We all love our brownies, cookies and candies — all made with beautiful green canna goodness. But not everyone knows how to make them.
I'm here to tell you that the first ingredient is "canna butter." And here's an easy, step by step recipe for it that even a grandpa could follow.
Before even getting to the kitchen, you need to obtain good quality product, the fresher the better. Stay away from the imported brands, such as pressed brick stuff. They tend to use insecticide on their products — and this would also make it into the butter.
Another point: You want to use pure butter. Not margarine! You want the butter fat to attract the canna goodness. (If you're using shake, double or triple your product and add another quart of water, but keep the amount of butter the same.)
Bill's Better Butter
Good buds (one ounce or more is ideal, though as little as 1/4 ounce would work)
Butter (one stick per 1/4-1/2 ounce of product)
Water (two quarts per ounce of product)
1) Break up your product and put it in a cooking pot with water with butter. Bring to a simmer. Continue simmering until about half the volume of water has evaporated.
2) Strain the heated mixture through a cheesecloth to pull out all unwanted plant material.
3) Place this delicious green mixture of love into a pyrex bowl and place in fridge overnight, or about four to five hours.
(Pro tip: Add two tablespoons of raw honey and 1/4 teaspoon of vanilla and mix well before refrigerating. Do this if you want to use your butter solely as a spread for muffins or toast.)
4) When you revisit your bowl in the morning, you'l see that the butter has risen to the top of the bowl and the water is at the bottom. Pick out your green chunks of love, pat them dry and then store them in a bag. If stored in a freezer, it can keep for months.
If you used one ounce of product — and two quarts of water — you should end up with a pound of butter. What now?
Look in your grocery store aisle for cookie and cake mixes that ask for one egg and one stick of butter. Or if you're in a rush, a little canna butter is always good with honey or jam on a piece of toast or muffin (see the pro tip above).
Eating canna goodness is great for body pains and most certainly creates a happy smile for all. And it's wonderful over popcorn with a little Parmesan cheese. Great for movie night.
Bonus recipe: Spicy canna oil
Add 1/4 ounce of fresh chopped cannabis and one clove of garlic to one cup of olive oil. Then add hot peppers and rosemary to taste. Let the mixture warm on the stove for a few hours, making sure not to let it burn. Then strain the cooled-off mixture and discard the plant material. Use this on salads and pastas for a memorable mealtime treat. It goes well drizzled on top of garlic bread too.