I picked up 7 grams of Pruf Cultivar’s Banana Fudge Pop from the Electric Lettuce in Oregon City, Oregon, my old stomping grounds. I was testing infused recipes for Valentine’s Day. I don’t really care about Valentine’s Day, but I do love chocolate, sweets and my husband.
Banana Fudge Pop feels like a mild sativa to me. Usually, I’m not a sativa lover, but this strain is very smooth and doesn’t make me the least bit anxious.
The infused butter tasted good, which is not always the case. I decarboxylate the 7 grams and infuse it into either 2 cups of coconut oil or butter, depending on the recipes I am developing. If you want more information, please email me at Laurie@Laurieandmaryjane.com.
Strawberry Foolish Fun
Servings: 4
Ingredients:
1 cup cold plain or vanilla Greek yogurt
3 tablespoons powdered sugar
4 teaspoons canna-oil or butter, melted and cooled
1 teaspoon vanilla extract
2 cups fresh or frozen strawberries or raspberries
Berries for garnish
Directions:
1. Beat the yogurt with the sugar, canna infusion and vanilla until thick, about 3 to 4 minutes.
2. Puree the berries in a blender or food processor
3. Gently fold the berries into the yogurt mixture. Divide between 4 ramekins, and chill for at least an hour before serving. If desired, garnish with berries.
Tantalizing Crisped Rice Treats
Servings: 12
Ingredients:
3 to 4 tablespoons canna-butter
1 package (10-ounces) marshmallows|
6 cups crisped rice cereal
Directions:
1. In a large nonstick pan, heat the butter until melted. Do not let the butter burn. Butter or spray a 9-by-13-inch pan.
2. Add the marshmallows, and heat slowly until the marshmallows are fully melted.
3. Add the cereal, and stir until well mixed. Press into the prepared pan. Allow to set for at least a couple of hours before cutting into twelve 2-inch squares.
Chocolate Fudgy Hearts
Servings: 12
Ingredients:
2 cups chocolate chips
1/2 cup condensed milk (I didn’t try it, but I bet the dulce de leche condensed milk would be great)
3 tablespoons canna-butter
2 teaspoons vanilla, or 1/4 teaspoon almond extract
Peanut butter, toasted nuts, crushed malted milk balls, sprinkles (optional)
Directions:
1. In the top of a double boiler, melt the chocolate chips with the condensed milk, canna-butter and the extract. Stir frequently.
2. Add peanut butter or any other optional ingredient if desired, and stir into the melted chocolate.
3. Pour the melted chocolate into silicone molds or a 10-inch baking pan lined with parchment. Divide into 9 to 12 pieces.
