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Recipe

Rich Cannabis Banana Bread

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RICH CANNABIS BANANA BREAD

Ingredients:
Cannabis distillate (measured as determined)*
½ cup butter, melted
1 cup sugar (coconut sugar substitutes for sugar 1/1 and reduces the glycemic index)
2 eggs – at room temperature
1 teaspoon banana extract (or any other extract you love)
½ cup sour cream
1 cup mashed well ripened bananas
1 ½ cups all-purpose flour
1 teaspoon salt
½ cup chopped nuts (walnuts, pecans, mac nuts) or other mix-ins

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*For these instructions we will use 5mg/slice as our measurement.
To begin, follow the instructions on the right to prepare your medicated butter. Preheat oven
to 325 degrees F/175 degrees C. Grease a 9×5-inch loaf pan. Place prepared medicated
butter in a large bowl. Add the sugar and mix well. Add the room temperature eggs and the
extract. Stir to combine. In a separate bowl, mix sour cream and mashed bananas. Add to
butter and eggs and mix well. Combine the flour, baking soda, and salt in a separate bowl.
Add to wet ingredients and stir to combine. Add nuts, raisins, dates, or other fruit of your
choice, or even chocolate!
Bake for approximately 1 hour. Bread is done when toothpick inserted in center comes
out clean. Cool on a wire cooling rack for 15 minutes. Remove from pan and allow to cool
further. Cut into 16 slices, wrap, and mark as MEDICATED 5 MG/SLICE. Securely store
away and out-of-reach from children and pets.

HOW TO MAKE MEDICATED BUTTER:

To medicate butter, use cannabis distillate from your local dispensary. Distillate comes in a plastic syringe, and is stiff and difficult to handle without these tips:
1 Fill a microwave-safe cup half full of water and microwave for 1 minute.
2 Remove cup of water from microwave and add syringe to water. Let sit for 1-3 minutes. This heat will make the distillate easier to handle.
3 Add the distillate to your melted butter. Stir, stir, stir. Then add while still warm to the recipe when it calls for butter.
4 Prepare food according to recipe directions.

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Recipe

Sheri’s Fantastic Meyer Lemon Curd

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Sheri’s Fantastic Meyer Lemon Curd

Ingredients:

1¼ cup white sugar
3 eggs plus 2 egg yolks
1¼ cup Meyer lemon juice
Zest of 3 Meyer lemons
½ cup unsalted butter, melted

Let the eggs and melted butter come to room temperature.
Add the sugar and eggs to the bowl and whisk for 3 minutes. Your mixture should be glossy and thick.
Stir in the Meyer lemon juice, zest, and cooled, melted butter until well mixed.
Cook at full power in the microwave in one-minute intervals, removing and mixing for one minute between cooking.
Continue cycle until the mixture coats the back of a metal spoon. Depending on the power of your microwave it should take 4 – 6 minutes.
Pour into sterile jars, top, and store in the refrigerator for up to 3 weeks! Bet it doesn’t last that long.
Makes approximately 1½ pints curd.

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HOW TO MAKE MEDICATED CURD:

Unless you are just eating the curd with some berries and whipped cream, you probably are making tablespoon size servings.

This recipe makes approximately 1½ pints or 48 tablespoons of curd. If making tarts, or other bite size servings, use a smaller amount of THC than you would for a large brownie. A portion of 2½ – 5mg/tablespoon is plenty for most patients. At 2½ mg/tart— most people that are regular patients can handle a couple tarts comfortably. Believe me, they will eat more than 1 tart, so don’t over medicate.

How you medicate the curd depends on what you are using to medicate them. If using distillate, add it to the melted butter when it begins to cool from melting prior to adding to recipe. First heat a cup of water and put your syringe of distillate in to help melt it. Then measure the THC you will add, add it to still-warm butter and stir for 3 minutes. Once it is mixed add it to the curd mixture and proceed to cook the curd.

If using a tincture or oil that doesn’t need to be heated, it can be added once the curd has begun cooling, before it thickens. Again, stir for 2-3 minutes to incorporate fully.

If using Flower—look for our special recipe for making CannaButter.

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Recipe

Nancy’s Meyer Lemon Curd Tarts

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Nancy’s Meyer Lemon Curd Tarts

Ingredients:
1 recipe Sheri’s fantastic Lemon Curd
1 package fresh blackberries, blueberries, or strawberries (or any other fruit you prefer)
Whipped Topping—I prefer to whip my own cream, but have used frozen whipped cream,
canned whipped cream—do what works for you!
Package frozen miniature phyllo shells, thawed

Put the curd into a pastry bag, or use a gallon size bag, and snip a small corner off
as your piping tip.
Put the whipped topping into another pastry or plastic bag.
Pipe a teaspoon of curd into the phyllo shells.
Top with a berry and pipe with the whipped cream.
Makes approximately 48 tarts.

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These will keep covered in the refrigerator up to an hour, and 30 minutes as a passed
tray. But, don’t fear, if they last more than 30 minutes at your party—you have invited
the wrong guests!

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