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These recipes are demonstrated in CANNABIS KITCHEN 101. This class will teach you which cannabis flower to use, how to properly dose yourself, how to successfully infuse butter and cannabis; and then how to incorporate that cannabutter into some delicious chocolate pecan cookies and other recipes. Check our calendar for upcoming classes!

Every 1 gram of cannabis bud has 1,000mg of dry weight. If a strain has about 10% THC, ten percent of 1,000mg would be 100mg. It is safe to assume that a gram of cannabis contains at least 100mg thc.

Cannabutter Recipe

8 oz of organic butter, cut into cubes
1 cup of water
5 grams of any flower
Double boiler
Thermometer
Cheese cloth
Strainer

First you need to grind down your cannabis flower into shake to have a more successful decarboxylation process, turning THCA into THC. Preheat oven to the warm setting, nothing higher than 250F; I like to set my oven to 225 or even 200F. It takes about 30 minutes to decarb the flower. Be very careful not to burn your flower in this process as you will lose THC content.
As you’re doing this, you can start to melt the butter and water in your double boiler at a very low temp.
Once the flower has been decarboxylated, take it out of the oven and immediately add it to the melted butter and water. You’re going to need to place a thermometer into the mix to regulate the temperature, never do you want to boil this. Bring it up to a simmer and leave it there for 3 hours or proper infusion. Stir every 30 minutes to ensure there is no burning happening. After the full 3 hours, line your strainer with cheesecloth and then pour all the cannabutter mix through, do not, I REPEAT, DO NOT push or squeeze the flower, as it will add more herbal flavor to your butter.
Once fully strained, you want to place the liquid butter/water mix into the fridge to solidify the butter and any remaining water will be left on the bottom. I recommend weighing out your final cannabutter disc, to get an accurate dosage measurement.
For long term storage, label, date and store in the freezer up to 6 months.

Canna-Oil Recipe

8 oz of olive oil or coconut oil
5 grams of flower
Crockpot
Cheese cloth
Strainer

First, grind up your flower into shake and decarboxylate for 30 minutes. Once you have “activated” the flower then add it to your crockpot with oil and set on low for 8 hours. This infusion takes longer because we don’t add water to regulate the temperature and we also don’t want to cook our flower in the oil; just a very light simmer to infuse the THC. You never want the temperature of the oil to exceed 245F.
After 8 hours, make sure your crockpot isn’t too hot to handle, then pour the infused oil through the strainer that has been lined with cheesecloth. The shelf life for this oil is 2 months tops, it can be stored in the fridge for up to 4 months and any long term storage should always be done in the freezer to keep the potency of your edibles.

Canna-Butter Chocolate chip & Pecan gluten free cookies

2 ¼ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (Rainbow Bridge)
1 tsp baking powder
1 tsp salt
½ cup (1 stick) butter, softened
½ cup of Canna Butter @186.4mgTHC/ gram= 466mgTHC
½ cup brown sugar
½ cup sugar
1 tsp Vanilla Extract
2 large eggs
2 cups semi chocolate chips
1 cup chopped pecans

DIRECTIONS:
Preheat oven to 375F. Line your baking sheet with parchment paper.
Mix flour, baking soda and salt; sift into a bowl and set aside.
Beat butter, sugar, and vanilla in a large bowl until creamy. MAKE SURE THERE ARE NO BUTTER CLUMPS! Add eggs, one at a time, beating well after each addition.
In thirds, add flour mixture and beat until well blended. Stir in chocolate chips and pecans.
Roll into balls, about 1 ½ tablespoons. Place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes or until golden brown. Cool on baking sheet for 5 mins then transfer to wire rack to cool completely.

Makes 30 cookies @ 15mgTHC/each cookie.

Canna-Butter Fettuccine Alfredo with mushrooms

1 pound of fettuccine pasta
6 Tbsps Butter
1 garlic clove, finely minced
1 ½ cups heavy cream
2 Tbsps Canna-butter ( If you had cannabis at 18%THC, then infuse 2 cups of butter with 5 grams of cannabis, you’ll have 2 cups of butter with 900mg of THC; and therefore each tablespoon would consist of about 28mg of THC.)
¼ tsp salt
1 ¼ cup shredded parmesan
1 cup cooked shiitake mushrooms(sauteed with olive oil, thyme, salt&pepper)
¼ tsp pepper
2 Tbsps parsley

MAKES 2 SERVINGS OF PASTA @ about 28mg each serving.

DIRECTIONS:
Start by bringing water to a boil in a large pot. Add salt to the water to season the pasta. Once the water is boiling, add the pasta and cook according to package instructions.
Saute the garlic and butter, until softened; For about 1-2 minutes.
Add the heavy cream and the cannabutter. Let simmer over medium heat for about 5 minutes to thicken. Add salt and pepper to taste. Add half the parmesan cheese to the mixture and whisk well until smooth.
Save some pasta water. The pasta water is full of flavor and can be used to thin sauce out.
Toss alfredo sauce with mushrooms and fettuccine pasta. Add other half of cheese,(thin sauce with pasta water if needed) and once everything is well incorporated, top with chopped parsley and serve between 2-3 people.

Canna-Butter Coconut Creme Brulee

2 ¼ cans of full fat coconut milk (400ml)
1 gram of 18%THC (decarbed)
**Lightly heat up coconut milk and decarbed cannabis in a double boiler for 2 hours. Do not let cocomilk simmer, keeping the milk between 180-190F. Stir occasionally to keep from burning.
Strain the canna-coconut milk through a strainer lined with cheesecloth. **
Canna-Coconut Milk mixture
10 large egg yolks
1 cup + 6 Tbsps of white sugar
2 whole vanilla beans
MAKES 8 brulees at 20mg THC each.

DIRECTIONS:
Set your oven to 325F and get a kettle of water going. Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from heat.
In a medium bowl, whisk together the egg yolks and 1/2 cup sugar, until fluffy and vibrant yellow colour. While whisking the eggs, gradually pour in the hot coconut milk. Once well incorporated, pour the mixture through a strainer and into a measuring cup.
Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin. Set the baking dish in the oven then carefully pour the hot water into the baking dish around the ramekins, at least 1/4 inch from the top of the ramekins.
Bake for 40 minutes. Remove from the oven and check doneness by giving them a little shake. The mixture should jiggle but not be liquidy – similar to jello.
Once the ramekins are cool enough to handle, place them on a wire rack to cool to room temperature then transfer them to your fridge for at least two hours to set.
When ready to serve, sprinkle 1 tbsp of sugar on each brûlée and using a blowtorch caramelize the sugar on top until brown.

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