1/2 cup of CBD/THC butter, melted (Find recipe below or use regular butter and add 75mg of CBD oil or concentrate. 3 full droppers of the 750mg Full Spectrum is what we recommend) 1 cup white sugar 2 eggs 1 tablespoon milk 1 teaspoon vanilla extract 1 1/2 cups flour, sifted 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup walnuts (optional) 3 ripe bananas
Preheat the oven to 350° F. Grease a 9×5-inch loaf pan. Stir canna melted butter and sugar together in a bowl. Add eggs, milk, and vanilla extract and mix well.
Combine sifted flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold walnuts and mashed bananas into the batter until well mixed. Spread batter evenly into the prepared pan.
Bake in the preheated oven for 55 minutes. Cool loaf in the pan for 10 minutes, then remove from the pan and transfer to a wire rack until completely cooled.
Add a boost of cannabis by adding cannabis butter to the hot bread eat and enjoy!!!
1/2 cup of CBD/THC butter (Find recipe below or use regular butter and add 75mg of CBD oil or concentrate. 3 full droppers of the 750mg Full Spectrum is what we recommend) 1 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon vanilla extract 2 to 2 1/2 cups blueberries 1 additional teaspoon sugar for topping muffins
Grease 12 cup muffin pan. Preheat oven to 375° F. In a large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add alternately to creamed mixture with milk and vanilla. Crush 1/2 cup berries and add to batter. Fold remaining berries into batter and spoon into muffin pan. Sprinkle with sugar. Bake 30 minutes or until toothpick inserted into the center comes out clean. Cool in pan 5 minutes and turn onto wire rack.
After infusing the CBD into butter, you can use the butter in any food like you normally would!
2 cups butter (salted or unsalted work) Your weighted CBD flower Small baking pan with parchment paper Crockpot or double boiler Cheese cloth Container for finished butter. (Make sure you label with potency and expiration date. If using THC make sure to label “Keep out of reach of children”)
Your first step should be figuring out how strong you want your butter.
For this recipe I used CBD Flower strain Kush potency is 15.39% which is 153.90 milligrams of CBD per gram of flower. The potency of CBD butter for 2 cups butter using Kush will be total CBD 308.00 grams (153.90 * 2).
CBD Potency 1 cup = 153.90 milligrams, 1/2 cup = 76.95 milligrams Teaspoon = 3 milligrams, Tablespoon = 9 milligrams
Now you can start selecting a CBD flower strain. Try starting with a strain you have tried before and know how it affects you. You can also come into any of our stores and speak to our employees about a good starting strain. If you are a patient and have a medical card, you may use THC flower. Weigh 2 grams of flower.
Decarboxylate your CBD Flower
Grind your flower then put it on the parchment paper on the baking pan.
Bake in the over on 240° Fahrenheit for 30-40 minutes
Decarboxylation is the process of heating cannabis to turn the CBDA to the active chemicals CBD in the plant. Converting the ACID “A” into its active ingredient.
Add 2 cups of butter (4 sticks of butter) to your crockpot or double boiler to begin melting. When the flower is done baking, add the CBD flower to the butter and cook for 2-3 hours on low hear. Check that it stays between 160°F and 200°F. Do not let it exceed 200°F.
After its time in the crockpot/double boiler, use the cheese cloth to strain the butter, removing the CBD flower. Store in a sealed container with a label with potency and expiration date. The same expiration date on your butter is what you will use for your finished butter.
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.