CANNABIS RECIPES

THE FLAVORS OF FALL

12 servings LEMON LIME BARS

Baking spray 2 cups all purpose flour ½ cup sugar 2 tablespoons cornstarch ¼ teaspoon salt ¾ cup cold butter, some infused (4 tablespoons infused) 4 eggs, lightly beaten 1 ½ cups sugar 1/3 cup half and half 3 tablespoons flour 1 teaspoon lemon peel 1/3 cup lemon juice 1 teaspoon lime peel 1/3 cup lime juice 1 drop green food coloring powdered sugar 1. Spray a 9x13 inch baking pan. Cover the bottom with parchment paper. 2. Heat oven to 340. In a large bowl combine the flour, sugar, cornstarch and salt. Whisk to combine. 3. Add the butter and mix with your fingers to form a mixture that resembles oatmeal. Press into the bottom of the prepared pan. Bake in the oven for 15 minutes. It will be light golden brown. 4. In a large bowl combine the eggs, sugar, half and half, flour, lemon peel, lemon juice, lime peel, lime juice and the green food coloring. 5. Pour the mixture on top of the baked crust. Bake until the filling is set, about 15-20 minutes. 6. Allow to cool fully before cutting into 12 servings. If desired, dust with a little extra powdered sugar and grated citrus peel. d URING THE PANDEMIC, Mary and I had a book published about Cannabis lifestyle. “The Cannabis Apothecary” covers every method of Cannabis use for every body part – from the top of your head to the bottom of your feet, there is a Cannabis product for you. It’s cool. It’s a lovely book, featuring many beautiful photos and all kinds of recipes. These three recipes appear in it, and will fit perfectly in your careful, Cannabis, holiday entertaining. Remember that when it comes to Cannabis, less is more. Same with alcohol I guess. No need to overdo – keep potency low and enjoy. Should you decide to infuse some butter or oil, go to our website LaurieandMaryjane.com for a step by step of the infusion method of your choice. Or email me – I’m happy to answer any food related questions. I don’t like to say happy thanksgiving anymore, but I do hope that if you have a meal with family or friends, you remember that we all deserve the same things in this world, and we need to be nicer. It can be really rough out there.

2 servings FONTINA TART

1 sheet frozen puff pastry, defrosted according to package directions 3 tablespoons canna-butter 1 leek, peeled and thinly sliced 1 garlic clove, finely chopped 1 teaspoon thyme 2 cups mushrooms, trimmed and sliced 6 slices bacon, cooked lightly and chopped 1 ½ cups grated or chopped Fontina cheese salt and pepper ¼ cup chopped scallions

16 servings SALMON SPIRALS

2 cucumbers, ends cut off 5 tablespoons + 1 teaspoon canna-butter 8 ounces cream cheese, softened 4 ounces smoked salmon 4 tablespoons mayo 1 scallion, cut in pieces 2 tablespoons chopped dill 1 tablespoon fresh lemon juice ½ teaspoon pepper ½ teaspoon salt 3 tablespoons capers

1. Place the cucumbers on your work surface. Using a vegetable peeler, slice the cukes the long way, trying to cut the length of the cucumber. Pat the slices dry with a clean dish towel or paper towels. 2. In a food processor, combine the cream cheese, salmon, mayo, scallion, dill, lemon juice, pepper and salt. Pulse until semismooth consistency is reached. 3. Spread each slice with the spread, 1-2 tablespoons each. Sprinkle with the capers. Tightly roll each slice. The slices will stay together due to the spread. Place on a serving tray and enjoy. 1. Heat oven to 340˚F/171˚C. 2. Place the puff pastry on a floured work surface and roll out an additional 1-2 inches. Place on a parchment lined baking sheet and chill. 3. In a large sauté pan, heat the butter. When temperature is relatively hot, add the leek, garlic, and thyme and sauté until tender, 5-6 minutes. Remove from heat and place ingredients on a plate. 4. Add the mushrooms and cook until done, 7-9 minutes; their liquid will release, simmer away, and turn golden with sautéing. 5. Spread the onions, mushrooms, and bacon over the pastry. Sprinkle with the cheese and follow with the salt and pepper. 6. Bake until the cheese is melted, and the tart is golden brown, about 25-30 minutes. Sprinkle with remaining scallions.

6126 SE Duke St 222 Molalla Ave 15350 NE Sandy Blvd