15 Comments

  1. Cannabutter:

    ½ c water
    ½ c butter

    Decarb weed at 240F for 35 mins. Melt butter and water in a saucepan until the temperature is steady between 185-200F. Add decarbed weed. Cook 2½ – 3 hours, keeping temperature between 185-200F. Strain out weed and refrigerate. Remove butter from water once hardened.

    Pie Crust:

    1 ½ c flour
    1 ½ tbsp sugar
    ¼ tsp salt
    ½ c cold cannabutter
    ¼ c ice water

    1. Mix flour, sugar, and salt to combine.
    2. In a food processor, pulse in butter until crumbled throughout flour mixture. If making by hand, pinch butter into flour mixture until small crumb forms.
    3. Drizzle in water a bit at a time and work through with hands until four begins to form a dough.
    4. Form a ball with the dough, cover with plastic wrap and refrigerate for at least 1 hour.
    5. Roll out on a floured surface and add to pie tins. Keep crusts in fridge until ready to fill.

    Pecan Pie Filling:

    ¼ c brown sugar
    ¼ c sugar
    ½ c corn syrup
    2 tbsp melted butter
    2 eggs
    1 tsp vanilla
    ½ tbsp flour
    ¼ tsp salt
    ⅔ c chopped pecans
    ½ c pecan halves

    1. Mix together sugar and corn syrup until combined.
    2. Whisk in eggs, butter and vanilla.
    3. Add flour, salt, and chopped pecans and mix thoroughly.
    4. Pour into pie crusts and top with pecan halves.
    5. Bake at 350F for 30-45 minutes or until top remains mostly stable when shaken.

  2. Hi there. I have a bunch of loose pot from the bigger leaves of the buds. Can I decarb them and make oil? Is there less THC? Thanks for helping me with your knowledge.

  3. Thank you for sharing these recipes, and how to make cannabutter. Just got started and already getting a machine, but grateful you are here sharing a stove top method. A request I would ask for is Zucchini bread. But I have a lot to try already, just found you and just started trying your recipes. The only change is I'm doubling the weed, or dose. lol.

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