Makes 2 pies, 10 servings per pie, ~10mg CBD per slice
1 29oz can of 100% pure pumpkin or fresh pumpkin 3 cups of evaporated milk 1 1/2 cups of granulated sugar 4 large eggs 1 teaspoon of salt 2 teaspoon of ground cinnamon 1 teaspoon of ground ginger 1/2 teaspoon of ground cloves (Pumpkin spice can be used instead of the individual spices) 100 grams of water soluble CBD
Mix dry ingredients in medium bowl. Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk.
Pour into pie shells. Bake at 425° F for 15 minutes. Reduce temperature to 350° F and bake for 35-45 minutes more, or until knife inserted near the center of the pie comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream and cinnamon if desired.
Infuse 240 mg of CBD Isolate into the lard (buy a half gram of isolate and use half of it), by melting the lard in the microwave and then adding the isolate and stir until mixed. Whisk flour, salt, and baking powder, then add lard/CBD mixture when it has cooled. Add warm water. Mix dough together until the dough comes together. Knead until smooth and elastic. Pull dough apart into 20 pieces, then use a rolling pin to roll out each tortilla. Cook in a large skillet over medium-high heat.
1 28oz can of whole tomatoes or blanch 6 to 8 fresh tomatoes 2 garlic cloves 6 fresh jalapenos 1 serrano pepper 1 bunch of green onions 1 bunch of cilantro 3 tablespoon of fresh or powdered onion 1 tablespoon of salt 2 tablespoon of pepper 1 gram of CBD concentrate
Chop all ingredients and mix or add all ingredients to blender and blend until desired.