remove when frozen. Wrap in tinfoil or festive holiday wrap. Serves 12.