2 minute read
SUMMER RECIPES
from Aug. 2021 - NW Leaf
by Northwest Leaf / Oregon Leaf / Alaska Leaf / Maryland Leaf / California Leaf / Northeast Leaf
too hot treats
2 servings CHERRY FREEZE
2 cups frozen pitted cherries, or frozen fruit of your choice 2 tablespoons honey 1 large egg white 1 teaspoon vanilla 1/8 teaspoon almond extract (optional) 1. Place everything in the bowl of your food processor (a blender will be okay, not ideal). 2. Process the mixture for 3-4 minutes, it will be icy and have an easily scoop-able texture. Divide between two chilled glasses. It’s SUMMERTIME! Since summer hit all of us with crazy temps, I have opted for no-heat recipes this month. I know it’s not much, but during that last heat tsunami, I had to bake a bunch of cakes. It was awful. I am trying to avoid the oven until the middle of September. These chilly treats are so very welcome on a hot summer day – a too hot, way too hot summer day. The recipes are also completely customizable! Change the ice cream, the fruit, the sauce – it’s all good, you are the master of your domain. Wink. I did an at-home, tiny terp pairing with a joint of some dangerously delicious GG4 flower, and these frosty treats. What a delightful mix. The infusion I used for the recipes was Sour Dubb, one of the parent strains of GG4, so the bit of smoke with the spoons of dessert was a superb experience.
2 servings SNICKER BOMB
6 tablespoons caramel sauce 2 teaspoons melted and cooled canna-oil or butter 2 cups chocolate ice cream, softened 1 cup milk of any kind 1 can of whipped cream ¼ cup chopped peanuts
1. In a small bowl, combine the caramel sauce with the infused oil or butter. 2. Combine the ice cream and milk in a blender, process until smooth. 3. Divide between the glasses. Top each glass with whipped cream, peanuts and the beautiful infused caramel sauce.
2 servings PARFAIT DAY
1 ½ cups yogurt, flavor of your choice 2 teaspoons melted and cooled canna-oil or butter 2 cups torn angel food cake, a supermarket find ½ cup raspberries, or fruit of your choice 1. In a small bowl, mix the yogurt with the infused canna oil or butter. 2. Layer the yogurt with the cake and the raspberries. Chill before serving.
