CannaCherry Glazed Ham

CannaCherry Glazed Ham

By: JeffThe420Chef

INGREDIENTS

1 (10 pound) fully-cooked ham (bone in)
¾ stick Jeff’s Cannabutter (melted carefully on a VERY low heat-make sure it doesn’t boil!)
¾ cups packed dark brown sugar
¾ cups cane sugar
½ cup pineapple juice
½ cup Amaretto
½ Cup Cherry preserves (with whole cherries)
½ medium orange, juiced and zested
½ teaspoon cinnamon
½ teaspoon WHOLE cloves

HOW TO MAKE IT

1. Preheat oven to 325 degrees F. 
2. Place ham in a roasting pan and bake for 2 hours.
3. In a small saucepan, combine sugars, pineapple juice, cherry preserves, orange juice, orange zest, cinnamon and a few cloves (save the rest of the cloves to pierce the ham). Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and add in Amaretto. Set aside.
4. Remove ham from oven (after 2 hours)
5. Score ham and pierce sections with cloves - but don’t leave them in (we’ll put them back in later)
6. Slowly Pour melted Cannabutter over ham, making sure that it seeps into all the nooks and crannies. 
7. Place cloves back in holes 
8. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes until golden brown. Vóila! Merry Christmas!! :)

Happy Apple Pie

Happy Apple Pie

By: Jeffthe420Chef

INGREDIENTS

2 frozen pie shells (9 inch)

1 stick regular unsalted butter (I prefer grass fed)

½ stick Sativa based Canna-Butter (see my cannabutter recipe)

3 tablespoons all-purpose flour

¼ cup water

½ cup cane sugar

½ cup packed brown sugar

4 Honey Crisp apples - peeled, cored and sliced

4 Granny Smith Apples - peeled, cored and sliced

HOW TO MAKE IT

Thaw Pie shells

Preheat oven to 340ºF

1. Melt regular unsalted butter in a sauce pan
2. Add flour to butter and stir until creamy and smooth
3. Add water, cane sugar and brown sugar and stir until smooth and it starts to bubble.
4. Remove from heat and let sit for 5 mins
5. Add CannaButter and stir as it cools
6. Place apples in 1 thawed pie shell
7. Using a sharp knife, lay the other pie shell on a cutting board and cut it into 8 equal strips
8. Lay the strips over the apples and across the pie shell to form a lattice   
9. Gently pour the CannaButter Sugar mix over the lattice making to sure to fill the holes in the lattice. Be careful: DO NOT LET IT OVERFLOW or you will have a huge mess in your oven!
10. Place in oven and bake for 1 hour or until golden brown.
11. Remove and let cool for at least 30 mins and vóila! :)

CannaCranberry Sauce

CannaCranberry Sauce

By: JeffThe420Chef

Serves 6

WHAT YOU’LL NEED

Medium sized sauce pot

Baking sheet (to make CannaPecans)

INGREDIENTS

1 bags of cranberries (12 ounces each)

1 Cup of Sugar

½ Cup Water

½ Cup Mandarin oranges with syrup

½ Cup Pineapple chunks

1 Cup Candied CannaPecans (see recipe below)

HOW TO MAKE IT

1.     Place cranberries, sugar, water, cinnamon and syrup from mandarin oranges into a pot and bring to a boil.

2.     Reduce heat and “simmer” for 45 mins

3.     Make CannaPecans

4.     Remove from heat and add mandarin orange wedges and pineapple chunks

5.     Place back on heat and simmer for 15 mins

6.     Remove from heat, bring to room temperature, ADD CannaPecans and voilà!

CannaPecans

1  Cup Raw Pecans

½ Stick CannaButter melted (make sure the CannaButter doesn’t boil when it melts)

1  Large Egg White

½ Cup Cane Sugar    

½ TSP Ground Cinnamon

HOW TO MAKE IT

1. Preheat oven to 340º

2. Line a baking sheet with foil

3. In a large bowl mix sugar, egg white and cinnamon

4. Toss in pecans until well coated

5. Pour melted CannaButter onto baking sheet

6. Spread coated pecans on top of CannaButter

7. Bake for 40 mins , tossing every 15 mins

8. Let cool before adding to Cranberries

Glazed Cinnamon Cannabutter Sweet Potato Puffs

Glazed Cinnamon Cannabutter Sweet Potato Puffs

By: JeffThe420Chef

Makes 16

WHAT YOU’LL NEED

Cookie sheet lined with parchment paper

INGREDIENTS

Dough

2 Pillsbury Grands Flakey dough tubes

Filling

½ stick of Cannabutter (see recipe on JeffThe420Chef.com)

2 Medium Sweet Potatoes

¼ Cup Brown Sugar

1 TBSP Ricotta Cheese

1 TSP Vanilla

1 TSP Maple syrup

1 TSP Cinnamon

Pinch Ground cloves

Salt

Glaze

¼ Cup milk (whole or 2%)

1 TSP Vanilla Extract

2 Cups Confectioner’s Sugar

Pinch of Cinnamon

HOW TO MAKE IT

1. Microwave potatoes in microwave bag or microwave safe dish for 8 mins/then let sit for 5 mins.
2. Cut potatoes in half and scoop insides into bowl.
3. Combine the Cannabutter, brown sugar, Riccota, vanilla, cinnamon, ground cloves and nutmeg and mix until smooth and creamy and add to potatoes.
4. Mash potatoes and refrigerate for 30 mins
5. Preheat oven to 340º
6. Roll out dough and notice it is precut into triangles
7. Using a drinking glass, turn the glass upside and cut out 8 circles from each tube.
8. Measure and Drop 1 Teaspoon of Sweet potato mixt onto each circle and pinch shut
9. Place on parchment paper
10. Bake at 340º for 14-15 minutes until medium golden brown
11. Remove from oven and set aside
12. Make the Glaze: Heat milk on low and add vanilla and a pinch of cinnamon.  Whisk and slowly mix in confectioner’s sugar.
13. Drizzle the puffs with glaze and let cool
14. Sprinkle with powdered sugar and Voilà!

Happy Holidays!

JeffThe420Chef 

Thanksgiving Appetizer-Easy Sweet Potato Cannabutter Puffs

Easy Sweet Potato CannaPuffs

By: JeffThe420Chef

Makes 24

WHAT YOU’LL NEED

Cookie sheet lined with parchment paper or well greased 

INGREDIENTS

3 Tubes Pillsbury Crescent Flakey dough

½ stick of Cannabutter (see recipe on JeffThe420Chef.com)

4 Medium Sweet Potatoes

¼ Cup Brown Sugar

2 TBSP Ricotta Cheese

1 TSP Vanilla

1 TSP Maple syrup

1 TSP Cinnamon

Pinch Ground cloves

Salt

HOW TO MAKE IT

1.  Microwave potatoes in microwave bag or microwave safe dish for 8 mins/let sit for 5 mins.
2. Cut potatoes in half and scoop insides into bowl.
3. Combine the Cannabutter, brown sugar, Riccota, sour cream, vanilla, cinnamon, ground cloves and nutmeg and mix until smooth and creamy and add to potatoes.
4. Mash potatoes and then refrigerate for 30 mins
5. Preheat oven to 340º
6. Roll out dough and notice it is precut into triangles
7. Measure and Drop 1 teaspoon of the Sweet Potato mix and spread onto each triangle
8. Roll triangle from wide side down to tip so it looks like a croissant
9. Place on parchment paper lined cookie sheet
10. Bake at 340º for 12 minutes until medium golden brown
11. Remove from oven and serve! Voilà :)

  

Happy Holidays!

JeffThe420Chef  

CannaCoconut Oil

CannaCoconut Oil - QUICK & EASY RECIPE
by: JeffThe420Chef

What you'll need:

8oz Coconut oil

1/4 Oz Cannabis

French Coffee Press

Pot to boil water

8 oz Bell Jar or similar jar to store your oil in.

How to make it:

Step 1

1. Preheat oven to 240º
2. Grind Cannabis (in coffee grinder if possible)
3. Place ground Cannabis on pyrex or porcelain oven safe plate or dish
4. Spread evenly and cover with Aluminum Foil
5. Bake for 1 hour (this is how you decarb the cannabis)

Step 2

1. Fill pot with water and bring to a slow boil
2. Add Coconut oil to french press, cover and place in pot of boiling water to liquify
3. When Cannabis is fully decarbed mix it into the liquified coconut oil
4. Cover french press with plunger and place standing upright in pot of boiling water for 4 hrs.
5. Stir the CannaOil every 30 mins.
6. Check the water level in the pot every 20-30 mins and refill slowly as necessary. You want the water to level to be at the same height as the oil in the french press.
7. Your oil should look very dark brown when done. Don't worry, it will turn green when it re-solidifies
8. After 4 hours, press plunger down to strain the oil and pour oil into Bell Jar and refrigerate to re-solidify.
9. Remove from fridge when you want to use it and let CannaOil come back to room temp (takes about an hour) and vòila, you're ready to start using it in your favorite recipes!  

Vegan Cinnamon Sorghum (Molasses) Canna-Cookies

INGREDIENTS

1 tablespoon of Cornstarch + 2 Tablespoons of Water (instead of 1 egg)

3/4 cup dark brown sugar, packed

½ cup liquefied Canna-Coconut oil (see recipe on this blog)

1/3 cup Sorghum syrup (or you can use dark molasses instead if you want)

1 TBSP Almond extract

1 TBSP Vanilla (or Cherry) extract

2 teaspoons cinnamon

1 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg pinch salt, optional and to taste 2 cups all-purpose flour 1 teaspoon baking soda

¼ cup cane sugar

Cinnamon                                                                                                                                                                                            1/4 cup powdered sugar            

HOW TO MAKE THEM                                                                                                                                                            

1.     Combine cornstarch/water mixture with, brown sugar, canna-coconut oil, sorghum, almond and vanilla (or cherry) extract, until well-mixed and smooth.

2.     Add the cinnamon, ginger, cloves, nutmeg, salt, and combine until smooth.

3.     In a separate bowl, sift flour and baking soda

4.     Now add the dry ingredients to the wet ones and mix until combined, about 1 minute.

5.     Place the cookie dough (it will be very soft) in a glass bowl, cover and refrigerate over night (or for at least 2 hours).  This will allow the coconut oil in the batter to solidify

6.     When you are ready to bake, preheat oven to 325ºF and line a baking pan with parchment paper.

7.     Sprinkle some cane sugar and cinnamon on the parchment paper.

8.     Measure out a heaping tablespoon of cookie batter, roll into a ball and then flatten to about ¼” thick and place onto parchment paper about 2” apart.

9.      Dip a fork into the powdered sugar/cinnamon mix and gently press onto top of cookie to make a crisscross pattern.

10.   Bake for 11-13 minutes.  11 minutes will yield a softer cookie/13 minutes for a crunchier one.

11.  Sprinkle with powdered sugar/cinnamon mix and store in airtight container in the freezer.