Some Shoogies Recipes to make your Holidaze Bright!

Holiday Apple Crisp

By Chef Jill Korst

Ingredients:

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5 pounds Granny Smith apples

2 tablespoons freshly squeezed lemon juice

1/2 cup (8) pkgs Shoogies

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

 

For the topping:

1 1/2 cups flour

3/4 cup (12) Shoogies

3/4 cup light brown sugar, packed

1/2 teaspoon kosher salt

1/2 teaspoon cinamon

1/2-pound cold unsalted butter, diced

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Steps:

1.    Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

2.    Peel, core, and cut the apples into pieces. Combine the apples with the, juices, sugar, and spices. Pour into individual ramekins.

3.    To make the topping, combine the flour, sugars, salt, cinamon, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

4.    Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm with vanilla ice cream

Mini Pumpkin Cinnamon Buns + Maple Vanilla Cream Cheese Glaze

By JeffThe420Chef

Makes 24 buns / 2.5mg each 

Ingredients: 

  • 2 sheets Frozen pastry dough

  • 1/2 stick butter

  • 1 small can Puréed pumpkin

  • 2 tsp Cinnamon 

  • 1 TBSP Corn starch

  • 3/4 cup Brown sugar

  • 12 packets of Shoogies (5mg THC each)

  • Pumpkin pie spice 

  • 1 8x8 or 9” round pan lined with buttered parchment paper 

 

Steps:

  1. Cut pastry dough into six equal strips

  2. Cut each of those strips and a half

  3. Cut butter into 12 equal thin pats. Then cut each pat into 4 smaller but equal pieces.

  4. Place 4 small pieces of butter along the center of each strip

  5. While the butter is softening , mix together brown sugar cornstarch and cinnamon

  6. Preheat oven to 350°F

  7. When butter has softened,  press and lightly spread onto the strips

  8. Place 1 teaspoon of the brown sugar cinnamon mixture onto each strip and spread evenly

  9. Place 1 teaspoon of puréed pumpkin on each strip and spread evenly

10.Sprinkle a little pumpkin spice over each strip

11.Sprinkle 1/2 packet of Shoogies evenly onto each strip

12.Roll each strip from end to end and place rolls in parchment paper lined pan, leaving about half an inch between each one.

13.Bake for 30-35 minutes until lightly golden. 

14.Remove from oven and let cool.

15.While cooling make the cream cheese glaze

Glaze

  • 1/4 stick butter, softened

  • 2 oz. cream cheese, softened

  • 2 tablespoons Confectioners Sugar

  • 1/4 teaspoon vanilla

  • 1 teaspoon maple syrup

 

  1. Place all ingredients in a medium size bowl 

  2. Microwave for 20 seconds, stopping at 10 seconds and then starting again till finished

  3. Whisk together all ingredients 

Transfer glaze to a piping bag and pipe over warm Cinnamon Buns.  Note: If you don’t have a piping bag, you can use a small Ziploc bag, seal the top and cut up one of the bottom corners to use in place of a piping bag.

Spicy Asian Wings Sauce

By Chef Jill Korst

Ingredients:

  • 1 cup tomato ketchup

  • ½ cup soy sauce

  • 4 Tbs. Shoogies Agave Nectar

  • 4 Tbs. Rice vinegar

  • 2 Tbs.  Siracha

  • 2 Tbs. Hoison

  • Large pinch dried red chile flakes

 

Preparation:

  • In a small pot, whisk the ketchup, soy sauce, siracha, Shoogies Agave, rice vinegar hoisin, and the chili flakes. Sprinkle wings with sesame seeds after tossing.

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NOTE:

Utilize your own favorite method for cooking chicken wings, or simply buy some at the store, and add the Shoogies sauce to them.