Christmas Recipes for Special Presents.

[dirtsurfr]

I think it stays kinda pliable scopable? Like ice cream.
You don't want it to spoil.

 

[mountaingarden]

Why do you freeze it? Do you have to thaw it out when you measure one tablespoon?

Because it has ice cream in it, it would spoil in the refrigerator pretty quickly. Keeps indefinitely in the freezer. It's not frozen "solid", more like soft ice cream. You just scoop out a spoonful when you want one!

 

[Sunbiz1]

Hello,
You can prepare traditional dishes that your family likes or you can also introduce new dishes from websites. Just be sure to look for Christmas recipes that are easy to prepare so that it will not take much of your time cooking it.

Thanks
David Smith
...........................
Cooktop Parts

And thank you for the ad...lol

 

[dirtsurfr]

Hello,
You can prepare traditional dishes that your family likes or you can also introduce new dishes from websites. Just be sure to look for Christmas recipes that are easy to prepare so that it will not take much of your time cooking it.
Thanks
David Smith
...........................
Cooktop Parts

YO DavidSmith01 take your spam somewere eles..

 

[sunni]

I took care of it


ALLL BOW FOR SUNNI


jk<3

 

[Zheol]

i just made some Canna Carmel popcorn its like little peices of white and brown crack lmao. I was thinking of maybe killen a pack of crackerjacks and refillen them and just slapping a canna lea sticker on and the normal crap and giving them to my patients for xmas

Sold From allrecipes.com Ingredients

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 200 degrees F. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

 

[dirtsurfr]

Ok thats it I'm just going to forget going on a diet till Feb.

 

[fumble]

So, I added liquid lecithin to my butter and blended well. When it set, it was all together, consistent throughout. Before, there was a definite line where you could see it was separating and settling to the bottom. Can't wait to try it.

 

[mountaingarden]

So, I added liquid lecithin to my butter and blended well. When it set, it was all together, consistent throughout. Before, there was a definite line where you could see it was separating and settling to the bottom. Can't wait to try it.

I have to get some food grade lecithin. Have used it in lotions for years with good results (emulsifier), but having not used it for cooking before, a bit of an adjustment!

 

[mountaingarden]

I have to get some food grade lecithin. Have used it in lotions for years with good results (emulsifier), but having not used it for cooking before, a bit of an adjustment!

How much lecithin per pound of butter?

 

[fumble]

I just poured from the bottle, but I think it was about a tablespoon or so to 3 cups butter. It started as 4 cups, but no matter how I do it, I only end up with 3. Here is my new method: two metal cookie sheets, two 2x4s, steel piece, c-clamp. I squeezed out as much as possible by hand, then put the cheesecloth in the cookie sheets, then tightened the clamp. voila! And still, only 3 cups.

 

[fumble]

And here is a yummy treat...and a picture of the butter without lecithin and one with.

 

[dirtsurfr]

So, I added liquid lecithin to my butter and blended well. When it set, it was all together, consistent throughout. Before, there was a definite line where you could see it was separating and settling to the bottom. Can't wait to try it.

Ok I'll show my stupid...
Whats the Lecithin for??

 

[mountaingarden]

And here is a yummy treat...and a picture of the butter without lecithin and one with.

Fumble, those look fantastic! Is the base chocolate cake or solid chocolate? They are art!

In the pics, is the greener butter the shot without lecithin?

I hear you re: losing 25% of the butter somewhere.... someone on a thread mentioned they dampen the cheesecloth before straining, so I'm going to try that. A second rinse with boiling water definitely wasn't worth the effort!

 

[mountaingarden]

Ok I'll show my stupid...
Whats the Lecithin for??

You're not stupid, dirtsurfr, lecithin isn't exactly a household word! It's an "emulsifier". Helps bind substances together. In making creams, water and oils. Found in egg yolks, soy, sunflower, etc. Here's a link that explains it somewhat. http://www.lecithinguide.info/

I've not used it yet for cooking with cannabis, but Fumble's pictures have persuaded me to go to town and find a bottle!

 

[fumble]

I tried with wetting the cheesecloth (thank you dirtsurfr), and it does work better. I forgot that I had taken some of the butter before I poured into the jars to use for honey butter. Probably about a 1/4 cup. @ dirtsurfr, I will have to direct you to BadKittySmiles for the answer on the lecithin. I don't know the techie terms, but it somehow brings everything together and makes it (the canna) more available to your body. @ mountaingarden, yes the greener shot is the one without the lecithin. And thank you for the compliment. Yes they are solid choc. Dark chocolate on the bottom, milk on top, with fluffy peanut butter inside. mmmmm

For the chocolates, I add about 2 tablespoons canna shortening to a bag of chips, melt in 30 second intervals in the microwave. Stirring every time. After the 3rd (usually, sometimes it takes 4 sets of 30), beat the hell out of that chocolate. It cools it down and tempers it, as well as makes it shiny. I pour the dark chocolate in the mold and put in freezer. On to the fudge...1 cup canna butter, 1 cup creamy peanut butter. I tried the natural peanut butter, and the flavor was wonderful, but not the texture - too grainy. So I just use regular creamy now. Anyway, Melt the two with 1/4 teaspoon salt until liquid, 30 to 60 seconds. I use a stand mixer here. Add the peanut canna mixture to the mixer bowl. Beat on low, slowly adding in 1 pound of powdered sugar and a teaspoon of vanilla. I also add about a 1/2 teaspoon of almond. When it is light and fluffy, I roll into 1/2 to 1 inch balls and put in freezer. When they are somewhat solid, remove the balls and mold from freezer. I kind of mash the ball into the shape of the mold and then pour the milk chocolate over and put back in the freezer til set. I use a silicone mold. though it released without spraying, it was much easier to remove the candy if I sprayed the mold with no stick.

 

[mountaingarden]

I tried with wetting the cheesecloth (thank you dirtsurfr), and it does work better. I forgot that I had taken some of the butter before I poured into the jars to use for honey butter. Probably about a 1/4 cup. @ dirtsurfr, I will have to direct you to BadKittySmiles for the answer on the lecithin. I don't know the techie terms, but it somehow brings everything together and makes it (the canna) more available to your body. @ mountaingarden, yes the greener shot is the one without the lecithin. And thank you for the compliment. Yes they are solid choc. Dark chocolate on the bottom, milk on top, with fluffy peanut butter inside. mmmmm

For the chocolates, I add about 2 tablespoons canna shortening to a bag of chips, melt in 30 second intervals in the microwave. Stirring every time. After the 3rd (usually, sometimes it takes 4 sets of 30), beat the hell out of that chocolate. It cools it down and tempers it, as well as makes it shiny. I pour the dark chocolate in the mold and put in freezer. On to the fudge...1 cup canna butter, 1 cup creamy peanut butter. I tried the natural peanut butter, and the flavor was wonderful, but not the texture - too grainy. So I just use regular creamy now. Anyway, Melt the two with 1/4 teaspoon salt until liquid, 30 to 60 seconds. I use a stand mixer here. Add the peanut canna mixture to the mixer bowl. Beat on low, slowly adding in 1 pound of powdered sugar and a teaspoon of vanilla. I also add about a 1/2 teaspoon of almond. When it is light and fluffy, I roll into 1/2 to 1 inch balls and put in freezer. When they are somewhat solid, remove the balls and mold from freezer. I kind of mash the ball into the shape of the mold and then pour the milk chocolate over and put back in the freezer til set. I use a silicone mold. though it released without spraying, it was much easier to remove the candy if I sprayed the mold with no stick.

Sounds amazing! Thanks for sharing. Definitely added to the list! Could I just freeze the p.nut butter balls, then dip them in chocolate and keep them a "truffle" shape?

Loved the highly technical instruction "beat the hell out of that chocolate"! What are you beating it WITH? A whisk? Spoon? I know nothing about tempering chocolate except it's important enough to do right.

Have 3 lbs. of butter (+ 4 cups H20) in the crock pot with 160 grams of lightly de-carbed Northern Lights. Anybody have any experience with de-carbing the trim/bud before making butter? Does it make a big difference or can that step be eliminated? Opinions? Currently using the 235 degrees for an hour formula, that doesn't give it the "toasted/nutty" flavor.

 

[dirtsurfr]

Now it's just my opinion about de-carbing.
I have never de-carbed and my reasoning is that your at about 190* with the crockpot on High.
But I could be wrong..
Letme go eat some cookies and thunk it over sum..

 

[mountaingarden]

Now it's just my opinion about de-carbing.
I have never de-carbed and my reasoning is that your at about 190* with the crockpot on High.
But I could be wrong..
Letme go eat some cookies and thunk it over sum..

I'm inclined to agree with you. I now have some of each, so time for a test!

 

[mountaingarden]

You're not stupid, dirtsurfr, lecithin isn't exactly a household word! It's an "emulsifier". Helps bind substances together. In making creams, water and oils. Found in egg yolks, soy, sunflower, etc. Here's a link that explains it somewhat. http://www.lecithinguide.info/

I've not used it yet for cooking with cannabis, but Fumble's pictures have persuaded me to go to town and find a bottle!

More on lecithin. Site also has some recipes that look great.

http://www.hailmaryjane.com/wisdom-wednesdays-turbo-charging-your-edibles/