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Edibles

Brown Sugar & Pecan Shortbread

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Ingredients:

  • 1.5 cups flour
  • 1/2 cup canna butter
  • 1/4 cup cornstarch
  • 1/2 cup packed brown sugar
  • 1/4 cup cold water
  • 4 tbsp. finely chopped pecans
  • 1/8 tsp. table salt
  • 2 tbsp. confectioner’s sugar

Directions:

Get out a large mixing bowl and combine the flour, salt, cornstarch and pecans, mixing well. Place melted canna butter and brown sugar in a separate mixing bowl and mix thoroughly with an electric mixer on medium speed. Very slowly, begin the add the dry ingredients from the larger mixing bowl to the electric mixer, keeping the setting on low-medium. After adding the dry ingredients, add the cold water, continuing to mix. Shape the dough you just made into two roughly 6″ logs, wrap with plastic wrap and place in the refrigerator for one to two hours. A few minutes before the hour or two is up, preheat the oven to 350 degrees F. Use parchment paper to line some baking sheets and cut each of the 6″ logs into 16 pieces. Place the slices roughly 1″ apart on the baking sheet and sprinkle with confectioner’s sugar. Bake for 17 – 19 minutes, or until golden-brown. You can also freeze one of the logs you made, if you don’t want to make all the cookies at once.

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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