Christmas Recipes for Special Presents.

mae said:

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

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DavidSmith01 said:

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
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Cooktop Parts

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DavidSmith01 said:

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

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• 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

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.

fumble said:

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.

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mountaingarden said:

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!

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fumble said:

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.

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fumble said:

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

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dirtsurfr said:

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

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fumble said:

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.

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dirtsurfr said:

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..

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mountaingarden said:

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!

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